Automation & New Technology in the Meat Industry

Introduction to automation, new technology and product development methods in the international meat industry including consideration of drivers and constraints and case studies. Technologies covered will include but are not limited to: sensors and machine vision, data capture, traceability, factory farming, biotechnology, cultured meats, and advances in packaging, preservation, decontamination.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.



The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).



Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.



Process and Environmental Technology

Course planning information

Course notes

This course is available only to students enrolled in the Diploma in Meat Technology and is offered in even years only.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Describe the automation and new technology that is currently used and is likely to be used in a meat plant and define the associated terminology.
  • 2 Apply the principles and generalisations to the writing of specifications and design improvements for the automation or improvement of one or more selected processes in the meat industry.
  • 3 Use facts, interrelationships and information about the way factors influence each other in a meat plant, to predict the outcome of a change to a specific meat plant process under different sets of conditions.
  • 4 Recommend appropriate action in a specified practical meat plant situation after evaluating the alternatives in a logical and informed manner.
  • 5 Evaluate the appropriateness or impact on quality of alternative options on the basis of relevant criteria and thus be in a position to either improve or automate a specific meat industry problem.

Learning outcomes can change before the start of the semester you are studying the course in.


Assessment Learning outcomes assessed Weighting
Written Assignment 1 2 15%
Written Assignment 4 5 15%
Written Assignment 1 2 3 4 5 15%
Exam College/GRS-based (not centrally scheduled) 1 2 3 4 5 55%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Technology-based or experience-based simulations.
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.