The College of Agriculture, Food and Rural Enterprise (CAFRE) held an open day at its Loughry Campus to showcase food courses. Visitors examined displays on food chemistry, microbiology and automation. Students in higher-level apprenticeships discussed their companies and sector careers.

Programme Managers Dr Gillian Stevenson and Clare Millar outlined courses, entry requirements and career paths. Guests took guided tours with hands-on workshops blending science, innovation, creativity and sustainability in teaching.

The Food Technology Centre features four production environments with real-world technologies. CAFRE students led a bakery demonstration on industry practices and business innovation for growth and competitiveness.

In the Sensory Suite, visitors explored product innovation tasks and acted as taste testers comparing branded and unbranded crisps.

The Packaging Laboratory showed equipment for assessing packaging properties and its role in food safety, quality and sustainability. A sustainability workshop covered environmental practices in the food supply chain. Tours ended with samples of campus-made ice cream.

Representatives from student support, residential services and finance provided guidance to attendees.

Fintan McCann, Head of Food Education at Loughry Campus, stated that students gain real-world experience, graduate skills and supply chain knowledge to contribute to the industry. The campus emphasizes practical learning for food and drink sector careers.

Ellen Livingston, a Level 3 Extended Diploma in Food Technology and Nutrition student from Randalstown, said the campus provides an alternative to A-levels with practical classes on commercial-scale production of innovative, safe and sustainable products, enhanced by industry visits.