Hospitality
Year 11 Food Technology Melbourne Industry Immersion Excursion
Our Year 11 Food Technology students recently headed to Melbourne for a three-day industry immersion experience and it turned out to be one of the most memorable learning opportunities of the year. The trip also gave students the chance to step outside the classroom, meet real experts, and see how food science, culture, and community support all come together in the wider world.
Learning with Professor Kate Howell
One of the standout moments was an afternoon spent at the University of Melbourne with Professor Kate Howell, a leading researcher in Food Chemistry. Students were welcomed into her lab and taken on a deep dive into the world of microbiology- not just the textbook version, but the living, breathing science that shapes the flavours and aromas we experience every day.
Professor Howell showed students how tiny microorganisms influence everything from the tang in sourdough to the complexity of chocolate, cheese, and fermented foods. She explained how she and her team study these microbes to understand why foods taste the way they do, and how this knowledge helps create new products and improve existing ones.
It was an eye opening session that helped students see the connection between science and the foods they love, and many walked away with the possibilities of food research and innovation.
Giving Back Through FaceShare and SecondBite
Earlier that day, students rolled up their sleeves at FaceShare and SecondBite, two organisations that rescue food and turn it into meals for people doing it tough.
Working alongside staff and volunteers, students helped pack 765 meals and prepared tomatoes that will be used to create around 2000 more meals. It was hands-on, fast-paced, and incredibly rewarding. Students got first hand experienced how much effort and work goes into producing meals at this scale, how important safe food-handling practices are, and how food technology can make a real difference in peoples lives. More importantly, they seen the impact of their work- knowing the meals they helped prepare would go directly to individuals and families who need them.
Exploring Melbourne's Food Culture in Coburg
To finish the day, students took part in a walking tour through Coburg, one of Melbourne's most vibrant and diverse food communities with Raffaela Ceddia of Flavourhood Tours.
They wandered through local streets, met small business owners, and tasted foods from Turkish, Egyptian, Lebanese, Greek, and Nepalese cuisines. Each stop came with a story- how a dish is traditionally prepared, why certain ingredients matter, and how cultural heritage shapes the flavours of Melbourne's food scene.
It was a relaxed, enjoyable way to experience the city's multicultural identity, and students loved being able to try new foods awhile learning about the people and cultures behind them.
