Nutrition Science, M.S., Sustainable Nutrition Track

Grow professionally and transform the future of food.

The sustainable nutrition track is an innovative program that encompasses the study of environment and ecosystems, nutritional health, food systems, agriculture, economy and society. Step up and take the lead—the world needs you now more than ever.

Take Your First Steps Today

Careers in Sustainable Nutrition

Growing Workforce

The Bureau of Labor Statistics projects widespread growth for jobs related to helping the environment or conserving natural resources, with stronger annual wages than the median average.

Broad Application

Sustainability experts work in a wide array of industries. Food science, education, farming and agriculture, advocacy and policy, research and development, conservation and more!

Local Connection

Frederick Health, Frederick County Public Schools and Maryland Department of Agriculture are among numerous regional organizations that actively recruit sustainable nutrition specialists.

Top-Level Credentials

Our Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited program equips you with expert training as prioritized by the Academy of Nutrition and Dietetics and the American Society of Nutrition.

The Hood Difference


Our tuition rates are some of the lowest in the region.

Expert Faculty

Our distinguished professors are practitioner-based and maintain industry connections in their respective fields.

Diversity & Inclusivity

Our graduate school population comprises more than 1,000 students from 19 states and 25 different nations.

Convenience & Location

Our proximity to the I-270 corridor connects students with the greater metro area, including Baltimore and Washington, D.C.


The median annual wage for agricultural and food scientists was $74,160 in May 2021. Overall employment of agricultural and food scientists is projected to grow 8 percent from 2021 to 2031, faster than the average for all occupations.
You can help transform the future of sustainable food policy and production.