Final year BSc (Hons) Food students from the College of Agriculture, Food and Rural Enterprise (CAFRE) recently returned from an intensive two-day study tour. Visiting sites across Meath, Louth, and Dublin, the group from Loughry Campus engaged with prominent food manufacturers, research facilities, and agri-food entrepreneurs to see how technology and sustainability are being integrated into the modern sector.

The itinerary commenced at Meade Farm, an enterprise known for its focus on resource efficiency and environmental investment. Students were introduced to the farm's circular economy initiatives, including a potato starch facility that repurposes low-grade waste into value-added products. The group also learned about the farm's move into Fleckvieh cattle, a breed producing milk more suitable for those with lactose sensitivities.

Reflecting on the visit, student Leah Montgomery said: "The study tour was an excellent experience from beginning to end. The standout moment for me was visiting Meade Farm and seeing both sides of their operation. Viewing the calves in their dairy enterprise was a particular highlight."

The tour continued to King of Kefir in Ardee, Ireland's first dedicated kefir brewery. Students observed the production of probiotic drinks and discussed how clean label values and fermentation trends allow niche brands to compete in the functional beverage market. In Drogheda, the group visited Boann Distillery. Hosted by Sally Anne Cooney, the students explored the family-run facility, viewing fermentation vats and the specialty cask warehouse. Although the distillery does not usually provide tours, an exception was made for the CAFRE group to highlight the value of industry education.

Scientific research was the focus at the Teagasc Food Research Centre in Ashtown. Students toured product development kitchens and technology demonstration areas, meeting with researchers working on food waste reduction and circular economy solutions.

The final visit took the students to Cooley Oysters on the shores of Carlingford Lough. This provided an introduction to the aquaculture sector, where the group observed the grading, packing, and logistics involved in international oyster exports.

Student Niamh O'Kane commented on the value of the trip: "This trip took us out of the classroom and into real businesses to understand how the food industry is changing. Seeing innovation first-hand in both the food and agriculture sectors was inspiring. It created memories we'll carry long after leaving Loughry."

The tour aimed to bridge the gap between academic theory and practical application, preparing students for careers in an industry currently seeking fresh talent. CAFRE continues to offer a range of food-related qualifications at Loughry Campus, ranging from Level 2 Apprenticeships to BSc (Honours) Degrees, for those interested in practical problem-solving and innovation within the agri-food sector.