Course overview

This four day short course in Animal Production, Meat Processing and Quality, based at Harper Adams University, Shropshire, has been tailored towards both University Graduates and also non-graduates, who hold relative experience in the meat production industry.

This course, which makes up 15 credits of the 60 credit Postgraduate Certificate course in Meat Business Management, is the first of a portfolio of courses being developed by Harper Adams University for the red meat industry.

The postgraduate diploma and MSc courses intended to follow on from this course are in development, together with an optional short course at the Danish Meat Trade College covering Meat Processing and Product Development aimed at PGDip level applicants.

Please note that as Animal Production, Meat Processing and Quality is not a core module within Harper Adams University’s postgraduate program this module will only run if there are 5 or more confirmed enrolments by Monday 8th October 2018.

Learning outcomes

By the end of this course participants will be able to:

  • Appraise the key factors involved in animal production for red meat processing from farm to slaughter and in butchery and evaluate their effects on product quality, yield and profit.
  • Analyse slaughtering and deboning operations to assess management requirements and the identification of key performance indicators and their control in the context of overall process control.
  • Evaluate food quality and safety requirements in the context of legislation, industry codes of practice and customer requirements for the purpose of establishing process management requirements which will ensure the production of high quality and safe products.
  • Evaluate inspection and classification techniques and appraise the parts of meat animals in terms of potential and practical yields of edibles, by-products and waste components.
  • Evaluate slaughtering, butchery and processing techniques in context with processing requirements and business objectives concerning yield maximisation, giveaway and cost control.
Additional Course Information

This course provides participants with knowledge of the factors affecting the quality and safety of meat and meat products, and an understanding of the ways in which meat quality, and hence profitability, can be maximised. Areas covered on this course will include:

  • Principles of red meat animal production
  • Pre-slaughter animal management
  • Slaughterhouse operations
  • Carcass and primal butchery

    Key facts

    Course Dates
    10 - 14 Feb 2020
    Type/Duration
    5 days - The course can be taken as a stand alone training course or to attain credits.
    Entry Requirements
    Graduate level or experienced within the meat industry
    Credits
    15
    Cost
    £1200.00
    IFST Membership
    Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
    Course Provider
    Harper Adams University
    Course Arrangements
    Full joining instructions will be confirmed by the course provider.
    Course Location
    Harper Adams University
    Cohort
    AFTP Cohort
    My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
    Andy Russell - Fresh Produce Technologist, Bakkavor

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