The Principles of Meat Technology Online will be available from the College of Agriculture Food and Rural Enterprise (CAFRE) in April 2021.
Technologists based at CAFRE’s Loughry campus have designed the meat technology course to meet the training needs of staff working in the meat processing sector.
In September 2020, Meat Technologists at Loughry campus launched their first online meat technology programme which attracted over 90 enrolments.
The feedback was very positive. One learner remarked: “The information was thorough, clear and easily to understand.
“I found the slides a great reference point. Programme leaders were very helpful and delivered quality content.”
The programme, usually delivered face to face at Loughry campus, attracts employees from meat companies across Northern Ireland.
Whilst class room based learning will shortly resume for full-time CAFRE students, delivery of short courses will remain online during the current pandemic.
The content of the Principles of Meat Technology Training Programme has been adapted to suit online delivery.
Peter Simpson, Head of Food Technology at CAFRE’s Loughry campus, commented: “The Northern Ireland meat industry, which employs over 12,000 people, with a turnover of £2.6 billion, values a trained workforce.
“It is therefore vital that CAFRE supports these businesses by providing appropriate training opportunities.
“CAFRE is committed to enabling the Northern Ireland food industry to maintain a trained and skilled workforce.”
The online meat technology course consists of five core units, each comprising of seven learning hours.
The topics covered include: factors affecting meat eating quality, legislation and labelling of meat and meat products, meat microbiology and shelf life, meat curing, smoking and fermentation technology and the principles of burger and sausage manufacture.
Applicants have the option to complete the full programme or select individual units, depending on their training needs.
The course is appropriate for those entering the meat industry from other processing sectors who wish to increase their technical knowledge, as well as existing employees who are becoming more exposed to technology demands.
The programme is particularly suitable for those in production, new product development, technical and quality assurance roles.
Course Manager Rosemary Brennan added: “By delivering the course online we offer participants a flexible approach to learning, while they develop their meat technical knowledge.”
n The Principles of Meat Technology Online will commence on Tuesday, April 27.
n Please book your place before Thursday, April 22. You can apply now on the CAFRE website, www.cafre.ac.uk
n To find out more, please contact Course Manager Rosemary Brennan via email Rosemary.Brennan@daera-ni.gov.uk