Master of Science
Food Systems Innovation & Leadership
Leadership Built for a Complex Food System
Resolving our global food issues requires proactive, systems-based solutions. JWU Providence’s MS in Food Systems Innovation & Leadership combines applied research, food web analysis and organizational leadership to train the next generation of food leaders.
Gain the skills to design, manage and scale sustainable food initiatives that advance people, businesses and the planet. Program coursework explores the global food system from multiple perspectives, including policy, supply chain management, systems design and leadership.
The program culminates in an action-based research capstone that prepares you to implement ethical, scalable solutions within real food system contexts.
JWU’s M.S. in Food Systems Innovation & Leadership is a SEVIS STEM approved program.
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*The estimated cost per credit rate is effective for the 2026–27 academic year and is subject to change annually. The Cost of Attendance (COA) is the estimated total amount it will cost a student to attend JWU each year. For more information, contact Student Financial Services.
Creating More Resilient Food Systems
Our food systems serve people and communities. But what happens when these systems fail us? This master’s level program teaches students about applying systems thinking to address food system issues from a leadership perspective. Unique attributes of the program include:
- STEM-aligned, multidisciplinary program delivered by faculty with deep knowledge of management, policy, law and food systems leadership.
- Ability to examine global food systems issues from the unique perspective of a chef, leveraging JWU’s reputation as a food thought leader.
- Key program outcomes include ability to develop and lead implementation of solutions to complex equity, effectiveness or efficiency challenges in food supply chains.
- Learn design thinking, systems analysis, and entrepreneurial methods to create scalable, sustainable solutions. Coursework emphasizes organizational leadership, collaborative problem-solving, and effective team management.
- Program culminates with an “action research” thesis capstone focused on investigating a systemic food system issue aligned with your professional practice.
“This program gave me the tools to think beyond the kitchen and contribute meaningfully to how food systems work in the real world.” -Nehal Jatar, George Brown Convention Center Culinary & Operations Supervisor
Featured Faculty
Professor
Creating an active learning environment is a hallmark of Stamm’s work. She regularly builds into her courses leadership experiences from industry, higher education and the nonprofit sectors.
Professor
Lewis helps prepare the next generation of food leaders to address real world challenges in sustainability, food equity and innovation.
Dean
Evans has developed and taught courses in agricultural economics and policy; food-related marketing and management; ecology and natural resources; and food systems.
