College of Food Innovation & Technology
Join a Legacy of Culinary Excellence
Building on ¶¶ÒõPro’s global reputation in food education, CFIT will educate and prepare the next generation of culinary and food leaders.
Food is linked to almost every aspect of life, from keeping us healthy to defining cultural traditions. But the world is changing, and so is the function of food in society.
¶¶ÒõPro has always been a global leader in culinary education — and the College of Food Innovation & Technology (CFIT) takes this role a step further. CFIT is a landmark interdisciplinary approach to education, meaning we work across areas of expertise to empower graduates to change the world through food.
At CFIT, we explore culinary systems within the contexts of political, social, and economic landscapes, analyzing the impact that food has on us all. With this knowledge, we can develop solutions, practices, and food innovations that make a difference in everyday lives.
Through partnerships with industry leaders, entrepreneurs, NGOs, and even hospitals, CFIT students apply the technical and professional skills they acquire in our hands-on lab-based curricula and unlock important and fulfilling career opportunities.
Select a campus to explore the College of Food Innovation & Technology:
Chancellor Runey on CFIT’s Evolution:
Johnson & Wales is a leader, if not THE leader, in culinary education. We began the College of Culinary Arts in the 1970s and over the years we earned our reputation as a worldwide leader.
I see the establishment of the College of Food Innovation & Technology as the evolution of that education. It really brings us into a much broader conversation around food. Food touches our lives in so many ways — from business to culture, from the economy to the environment — and we have to create interdisciplinary work to begin to analyze today’s issues and seek opportunities to address them.
We see our chefs working with social scientists, political scientists, physicians and business leaders in manufacturing and distribution, advertising and media to bring a comprehensive understanding to some of the challenges we face.
We believe our culinary foundation — unique in higher education — positions us to become the leader in the field.
Culinary/Food Programs of Study
Culinary and food-related programs at ¶¶ÒõPro comprise a wide range of associate in science (A.S. or A.A.S. in Charlotte), bachelor of science (B.S.), and master of science (M.S.) degrees.
Core culinary degree programs include baking & pastry arts and culinary arts, with options for two or four years.
Bachelor’s degree options also include Applied Food Science (CLT); Culinary Science & Product Development (PVD); Culinary Nutrition; Dietetics & Applied Nutrition (offered through the College of Health & Wellness); a suite of Food & Beverage Industry Management degrees (both a 4-year program and a 2+2 for A.S. holders); and Sustainable Food Systems.
Graduate-level offerings include an M.S. in Food Innovation & Technology and College of Professional Studies programs.
You can also explore the complete list:
¶¶ÒõPro and URI Awarded $270,000 USDA Grant to Research Food Systems
The U.S. Department of Agriculture’s Higher Education Challenge (HEC) grant program recently awarded Johnson & ¶¶ÒõPro (¶¶ÒõPro) and the University of Rhode Island (URI) more than $270,000 in funding to support food systems research initiatives. The grant will create a Food Systems Faculty Research Fellowship program to strengthen multidisciplinary research experiences for faculty and undergraduate students at both institutions.
As co-leads of the project, Jason Evans, Ph.D., dean of ¶¶ÒõPro’s College of Food Innovation & Technology (CFIT), and Becky Sartini, associate dean of academic programs in URI’s (CELS), are looking to accomplish a number of ambitious goals during the program’s 3-year lifespan, including:
- Awarding at least 8 faculty research fellowships, for projects ranging from one-two years
- Providing experiential, problem-based learning research experiences for 40 undergraduate students through diverse student research teams comprising at least 30% underrepresented minorities
- Training at least 8 faculty on implementing and coordinating multidisciplinary research teams
Read about the ways this grant will benefit both institutions:
‘Let’s Roll Up Our Sleeves’: ¶¶ÒõPro’s Culinary Culture
When looking at colleges, Josie Wolfe '18 needed a place that brought more than just technical training to the table, but an immersive experience weaving together all aspects of the culinary industry. ¶¶ÒõPro was the only school that checked every box.
“I knew I needed the job-specific technical skills: the scaling, the mixing, the decorating. Johnson & Wales also offered a way to develop the industry connections I needed with the experienced faculty and the internship opportunities, and the ability to learn the business aspect of the food service industry,” Josie says.
I’m proud to stand with you as a Wildcat because I know we’re ready to work.JOSIE WOLFE '18
As a 2018 commencement speaker, Josie equated ¶¶ÒõPro with a strong work ethic, no matter what you study: “I am proud to stand with you as a Wildcat because I know we are ready to get to work. Let’s roll up our sleeves and never stop growing.”
Culinary Events & Community Learning Opportunities
Each year, CFIT hosts the FIT Symposium, a gathering of the food industry’s top thought leaders to examine culinary trends, exchange ideas, and inspire collaboration.
The supports food entrepreneurs and the food industry with a broad range of services that includes product development, nutritional labeling, basic laboratory analysis, and more.
The CFIT Community Learning Hub encompasses classes, customized culinary experiences, and other opportunities that bring the world-class food expertise and facilities of CFIT to the larger community.
