They were greeted with pastries and refreshments, then were given a brief overview of the University College and a tour of the newly-built fourth floor which comprises product development kitchens, a sensory analysis room, food science labs and a mixology/barista and wine cellar suite. The students then had a talk on food science and an explanation of all the technical pieces of equipment in the labs followed by a run-through of some of the food-related degree courses. They had the opportunity to take part in sensory analysis and learn more about its application in the food industry.

They taste-tested cheese puffs in the sensory analysis lab under orange lighting to remove any bias in terms of the snacks' appearance. They also enjoyed a complementary lunch before making ‘Fruishi’ AKA fruit sushi. It was a really enjoyable and informative day and the students engaged well by asking and answering questions and getting involved in the practical activities. As a result a number of students are now considering studying food-related further education courses.