Loughry Campus welcomes prospective students to Open Evening

Date published: 14 October 2026

On arrival, guests visited displays highlighting key subjects taught at Loughry, including food chemistry, microbiology and automation. Higher Level Apprentices Eimear Hunter (ABP) and Jayne Kirkpatrick (McAtamney's) proudly represented their companies, offering visitors valuable insights into careers within the food industry. Meanwhile, Bethany Small (ABP), Jessica Steele (Leprino Foods) and Sophie Cunningham (Avondale Foods) shared their experiences of studying on the Food and Drink Academy, discussing the industry skills they are developing alongside their studies.

Senior Lecturers, Dr Gillian Stevenson, Nicola Kerr and Clare Millar, welcomed visitors providing an overview of the courses, entry requirements and the range of career routes available. Parents and prospective new learners 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. Students Eloise Ruddell, Katelynn Henderson and Nicole McCann delivered an ice-cream demonstration, replicating industry practices and examining how businesses must continually innovate to sustain growth and competitiveness within this fundamental sector. The stop included a sample of Loughry’s own freshly made Dairy ice-cream.

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!

Guests also gained an understanding of the critical role packaging plays in food safety, quality and sustainability, and viewed equipment used to assess packaging properties. A sustainability workshop emphasised the importance of environmental practices across the food supply chain. 

Final year BSc (Hons) students Maeve Owens, Hannah McClelland, Aimee McConville and Sarah Heatherington concluded the tour by completing an interview panel discussing their experience of Loughry Campus. The students highlighted opportunities available to them when studying at CAFRE  including the CAFRE Industry Support Programme which offered £35,500 in bursaries and scholarships to food students last year, work placements opportunities in leading food businesses and the Michigan State University (MSU) exchange programme which allow CAFRE learners to spend a semester in Michigan, USA. 

As part of the panel, Aimee McConville stated: “Everything we learn at CAFRE has direct relevance within the food industry. During my placement year at Dunbia, I applied concepts from modules such as Food Microbiology, Food Chemistry, Sensory Perception and New Product Development in my day-to-day role. The confidence I gained through presenting at Loughry also proved invaluable when delivering presentations to stakeholders during my placement.”

Reflecting on 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.”

Nicole McCann, a Level 3 Extended Diploma in Food Technology and Science student, also shared her perspective on studying at CAFRE: “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. Applications for all courses are currently open. 

Loughry Campus will host a Food Taster Day on Tuesday 10 November, welcoming perspective students to experience a day as a CAFRE student, visit www.cafre.ac.uk to book your place.