In Somaliland majority of the population, are insecure in food. Both people’s ability to feed themselves in the short term (risk to live), and their ability to achieve self-sufficiency in the long term (risks to livelihoods) are precarious. The severity of risk to live continue to increase as recurrent drought/crisis has
cumulative effect in depleting coping capacity year after year.  A number of converging trends, including water scarcity, land degradation, a  lack of on-farm technological innovation, population growth and climate change can explain the trend towards the increasing food and water insecurity. These trends have combined with the repeated effects of drought over the years and substantially eroded the productive assets of communities and households. The most vulnerable groups among the food insecure are women and children. Especially malnutrition is one of the major health problems in the country  affecting primarily children and women of the child bearing age. Protein-energy malnutrition, vitamin A deficiency (VAD), iron deficiency anaemia (IDA), iodine deficiency disorders (IDD) are the forefront nutritional problems prevailing in the country. Many of the households most at risk are headed by women. They often support their children from subsistence farming or from petty trade. They look after the animals, fetch water and firewood, and are most likely to suffer from malnutrition by carrying out such arduous and energy consuming tasks. So, to combat those problems there should be comprehensive and continuous capacity building for the food and nutrition system strategy in the country. The food industry which originally provided only primary products for final preparation in home; find itself responding to market demands for more refined, sophisticated, and convenient products.
The demand for easy to prepare, fortified, nutritionally sound, safe, convenience foods, poses major scientific challenges which cannot be met without highly trained nutritional scientists capable of understanding the complex chemistry/biochemistry, new product development of food systems and knowledge of how to process, preserve and package them. The increased  tendency of society on foods has led to greater responsibility for processors in terms of quality, safety and nutritional value. Thus, it is imperative to develop a curriculum to produce professionals  equipped with all the technical knowledge and professional competence to assist the society (in various areas of food science, nutrition, and dietetics) and farmers and consumers in using modern and traditional techniques of food processing and preservation and thereby alleviate the problem of nutrition and food security issues as well as problems due to unsafe food handling practices, also creating graduates with both the knowledge of food science and nutrition who have the ability to appraise the food industry problems and can find the solution for them to make them competent in the national and international market. The Food and Nutrition security strategy for Somaliland is premised upon the nation’s vision 2030. It provides the framework by which the government facilitates, in a comprehensive and coordinated manner, the implementation of strategic actions to improve and ensure adequate food and water supply for the people of Somaliland. One of the main component/strategies of the food and nutrition security development strategy is capacity building, which includes human resource development in order to enhance the effective and efficient implementation of this large-scale national program. The capacity building component calls for availing trained human resource for achieving the targets. In addition to that in different region of the country there are various local and international organizations which provide humanitarian services for vulnerable people for food insecurity crisis. So that most of those agencies are seeking trained and advanced nutritionist/dietetics for their basic services to communities.