A new butchery academic programme aiming to "bridge the gap" between agriculture, culinary arts, business, and sustainability has been launched at Munster Technological University (MTU).

According to the university, the Bachelor of Arts in Sustainable Butchery and Gastronomy programme is the result of over two years of engagement between industry and academia, with a shared mission to cultivate future leaders in the butchery and gastronomy sectors.

The programme emphasises sustainable practices, ethical considerations, and a connection to agriculture and nature, with a curriculum that integrates leadership development, culinary arts, animal science, and ethical business practices. 

The two-year programme will be delivered through hybrid learning and could suit those who are interested in or are already working in supervisory and management roles within the meat and other related industries, who wish to elevate their knowledge and skills to become a leader within their organisation. 

On launching the programme, Minister of State at the Department of Rural and Community Development with responsibility for rural and community development, charities and transport Jerry Buttimer said it will help in supporting a "sustainable future for our food industry, while nurturing the next generation of industry leaders".

"Through my role I see first-hand every day the vital role the agri-food sector plays in rural communities, from the small artisan to the large scale producers, who share a deep sense of passion and pride in what they do.

“I’m excited to watch how this new programme supports the food industry with innovative skills and knowledge and continues to establish the Irish brand of passionate food leaders at home and abroad, with the support of our valued international industry partners," Minister Buttimer said.

According to Dr. Noel Murray, head of Department of Tourism and Hospitality at MTU, Ireland is fortunate to have "strong and globally-respected butchery and gastronomy knowledge and skills".

The BA - which is the first degree of its kind in Ireland and described as a major step forward for the craft - will see James Whelan Butchers collaborating with MTU on the programme.

CEO of James Whelan Butchers, Pat Whelan said it will "build on the existing great programmes and apprenticeships that have been the backbone of the industry for generations".

"I believe this BA programme is a significant step to support Ireland’s ability to nurture a new generation of global culinary leaders which will in turn allow Ireland's food industry to solidify its efforts to forge new international networks for learning." 

In addition to the butchery programme launch, a Letter of Intent was signed between the University of Buenos Aires and MTU to allow for closer academic links between Argentina and Ireland, two leaders in the beef industry. 

Attending from Buenos Aires in Argentina was Luis Barcos, founder of the ICOCA, The Science of Meat Institute, and Dr. Alejo Perez Carrera, dean of the Faculty of Veterinary Sciences of the University of Buenos Aires. 

The Buenos Aires team developed a world's first Meat Sommelier Programme. Both universities now look forward to collaborating, sharing knowledge and expertise to bring those skills to the Irish market. 

Keynote speaker was Leandro Gentini of the International Meat Sommelier Association, a well-known figure in the world of Wagyu.

Originally from Argentina, he relocated to Japan to master the art of Wagyu, delving into the complexities of this premium beef.