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Second intake for AMPC Meat Engineers Academy now open

25 July 2022

AMPC is calling on processors from across Australia to join the second intake of its Academy of Meat Engineers following the successful launch of the program earlier this year. 

The three-day program will be held from Wednesday 14 September to Friday 16 September at the Kilcoy Global Foods Innovation Hub and will allow participants to diversify their product range and learn new processing techniques. 


Who is the Academy for? 

This is a program for processors looking to optimise their product development capability. 

Each cohort will include up to 15 participants and the program will be tailored to match the needs of the group.

While the program is primarily for AMPC red meat processors, there is also opportunity for professionals from other sectors or businesses to participate. This may include people from retail food, other processing industries, and producers. 


What will you learn?    

The academy is about creating new opportunities and revenue streams for processors. There will be a focus on fresh meat value-add products, weight enhanced marination, and food service products.

Participants will learn how to extract more value out of their current products, develop new processing skills to increase shelf life, and by the end of the program, they should be able to deliver at least two market-ready new products. 


Who is facilitating the program? 

With over 30 years of experience across several continents, AMPC Co-Innovation Manager David Dwyer will be facilitating the program. David is a technical manager focused on product and process development, from ready meals to dry cure products, for new consumer offerings. He is well known in the industry for his vast experience from feedlot to case ready meats. He has an intimate knowledge of toll manufacturing approaches to meeting customer needs and market size opportunities.

David is an accomplished chef and a passionate champion of new ideas and new flavours. He has an unrivalled understanding of food science and technology principles, and he will teach participants in the program to apply these principles in product development and commercialisation.


Ready to enhance your processing skills? 

Enrolments are open now until 20 August 2022 for the September 2022 intake. 

To find out more about the program or to submit an expression of interest, email AMPC facilitator David Dwyer at 


Participant testimonies 

Brenden Lydford – Production Graduate at Kilcoy Global Foods

“The program was highly relevant for the processing industry. The facilitator added a blend of textbook and hands-on learning and kept a focus on the consumer and processor. The program is a must for everyone in the meat processing industry with learnings all about increasing value and the bottom line.”