WELCOME to the fortnightly series of articles focusing on red meat R&D, presented by Beef Central and the Australian Meat Processor Corporation. These items will highlight a range of projects designed to enhance the efficiency, productivity, product quality and safety of Australian red meat sold into the domestic market and around the world.
All have the ability to help underpin Australia’s unrivalled reputation as the world’s premier export of quality beef, lamb and offal. Links to previous articles in the series appear at the bottom of this page.
THE Australian Meat Processor Corporation is embarking on an exciting journey that will see meat processors and meat science graduates learn how to develop and commercialise new meat products.
The AMPC Academy of Meat Engineers is currently calling for new recruits to complete the three-year course – starting early next year.
AMPC’s Dave Dwyer, who will run the academy, said the course would give participants an overview of old-school manufacturing, using new technologies.
“It’s all about value-added products,” he said.
“Participants will learn how to get the most out of each carcase. They will learn how to create ready-made meals, deli-products, sausages, jerky and a range of other lines.”
AMPC chief executive officer Chris Taylor said the academy was about creating new opportunities and revenue streams for processors. It offered a broader opportunity to the processing sector by helping to develop an aspirational career path for those professionals who will spearhead product development within a plant.
The academy will showcase how to use machinery, already existing within plants, and use that machinery for different purposes. New technologies will also be explored that will incorporate new flavours and spices.
“After completing the course participants will also know how to process clean-label foods – which means healthy ingredients,” Dave said.
The academy is a revolutionary program designed to change the way processors think about new products, to create new opportunities for product line expansion and profit growth.
The academy will work with a small, exclusive cohort of industry participants to revitalise the art of artisan value-adding to sheep, beef and goatmeat, using state of the art modern processing equipment.
The academy will offer:
- Structured training and development that will teach participants how to create new products by thinking outside the square
- Private, confidential in-plant sessions
- Access to new overseas technology before it gets to Australia
- Opportunities to train at some of the best facilities in the country, including the new Kilcoy Innovation Hub
Participants will deliver at least one market-ready new product by the end of the program.
Dave Dwyer has delivered similar training programs overseas. Earlier in his career he lectured in meat technology in South Africa, putting managers and butchers in that country through value-adding courses.
Stakeholders interested to learn more about the New Product Academy can contact Dave Dwyer by email – Click here
Previous articles in this series:
- Shadow robot technology mimics human actions
- Frenched lamb – no knives, no water
- Could a futuristic exo-skeleton create new opportunity in the meat sector?
- Red Meat R&D: Upping our game in processing efficiency
- Magnetic conveying could leverage high-speed train technology for beef