Course Aim
The National Diploma in Food Technology has been taught at Loughry for over 30 years.
This course prepares students for employment or progression onto higher-level courses.
The course covers a broad spectrum of subjects, allowing students to develop both knowledge and practical skills.
During the two years of the course 18 units are studied.
On completion of the course students receive a BTEC National Diploma in Food Science and Manufacturing Technology.
Course Content
Six core units must be studied and a further 12 additional units must be completed.
Core Units
- Food and raw materials
- Food safety
- Food technology calculations
- Food workplace practices
- Introduction to food manufacture
- Introductory science for food technologists
Additional Units
- Cereal technology
- Dairy technology - liquid milk processing
- Dairy technology – product manufacture
- Food chemistry
- Food microbiology
- Food process control
- Food product development
- Food science for the technician
- ICT and food management information systems
- Meat technology
- Operational management
- Quality assurance
Work Placement
Students will complete a 12 week work placement organised by Loughry staff in a food business between year one and year two of the course.
Career destinations
This course has been designed to meet the growing need of the Northern Ireland Food Industry for people to fill key management roles including production management, technical auditing and new product development.
Student View: Paddy Kelly
"“I like learning to be “hands on” so this practically based course really suits me down to the ground. The units are building my knowledge and confidence and I’ll be well placed for either employment or Higher Education at the end of the two years.”
