Thanks to support from the Department of Agriculture and Forestry (Queensland Government) and the Australian Meat Processors Corporation (AMPC), we were able to provide a unique experience to Agriculture and Technologies students as they look at future careers.
In August, the integratedSTEM team collaborated with UniSQ, AMPC, and JBS to offer senior high school students the opportunity to experience technology careers in the red meat processing sector.
This project included site tours at red-meat processing facility and the UniSQ Centre for Agricultural Engineering, hands-on technology and AI workshops as well as the opportunity to pitch their tech idea to revolutionalise meat processing to an industry panel!
The project was incredibly successful in engaging students, teachers and the community whilst showcasing the tech careers that are required for the future of red meat processing.
A HUGE thank you to AMPC and the Queensland Government for making this possible for the Toowoomba community!
SITE TOURS!
Day one began with a brief introduction of the team and an overview of the program’s goals. By the end of the day, students would be presenting ideas on how to improve meat production using technology. We quickly boarded a bus and headed to “Beef City” to kick off the tours and discussions.
Upon arrival, we were welcomed by JBS staff and divided into groups to rotate through the sessions.
Chris Dalton hosted a session in the boardroom, providing an overview of the red-meat industry. He emphasized that it’s a growing and profitable business, with exports reaching markets worldwide. He walked the students through each step of production and discussed common challenges along with the current solutions used to address them.
Josh Gordon led site tours, outfitting students in stylish ponchos, hairnets, and gumboots for the occasion. He guided us through the processing floor, where we observed the skilled work of boners and followed the meat through every step, right up to the packaging stage.
Christianne Dias introduced students to the wide variety of careers in the meat industry, from slicers to accountants. She highlighted that the meat industry is highly skilled, offering plenty of opportunities for advancement and career growth.
Finally, integratedSTEM’s Fraser Border facilitated a brainstorming session, encouraging students to think of ways to enhance the meat industry using emerging technologies. The students eagerly participated, suggesting ideas like machine vision and robotic arms with minimal prompting.
After the tour, we headed back to the UniSQ campus, but not before capturing a group photo in front of the JBS sign!
DAY TWO!
Day two began with a short walk across campus to the UniSQ Centre for Agricultural Engineering, where we were warmly welcomed by the Centre’s Director, Professor Bernadette McCabe. Once again, we divided into our groups and kicked off sessions showcasing cutting-edge technology in agriculture.
Dr. Basem Aly demonstrated the use of robotic arms for automation in the red-meat industry, discussing the challenges that come with implementing such technology.
Dr. Peter Harris gave an insightful session on anaerobic digestion and wastewater management, explaining the proper disposal of waste and how it can be utilized to generate energy.
Dr. Derek Long introduced students to Machine Vision, giving them hands-on experience with the technology. They were able to apply their own filters and algorithms, programming a computer to “see” in real-time.
Fraser Border led another session on Artificial Intelligence, guiding the students through developing their own AI models. They used these skills to create a model capable of identifying different types of meat or detecting contamination in samples.
After an exciting morning of learning, we returned to the main campus where the students finalised their pitches on how technology could improve meat processing. They prepared PowerPoint presentations and talking points, ready to present their ideas to industry professionals later that evening.
THE INNOVATION EVENING
That night, everyone arrived at the UniSQ Refectory dressed to the nines and eager to showcase their hard work. Each team presented their innovative ideas, and speeches from industry professionals added to the excitement. The judges selected their favourite and most innovative idea, and the night concluded with an awards ceremony, where we thanked all participants and collaborators.
A huge thanks to AMPC and the Queensland Government for their support in offering these talented students a glimpse into the future of the red-meat industry.
