A group of professionals from Northern Ireland's meat processing sector have gained the OCN NI Level 3 Award in the Principles of Meat Technology. The qualification was delivered at the College of Agriculture, Food and Rural Enterprise (CAFRE) Loughry Campus.

The programme covered areas including eating quality, legislation and labelling, microbiology and shelf life, as well as meat curing, smoking, fermentation, and the manufacture of burgers and sausages. It was designed to build technical expertise among those working in the industry.

Employees balanced full-time work with their studies throughout the course. Their employers supported the training, viewing it as an investment in workforce development to keep the sector competitive and responsive to consumer demands.

Course manager Rosemary Brennan stated that the accomplishment reflects the strong professional standards within Northern Ireland's meat industry. She added that the specialist training will contribute to maintaining high benchmarks across the sector.

CAFRE continues its role as a centre for food education, with industry-focused courses that strengthen links between training and employment. The latest graduates are set to apply their new skills to drive innovation and uphold operational standards in their workplaces.