START

Fall

CAMPUS

Providence

CREDITS

30.0

COST

$842 per credit*

Transform Global Food Systems

Resolving our global food issues requires systems-based solutions. JWU Providence’s M.S. 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, equipping you to navigate complexity and lead change across food organizations and sectors.

The program culminates in an action-based research capstone that prepares you to implement ethical, scalable solutions within real food system contexts. 

_{This SEVIS STEM-approved program qualifies F-1 graduates to apply for the 24-month STEM Optional Practical Training (OPT) extension, enabling them to gain hands-on professional experience in the U.S. after graduation.}

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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.}

Program Structure

• Courses are primarily in person, with a subset offered online, including Food Law & Policy and Introduction to Food Safety Systems.
• Full-time students can complete the program in one year.
• Scheduling is designed to accommodate working professionals, enabling them to manage careers and other commitments while earning the degree.

Course Sequence

• Fall: Build foundational knowledge in global food systems, food safety, design methodology and leadership.
• Spring: Apply systems thinking to social, cultural, economic and sustainability challenges while developing effective leadership skills.
• Summer: Integrate policy and law perspectives and complete the Action Research capstone to address real-world food system challenges.

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 chefs and other food system experts, 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 across 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 ’25, George Brown Convention Center Culinary & Operations Supervisor

Sample Courses

• The Global Food System
• Effective Leadership
• Food Law & Policy
• Shaping the Future of Food
• Eating Identities: Food, Culture and Social Justice
• Law, Economics and the American Food System
• Action Research in Sustainable Food Systems

_{For a full course listing, visit the JWU Catalog:}

 Food Innovation & Technology

Career Options

• Corporate Sustainability Manager/Director
• Food Systems Policy Analyst
• Innovation Manager
• Product Development Leader
• Food Systems Consultant
• Nonprofit Program Director (Food & Sustainability)
• Supply Chain Sustainability Specialist
• Applied Food Systems Scientist/Researcher
• Social Enterprise Entrepreneur

Action Research for Solving Food Challenges

The program’s capstone unites adaptive thinking, rigorous inquiry and responsible action. Employ a critical lens to research and evaluate systemic challenges, then design, test and implement potential solutions. Learn to apply the principles of “action research” in real-world contexts.

Students have taken on a wide range of topics, including:

• Impact of culinary-driven community food rescue programs on food waste and food insecurity in the Providence area
• Transforming convenience stores into health hubs by improving fresh food access
• Decreasing home kitchen food waste by increasing food literacy
• Identifying solutions to composting barriers in Rhode Island to support zero food waste goals
• Investigating consumer perceptions of vegan analogs

Nicole Van Wort ’17, ’24 M.S., RI Community Food Bank’s procurement coordinator, notes that the program equipped her to “analyze complex food system challenges and develop resilient solutions with real-world impact.”

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Faculty Contact

Providence

Branden Lewis, Ed.D., CEC
Professor
401-598-1972
Email