• JWU's 4th Annual FIT Symposium

    Johnson & Wales University to Host Fourth Annual Food Innovation & Technology (FIT) Symposium on April 18 & 19, 2024
     
    Food Innovators and Thought Leaders Will Convene at JWU to Address Food Sustainability; Chef Jacques Pépin ’10 Hon. and Farmer Lee Jones to Deliver Keynote Addresses

    Johnson & Wales University’s College of Food Innovation & Technology (CFIT) will convene food leaders and innovators from across the country on Thursday, April 18 and Friday, April 19, 2024 for the fourth-annual Food Innovation & Technology (FIT) Symposium.

    This two-day symposium brings together food professionals and thought leaders from all corners of the industry to examine the many challenges and unprecedented changes experienced by the food industry in recent years. This year’s gathering will focus on innovations in the following thematic areas:

     
    • food service
    • food/beverage product development
    • food security and access
    • food system sustainability

    Building on the success of past FIT Symposiums, this year’s event offers expanded programming, including two prominent keynote speakers, legendary chef Jacques Pépin ’10 Hon. and regenerative agriculture expert Farmer Lee Jones. Additionally, the symposium will feature inventive food demonstrations, panel discussions and “The Great Debate”, a lively conversation on the challenges and benefits of the modern agriculture, plant-based and sustainable seafood industries. There will be breakout sessions designed to inspire discussion, collaboration, and interdisciplinary brainstorming for solving problems and employing opportunities.
     
    Johnson & Wales would like to thank to our valued event sponsors, RATIONAL and JWU’s Ecolab Center for Culinary Science.
     
    This event is open to the public. Those interested in attending  can register here: 2024 JWU CFIT Fit Symposium - JWU Alumni
     
    WHEN:  April 18-19, 2024 (full itinerary: FIT Symposium | Providence | Johnson & Wales University (jwu.edu))
     
    WHO: Jason R. Evans, Ph.D., Dean, CFIT; Jacques Pépin ’10 Hon.; Farmer Lee Jones; culinary leaders; food thinkers and innovators
     
    WHERE: Cuisinart Culinary Center for Excellence, Johnson & Wales University Harborside Campus, 265 Harborside Boulevard, Providence RI 02905
     
    About JWU
    Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with more than 8,000 graduate, undergraduate and online students at its campuses in Providence, Rhode Island and Charlotte, North Carolina. An innovative educational leader, the university offers undergraduate and graduate degree programs in arts and sciences, business, engineering, food innovation, hospitality, nutrition, health and wellness. It also offers undergraduate programs in culinary arts, dietetics and design. JWU’s unique model provides students with the personalized attention, academic expertise and industry connections that inspire professional success and personal growth. The university’s impact is global, with alumni in 125 countries pursuing careers worldwide. For more information, visit www.jwu.edu.
     
     

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