The College of Agriculture, Food and Rural Enterprise (CAFRE) is pleased to release dates for the next OCN NI Level 3 Award in The Principles of Meat Technology which will be delivered onsite at Loughry Campus from Tuesday 16 January - Tuesday 12 March 2024.
The OCN NI (The Open College Network Northern Ireland) Level 3 Award in The Principles of Meat Technology was developed by Food Technologists at Loughry Campus in response to the meat industry’s demands for a recognised qualification in practical meat technology.
To achieve this qualification, learners must successfully complete all five mandatory units (five credits). The mandatory units 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 Burger and Sausage Manufacture.
Participants will accumulate credits which will enable progression towards higher level qualifications within the food technology sector. Learners seeking to enrol of specific units within the programme can do so and will receive an OCN NI Statement of Attainment on successful completion of the unit/s.
CAFRE has Food Technologists and Scientists employed within its Education and Knowledge Advisory Services. This resource informs and supports the development, delivery and assessment of content included in the qualification.
The qualification is appropriate not only to existing employees facing ever increasing technological demands, but also those entering the meat industry from other processing sectors who wish to expand their technical knowledge.
The programme is particularly suited to those in production, new product development, technical and quality assurance roles. The qualification will provide learners with the core knowledge and skills required by a modern food technologist.
Course Manager, Rosemary Brennan says: “We are delighted to release dates of the next OCN NI Level 3 Award in The Principles of Meat Technology. We have received positive feedback from learners from meat companies across NI completing the previous course. They confirmed that the programme helped them in their roles within the Meat Industry.”
Corinne Anderson (Foyle Food Group) was awarded The OCN NI Level 3 Award in The Principles of Meat Technology in June 22 and says, “The programme gave me an in depth understanding of meat microbiology, quality and legislation. The course was comprehensive, relevant and very informative. I was particularity interested in the physiological processes which occur when muscle is converted to meat. I was able to relate each unit to my current role in NPD (New Product Development).
“Getting the opportunity to use the Food Technology Centre equipment during the practical elements of the programme (Meat curing, Fermentation and smoking technology Unit 4) allowed us to put some of our newly acquired knowledge into practise. I would highly recommend this course, not only to those wishing to enhance existing knowledge, but also to anyone new to the industry.”
To book a place on the next programme, please go to the CAFRE website.
To find out more, please contact course manager Rosemary Brennan via email: Rosemary.Brennan@daera-ni.gov.uk
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