What makes the perfect pint?

Lindsay Baird conducting a focus group session on what makes the perfect pint of milk.
Lindsay Baird conducting a focus group session on what makes the perfect pint of milk.

Lindsay Baird is investigating the question of what makes the perfect pint as part of her MSc research thesis this summer. Lindsay who has an interest in the dairy industry wishes to determine what the consumer looks for when purchasing their milk.

Lindsay said: “I thought the answer would simply be one of price, but when I looked at the issue in more depth, there were a range of other factors involved that surprised me.

“These other factors include type of packaging, fat content, ease of opening, breed of cow, functionality and store outlet, and these are in turn affected by what the milk is going to be used for in the home.

“My research will involve setting up a choice experiment using the new facilities in the innovation centre, and this will allow me to prioritise each factor that the consumer uses in making the final decision of which milk product they will purchase. The information will be invaluable for all those involved in producing processing or marketing the product.”

Lindsay is currently studying for her QUB postgraduate award in communication which is taught at CAFRE’s Loughry Campus, Cookstown. This programme is changing for the forthcoming academic year and is being replaced by an MSc in Business for Agri-Food and Rural Enterprise with options in Innovation management, Enterprise Development and Business Communication.

If you are interested in applying for these programmes why don’t you come to the open day at Loughry campus on the 20 August 2015, between 3.00pm and 9.00pm or apply through the www.qub.ac.uk website. Further information on any of our programmes can be obtained by checking out www.cafre.ac.uk or freephone 0800 028 4291.