Level 3 Food Science Students Visit Yeo Valley

On 26th March, our Level 3 Food Science students had the opportunity to visit Yeo Valley for a highly informative and engaging trip. The visit provided valuable insight into the role of microorganisms in food production, with a particular focus on products such as yoghurt and kefir.

During the tour, students explored the processes involved in manufacturing food products, including key considerations around hygiene, safety and risk assessment. They were able to observe real-world applications of concepts studied in the classroom, deepening their understanding of large scale food production.

An important aspect of the visit was experiencing industry-standard safety procedures firsthand. Students were required to wear two different sets of personal protective equipment (PPE) when entering specific areas of the factory, highlighting the strict protocols followed to maintain product safety and quality.

We would like to extend our sincere thanks to Emer Keene and the team at Yeo Valley for organising and delivering such an insightful experience. Their time and expertise provided students with a valuable perspective on the food industry.

The knowledge gained from this trip will play an important role in supporting students as they prepare for the externally assessed Unit 2 component of their course.