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.”
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
