Artisan Food Production

About this course

Artisan food production is concerned with the craft and science of making food at a scale and with a quality that prioritises skill, tradition, and distinctive character over mass production. It sits at the intersection of food science, culinary craft, business, and food culture, and it reflects a growing consumer appetite for foods made with care, provenance, and expertise. It is also a field with genuine commercial opportunity, as artisan food businesses of all sizes form an increasingly important part of the UK food economy. At Nottingham Trent University this two-year full-time programme gives you a thorough grounding in the practical and scientific aspects of artisan food production. You will study the principles of fermentation, preservation, and the transformation of ingredients, the chemistry and microbiology of different food categories, and the techniques specific to bread, ch

Where its graduates go

The 5 largest scored destinations, covering 40% of graduates; the headline also reflects the subject baseline.

• 62 / 100Secretarial and related occupations · 5% of graduatescards →
• 52 / 100Finance Professionals · 5% of graduatescards →
• 40 / 100Sales occupations · 20% of graduatescards →
• 38 / 100Quality and Regulatory Professionals · 5% of graduatescards →
• 30 / 100Managers, directors and senior officials · 5% of graduatescards →

The tabs above carry the rest: modules and satisfaction (The Course), where you'd live and what it costs (Student Life), the full pay story (Pay & Outcomes), and easier ways into the same subject (Alternatives).