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Food Animal and Poultry Processing

Learn the science of meat and poultry processing at CALS.

How the meat gets to market

Beef up your skills with these AGI meat processing courses

To address the immediate need for highly trained, qualified professionals in North Carolina’s food animal and poultry processing industry, AGI now offers a unique, three-course curriculum.

These courses train students in food animal and poultry processing. In addition, students have peer mentorship across the industry, up to $2,000 in stipends for completing an internship and networking opportunities for career placement upon completion.

Required Courses

  • ANS 241A: Introduction to Meat and Poultry Processing
    Acquire the basic concepts of meat processing operations and technology including: basic meat science, meat quality factor and processing operations for common food animals (poultry, pork beef).
  • ANS 242A: Value Added Meat and Poultry Processing
    Learn the basics of value added processing operations commonly performed in the meat and poultry industry including science and processing operations involved in manufacturing common processed meat products such as: sausage, bacon, marinated poultry products and more.
  • ANS 243A: Meat Safety and Quality Systems
    Gain exposure to the basic aspects of food safety and quality systems common to the meat processing industry. This course will cover topics such as identification, classification and control of common hazards in meat processing operations, as well as the basic safety and quality systems to control hazards. This course is designed to introduce students to practical knowledge that is directly applicable to the meat processing industry in North Carolina.
Raw beef on a grill

Get ready for your career in food animal and poultry processing

The food animal and poultry processing curriculum is for students interested in working with livestock (dairy, beef and swine) and poultry (broiler, turkey and commercial egg) species. We train you for positions in live production, technical consultation or with allied industries. Here are just a few positions you can pursue:

  • Livestock and poultry management
  • Feed, ingredients or equipment sales
  • Butcher
  • Meat and poultry sales and marketing
  • Meat and poultry processing
  • Operations

For more information, please contact:

Currey Nobles, lecturer