Join a Legacy of Culinary Excellence
Program Overview
Become an agent of change in the world of food.
Creating equitable food systems is about more than just eradicating food waste. Our global food web is interconnected, and what happens locally often has repercussions on a broader scale. (And vice versa.)
Complex issues like climate change, food loss, and food security call for complex solutions. Addressing the most crucial — and challenging — food-related issues facing our growing global population requires critical thinking, keen analysis, and a multidisciplinary approach to engaging, collaborating, and problem-solving.
JWU’s new Master of Science (M.S.) in Food Innovation & Technology explores the complexities of our global food system and provides an opportunity for students to analyze the impact food has on people, industries, and the environment. Students will employ disruptive models and technologies to challenge existing systems, products, and processes and to develop innovative solutions that address systemic issues.
“My goal in developing this program is to create a dynamic curriculum that is dedicated to solving complex systemic issues related to food — in the hope of creating more equitable and restorative food systems for all,” notes Associate Professor Michael Makuch '03, '05 M.A.T., CEC, who serves as Culinary Arts department chair at JWU’s Providence Campus.
Makuch defines his role as that of an architect “providing the framework for our graduates, change agents charged with building more resiliency and equity across various food systems that will fuel humanity’s future and change the way the world eats.”
