 Chocolate heaven at Loughry  |
Chocolate heaven at Loughry
21 April 2011 Exploring food is an enjoyable activity as Loughry’s National Diploma students have been discovering in the College’s world class facilities. As part of their practically based courses the students have been manufacturing Easter Eggs and through research they have discovered some of the beneficial properties of chocolate. Did you know that cocoa beans are packed with antioxidants – chemicals known for their cell protecting properties? These antioxidants mop up free radicals – rogue molecules which can contribute to heart disease and are linked to cancers. These antioxidants are found in the cocoa bean and not in the milk or sugar so as a general rule – the darker the chocolate the better. What gives us the warm fuzzy feeling when chocolate melts in our mouth? Well, chocolate helps release endorphins in your brain (natural “feel-good” chemicals) which can relieve symptoms of pain and give that “inner glow”. Of course, overindulging in chocolate won’t help your waistline with all types of chocolate being high in saturated fat, increasing the risk of heart disease. Therefore moderation is advised! As you can probably imagine students on Food Technology or Food Nutrition and Health courses quite enjoy exploring chocolate and other foods! It is this “Hands on” experience that separates Loughry Students from others entering the food industry, with students on National Diploma courses in Food Technology and Food, Nutrition & Health excelling in their knowledge of how our food is made. If you’re interested in doing the same, ending up with an interesting and well paid career, contact us on Freephone 0800 0284291 or check out this website for further details.
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