Artisan Food Production

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, cheese, charcuterie, preserves, and other artisan products. Alongside production craft you will develop an understanding of food safety, quality standards, sensory evaluation, and the business considerations, including product development, pricing, and food regulation, that shape a viable food business.

Nottingham Trent's strong connections to the food industry and the programme's accelerated two-year format mean you graduate with both practical competence and commercial awareness in a shorter timeframe.

Graduates go on to careers in artisan food production, food entrepreneurship, product development, quality assurance, food retail, hospitality, and food education. The degree is well suited to those who want to start their own food business as well as those who want to work within established food companies or the growing artisan food sector. Many graduates also continue to further study in food science, business, or culinary arts.