Science

Master of Science in Meat Production

The Master of Science in Meat Production is a postgraduate programme that trains graduates in meat science, meat processing, animal production for meat, and meat quality assurance. The programme prepares graduates for advanced careers in meat production, meat processing, quality assurance, and livestock production management.

Core areas include meat science, meat processing technology, animal production, meat quality, food safety, abattoir management, meat hygiene, by-product utilisation, meat preservation, and research methods. Students engage with theoretical foundations and practical meat production and processing applications.

The programme is offered by Kirinyaga University, Strathmore University, and Masinde Muliro University of Science and Technology, with University of Eldoret as a college. MMUST offers related MSc in Animal Production through its School of Agriculture, Veterinary Sciences and Technology. University of Eldoret offers related animal production programmes.

Students develop competencies in meat science, meat processing, quality assurance, abattoir management, food safety, and research. The programme includes coursework, laboratory practicals, abattoor visits, examinations, supervised research, and thesis.

The programme is delivered over two years. MMUST administrative fees total approximately KES 18,100 annually. University of Eldoret requires Upper Second or Lower with 2 years experience. SEKU related MSc Livestock Production Systems total tuition is KES 412,000. Entry requires Bachelor's degree in animal science, agriculture, food science, or related fields.

Graduates pursue careers as meat production managers, meat quality assurance officers, food safety specialists, abattoir managers, and lecturers in meat processing companies, abattoirs, regulatory bodies, and universities.

Skills Required

Meat Science and Meat Quality Assessment
Meat Processing Technology and Preservation
Animal Production for Meat
Meat Hygiene and Food Safety
Abattoir Management and Operations
Meat By-Product Utilisation
Quality Assurance and HACCP in Meat Production
Meat Packaging and Storage
Livestock Slaughter and Carcass Handling
Meat Production Research Methods

Key Subjects

Meat Science
Meat Processing Technology
Animal Production for Meat
Meat Quality Assurance
Food Safety and Meat Hygiene
Abattoir Management
Meat By-Product Utilisation
Meat Preservation and Packaging
HACCP and Quality Management
Meat Production Research Methods

Certifications

KEBS Meat Quality Certification
HACCP Certification

Specializations

Meat Science

Focuses on meat science, muscle biology, meat chemistry, meat quality, post-mortem changes, and understanding the science of meat.

Meat Processing Technology

Examines meat processing, sausage manufacturing, curing, smoking, canning, drying, fermented meat products, and applying processing technology in meat production.

Meat Quality Assurance

Covers meat quality, quality testing, HACCP, quality standards, ISO, quality management, and ensuring quality in meat production and processing.

Abattoir Management

Focuses on abattoir operations, slaughter procedures, carcass handling, waste management, abattoir hygiene, and managing abattoir operations.

Food Safety and Hygiene

Examines food safety, meat hygiene, microbiological safety, contamination control, sanitation, and ensuring safety in meat production and processing.

Meat By-Product Utilisation

Covers meat by-products, hides and skins, offal, blood, bone, rendering, by-product processing, and utilising meat industry by-products.

Duration: 2 years
Public, up to: Ksh 162,900
Private, up to: Ksh 300,000
Job market: Moderate

The programme

What you study, how long it takes, and how it is delivered.

Practicalities

Study mode: Full-time, Part-time
Attachment: 0 months
Average class: 15 students
Award: Masters

What you study

10 subjects

Meat Science
Meat Processing Technology
Animal Production for Meat
Meat Quality Assurance
Food Safety and Meat Hygiene
Abattoir Management
Meat By-Product Utilisation
Meat Preservation and Packaging
HACCP and Quality Management
Meat Production Research Methods

Modules

12 in the programme

Meat Science and Muscle Biology
Year 1Semester 13 creditsCore
Examines muscle biology, meat chemistry, post-mortem changes, meat tenderness, meat colour, water holding capacity, rigor mortis, and understanding the science of meat.
Meat Processing Technology
Year 1Semester 13 creditsCore
Covers sausage manufacturing, curing, smoking, canning, drying, fermented products, meat emulsions, and applying processing technology in meat production.
Animal Production for Meat
Year 1Semester 13 creditsCore
Examines livestock production for meat, beef production, pork production, poultry production, small stock, feedlot management, and managing meat animal production.
Meat Quality Assurance and HACCP
Year 1Semester 23 creditsCore
Covers meat quality, quality testing, HACCP principles, HACCP plans, ISO standards, quality management, and ensuring quality in meat production and processing.
Food Safety and Meat Hygiene
Year 1Semester 23 creditsCore
Examines meat hygiene, microbiological safety, contamination control, sanitation, pathogen control, foodborne illness, and ensuring safety in meat production.
Abattoir Management and Operations
Year 1Semester 23 creditsCore
Covers abattoir operations, slaughter procedures, carcass handling, waste management, effluent treatment, abattoir design, and managing abattoir operations.
Meat By-Product Utilisation
Year 2Semester 13 creditsCore
Examines hides and skins, offal, blood, bone, rendering, gelatine, pet food, pharmaceutical by-products, and utilising meat industry by-products.
Meat Preservation and Packaging
Year 2Semester 13 creditsCore
Covers meat preservation, chilling, freezing, vacuum packaging, modified atmosphere packaging, storage, shelf life, and packaging and storing meat products.
Meat Inspection and Regulatory Compliance
Year 2Semester 13 creditsCore
Examines meat inspection, ante-mortem inspection, post-mortem inspection, regulatory compliance, KEBS standards, DVS regulations, and ensuring regulatory compliance.
Meat Production Research Methods
Year 2Semester 13 creditsCore
Covers research methods for meat science, experimental design, sensory evaluation, statistical analysis, and conducting meat production research, preparing students for their thesis.
Meat Industry Economics and Marketing
Year 2Semester 23 creditsCore
Examines meat industry economics, meat marketing, meat trade, consumer preferences, supply chain, and understanding and managing meat industry economics and marketing.
Research Thesis
Year 2Semester 26 creditsCore
Original research thesis on a meat production topic, demonstrating mastery of research methods and meat science knowledge, assessed through written submission and oral defence.

Specialisations

Meat Science
Focuses on meat science, muscle biology, meat chemistry, meat quality, post-mortem changes, and understanding the science of meat.
Meat Processing Technology
Examines meat processing, sausage manufacturing, curing, smoking, canning, drying, fermented meat products, and applying processing technology in meat production.
Meat Quality Assurance
Covers meat quality, quality testing, HACCP, quality standards, ISO, quality management, and ensuring quality in meat production and processing.
Abattoir Management
Focuses on abattoir operations, slaughter procedures, carcass handling, waste management, abattoir hygiene, and managing abattoir operations.
Food Safety and Hygiene
Examines food safety, meat hygiene, microbiological safety, contamination control, sanitation, and ensuring safety in meat production and processing.
Meat By-Product Utilisation
Covers meat by-products, hides and skins, offal, blood, bone, rendering, by-product processing, and utilising meat industry by-products.

A day as a student

A typical day during the MSc Meat Production programme begins with morning lectures on meat science, meat processing, or animal production. Students engage in theoretical discussions on meat quality, food safety, and processing technology. Meat science sessions cover muscle biology, meat chemistry, post-mortem changes, meat tenderness, meat colour, water holding capacity, and understanding the science of meat. Meat processing sessions examine sausage manufacturing, curing, smoking, canning, drying, fermented products, and applying processing technology. Animal production sessions cover livestock production for meat, beef production, pork production, poultry production, small stock, and managing meat animal production. Meat quality sessions examine quality assessment, sensory evaluation, chemical analysis, physical testing, and assessing and ensuring meat quality. Food safety sessions cover meat hygiene, microbiological safety, contamination control, sanitation, pathogen control, and ensuring safety in meat production. Abattoir management sessions examine abattoir operations, slaughter procedures, carcass handling, waste management, effluent treatment, and managing abattoir operations. HACCP sessions cover hazard analysis, critical control points, HACCP principles, HACCP plans, and applying HACCP in meat production. By-product sessions examine hides and skins, offal, blood, bone, rendering, gelatine, and utilising meat industry by-products. Packaging sessions cover meat packaging, vacuum packaging, modified atmosphere packaging, storage, shelf life, and packaging and storing meat products. Laboratory sessions provide hands-on experience with meat quality testing, microbiological analysis, chemical analysis, and sensory evaluation. Abattoir visits provide hands-on experience with slaughter operations, carcass handling, meat inspection, and processing operations. Research methodology sessions prepare students for their thesis, covering meat science research methods, experimental design, and data analysis. Guest lectures from KMC managers, KEBS standards officers, DVS meat inspectors, KVB veterinarians, and meat industry practitioners provide real-world insights. The two-year programme culminates in a research thesis.

The trade offs

In its favour

Kenya's growing meat industry, export potential, food safety requirements, and KMC operations create moderate demand for qualified meat production professionals.
Programme combines meat science with processing technology, quality assurance, and food safety, providing versatile skills for the meat industry.
Career opportunities with KMC, KEBS, DVS, meat processing companies, abattoirs, export companies, and international organisations like AU-IBAR and FAO.
Programme covers niche and specialised field with limited competition, providing unique career opportunities in the meat industry.

Against it

Job market demand is moderate compared to more mainstream fields, with fewer dedicated meat production positions in Kenya.
Programme requires animal science, agriculture, food science, or veterinary background, which may exclude some graduates.
Practical work requires access to abattoirs, meat processing facilities, and laboratory equipment, which may vary across institutions.
Specific fee structures for this exact programme could not be independently verified from all official websites.

What it costs

Tuition at both ends of the market, and how to pay for it.

What it costs, and where

Against 243 science courses

Public151k to 163k

151k at Masinde Muliro University of Science and Technology163k at Kirinyaga University

Private300k to 300k

300k at Strathmore University300k at Strathmore University

Annual tuition in Kenyan shillings, rounded. The upright tick is the median for this field, so a bar sitting entirely to its right is an expensive programme by the standards of its own subject.

The fine print

MMUST ~151K/yr (mmust.ac.ke). Kirinyaga ~163K/yr (kyu.ac.ke). Strathmore unverified.

HELB postgraduate loans are available for Kenyan students. KMC supports meat industry training. AU-IBAR supports animal resources research in Africa. FAO supports food safety and meat production capacity building. The programme's meat production focus attracts industry and international organisation funding.

Funding options

HELB Postgraduate Loan
KMC Training Funding
AU-IBAR Research Funding

Scholarships

3 recorded

HELB Postgraduate Loan
LoanKsh 200,000Kenyan
Kenyan students pursuing postgraduate meat production studies at recognised universities.
AU-IBAR Research Funding
GrantKsh 300,000
AU-IBAR supports animal resources research in Africa, providing funding for postgraduate research in meat production and livestock.
FAO Food Safety Funding
GrantKsh 300,000
FAO supports food safety and meat production capacity building, providing funding for training and research in meat production.

Getting in

The grades, the alternatives, and who accredits the award.

What you need

KCSE mean grade: N/A (Postgraduate)
Alternative entry: The programme accepts graduates from animal science, agriculture, food science, veterinary medicine, range management, and related fields. University of Eldoret requires Upper Second or Lower with 2 years experience. Two-year programme with full-time and part-time modes. MMUST administrative fees ~KES 18,100/year. SEKU related programme total tuition KES 412,000 for 2 years.

How you are assessed

4 components

Coursework and Continuous Assessment
Coursework30% of the mark
Continuous assessment through coursework assignments, laboratory reports, case studies, meat analysis projects, and class participation.
Written Examinations
Examination40% of the mark
Written examinations covering meat science, processing, quality assurance, and food safety, conducted at end of each semester.
Practical and Laboratory Assessment
Practical30% of the mark
Assessment of laboratory work, meat quality testing, processing practicals, abattoir visits, and practical reports.
Research Thesis
Research100% of the mark
Original research thesis on a meat production topic, demonstrating mastery of research methods and meat science knowledge, assessed through written submission and oral defence.

Accreditation

The programme is accredited by the Commission for University Education (CUE). MMUST offers related MSc in Animal Production through its School of Agriculture, Veterinary Sciences and Technology. University of Eldoret offers related animal production programmes. The programme meets CUE standards for postgraduate meat production training. KEBS sets meat product standards and DVS regulates meat inspection in Kenya.

Accredited by

Commission for University Education (CUE)
Academic accreditationRequired
Programme accredited by CUE. MMUST offers related MSc in Animal Production through its School of Agriculture, Veterinary Sciences and Technology. University of Eldoret offers related animal production programmes. The programme meets CUE standards for postgraduate meat production training.
Kenya Bureau of Standards (KEBS)
Professional accreditation
KEBS sets meat product standards in Kenya. Graduates working in meat industry may benefit from KEBS quality standards knowledge and compliance.

Where it leads

The roles it opens, and what you leave with.

Where graduates go

6 roles

Meat Production Manager
Moderate demandKsh 100,000 to Ksh 400,000
Manages meat production operations, overseeing processing, quality, safety, and supporting meat production in processing companies.
Meat Quality Assurance Officer
Moderate demandKsh 100,000 to Ksh 400,000
Manages quality assurance in meat production, overseeing quality testing, HACCP, standards compliance, and ensuring meat product quality.
Food Safety Specialist
High demandKsh 110,000 to Ksh 450,000
Manages food safety in meat production, overseeing hygiene, microbiological safety, sanitation, and ensuring food safety compliance.
Abattoir Manager
Moderate demandKsh 110,000 to Ksh 450,000
Manages abattoir operations, overseeing slaughter, carcass handling, waste management, hygiene, and ensuring efficient abattoir operations.
Meat Inspector
Moderate demandKsh 100,000 to Ksh 400,000
Conducts meat inspection, overseeing ante-mortem and post-mortem inspection, regulatory compliance, and ensuring meat safety.
University Lecturer
Moderate demandKsh 130,000 to Ksh 500,000
Teaches meat science and production in universities, conducting research and training future meat production professionals.

Graduate outcomes

Graduates pursue careers as meat production managers, meat quality assurance officers, and food safety specialists in meat processing companies and regulatory bodies.

Where these fields lead

8 careers

Tools you will learn

SPSS
SoftwarePrimary
Statistical software for meat science research data analysis, sensory evaluation data, quality testing data, and statistical modelling in meat production research.
OriginLab
SoftwarePrimary
Data analysis and graphing software for meat science research, quality testing data, and scientific plotting in meat production.
Microsoft Excel
Software
Spreadsheet software for meat production data management, quality control data, HACCP records, and processing data management.
HACCP Software
Software
HACCP management software for food safety management, critical control point monitoring, and ensuring HACCP compliance in meat production.

Industry links

Common misconceptions

Meat production is just about slaughtering animals.
The programme involves meat science, processing technology, quality assurance, food safety, by-product utilisation, and research, covering comprehensive meat production and processing.
This programme is only for animal science graduates.
The programme accepts graduates from animal science, agriculture, food science, veterinary medicine, and related fields.
There is no demand for meat production professionals in Kenya.
Kenya's growing meat industry, export potential, food safety requirements, and KMC operations create moderate demand for qualified meat production professionals.
Meat production is a low-tech field.
Modern meat production involves advanced processing technology, HACCP systems, quality management, food safety science, and by-product utilisation, making it a technical field.
Meat production is not relevant to food security.
Meat production is a significant component of food security, providing protein, utilising livestock resources, and supporting the livestock value chain.
A master's in meat production is redundant after a bachelor's in animal science.
The master's provides specialised meat science and processing skills, research capability, and career progression to senior meat industry positions.