This was the first summer graduation event at Loughry since 2019, making the occasion extra special.
Proud families and friends were joined by invited guests to celebrate Loughry’s tradition of serving the Northern Ireland agri-food industry in producing high calibre food graduates.
Norman Fulton, deputy secretary, Department of Agriculture, Environment and Rural Affairs, welcomed and introduced the platform party.
The platform party included guest speaker, George Mullan, managing director of Anglo Beef Processors (ABP) Food Group Northern Ireland and chair of NIFDA; Professor Aine McKillop, associate dean of the Faculty of Life and Health Sciences, Ulster University; Minister Edwin Poots, MLA; Martin McKendry, CAFRE director and Shane McKinney, head of food education at Loughry Campus.
Professor Aine McKillop conferred the BSc (Hons) Degree and Foundation Degree awards.
Fourteen food students achieved First Class Honours Degrees, an outstanding accomplishment fully supported by external examiners.
George Mullan marked the achievements of National Diploma Food students, apprentices and Business for Agri-Food and Rural Enterprise Postgraduate students.
In his address to the students, Shane McKinney congratulated top BSc (Hons) Degree students, Cathy Parke, Food Technology; Melissa Wilson, Food Innovation and Nutrition and Megan Cole, Food Business Management.
Mr McKinney also congratulated two National Diploma students, Emily McIvor and Lucy Watt who achieved 18 distinctions in all units studied, and wished them well with their studies as they progress to Higher Education study.
Acknowledging that food apprentices are very much part of the student cohort, Mr McKinney commended those graduating with Level 2 and Level 3 Food and Drink Apprenticeships.
Higher Level Apprenticeship (HLA) in Food and Drink Manufacture students graduating with Foundation Degree in Food and Drink Manufacture were also congratulated, with Lewis Connelly from Linden Foods receiving a special mention on winning the Higher Level Apprentice of the Year Award.
Martin McKendry, college director, addressed students and guests acknowledging that graduates were entering a highly competitive world, where change prevails and new challenges abound.
Mr McKendry offered the graduates encouragement, stating that “highly motivated, adaptable and technically competent people, like you, are greatly sought after and are critical to the development and growth of the Agri-Food industry”.
Applications can be made for food courses starting in September 2022.
Course and contact details can be found at www.cafre.ac.ukFollow DiscoverCAFRE on Facebook, Instagram and Twitter.
1.
Congratulations to Eimear Doran (Ballymoney) and Megan Agnew (Broughshane) on graduating from CAFRE Loughry Campus with BSc (Hons) Degrees in Food Design and Nutrition.
2.
Matthew Hamilton (Donaghcloney) graduated from CAFRE Loughry Campus with a First Class Honours Degree in Food Design and Nutrition. Matthew received the Dale Farm Award from Andrea Duncan (Group HR Manager, Dale Farm) for achieving highest marks in the Advanced Food Technology module. Matthew also was presented with the Food Standards Agency Award for achieving the highest marks in the Food and Nutrition module.
3.
Cathy Parke (Magherafelt) graduated from CAFRE Loughry Campus with a First Class Honours Degree in Food Technology. Cathy also was presented with the DAERA Prize for attaining highest marks on her course and the Danske Bank Award for achieving the highest marks in the Research Project Proposal presentation.
4.
Congratulations to Claire Bowyer (Ahoghill) who was awarded to the Brian Scott Memorial Cup for achieving the highest marks in the final year research project at the CAFRE Food Graduation Ceremony. Claire graduated from Loughry Campus with a First Class Honours Degree in Food Design and Nutrition.