Food students get their turn to ‘churn it up’
August 11, 2021
CAFRE Level 3 Diploma Food students enjoyed a series of practical classes as part of their Dairy Technology unit. Students learnt the theory behind the manufacture of dairy products. After which they had the opportunity to put learning into practice in the Food Technology Centre at Loughry Campus.
Students manufactured ice cream, butter and yogurt, from assessing raw materials, through to producing the finished product. And we can’t forget the all-important taste test of course! The students replicated manufacturing techniques being used within the food industry. The practicals gave an understanding of how dairy products are processed with an insight into the high safety and quality standards required.
Abbie Morton conducts a quality check during a yoghurt manufacture 
Emily Rodgers and Rachel McIntyre setting up for the ice cream practical
Dairy Technology is just one example of a unit within the Level 3 Diploma Food courses where students learn through a combination of theory based classes and hands-on activities. Teaching uses the extensive on-campus facilities. The Food Technology Centre, Food Innovation Centre, Science and Packaging Laboratories are used daily by the students. Gaining this real world experience of food manufacturing practices has our Level 3 students leaving Loughry ‘industry ready’!
We are still accepting applications to our Level 3 Food programmes. To find out more and apply for these programmes, visit our food course pages.