College of Food Innovation & Technology

JWU's world-renowned reputation in food is personified by the thousands of successful graduates who, as chefs, nutritionists and food innovators, have changed the way the world eats.

JWU's College of Culinary Arts, which gave us a strong foundation in the art and science of food, will formally evolve into the College of Food Innovation & Technology on June 1, 2020. CFIT will educate and prepare the next generation of food leaders. With CFIT, we are building upon our expertise and knowledge to expand, discover, and explore how food impacts people, communities, and economies.

Dean Search: To Apply

While applications and nominations will be accepted until a dean is selected, interested parties are encouraged to visit the JWU Employment Site to submit an application by December 15, 2019 for optimal consideration. Application materials should include a current résumé or CV and letter of interest. Nominations should be directed to Karen Almond, director of employee recruitment, at kalmond@jwu.edu or 401-598-2204.

CFIT Facilities

Cuisinart Center for Culinary Excellence

Interrior CCCE Building, Harborside Campus

Cutting-edge equipment in a range of production environments at our Providence Campus, including:

  • 30 Teaching labs and classrooms
  • 9 Hot kitchens
  • 3 Dining rooms
  • 2 Garde manger
  • 2 Bake shops
  • Artisan bread lab
  • 7 Pastry and chocolate labs
  • 2 Meat-cutting labs
  • Storeroom, shipping and receiving area
  • Oenology wine lab
  • Microbrewery
  • Mixology lab

The CCCE also supports JWU’s commitment to social responsibility — and has been Leadership in Energy and Environmental Design (LEED) certified.

The 'FIDL'

FIDL Facilities

JWU Providence’s Food Innovation Design Lab (above) is where culinary science & product development students develop their own market-ready foods, particularly in conjunction with The Food Innovation Nexus. The "FIX" is a startup funded and fueled by Johnson & Wales and run by an unusual team of chefs, entrepreneurs, food scientists, product developers and designers. Together, they’re crafting revolutionary new directions for the food industry, starting in areas as diverse as hospital cuisine, frozen snack food and edible pharmaceuticals — using food itself as a drug delivery system.

JWU Stories

Game Days: Advancing Innovation

This past October, JWU kicked off its Gamedays: Advancing Innovation series with "Eat Well, Play Well" at TD Garden. Check out a video recap of the event below:

 

'The Maple Project' (Summer 2019)

Leveraging Johnson & Wales University's state-of-the-art facilities, a multidisciplinary cohort from JWU, URI, RISD and Framingham State collaborated to demonstrate the health benefits of maple products. Part of JWU’s Food Innovation Nexus initiative, the Maple Project saw students share discoveries with faculty and staff from regional universities, as well as professionals in the maple industry. Watch a video recap below:

 

Future Food (JWU Magazine, Winter 2019)

"The goal of JWU and the FIX is to map the future of food; to explore a deep ocean that sits at the intersection of food, society, medicine and health."
— FIX Co-Founder Michael K. Allio

JWU Magazine Story image of Rebecca McCartin