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The College of Agriculture, Food and Rural Enterprise (CAFRE) welcomed visitors to Loughry Campus for a Food Courses Open Day.
The event explored courses available to support careers in the Food Industry and staff and students shared their experiences of study and life at CAFRE.
On arrival, guests visited displays highlighting key subjects taught at Loughry, including food chemistry, microbiology and automation. Students completing Higher-Level Apprenticeships proudly represented their companies, offering insights into careers within the sector. Representatives from Student Support, the Residential Team and Student Finance were also on hand to offer guidance to prospective learners.
Programme Managers, Dr Gillian Stevenson and Clare Millar, welcomed visitors providing an overview of the courses, entry requirements and the range of career routes available. Visitors then joined guided tours featuring hands on workshops that demonstrated how science, innovation, creativity and sustainability is blended into teaching at Loughry Campus.
The Food Technology Centre offers four food production environments that demonstrate real world technologies. CAFRE students delivered a bakery demonstration, replicating industry practices and examining how businesses must continually innovate to sustain growth and competitiveness within this fundamental sector.
In the Sensory Suite, visitors discovered the world of product innovation, exploring the creative development tasks undertaken by students studying food related courses. They even stepped into the role of taste testers, taking part in a sensory panel to compare branded and unbranded crisps, discovering surprising outcomes!
In the Packaging Laboratory, guests gained an understanding of the critical role packaging plays in food safety, quality and sustainability, and viewed equipment used to assess packaging properties. A final sustainability workshop emphasised the importance of environmental practices across the food supply chain. The tour concluded with a sample of Loughry’s own freshly made ice-cream.
Reflecting on the event, Fintan McCann, Head of Food Education at Loughry Campus, said: “Students who study at Loughry Campus leave with real-world experiences, graduate skills and a deep understanding of the food and drink supply chain. They step into careers where they make positive contributions to the industry. Today visitors had the opportunity to view our outstanding learning platforms and facilities that contribute to the college’s commitment of practical learning, to prepare students for meaningful careers in the dynamic food and drink sector.”
Ellen Livingston, a Level 3 Extended Diploma in Food Technology and Nutrition student from Randalstown, also shared her perspective on studying at Loughry: “Loughry Campus offered me an exciting alternative to A levels. Our classes are interesting as we learn how the industry develops and produces products on a commercial scale that are innovative, safe and sustainable. Getting practical experience in the Food Technology Centre brings it all to life, and going out on industry visits has helped me understand changes within the 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. Find out more at the CAFRE website.
