MSc / PgD / PgC
Meat Business Management

Key Facts

Funding: Funding may be available to eligible applicants via the AATP programme.

Final award: MSc

Intermediate awards: PgD, PgC

Entry requirements: Graduate level or experienced within the meat industry

English Language Requirements: Click here for the English language levels accepted by Harper Adams University for overseas candidates.

MeatUp event 2013 AgriFood ATP logo _

The course

Working with the UK’s meat industry, and with the support of The Worshipful Company of Butchers, Harper Adams University has developed a Postgraduate course in Meat Business Management 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 UK’s meat industry represents one of the most important sectors of the country’s food supply system and a key component of the agri-food supply chain.  Many factors limit and threaten the success and security of the meat industry, and not least the ability of the industry to attract and retain staff with the right knowledge and skills.  Being able to develop and maintain a resource of appropriately experienced, knowledgeable and qualified supervisory and management staff must be a primary strategic objective for any meat business as the success and growth of such businesses depends on possessing capable and appropriately educated staff.  Equally, the long term stability of meat businesses relies on effective and achievable management succession planning which in itself requires access to staff who have the ability to grow into more senior roles and become the business leaders of the future.

How will it benefit me?

The course has been developed in recognition of the meat industry’s need to develop existing, experienced staff – not necessarily graduate staff – and also to provide a means by which new, graduate staff can gain an understanding of the topics required to operate a meat business successfully.  The course has been designed expressly to meet the needs of businesses in the red meat sector of the UK’s meat industry, i.e. principally businesses involved in the production of beef, mutton and lamb, and pork, and associated products.  The course is a meat business management course and not a meat science course.  This means that much of the subject matter covered by the course will have relevance to other meat sectors, e.g. the white meat or poultry meat sector, and indeed other food processing and manufacturing businesses.  Much of the knowledge required to run a food business is transferable and applicable to any kind of food business.  This means that topics such as operations management, food quality management, food safety management, and supply chain management apply equally to red meat businesses as they do to other types of food processing and manufacturing business.  The successful practise of management (and successful career development) in any food business depends significantly on acquisition of the required knowledge, from whatever source, and its appropriate application in the development and growth of the business with, importantly, increased profitability.


The tuition price of each taught module is £1,200 + VAT (residential accommodation and meals are additional), however funding for the tuition fee may be available through the Advanced Agri-Food Training Partnership. Some students may feel that they can benefit from external personal coaching as they study the course, this will be available and the price will be agreed depending on circumstances.

Contact Information

For further information on any aspect of postgraduate study, or to receive an application form please contact:

Photo of Heather Hogan

Heather Hogan
Postgraduate Administrator
Telephone: 01952 815289
Fax: 01952 814783
Email: Send Heather Hogan a message

Modules will be delivered as one week residential courses at Harper Adams University.

Course structure

Compulsory module
Optional module
Blank Not available
Module Title (click for more info) Credit Value PgC (60 credits from) PgD (120 credits from) MSc (180 credits from)
15 compulsory compulsory compulsory
15 compulsory compulsory compulsory
15 compulsory compulsory compulsory
15 compulsory compulsory compulsory
Meat science and public health 15   compulsory compulsory
Research and information skills 15   compulsory compulsory
Agri-food marketing 15   optional optional
Animal welfare and bioethics 15   optional optional
Food policy and ethics 15   optional optional
Food product development 15   optional optional
Food security and sustainability 15   optional optional
Principles of finance 15   optional optional
Food Industry work-based project: Food processing, food manufacture or food product development 15   optional optional
Food industry work-based project: People, leadership and human resource management in food businesses 15   optional optional
Dissertation (Work-based project) 60     compulsory

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