A group of meat processing employees has received the OCN NI Level 3 Award in Principles of Meat Technology after training at the College of Agriculture, Food and Rural Enterprise (CAFRE) Loughry Campus.

The programme covered technical aspects of meat technology, including eating quality, legislation and labelling, microbiology and shelf life, and processes such as curing, smoking, fermentation, and burger and sausage manufacture.

Course Manager Rosemary Brennan said the achievement highlights the high level of professionalism in Northern Ireland's meat industry and that the skills gained will contribute to maintaining high standards across the sector.

Participants balanced full-time employment with their studies, and employers praised the initiative, noting that improved technical knowledge has positively impacted their businesses.

The training supports workforce development within the agri-food sector, helping companies stay competitive and respond to evolving consumer expectations. CAFRE continues to deliver industry-focused education in food and farming.