Meat course creates corkers

A university course designed to create the meat industry’s leaders of the future is celebrating after passing a major milestone with the graduation of its first group of students.

The PgC Meat Business Management Course was launched by Harper Adams University and is designed to “provide staff from the meat industry with the knowledge and skills required to increase the effectiveness, efficiency and profitability of their employers’ businesses and to develop their own career potential within the meat industry”.

The first 10 students have now completed the course and were presented with their certificates by the Master of the Worshipful Company of Butchers Mark Adams and Harper Adams vice-chancellor Dr David Llewellyn at a ceremony at Butchers’ Hall.

Martin Anderson, course manager and senior lecturer in food science/meat science, said: “We are delighted that the first cohort of students has now graduated from this unique course. The UK’s meat industry represents one of the most important sectors of the country’s food supply system and is a key component of the agri-food supply chain.

“In designing this qualification we were always mindful that we wanted to create something that was of direct use to the red meat industry, as well as the students. These graduates are now in a position to grow into more senior roles and become the business leaders of the future.”

Those graduating included: John Thornton, Jonathon Mullen and Josh Douglas from ABP; Richard D’Entrecasteaux from Tulip; Gary Saint, Morrisons; Saif Khalid, Euro Quality Lambs; Kathryn Smith from Dunbia; Brendan Harrington, OSI Food Group; Philip Miles, Jaspers; and Chris Doyle from Dawn Meats.

Mullen said: “I’m proud and relieved. It has been a lot of work, but I feel I have benefited a lot from it. Personally, I’ve come quite new into the industry, so this has given me a very good foundation to build on and combine with the practical day-to-day learning from my job.”