Rising to the Challenge: Morgan’s Bakery Journey with CAFRE, Loughry Campus
Date published:
Morgan Coleman began his journey in the food industry by enrolling on the Foundation Degree in Food Innovation and Technology at the College of Agriculture, Food and Rural Enterprise (CAFRE), following his studies at Bangor Academy. Coming from a family who historically owned a bakery in Belfast and influenced by his mum, who still works in the food sector - Morgan has been surrounded by food from a young age.
Morgan is particularly interested in the scientific side of the food sector, with a strong focus on food microbiology. Studying at Loughry Campus enhances his learning by providing the knowledge and practical skills needed to develop and produce innovative, nutritious, and safe foods. This is reinforced through hands-on classes in Loughry’s laboratories and Food Technology Centre, where students are encouraged to apply concepts in real-world settings. Industry talks and visits to agri-food companies across Northern Ireland further enhance the experience, offering valuable insight into modern manufacturing practices and potential career pathways.
Reflecting on his studies so far, Morgan commented: “At CAFRE, you get taught valuable skills for personal and professional development and get insight from businesses in the agri-food industry. The lecturers are helpful and always support you.”
While Morgan enjoys the science behind food manufacturing, it is the bakery sector specifically that truly excites him. He currently works part‑time at Knotts Bakery, a Belfast business known for producing breads, pastries, and ready‑to‑eat products. “My part-time job is as a sales assistant - my roles include slicing and packaging breads, setting up the counter, packing and labelling products, serving customers, and keeping the place clean and tidy,” he explains.
Morgan is currently preparing for his upcoming six‑month work placement, an essential component of the Foundation Degree that is designed to develop students’ technical capability and commercial awareness. Hoping to continue his journey within the bakery sector, Morgan aims to move from retail into manufacturing.
Morgan said: “I hope to move into bakery manufacturing during my placement. I would like to work in operations to gain hands on experience in ingredient preparation and operating equipment. This will strengthen my understanding of good manufacturing practices and give me valuable insight into how products are produced on an industrial scale. The experience will support my studies when I return to CAFRE to complete my Foundation Degree.”
Completing his placement will allow Morgan to deepen his understanding of bakery technology and gain experience in the complex processes required to consistently produce high quality, safe, baked goods. With his passion, growing experience, and industry focused education, Morgan is well on his way to building a promising career in the bakery sector.
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 CAFRE, Loughry Campus.
With a growing need for skilled and qualified professionals to drive innovation and promote sustainability in the agri-food industry, 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 at the CAFRE website.
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