Students who are looking for a fast-paced career in a growing industry can now pursue a graduate degree in meat science at the University of Alberta (U of A) through the Canadian Meat Education and Training Network (MEaTnet).
The program is the first of its kind in Canada and will examine a wide range of topics in relation to the meat industry, according to Heather Bruce, MEaTnet director and an associate professor of carcass and meat science in U of A’s agricultural, food, and nutritional science department.
“The courses will address meat safety, muscle biochemistry, the transition of muscle to meat, how meat is handled, and how that can impact the eating quality, as well as the economics of the meat industry,” Bruce said.
“It will also look at how meat is affected by processes such as grinding or flaking, in order to make value-added meats like salamis and hotdogs.”
U of A is developing the curriculum for the program alongside Université Laval, the University of Saskatchewan, and the University of Guelph. A hands-on training component will be offered by Olds College, in Olds, Alta.
According to Bruce, the program will open up a wide variety of job opportunities for its graduates, such as running the floor of a slaughterhouse, handling meat, refining cutting techniques, working in the sales and marketing of meat, and working with meat distribution.
Graduates may also find themselves working in research positions and in the animal health industry, because of the extensive exposure to post-mortem animal physiology that the program offers.
The most important area for Canadians in the meat industry, according to Bruce, is in quality assurance, because Canada exports a great deal of meat.
“Personnel that can guarantee the safety of our product are going to be critical to the continued success of the industry,” she said.
There are not currently any meat science undergraduate programs in Canada, so the graduate program is open to students in food sciences and animal sciences.
The program’s main stakeholder is enthusiastic about how this program will benefit Canada.
The program is receiving $1.65 million in funding over six years from the Natural Sciences and Engineering Research Council of Canada (NSERC) under their Collaborative Research and Training Experience Program (CREATE).
“NSERC’s role is to make investments in people, discovery, and innovation to increase Canada’s scientific and technological capabilities for the benefit of all Canadians,” said Martin Leroux, a media and public affairs officer with NSERC.
“Most of the large packing houses or the large multi-national food companies like Maple Leaf foods offer opportunities for travel,” Bruce said. “It’s an exciting industry to be involved in.”
