By Jamie Wright, National Diploma in Food Technology, Loughry Campus

“I often used to wonder how the food we eat reaches our plates. If you think about it there are lots of steps between the produce that leaves the farm and it appearing on the super market shelves. Now I’ve discovered that Food Technologists have a huge part to play and I’m training to be one!

I’m from Banbridge, and come from a farming background. I’m a first year student studying for a National Diploma in Food Technology at Loughry Campus, learning how to get things done, producing foods which are safe, wholesome and of high quality. The campus is in Cookstown and has an ultra modern Food Technology Centre where we’re producing a wide range of foods as part of our course. This is not a catering college so we make products on a large industrial scale! So far we’ve made everything from chocolate chip ice cream to chicken goujons, from baguettes to burgers. Once made, it’s our job to sort out the appropriate packaging, make sure the labels are correct and ensure the product is stored at the right temperature. This week’s project has been to produce the now “world famous” Loughry Christmas Puddings!

We get hands on experience, learning how to work to exact specifications. Guided by expert teaching staff we’re really improving our organisational and management skills.

There are a couple of other bonuses as well. Our “make it, pack it, eat it” sessions are the ideal break from lectures and assignments. Getting to taste test products we’ve just made is a great way to finish the day! I’m also realising I’ve made the right career choice as job prospects, even in this economic climate, are good.”

National Diploma in Food Technology students Christian McCann (Magherafelt) and Jamie Wright (Banbridge) with the famous Loughry puddings

National Diploma in Food Technology students at work