The Honours Degree in Food Innovation and Nutrition, validated by Ulster University, has been designed to equip graduates with the knowledge and skills to enter the food industry at trainee manager level and develop innovative, nutritious foods which meet consumer demands. It is ideal for someone with an interest in science, food, nutrition and health. Loughry has superb industry connections and help students to secure quality work placements which they undertake in Year 3 of the programme. These placements often lead to high quality manager/ trainee manager posts as well as jobs as new product development, quality management and training in the industry. Loughry Campus – The Food Centre of Northern Ireland. CAFRE Loughry Campus offers full-time and part-time courses in Food to educate new entrants and support staff working within the agri-food sector to improve business efficiency. One of the great things about CAFRE is that each of our three campuses deliver a specific range of courses and has the specialist facilities to match. We are continually investing in our staff, buildings, equipment and resources so you can get the most out of your time with us. Loughry Campus, which is based 2 miles outside Cookstown in Co Tyrone, showcases the latest design and technology to ensure compliance with best practice in food manufacture. The educational facilities are exceptional and include the Food Innovation Centre, Food Technology Centre, Science Laboratories and Packaging Centre. The Food Innovation Centre comprises product development labs, sensory suites, an ideas hub, and a package prototyping lab to assist in the creation of new food concepts to meet the needs of a dynamic market place. A new robotics project is currently underway in partnership with Queens University, Belfast. The facilities within the centre are used by students and many food businesses, retailers and industry bodies working in our agri-food sector. The Food Technology Centre showcases the latest technology and is designed to ensure compliance with best practice in food manufacture. The facility incorporates four food processing areas focusing on the meat, bakery, dairy, brewing, fruit and vegetable sectors. This unique facility is equipped with an extensive range of modern pilot and industrial scale food processing equipment, used in equal measure by our students and technical team. Small-scale processing equipment allows the demonstration of computerised control systems used in food manufacturing. Utilisation of the facility helps students develop the competences and skills needed by the food industry. The Food Packaging Centre provides a modern resource for evaluating packaging materials and distribution packaging systems. It is equipped with advanced, high-tech testing equipment, which allows the evaluation of a wide range of properties important to technologists in the food and packaging industries. Strength evaluation, permeability measurement and distribution evaluations are a few examples of the types of tests, which can be conducted at the campus. The Science Laboratories include a microbiology and chemistry laboratory and are a valuable resource enabling students to gain the practical skills essential to a career in the agri-food industry. Students spend time analysing food products, ingredients and water using internationally recognised methods. They learn the processes involved in preparing samples for testing, preparing media, plating out samples and analysing the results. Information gathered through microbiological analysis is used to determine product shelf life and check the food is safe to eat. Students also have the opportunity to examine unique processes used by food companies to test food processing equipment and work environment.
Year 1: Food chemistry and nutrition; Food manufacture, safety and quality; Food microbiology; Food packaging technology; Introduction to data management and analysis; Sensory perception. Year 2: Applied food science; Food and health; Food packaging design; Food preservation; Food product design; Human physiology. Year 3: (Year 4 if Diploma in Professional Practice has been completed) Business improvement; Contemporary global issues in food and nutrition; Environmental and quality management; Food innovation; Research project. Placement: Students undertaking the four-year course will complete a placement year in the food industry during Year 3 of the programme. On successful completion of the 48 week placement a Diploma in Professional Practice will be awarded.
How to apply
This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.
Please select a course option – you will then see the application code you need to use to apply for the course.
Points of entry
The following entry points are available for this course:
- Year 1
There is no data available for this course. For further information visit the Discover Uni website.
Fees and funding
|Republic of Ireland
*This is a provisional fee and subject to change.