Andrew Lyons – CAFRE Alumni
Why did you decide to study at CAFRE?
Having been brought up and worked on the family farm outside Portrush, I always knew that my future lay somewhere along the agri-food chain. While working part-time in a local creamery, I was encouraged by a Loughry Campus student who was on placement to apply for the Foundation Degree, as my interest in food processing was evident. I had always known that CAFRE offered a great balance between practical and theory within their courses and knew this would suit me well. After going through the application process and being accepted, I soon realised that I had made the right decision and that studying at Loughry would provide me with a great opportunity to start my career. I was very impressed by the extensive food production, innovation and science facilities on offer. Listening to that placement student was one of the best decisions I have ever made.
What course did you study at CAFRE and how has it influenced your career?
I enrolled onto the Foundation Degree in Food Manufacture in September 2010. This provided me with a strong basis. I then progressed on the BSc (Hons) Degree in Food Management and Marketing and I graduated in June 2014. Both of the Degree courses are validated by Ulster University and offer a great balance between practical application and theory. With modules taught by lecturers and staff with years of experience within the food industry was always reassuring. Having this qualification has provided me with the firm foundation to progress within the food industry. I found the content very relevant to the agri-food industry which enabled me adapt quickly to the working environment.
What is your current job and responsibilities?
I am currently the Assistant Powder Production Manager at Dale Farm, based at Dunmanbridge outside Cookstown. I have been in this role for over two and a half years. I am responsible for all milk intake to site and all liquid despatches. I am in regular contact with plants across Northern Ireland and other dairy processors discussing supply. I am also responsible for all evaporation and drying on site, ensuring that surplus milk is utilised within the group.
What is the best thing about your job?
The best thing about my job is the interaction I have with a wide range of people, from all different sorts of backgrounds, from the people on the production floor, customers, and suppliers. All these people have vast experience and knowledge of their own disciplines – I am always learning something new every day!
What is the greatest challenge of your job?
Besides navigating a production department through a world-wide pandemic, I would have to say that the greatest challenge of the job is the uncertainty surrounding the dairy markets. The business’s priorities and strategy could change from one week to another due to events in New Zealand or Southeast Asia. This makes it difficult to forecast and plan into the future.
What was your first job?
My first job was with agri-tech company, Devenish Nutrition, based in Belfast where I took up the role of Operations Graduate, focussing on plant efficiencies and production planning. After completing the graduate programme, I became the sites Operations Assistant supporting the Production Manager. I then became the Site Manager of the Organic Manufacturing Plant in Sheffield, before returning to the dairy processing industry.
What is your fondest memory of your time at CAFRE?
I enjoyed my whole experience at CAFRE – the invaluable skills I learned, the lecturers and my classmates that I had the opportunity to work with. However, I have to say that I have fond memories of the Moy Park challenge in second year. Moy Park issued a brief and we had to develop our own product; carrying out market research, brainstorming, conducting kitchen trials, sensory analysis, scaling-up recipes, carrying out nutritional analysis, costings, HACCP, and creating marketing strategies as part of the product development process. We then had to present the final product to a panel of Moy Park employees. Although our team did not win, the laughs we had during the project will always stand out. This was recognised during the awards ceremony where our team won an award for Team Camaraderie.
Have you undertaken further training since leaving CAFRE?
I have recently enrolled on the Master’s Degree in Business for Agri-Food and Rural Enterprise at Loughry Campus. So far, I have thoroughly enjoyed it and I have already seen the benefits of networking with the other students who come from a wide range of disciplines.
What advice would you give a new graduate? There is a vast range of career opportunities available within the agri-food industry – take every opportunity that comes your way. Do not compare your progress with other graduates, good things will come in time and lastly do not be afraid to put your head above the parapet and speak up. If working in the agri-food industry interests you, I encourage you to look at the further and higher education courses available at CAFRE.