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Final year BSc (Hons) Food students from College of Agriculture, Food and Rural Enterprise (CAFRE)’s Loughry Campus recently took part in a two-day study tour across Meath, Louth, and Dublin, gaining valuable insight into leading food manufacturers, research centres, and innovative agri-food enterprises. Students experienced first-hand how sustainability, technology, and entrepreneurship are shaping Ireland’s food sector.
The tour began at Meade Farm, where students explored both agricultural production and industrial food processing in a business who place sustainable innovation at the centre of their work. Sustainability and Communications Manager Jeni Meade gave students an insight into the farm’s investment in environmental practices and resource efficiency.
Students were particularly interested in the farm’s decision to diversify into Fleckvieh cattle – a selected breed whose milk is more easily digested by people with lactose sensitivities. In the manufacturing areas, students observed Meade’s potato starch facility, which converts low grade or waste potatoes into a new value-added product. A great example of the circular economy in action.
Student Leah Montgomery stated: “The study tour was an excellent experience from beginning to end. The standout moment for me was visiting Meade Farm and seeing both sides of their operation. Viewing the calves in their dairy enterprise was a particular highlight.”
Next, students travelled to King of Kefir, Ireland’s first dedicated kefir brewery. Established in 2014, the business produces sparkling probiotic drinks using organic kefir cultures and natural botanicals, with no artificial additives.
Operating with a small team of staff in Ardee, the company demonstrated how niche brands can innovate within the growing functional beverage market. Students observed the full production process and learned how clean label values and fermentation trends influence product development, showing how health focused brands stand out in a competitive market.
At Boann Distillery in Drogheda, students were hosted by Sally Anne Cooney, who explained how the family-owned business blends Irish whiskey tradition with modern technology and premium branding, sustainability, and strong family leadership.
The group toured large fermentation vats, learned the intricacies of the distillation process, and explored a warehouse packed with rare and specialty casks. Students heard how these casks are essential in crafting distinctive flavour profiles. Although Boann does not typically offer tours, the family made a special exception for the CAFRE group, emphasising the importance of education and industry partnership.
Students then visited the Teagasc, Ashtown, Food Research Centre, where they gained insight into how scientific research underpins Ireland’s agri-food innovation. A tour of the facilities included the product development kitchens, freeze drying suite, technology demonstration areas and food hall highlighting ongoing research.
Many Teagasc researchers were present on the day, offering live demonstrations of their work, this included initiatives which focus on reducing food waste and promoting circular economy solutions. The visit allowed students to directly engage with scientists and understand the role of research in developing sustainable products and technologies.
The final stop brought the group to Cooley Oysters, a small but highly specialised aquaculture enterprise situated along the edge of Carlingford Lough. For many students, this was their first ever exposure to oyster farming and aquaculture enterprise. The group observed grading, packing, and export logistics – including oysters being prepared for international shipments. Students also had the opportunity to taste freshly harvested oysters directly on site.
Student Niamh O’Kane summed up the tour: “This trip took us out of the classroom and into real businesses to understand how the food industry is changing. Seeing innovation first-hand in both the food and agriculture sectors was inspiring. It created memories we’ll carry long after leaving Loughry.”
The study tour helped students connect theory with real world application. It offered authentic insights into how businesses are adapting to sustainability demands, consumer trends, and technological change. The experience also provided valuable motivation as the group prepare to enter the dynamic and ever evolving food sector.
The food industry needs fresh talent with food qualifications to enhance innovation and promote sustainability. If you or someone you know thrives in a team environment, seeks a non-desk-bound career, enjoys practical problem-solving, values travel opportunities, and desires a challenging yet rewarding career with promising job prospects, consider study at Loughry Campus. The college offers full-time and part-time Food courses from Level 2 Apprenticeships through to BSc (Honours) Degree courses.
To find out more about our range of courses, please visit the CAFRE website.
