Bachelor of Science
Culinary Science & Product Development
Product Design for Better Food
Have you ever wondered what it takes to bring new food or beverage products from concept to market? A unique blend of culinary arts and food science, JWU’s Culinary Science & Product Development bachelor of science program prepares you for a career as a research chef, food technologist or flavor expert in product development labs and test kitchens.
With classes in academic and lab environments, you’ll focus on the core competencies of culinary arts and baking and pastry arts, then expand into product development and food technology. Explore food regulations and labeling, food safety, food processing and more. Then put your education into practice by completing a senior-level internship focused on food science, research and development or manufacturing.
When you graduate, you’ll be prepared to develop food and beverage products that meet consumer needs. Make your food ideas a reality with employers such as Campbell’s, Kraft Heinz Company, Tyson Foods, Dunkin’ Brands, Land O’Lakes, McCormick and Stonewall Kitchen.
Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the Catalog’s . Admissions is contingent upon meeting the technical standards for this program.
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Flavors & Fun at Del’s
Caleb Atkinson '24 and Sang Hoon “Sang” Chae '23 have the most enviable job in Rhode Island: Working on flavor product development at Del’s, the iconic summer treat. Learn all about their experience in the lemonade lab:
Blend Culinary Arts and Food Science
Start by choosing an 18‐credit foundation in culinary arts or baking & pastry arts. From there, you will be introduced to food science and how food is metabolized in the body. Applied culinary science lab courses build your understanding of the product development process. Topics in food regulations, labeling and food analysis prepare you for advanced coursework before you embark on your required internship.
What sets our program apart?
- Immersive lab experiences integrating culinary arts and food science.
- Real-world projects simulate product development scenarios.
- Internships in industry-leading culinary centers, test kitchens and food development labs.
- Instruction and mentorship from professionals who bridge academia and industry.
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Sample Courses
- Foundations in Chemistry & Lab
- Food Ingredient Technology
- Food Product Design & Development
- Food Processing
- Food Science
- The Food Safety Manager
- Introduction to Menu Planning & Cost Controls
- CFIT Advanced Internship
In addition to classes, free elective credit can be applied to a number of options such as internships, minors or study abroad. You are encouraged to contact an advisor before scheduling free elective credits.
Career Possibilities
- Research Chef
- Product Developer
- Food Technologist
- Recipe Developer
- Quality Assurance Manager
- Flavor Chemist
- Sensory Scientist
- Culinary Educator
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Why JWU’s Program Is Unique
JWU has been training and placing graduates in the food industry since 2001. Culinary science is now integral to food product development, from consumer-packaged goods to chain restaurant commissaries. Careers in the industry generally can offer a quality work-life balance — think 9-5.
JWU’s Culinary Science and Product Development program fully integrates culinary arts with food science. The program begins by building a thorough understanding of culinary arts or baking & pastry arts fundamentals, then moves into food science-focused courses, like food ingredient technology, food product development and food processing.
Lab Tour
In our Food Innovation Design Lab (FIDL), learn to design commercial food products from scratch — from researching target markets to refining shelf-stable recipes. The FIDL and our food service kitchens are also where you can explore emerging areas of culinary arts, from food packaging to sustainable food sourcing, food safety and regulation, and more.
