Hannah obtained her degree at the School of Food Science and Nutrition at University of Leeds and first worked in the food and drink industry in 2014. Hannah has developed products for most of the UK supermarkets, ranging from sports drinks to frozen chocolate gateau, and has strong technical and food safety knowledge.
We sat down to ask Hannah a few questions
What inspired you to get into this type of work?
I have been interested in food since childhood, and originally I thought that I wanted to become a chef, then once I found out that such a thing as a School of Food Science and Nutrition existed I knew that was where I had to go.
My degree course was a degree of two halves, there was the strong food science half, aka physics, how you push custard of a certain temperature and viscosity along a production line, and the molecular structure of polyunsaturated fatty acids, and then there was the nutrition, designing personalised nutrition plans and public health interventions.
The truth is, that I enjoy most the part which falls into neither category – the effect of food compounds on the body, at a chemical and cellular level. So that’s what I do at TRUTH.
We look at plant compounds which are being studied by scientists worldwide, we analyse their publications, and if we think the world needs to know about it, we come up with tasty formulations that will deliver those benefits.