Meat Technology
The Meat Technology team provide knowledge and technology transfer support to the meat processing industry, which includes those companies producing beef and sheep meat, pork, poultry, fish, animal by products, meat based ready meals and meat snacks.
Support is available in labelling and legislation, product development, ingredient selection, packaging selection, process design and factory layout, equipment selection, sensory evaluation, microbial examination, nutritional analysis, shelf life verification, cooking validations, food safety management systems and waste segregation.
Companies can develop product concepts in our Food Innovation Centre’s commercial kitchen and sensory suite. These concepts can be further developed into viable products by using the meat technology facilities and equipment in the Food Technology Centre. The facilities include burger forming, sausage making, bread and battering, curing, smoking, MAP and vacuum packaging and cooking trials equipment entering high care processing area. The Sauce Room is equipped with a Stefan mixer and depositors.
Cooking (heating) instruction validation workshop
Customer feedback has identified the need for a practical cooking instruction validation workshop. This workshop will provide learners with the necessary information and skills to validate and generate their own internal cooking instructions.
OCN NI Level 3 Award in The Principles of Meat Technology
This programme has been designed to meet the current and future training needs of staff within the meat processing sector.
Food Facilities
Loughry Campus has a wide range of facilities which are used by students and agri-food businesses.
Key contact:
Rosemary Brennan
Senior Technologist (Food)
Rosemary.Brennan@daera-ni.gov.uk