Dates announced for OCN NI Level 3 Award in Meat Technology course
November 6, 2025
CAFRE is pleased to announce that the next OCN NI Level 3 Award in the Principles of Meat Technology will be delivered at Loughry Campus from Tuesday 13 January – Tuesday 10 March 2026. The course was developed by Food Technologists at CAFRE in response to the meat industry’s demands for an accredited qualification in practical Meat Technology.
To achieve the qualification, learners must successfully complete all five mandatory units (five credits). The 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`s world class facilities and experienced staff will support the delivery and assessment of content included in the qualification.
The course 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, who completed the previous course. Many confirmed that the programme has greatly enhanced their roles within the Meat Industry”.
Caoimhe Hughes (Dunbia) was awarded the OCN NI Level 3 Award in the Principles of Meat Technology,in June 2024 and reports, “The programme gave me a comprehensive understanding of meat microbiology, quality and legislation. The course was in-depth, relevant and very informative. I was particularly interested in the modules dealing with factors affecting meat eating quality and meat legislation as these modules were very relatable and relevant to my current role within the Technical Department.We had the opportunity to observe practical demonstrations in a number of the modules which were very beneficial to us in applying the knowledge within industry settings.
I would highly recommend this course, not only to those wishing to enhance their existing knowledge in their current roles within the Food Industry, but also to anyone new to the sector.”
For more information on the course and to book a place click here.