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Stories

Our central location in Philadelphia, one of the most passionate food cities in America, and in heart of the Mid-Atlantic corridor enables access to hundreds of food destinations, some of the nation’s best restaurants, and countless food, flavor and beverage companies - making Drexel the perfect place to study culinary arts and food science.  

We focus on product development. Through project-based learning, and our extensive co-op program, students have the opportunity to gain relevant work experience before graduating. Hana Itokazu, BS culinary arts and science '18, relaxes on co-op where she helped create Saxby's Pumpkin Spice Cold Brew

Students can graduate with a BS and an MBA in just 5 years. Here alumnus Peter Schoemer prepares for graduation from the Culinary Arts & Food Science department’s BS/MBA Accelerated degree program. Students in this program take a significant portion of their courses at LeBow College of Business and graduate with a competitive edge.

Emily Lloyd, BS culinary arts and science '17, poses after winning Shake Shack’s Concrete Competition. This industry collaboration tasked Drexel students with submitting their most creative custard creation. Emily’s “City of Butterly Love” won top place and was featured on Shake Shack's menu.

MS in Food Science students prepare traditional Indian food for their instructors and fellow students. Our programs welcome a culturally and geographically diverse population which provides an rich environment for learning and exchanging ideas.

We bring the industry to students. Here students take selfies with celebrity chef Carla Hall, co-host of ABC’s Emmy award winning “The Chew”. Students have worked alongside Hall on recipe development, kitchen design and consumer testing for her newest restaurant. Great chefs and food professionals frequent our classrooms to help us form the next generation of great food minds and to keep an eye on rising talent.

Students work on relevant and interesting research. Joseph Spearot, MS food science '15 (and Quality Technician at Dogfish Head Craft Brewery), and Jacob Lahne, assistant professor food science, recently published research on darkening the color of beer without influencing flavor.

Our BS in Culinary Arts and Science is uniquely housed in a major research university and is one of the few housed with food science. Here students can learn an academically rigorous culinary arts curriculum and also have access to minors and coursework in departments across the university like business, nutrition, public health, chemical engineering, fine arts and all areas in between.

"There are truly no words to express how much this program has meant to me and how much it has positively impacted my life. From the diverse curriculum, networking opportunities, and personable and talented professors, this program has given me all the necessary tools to become successful. I found a home away from home and I will remember the lessons learned and memories gained forever.” - Dana Bloom BS culinary arts and science '16, pastry chef at The Four Seasons Washington, DC.

We make a difference through food. Here our grant-funded work with GSK and the Dornsife Center for Neighborhood Partnerships places our students alongside community members. Students in our programs connect with the community to learn, first hand, the issues of food insecurity and the importance of civic engagement.

Our emphasis on product development allows students to gain experience solving real world problems and developing innovative new market-ready foods. Two former students helped to create our very own Green Dragon Sauce.

Students attend the grand opening of Philadelphia's first pay-as-you-can-restaurant with master chef Marc Vetri who also teaches in our culinary programs. The EAT Café aims to nourish, educate and unite the community through food. Students tackle critical social issues like hunger, food waste, food insecurity, food sustainability, food policy and more.

The Drexel Food Lab is a research lab devoted to solving real world problems in food. In partnership with major food companies, students gain experience with product development and ideation. Partnerships with nonprofit organizations allow students experience tackling the most pressing social issues surrounding food. Here you will find more about Food Lab and other student clubs

Rigorous academics provide a business and science core and allow graduates to enter the industry at a higher level - as business leaders, research chefs, recipe developers and product developers.

We travel to industry. Students take a trip to the honeygrow corporate offices and test kitchens to learn the business of food. Our programs uniquely integrate academic and career development to give students industry insight and experience before graduating.

Julianne Scott, BS culinary arts & science '17, sends a greeting from Ireland. Julianne lived in Ireland while she completed part of her co-op at Chapter One, a Michelin-starred restaurant in Dublin. Students can study internationally as part of their co-op, on ten day excursions, on full semester-long study abroad trips and through project based international coursework.

We explore global cuisine and culture. Students travel to New York, NY as part of the Korean Cuisine course. Global cuisine is an emphasis of the program and students explore cuisines from diverse cultures from around the globe.

Some of America's best chefs visit our kitchens in a pop-up style restaurant series. Here Chef Tory McPhail of the famed Commander's Palace in New Orleans shows students some insider tips and tricks. Chefs enjoy giving back and staying connected with emerging talent.

We teach the science of food and cooking. Sara Lovett, MS food science '17, and teaching assistant talks about the chemical composition of cinnamon in our undergraduate FDSC 154 Science of Food and Cooking course which covers the physical and chemical characteristics of food and the culinary arts.

Studying at Drexel provides access to all the benefits of a major city but with a supportive college atmosphere. Here students outside the home-building for the department of Culinary Arts & Food Science enjoy the gorgeous urban greenery. Drexel students can take advantage of over 400 clubs and organizations on campus by day and walk downtown for dinner or a museum by night.

Key representatives pose with Michael King, BS culinary arts & science '19, and veteran, during a veteran’s week lunch hosted by the center. Drexel is veteran-friendly and the center's hands on programming is well suited for student veterans.

As part of the curriculum, students gain real-world experience and make priceless industry connections. Ted Green, BS culinary arts and science '14, co-oped at La Colombe Distillery and Coffee Roasters where he helped develop their coffee infused rum and the best-selling Draft Latte. Ted was hired after graduating and continued to expand their product lines.

Dining table

Our unique dining room, the Academic Bistro, is open to the public and serves as a classroom for our students. A three-course lunch, prepared with sustainable products and innovative technique, is served on Thursdays and Fridays.