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Image of FdSc Artisan Food Production graduate Hannah Johnson

Hannah
Johnson

United Kingdom
Inside the classroom I learnt knowledge about the industry, techniques, and methods I would use in the future as well as the confidence to experiment during practical sessions.

More about Hannah

Why did you choose to study at NTU?

I chose NTU because I found a course that fitted what I was looking for. Artisan Food Production is heavily practical and mostly assessed based on practicals as I am not the most academic person.

What did you learn – both inside and outside of lectures?

Inside the classroom I learnt knowledge about the industry, techniques, and methods I would use in the future as well as the confidence to experiment during practical sessions.

Outside the classroom I learnt independence while living in halls from cooking for myself to washing clothes. It was a big learning experience.

What have you been up to since graduating?

After leaving NTU in summer 2023, I went back to the company I completed my summer placement at, Daltons Dairy, where I was assisting in the production and sales of milk, butter and ice cream. However, in autumn 2023 I was offered a full-time position as Production Manager.

What does your current day involve?

On an average day/week at work I oversee a production team of myself and two other members of staff, I have weekly meetings highlighting key/important events or orders we need to prepare for, produce milk, butter and ice cream, maintain a stocked fridge and freezer supply for our shop and wholesale customers as well as completing paperwork, such as temperature records, cleaning checks, production records and stock takes.

What attracted you to this field?

I have always been interested in the food industry; when I was 16 I volunteered for a charity ice cream business who taught me and that is where my love for ice cream began.

What have been the highlights and biggest challenges of your career so far?

My biggest achievement in my career so far is becoming Production Manager at the age of 20 and reorganising the production team and facility to work more efficiently.

My biggest challenge has been learning how to manage a team and creating systems and procedures to ensure HACCP and food safety regulations are being followed at all times.

What are your plans for the future?

I don't really have a plan for the future. I would like to continue to grow my experience within the company. I am currently completing courses and gaining as much additional training as possible.

If you had a time machine, what would you go back and tell yourself at NTU?

Keep going, you are doing amazing. When time gets tough or stressful go on a walk, get some fresh air and try again.

Still need help?

+44 (0)115 941 8418
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