As the global population is projected to reach nearly 10 billion by 2050, the pressure on our food systems is intensifying. Climate change, biodiversity loss, and resource depletion are no longer distant threats—they’re urgent challenges.  The NI Food and Drink Sector is also facing challenges of labour shortages, food security and sustainability. Continued investment and innovation will power sustainable growth for Northern Ireland food and drink and meet the nutritional needs of a growing population. In response, the College of Agriculture, Food and Rural Enterprise (CAFRE) is stepping up with new, future-focused food degrees designed to equip the next generation of food professionals to meet these challenges.

CAFRE’s Loughry Campus in Cookstown has launched two revamped Higher Education programmes:

• BSc (Hons) in Food Innovation Management
• Foundation Degree in Food Innovation and Technology

These courses were developed in close consultation with industry to ensure graduates are ready to tackle real-world challenges like food security, labour shortages, and the transition to net zero.

This is an exciting time for students interested in the food industry,” says Dr Gillian Stevenson, Course Manager at CAFRE. “Our programmes will equip graduates to develop sustainable, innovative, nutritious, and commercially viable food solutions to meet the needs of the marketplace. Our revised programmes have been developed in line with CAFRE’s key strengths in the delivery of food innovation, technology, nutrition, and science with  learning outcomes aligned to the United Nations Sustainable Development Goals (SDG’s).”

Fintan McCann, Head of Food Education at CAFRE, adds: “Rapid technological innovation is reshaping the food industry. The Climate Change Act will impact all manufacturing business and will undoubtedly provide opportunities to those companies who can innovate to increase efficiency and sustainability whilst meeting consumer health and nutrition needs.”

Not only do these qualifications aim to open doors to diverse career paths but they also offer learners the satisfaction of knowing they can contribute to solutions that will benefit people and the planet.  The revised BSc (Hons) Food Innovation Management Degree will provide graduates with the knowledge, expertise and attributes to meet the skills gap and provide talent to facilitate the agri-food industry to meet challenges including carbon zero, and to develop opportunities for sustainable growth.

If you or someone you know thrives in a team environment, seeks a non-desk-bound career, enjoys practical problem-solving, values travel opportunities, and desires a challenging, yet rewarding career with promising job prospects, consider studying at Loughry Campus.  CAFRE’s Loughry Campus offers full-time and part-time Food courses from Level 2 Apprenticeships through to BSc (Honours) Degree courses.