OCN NI Level 3 Award The Principles of Meat Technology
Food > OCN NI Level 3 Award in The Principles of Meat Technology
OCN NI Level 3 Award in The Principles of Meat Technology
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.
Course content
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.
Those achieving the Award will be able to solve problems and make decisions associated with technical and legislative issues associated with meat products.
Who is this course for?
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.
In order to achieve this qualification, learners must achieve all mandatory units.
Mandatory units
Week | Date | Topic | Additional Information |
| 1 | 26/04/23 | Factors Affecting Meat Eating Quality | The composition and function of meat muscle tissue and the mechanism by which it is transformed into meat. The key control measures necessary for ensuring optimum meat eating quality. |
| 2 | 03/05/23 | Meat and Meat Product Legislation and Labelling | The current legislative & labelling requirements facing the meat processing industry & its products. The legislative requirements for the nutritional and origin labelling of meat and meat products. |
| 3 | 10/05/23 | Burger and Sausage Manufacturing | The key aspects of the legislative requirements for producing comminuted meat products and minimum compositional requirements. The main manufacturing operation employed and key controls necessary to ensure product safety and quality. |
| 4 | 17/05/23 | Meat Microbiology and Shelf Life | Why and how meat spoils and the associated microbiological risks. The methods available to control and extend shelf-life and the key stages involved in determination of shelf-life. |
| 5 | 24/05/23 | Meat Curing, Fermentation and Smoking Technology | The role of functional ingredients commonly used in cured meats and levels of incorporation to achieve the desired curing effects. An overview of the main manufacturing operations employed in cured, smoked and fermented meat production. |
Course Entry Requirements
Learners must be at least 18 years of age and sufficient English and maths to successfully undertake the qualification.
Booking Terms and Conditions
CAFRE Booking terms and conditions are available by clicking here.
Loughry Campus
Loughry Campus aims to develop learners’ skills and competitiveness through education, training, business and technology programmes to meet the needs of the food industry.
Facilities
Course accredited by:
Corinne Anderson
New Product Development
This course 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.
Fees
£360