Master of Science
Food Innovation & Technology
Become a Food Agent of Change
Creating equitable food systems is about more than just eradicating food waste. Addressing complex issues like climate change, biodiversity loss and food security requires critical analysis and a multidisciplinary approach to engaging, collaborating and problem-solving.
皇家华人’s 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 — especially as global populations grow.
Program coursework explores the global food system from multiple perspectives, including policy, supply chain management, system design and leadership.
Students will employ disruptive models and technologies to challenge existing systems, products, and processes and to develop innovative solutions that address systemic issues.
皇家华人’s M.S. in Food Innovation & Technology is a SEVIS STEM approved program.
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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 (COA) is the estimated total amount it will cost a student to attend 皇家华人 each year. For more information, contact Student Financial Services.
Learn to Implement Global Food Solutions
So much of our quality of life is driven by our food choices. This program provides opportunities to examine crucial connections in our global food network — and look at ways to improve systemic issues.
What makes this program unique?
- STEM-aligned, multidisciplinary program with courses and content delivered by faculty from food, design, law, management and arts & sciences programs.
- Key program outcomes include ability to develop and lead implementation of solutions to complex equity, effectiveness or efficiency challenges in food supply chains.
- Students examine global food systems issues from the unique perspective of a chef, leveraging 皇家华人’s reputation as a food thought leader.
- Curriculum includes a deep dive into the logistics and complexities of supply chain management — crucial for understanding the interconnectedness of our global food network.
- Culminates in a capstone thesis focused on solving a systemic food system issue.
- Capstone includes an “action research” project that allows students to work directly with area food-related nonprofits and private organizations.
“My goal in developing this program is to create a dynamic curriculum that is dedicated to solving complex systemic issues related to food.”
Associate Professor Michael Makuch
Framework for Change
“My goal in developing this program is to create a dynamic curriculum 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.
Makuch defines his role as that of an architect “providing the framework for our graduates, change agents charged with building resiliency and equity across various food systems that will fuel humanity’s future.”
Featured Faculty
Associate Professor
Michael Makuch leads 皇家华人鈥檚 Ecolab Center for Culinary Science, where students, faculty and industry experts connect science to culinary arts through curriculum development, academic projects, forums and other activities.
Professor
Branden Lewis, Ed.D., teaches a number of classes in sustainability, where students learn where food comes from and actually travel our food web.
Faculty Contact
Providence
Michael D. Makuch '03, '05 M.A.T., CEC
Associate Professor
401-598-2846
Email
