Overview

The BSc (Hons) Artisan Food Production at Nottingham Trent University explores the science, techniques, and practical processes involved in producing high-quality food products. The foundation stage develops essential academic and scientific knowledge while introducing the principles that support later study of food production, processing, and product development.

What You'll Learn

• Fundamental principles of food science, including the properties and behaviour of food materials.

• Food chemistry, microbiology, nutrition, and their relevance to production.

• Practical food preparation and production techniques across different product categories.

• Food processing methods and the effects of processing on quality, safety, and characteristics.

• Principles of food safety, hygiene, quality management, and responsible production.

• Product development, including ideas, formulation, testing, and evaluation.

• Sensory evaluation and approaches to assessing food products.

• Sustainable approaches to food production and the use of resources.

• Research, communication, teamwork, practical investigation, and problem-solving skills.

Learning Outcomes

By the end of the course, students will be able to explain key scientific principles that influence food composition, production, quality, and safety. They will be able to apply appropriate practical techniques to food production and evaluate how processing methods affect finished products. Students will develop the ability to investigate food-related problems, interpret relevant information, and use evidence to support decisions about production and product development. They will also understand the importance of hygiene, quality control, sustainability, and consistent production practices within food operations. Through practical and academic activities, students will strengthen their ability to plan investigations, evaluate food products, communicate findings, and work effectively with others. The course provides an integrated understanding of the scientific, technical, and practical aspects of artisan food production.