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College of Food Innovation & Technology News

Recent Posts

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
Culinary

Alumni Leaders Share Essential Skills for Culinary Success

  • Andrea Feldman
  • 14 April 2022
Three Charlotte culinary students
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
Server stands behind line in restaurant kitchen
Culinary Hospitality

Technology Review: 4 Ways Kitchen Display Systems Could Help Restaurants Bounce Back

  • Ron Blum
  • 28 February 2022
Maureen Dumas, vice president of Advancement & University Relations, presents the winning team with their check.
Culinary

Sunflower Kids Wins Grand Prize at JWU’s Future Food All-Stars Challenge

  • Andrea Feldman
  • 26 January 2022
London, Schellie and Austin react to learning they have won the “Lion King: Queen of the Jungle” contest on Disney’s “Foodtastic.”
Culinary

‘Foodtastic’ Disney Win for JWU Charlotte Team

  • Melinda Law
  • 25 January 2022
image of decorated snowflake cookies
Culinary

JWU Recipes: Snowflake Cookies

  • Annie Kennedy
  • 16 December 2021
Aijah Dawson ’17 and Asia Rucker ’21 working side by side
Culinary

Prepping for the Future: Alum Mentors Student at Marriott Internship

  • Melinda Law
  • 16 December 2021
Patriots Pro Bowler Justin Bethel cooking at JWU Providence.
Culinary

New England Patriot Justin Bethel Is Chef For a Day

  • Andrea Feldman
  • 16 December 2021
Amanda Messick '10 cooks in the test kitchen
Culinary

JWU Alumni Team Up with Forever Oceans to Create Sustainable Seafood

  • Melinda Law
  • 15 November 2021
Ecolab Director of Food Safety and Public Health Elaine Black speaking at JWU Providence
Culinary

From Ghost Kitchens to Automation: Food Safety Trends with Ecolab’s Elaine Black

  • Andrea Feldman
  • 15 November 2021
Plate full of turkey, stuffing, green beans, cranberry sauce
Hospitality Culinary

5 Effective Ways to Reduce Food Waste this Thanksgiving

  • Douglas Stuchel
  • 12 November 2021
culinary student holding books at JWU
Culinary

What Can You Do With a Culinary Arts Degree?

  • Ashley Caprarella
  • 05 November 2021
Emilie Fulcher '22 and Jacqueline Gomez '22 tasting Italian regional wines at Foxcroft Wine Co.
Culinary

Old World Wines Come to Life for Charlotte Students

  • Melinda Law
  • 21 October 2021