Aisling Neill’s path from CAFRE success to teaching tomorrow’s food leaders

Date published: 16 February 2026

“Staying close to home mattered to me,” Aisling reflects. “Loughry offered the best of both worlds - an excellent degree and the ability to keep working part-time, while having the support of home.”

During her course, Aisling saw how strongly Loughry prepared students for industry. Lecturers brought expertise from diverse manufacturing backgrounds, and the practical focus helped graduates enter the workforce with confidence. Students were encouraged early on to apply for graduate roles, this guidance helped Aisling secure her first position as a Technical Assistant at Foyle Meats in Cookstown. This role exposed her to high quality standards, fast decision making and the demanding pace of food production.

Her next step took her to Davidsons Foods as Technical Manager - before the factory had even been built. For most recent graduates, the task of developing technical and quality systems from scratch would feel daunting. For Aisling, it marked a defining milestone. Just eighteen months after graduating, she played a central role in establishing systems that helped the site achieve BRC accreditation in its first year - an impressive achievement for someone still early in their career.

“It taught me that sometimes you just have to back yourself. If you’re willing to work hard, you can achieve things far earlier than you expect.”

Aisling then moved to Dunbia Dungannon as a Technical Account Manager, working closely with major retail customers. The role demanded technical expertise, strong communication skills and an in depth understanding of retailer expectations. Her experience across production, auditing, quality assurance and customer liaison gave her a strong grasp of the entire supply chain. Her advice to new graduates reflects this journey: “Hard work pays off. Be persistent, gain as much experience as you can, and don’t be afraid to take the next step when the time is right.”

After many years in the industry and following the arrival of her family as well as the wider impact of Covid 19, Aisling felt ready for a new direction. Teaching had always appealed to her, and she took the bold step of completing her PGCE in Home Economics, driven by a desire to share her industry experience with young people and inspire them to pursue food related careers with confidence.

Now teaching in her local community at St. Joseph’s Grammar School, Donaghmore, Aisling recently returned to Loughry with a class of her A level students for a HACCP workshop designed to support their coursework. The visit felt symbolic, marking a full circle moment as she walked through the familiar campus in a new role - this time guiding the next generation of learners. She also reconnected with former colleague Louise Harkness, now a CAFRE lecturer, highlighting the close links between the campus and the wider food industry.

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 studying at Loughry Campus.

With a growing need for skilled and qualified professionals to drive innovation and promote sustainability, why not attend our Open Day on Tuesday 10 March at Loughry Campus to find out more about the courses in food we offer. Book your place on the CAFRE website.