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Two Cardiff Met Students Present at Royal Welsh Show



Two Cardiff Metropolitan University students presented with some of Wales' finest food and drinks companies at this year's Royal Welsh Show.

BSc (Hons) Food Science and Technology second year students Louise Atkins and Chloe Britton were selected to take part in the Royal Welsh Show following a New Product Development project with Hybu Cig Cymru (HCC), the Welsh red meat development and research organisation,

Theyhad their own stand at the Royal Welsh Show and presented their project; discussing their course, how they developed the Welsh Lamb recipes and their progression plans within the food industry. Welsh Lamb arranged for the recipes to be made by professional chefs for spectators to sample at the show, which showcases the cream of Welsh livestock and encompasses the wider spectrum of farming and rural life.

Speaking about her experience, Louise said: "For our New Product Development module we were tasked with adding value to the underused breast cut of the lamb and to make it more appealing to customers. After we developed our products my classmates and I were invited to the Royal Welsh Show to present our final products and to offer the audience our product to try.

"It was a lovely day and I would definitely recommend other students take part. It was a confidence booster talking in front of a large crowd about my own product and I would like to thank Welsh Lamb for giving me the opportunity, which I thoroughly enjoyed."

Chloe added: "The project was a challenge as the lamb breast can be very fatty and tough if not cooked properly, so we had to think of ways to prepare and cook it to make it tender.

"Overall taking part in the project was a good way to build skills and knowledge of the industry, and meeting new people from the industry at the Royal Welsh was a great experience. I am honoured that I was able to present as it was a great confidence builder, despite feeling nervous at the time!"

HCC worked with Cardiff Met and supported students from the Cardiff School of Health Sciences (CSHS) during the new product development module. HCC supplied the students with Protected Geographical Indication (PGI) Welsh lamb and encouraged them to explore innovative recipes and consider preparation and cooking methods to maximise flavour and texture.

Following the project, three students' recipes were chosen to be presented at Cardiff Met's New Product Development Fair in March. The recipes included pulled Welsh Lamb breast in ginger with rosemary mash; Moroccan style Welsh Lamb curry and Italian style pulled Welsh Lamb breast served with Charlotte potatoes.

Simon Dawson, lecturer in Food Science and Technology at Cardiff Met, said: "We are grateful to have been approached by HCC and to be able to offer our students the opportunity and insight of working with such a prestigious and leading organisation. It is a great learning curve and gives students real work experience within the food industry.

"Louise and Chloe did a great job presenting at the Royal Welsh Show and I am confident that they will both take a lot from the experience."

Following the success of the new product development project, HCC and Cardiff Met are looking to continue their relationship and work on similar projects with future students.