College of Food Innovation & Technology News

Recent Posts

Notebooks, stationery and pens branded with the logo of JWU Providence’s 2023 FIT Symposium.

Building Culinary Communities at the 2023 FIT Symposium

Students facing the front of a classroom with a computer screen flashing, “What Is Nutrition?”

JWU Focuses on Food as Medicine For National Nutrition Month

Chef’s Table 5-course meal designed for the JWU men’s tennis team.

JWU and the New Food Education

Chef Sean Sherman of NATIFS.org and Owamni on stage at JWU Providence.

Chef Sean Sherman at JWU: ‘The Future Is Indigenous’

Heart-shaped ravioli pasta and heart-shaped cookie cutters arranged in a row on a floured cutting board.

JWU Recipes: Heart-Shaped Beet Ravioli

Seasoned tomatoes and carrots before going in the oven to roast.

Quick & Easy Combo: Tomato Soup and Grilled Cheese

Food insecurity fridge in Charlotte

Fighting Food Insecurity

Picture of Inspiring Wildcat Morgan Belardo

Inspiring Wildcat: Morgan Belardo ’25

Javier Rodriguez and Alyssa Moise prepping apple pie filling in the FIDL kitchen.

A+ Apples: Fall Pie Recipe Does Triple Duty

Woman in restaurant appears stressed at work

How Restaurants Can Survive the Supply Chain Crisis

culinary student working with flowers

7 Exciting Careers for Baking & Pastry Arts Grads

group photo from a JWU Sustainable Food Systems trip

Diving Deep into Culinary Sustainability

jwu students preparing desserts

Why Study Culinary Arts?

CFIT Alumni Leaders Panel, April 2022

Alumni Leaders Share Essential Skills for Culinary Success

Three Charlotte culinary students

Internship Gives a Baking & Pastry Arts Student Sweet Experience

Closeup of healthy foods

7 Things I Didn’t Know about Culinary Nutrition (but Now I Do)

“Poule Nan Sos” (Stewed Chicken in Creole Sauce) from Chef Chris Viaud '12

Chef Chris Viaud '12 Celebrates His Haitian Roots

Desserts in a row

2022 James Beard Awards Highlight JWU Alumni Excellence