Nutrition and Food Science consists of learning about nutrition and the science of food, including; food systems, sustainability, and global and national food policy. In this programs, your coursework is combined with hands-on experience in food laboratories and classrooms that focuses on positive health outcomes, food justice and current trends such as locally sourced food and sustainable agriculture. Additionally, you will learn about culture and cuisines, clinical and community nutrition applications, food safety and product development. Issues of sustainability and the environment, adequate food supply for the future, growing rates of hunger, malnutrition, and food insecurity, all set against the backdrop of increasingly knowledgeable and demanding consumers in both international and local markets are among the many challenges that are confronting the globalizing food system in the 21st century.