CAFRE LOUGHRY CAMPUS MEAT TECHNOLOGY COURSE GAINS ACCREDITATION

MEAT technologists at Loughry campus, College of Agriculture, Food and Rural Enterprise (CAFRE), have successfully gained accreditation for their popular ‘Meat Skills’ course, resulting in a new enhanced qualification – the OCN NI Level 3 Award in The Principles of Meat Technology.

Keeping up to date with technological and legislative developments has never been more important. CPD (Continued Professional Development) ensures that capabilities keep pace with the current standards within the food industry.

The qualification will provide learners with the core knowledge and skills required by a modern food technologist, for example: factors affecting meat eating quality, meat & meat product legislation and labelling, meat microbiology and shelf life, meat curing, smoking and fermentation technology, burger and sausage manufacture.

The qualification will be credit based and will allow learners to accumulate credits in order to continue life-long learning and enable progression to higher level qualifications within the food technology sector. Learning will be supported by CAFRE staff.

Peter Simpson, Head of Food Tech-nology at CAFRE’s Loughry campus, contends: “It is vital that CAFRE supports the Northern Ireland meat industry by providing appropriate training opport-unities.

“CAFRE is committed to enabling all sectors to maintain a trained and skilled workforce.”

Course Manager Rosemary Brennan said: “Securing industry involvement in the development and implementation of the qualification has been critical to its success. We look forward to delivering OCN NI Level 3 Award in The Principles of Meat Technology to the Meat Industry.”

OCN NI Level 3 Award in The Principles of Meat Technology delivery will commence at Loughry campus on Tuesday, April 26.

Enrolment can be made by visiting the CAFRE website by clicking here.