 Innovation at Loughry Campus  |
Innovation at Loughry Campus
10 June 2010 Loughry campus played host once again this year to Avondale Foods, at the judging of the annual New Product Development competition. National Diploma Food Technology and Food Nutrition & Health students had been working in groups since January to actively innovate, create, test, modify and package a range of added value vegetable products, before showcasing their best to Diane Christie and Gemma Wilson from Avondale Foods. The judging panel faced the steep task of picking the winning product but after much deliberation and tasting, awarded the Samuel Geddis Perpetual Cup for the development of a ‘caramelised burnt onion mash’. This impressed them for its unique taste, flavour and use of local produce. The panel also commended the winning group on how they sold the product to them in their presentation – “a much needed skill in today’s competitive marketplace” in the words of Diane Christie from Avondale Foods. ‘White onion and cracked black pepper soup’ took a deserving second place, following by ‘chicken and sugar snap pea noodle salad’ in third place. Diane Christie closed the competition with inspiring words to the final year ND students; “Innovation and new product development is essential in today’s modern food industry. I have no doubt that the skills you have learnt throughout this competition will be put to good use in your future career and I wish you well in this.” Does a challenging career in food, learning through real life application in state of the art facilities, tickle your taste buds? To find out more about the range of full and part-time courses on offer contact Loughry on Freephone 0800 0284291 or call in to our open evening on Thursday 26 August 2010 3-8pm
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