We are excited about the advantages for students and faculty from interactions among the two programs; and we encourage students to explore the wide variety of useful and exciting course offerings available to them in our department. Some of the educational opportunities for students include:
- Experiential learning opportunities, including a strong network of community-based partnerships in regional, national and international settings.
- Global opportunities to study nutrition and food abroad.
- Hands-on learning in culinary labs working with professional chefs and experts in nutrition, food policy and public health.
- One-on-one interactions with faculty experts in rights-based approaches to food and nutrition, scale-appropriate technologies to support rural development, emerging food-based social movements, vegetarianism in nutrition, integrative nutrition and food as medicine.
Our department is poised to address the increased public emphasis on healthy lifestyles, progressive and just food policy and diet-related disease epidemics. Please join us in these efforts.