OCN NI Level 3 Award in The Principles of Meat Technology at Loughry Campus, CAFRE

Date published: 08 March 2023

Loughry Campus, 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 in April and May 2023.

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, CAFRE in response to the Meat Industry’s demands for a recognised qualification in practical Meat Technology.

Participants will accumulate credits which will enable progression towards higher level qualifications within the food technology sector. 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.

CAFRE has over 50 Food Technologists and Scientists employed within its Education and Knowledge Advisory Services. This resource informs and supports the development, delivery and assessment of relevant 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. The previous course delivered April – May 2022 was well received by learners from meat companies across NI. They found the programme really inspiring and confirmed that it had 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: “With my current role being within NPD (New Product Development), the OCN NI Level 3 Award in The Principles of Meat Technology within Loughry was a great refresher and gave me in depth understanding of the meat microbiology, quality and legislation. This course was comprehensive, intense, relevant and very informative. I thoroughly enjoyed all 5 units. I was particularity interested in the physiological processes which occur when muscle is converted to meat.

“The course was very interactive, and the group size was such that participants had the opportunity to get to know one another. I was able to relate each unit to my current and previous experience and learned so much that can be put into practise in the future. Getting the opportunity to use the Food Technology Centre equipment during the practical elements of the programme (Meat curing, Fermentation & 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 use the following web link.

To find out more please contact course manager, Rosemary Brennan, email: Rosemary.Brennan@daera-ni.gov.uk


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