CAFRE to deliver an online Meat Technology Skills Programme

Date published: 26 August 2020

Technologists based at CAFRE’s Loughry Campus have designed the meat technology skills programme to meet the training needs of staff working in the meat processing sector.

Peter Simpson, Head of Food Technology at CAFRE’s Loughry Campus said: “The Northern Ireland Meat Industry which employs over 12,000 people and has a turnover of £2.6billion values a trained workforce.

“It is therefore vital that CAFRE supports these businesses by providing appropriate training opportunities. CAFRE is committed to supporting the Northern Ireland food industry and maintaining a trained and skilled workforce.”

The online meat skills programme consists of five core units each comprising of six learning hours.

The topics covered will 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.

Course Manager, Rosemary Brennan added: “By delivering the course online participants are offered a flexible approach to learning while developing their technical knowledge.”

Those enrolling on the course will have the flexibility to learn at a pace suitable to their needs. Some learners may choose a staged approach while others can complete each unit in one block. Applicants will have the option to complete the full programme or select individual units depending on their training needs.

This is an introductory level course and is appropriate for those entering the meat industry wishing or to increase the skills of those with limited meat processing knowledge. To register interest in this course or to find out more, please contact course manager, Rosemary Brennan. Phone: 0300 200 7846 (select Option 1 for food) or email Rosemary.Brennan@daera-ni.gov.uk