Pupils Tuck Into Food Science . . .

STUDENTS from across the country had a chance to appreciate the science of food from the ground up at a special open day held in the School of Agriculture and Food Science at Queen’s University, Belfast.

Entitled ‘From Field to Fork’, the event formed part of National Science Week, and, as Dr Donna Rogers, the school’s promotional and information officer, explained, there was plenty on show to whet the appetite of the young scientists.

She said: “The day-long programme consisted of practical investigations, demonstrations and challenges which celebrated the science of food and agriculture, and highlighted their importance in our everyday lives. Hopefully, we gave the students an enjoyable, interactive and thought provoking day that will improve the reality of their knowledge of these subjects.”

Visitors to the Newforge Lane site had the opportunity to experience ‘The Black Museum’ – a stomach-churning display of contaminated foodstuffs that included live spiders and insects.

From here, students went on to measure their food pleasure scientifically by taking part in a Sensory Evaluation Taste Panel. With all their other senses controlled, they had to rely on their sense of taste to differentiate between similar foods.

A further experiment demonstrated how the science of chemistry and physics has recently allowed brewers to incorporate the elusive head characteristics of draught stout into a can. An interactive tour of an experimental food irradiator highlighted the benefits and the perceived risks of this food processing technology, then, armed with all the facts, the students were given the choice of eating irradiated food products.

Commenting on the day, Gillian Rolston, from Methodist College, Belfast said: “It was a really interesting and enjoyable day – the hands-on approach to the workshops was very stimulating.”

Gilly Redpath, from Sullivan Upper in Holywood, also found the day ” interesting and informative”, but cautioned: “As a result of today I’m going to check my food for bugs from now on!”

Other representative aspects of agriculture and food science were also on display throughout the day and were demonstrated by postgraduate research students from the school.

Co-ordinated by the British Association for the Advancement of Science, Science Week has been running for the past 10 years and, as Dr Roland Jackson, chief executive of the BA, explained: “It is all about opening doors to science for everyone. We believe that people should be at the heart of science, and that is exactly what National Science Week aims to achieve. We encourage everyone to go out this week and join in one of the hundreds of events taking place around the UK, visit their local science centre, or even just explore the science in their own home.”

Rated as the second best United Kingdom university in which to study agriculture and related subjects by The Times ‘Good University Guide’, Queen’s University offers a full range of undergraduate programmes. Students can choose from Agriculture, Agricultural Science, Agricultural Technology, Animal Science, Food Science, Food & Nutrition and Microbiology, Rural Resources and two Economics and Management courses which specialise in either Agribusiness or Environmental and Rural Resources.

Graduates from the School of Agriculture and Food Science are highlyregarded by employers both in Northern Ireland and internationally, largely by virtue of the research-informed teaching, excellent facilities and breadth and expertise delivered by the teaching staff.

For further information on any of the courses available, contact Dr Donna Rogers, on 028 9025 5517, or e-mail d. rogers@qub.ac.uk