Food manufacturing on an industrial scale
Learners from Boston College’s Applied Science course recently took part in a workplace visit to the National Centre for Food Manufacturing in Holbeach. The Centre, which is dedicated to helping food industry employees advance their careers, works with employers and partners to provide specialist facilities and cutting-edge automation.
Working alongside Kyle Constable and Chris Brooks from the Olympus Automation Limited at the site, the learners were tasked with preparing and testing two versions of Hummus. One version was made on the hob using domestic measurements while in the other condition a Steam Infuser was used with industrial measurements of ingredients. Rather than taking the standard 45 minutes to cook, a steam infusion machine can complete the same task in eight minutes. A draw was declared in the search for a winner of cooking method ratings.
Following this hands-on experience the learners were joined by Cian Short, Apprenticeship Manager at Bakkavor, who spoke to them about apprenticeship opportunities available to them upon completion of their course.
Siobhan King, Boston College Science Lecturer, said “The learners really enjoyed the day at the NCFM working alongside Kyle and Chris to compare the different cooking techniques – it gave them a good insight into another branch of Science they may not have considered. The robotics and production methods being developed there are amazing, the learners received a tour and explanation of the processes involved during the day. The entire team where very friendly and we look forward to hopefully going back with future science groups”.