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News > Putting the ‘Big Banger Theory’ into practice at Loughry Campus

CAFRE

Putting the ‘Big Banger Theory’ into practice at Loughry Campus

July 27, 2021

Engaging in practical, industry relevant learning is one of the many benefits of studying at the College of Agriculture, Food and Rural Enterprise (CAFRE). Food Technology students on the Level 3 programme at Loughry Campus have the opportunity to engage in this type of learning throughout their course. One such example is through the manufacture of unique and innovative sausages as part of CAFRE’s Annual Sausage Competition.

As part of the Meat Technology unit on the Level 3 course, Food Technology students are set the challenge of creating an exciting new flavour of pork sausages, just in time for BBQ season. This is a great opportunity for students to experience what it’s like to be immersed in innovation and to develop their creativity skills, giving them a valuable insight to the work of a Food Technologist.

At the start of this process, students complete an idea generation exercise, examining ingredient flavours as well as conducting market research to identify what is on the market. This year, students used a wide range of exciting ingredients including cola, sweet chilli and caramelised apple to create some uniquely flavoured sausages in the college’s state of the art Food Technology and Food Innovation Centres. The facilities at Loughry showcase the latest technology and best practice in food manufacturing and provide students with real world learning and practical experience.

In addition to participating in this competition, students develop key knowledge and understanding of the theory and principles of meat processing and manufacturing added value products such as burgers and chicken goujons to name but a few. Students really enjoy getting hands-on experience with ingredients and equipment to support their learning and understanding of the processes involved.

The competitive element embedded within the Meat Technology unit adds to the excitement of the learning and challenges the students to be really innovative.

After a lot of hard work and a very difficult decision by the judges, this year’s winning sausages were Sweet Chilli and Dijon Mustard. A little unusual, yet extremely tasty ‘banger’!

If you are considering your options after GCSE, visit our course pages to find out more about our Level 3 Food programmes. These courses are an attractive alternative to A-Level study and offer graduates the opportunity to progress on to Higher Education or enter employment.

We are still accepting applications for September 2021 entry on the Level 3 Food programmes delivered at Loughry Campus, Cookstown. Click to apply.