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College of Food Innovation & Technology News

Recent Posts

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

Building Culinary Communities at the 2023 FIT Symposium

  • Andrea Feldman
  • 21 March 2023
Students facing the front of a classroom with a computer screen flashing, “What Is Nutrition?”
Culinary

JWU Focuses on Food as Medicine For National Nutrition Month

  • Lynzi DeLuccia
  • 09 March 2023
Chef’s Table 5-course meal designed for the JWU men’s tennis team.
Culinary

JWU and the New Food Education

  • Jason Evans
  • 27 February 2023
Chef Sean Sherman of NATIFS.org and Owamni on stage at JWU Providence.
Culinary

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

  • Andrea Feldman
  • 22 February 2023
Heart-shaped ravioli pasta and heart-shaped cookie cutters arranged in a row on a floured cutting board.
Culinary

JWU Recipes: Heart-Shaped Beet Ravioli

  • Andrea Feldman
  • 07 February 2023
A bottle of Bully Boy whiskey in the foreground with a bartender pouring drinks through a strainer in the background
Culinary

Perfect Holiday Drink Recipes from the Bully Boy Craft Cocktail Competition

  • Caitlin Isles
  • 07 December 2022
Seasoned tomatoes and carrots before going in the oven to roast.
Culinary

Quick & Easy Combo: Tomato Soup and Grilled Cheese

  • Andrea Feldman
  • 06 December 2022
2022 Future Food All-Stars winner Symbiotic Creations with the judges, campus president and Chancellor.
Culinary

This Year’s Future Food All-Stars Stay Focused on Sustainability

  • Andrea Feldman
  • 03 December 2022
Food insecurity fridge in Charlotte
Culinary News

Fighting Food Insecurity

  • Amber Roberts
  • 18 November 2022
Picture of Inspiring Wildcat Morgan Belardo
Culinary Students

Inspiring Wildcat: Morgan Belardo ’25

  • Amber Roberts
  • 03 November 2022
Javier Rodriguez and Alyssa Moise prepping apple pie filling in the FIDL kitchen.
Culinary

A+ Apples: Fall Pie Recipe Does Triple Duty

  • Andrea Feldman
  • 01 November 2022
Woman in restaurant appears stressed at work
Hospitality Culinary

How Restaurants Can Survive the Supply Chain Crisis

  • Brian Warrener
  • 26 July 2022
Exterior of JWU’s Food Innovation & Design Lab (FIDL), which is one of the spaces that will be used for food systems research as part of this grant.
Culinary

JWU and URI Awarded $270,000 USDA Grant to Research Food Systems

  • Andrea Feldman
  • 21 June 2022
culinary student working with flowers
Culinary

7 Exciting Careers for Baking & Pastry Arts Grads

  • Ashley Caprarella
  • 07 June 2022
group photo from a JWU Sustainable Food Systems trip
Culinary

Diving Deep into Culinary Sustainability

  • Annie Kennedy
  • 26 May 2022
JWU team chefs and Patriots all-teamer Justin Bethel during the 2022 FIT Symposium
Culinary

Fueling the Athlete: Bruins Team Chefs Dish on Sports Nutrition

  • Andrea Feldman
  • 26 April 2022
jwu students preparing desserts
Culinary

Why Study Culinary Arts?

  • Ashley Caprarella
  • 18 April 2022
CFIT Alumni Leaders Panel, April 2022
Careers Culinary

Alumni Leaders Share Essential Skills for Culinary Success

  • Andrea Feldman
  • 14 April 2022
Three Charlotte culinary students
Careers Culinary

Internship Gives a Baking & Pastry Arts Student Sweet Experience

  • Melinda Law
  • 04 April 2022
David Villanueva '17 cooking in the kitchen
Culinary

What It’s Like to Feed World Series Champions the Atlanta Braves

  • Caitlin Isles
  • 01 April 2022
Closeup of healthy foods
Culinary Students

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

  • Shannon Hatch
  • 31 March 2022
jwu student in culinary lab
Culinary

What is the Difference Between Culinary Science & Food Science?

  • Ashley Caprarella
  • 30 March 2022
“Poule Nan Sos” (Stewed Chicken in Creole Sauce) from Chef Chris Viaud '12
Culinary

Chef Chris Viaud '12 Celebrates His Haitian Roots

  • Andrea Feldman
  • 18 March 2022
Desserts in a row
News Culinary

2022 James Beard Awards Highlight JWU Alumni Excellence

  • Andrea Feldman
  • 03 March 2022