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News > Cooking Instruction Validation Workshop at Loughry Campus, CAFRE

CAFRE

Cooking Instruction Validation Workshop at Loughry Campus, CAFRE

April 18, 2025

The College of Agriculture, Food and Rural Enterprise (CAFRE) welcomed a group of New Product Development and Technical team members from a range of food companies to participate in a Cooking (heating) Instruction Validation workshop at Loughry Campus, Cookstown.

Instruction validation uses defined procedures to establish cooking or heating instructions for a food product. Methodologies are developed and tested to achieve a ‘safely’ heated product of acceptable quality for consumers to eat.

Naomi Brown (NPD Account Manager) and Lauren Ferris (NPD Technologist Graduate) from Dunbia, Dungannon identified the need for practical training to provide them with the information and skills to generate and validate their own internal cooking instructions.

Hayley O’Neill (Food Technologist, CAFRE) said, “Using a range of equipment within the test kitchens at Loughry, we train staff to identify and calibrate suitable equipment for validation trials and conduct product validation tests. Practical activities enable trainees to generate results allowing them to gain experience in interpreting and validating cooking and heating records”.

Cooking Instruction Validation Workshop
Hayley O’Neill (Food Technologist, CAFRE) pictured with Naomi Brown and Lauren Ferris from Dunbia who attended the Cooking and Heating Validation training at Loughry Campus, Cookstown.

On commenting on the course, Naomi Brown (NPD Account Manager, Dunbia) said, “I found the course to be highly informative and beneficial. The course offered both theory and practical aspects which I found to be an effective combination. It allowed me to build my knowledge and provided a deeper understanding of the necessary steps to validate cooking instructions, along with the importance of fully verified cooking instructions. I highly recommend this course to anyone involved in product development, as it is a highly informative and interactive course”.

If you are interested in training staff to support them in the creation of cooking/heating instructions through developing their understanding of controls, monitoring, and corrective action procedures to create accurate labelling instructions, register your interest to attend the next course here.

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