Meat course is ‘Training Scheme of the Year’

25 May 2012

Course Manager, Martin Anderson; ATP Short Course Development Administrator, Zoey Sermon; guest speaker, Martin Bayfield and Lecturer, Richard Taylor
Course Manager, Martin Anderson; ATP Short Course Development Administrator, Zoey Sermon; guest speaker, Martin Bayfield and Lecturer, Richard Taylor

It is wonderful to receive such recognition of the work and dedication of the course team at Harper Adams.


Richard and Zoey on stage with other award winners
Richard and Zoey on stage with other award winners

The Harper Adams Postgraduate Certificate in Meat Business Management has been named ‘Meat Course Training Scheme of the Year’.

It was announced last night at the prestigious Meat Management Industry Awards 2012, held at the Royal Garden Hotel in Kensington, London.

Head of Food Science and Agri-Food Supply Chain Management, Ralph Early, said: “Food is at the centre of everything that we do at Harper Adams.

“The development of a postgraduate course to support the meat industry, through staff education and the development of the industry’s future leaders, is itself very satisfying.

“For the course to be recognised by this award is doubly satisfying and most unexpected. It is wonderful to receive such recognition of the work and dedication of the course team at Harper Adams.

Harper Adams was up against three other finalists – Dunbia Butchery Academy, Fairfax Meadow Butchery School and FDQ (Food Manufacturing Excellence Programme).

The course delivers four taught modules covering meat production and processing, operations management, supply chain management, and people management.

It aims to provide staff for the meat industry with the knowledge and skills required to increase the efficiency of their employers’ businesses.

Course Manager, Martin Anderson said: “It is really gratifying to have the hard work of the course development and delivery team recognised by this prestigious award.

"In designing this course 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.

“It is a privilege to be involved in helping to develop the future leaders of the Industry, and I would encourage anyone with those leadership aspirations to come and have a look at the course”

For information about the course and the Agri-Food ATP Funding available to support staff education, visit www.harper-adams.ac.uk/initiatives/aatp

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