NEWS
IN BRIEF
Graduate employment
rate goes up!
Q
M U ’ S
G R A D U AT E
EMPLOYMENT rate has risen
to 94.4% and is above the
sector average. This means that
94.4% of graduates find work or go
into employment within six months of
graduation.
Source: Higher Education Statistics
Agency (HESA) July 2015 ❒
'Campaign of the Year' for
food and drink PR
Q
MU WAS AWARDED the title
of ‘Campaign of the Year’
for its ‘Recipe for Success’
campaign at the Herald Higher
Education Awards in July. The award
recognises the PR work which helped
launch QMU’s Scottish Centre for
Food Development and Innovation in
December 2014. It also acknowledges
the work of QMU’s PR and knowledge
exchange teams in supporting growth
and development within Scotland’s
small and medium sized food and
drink businesses.
The Herald Higher Education Awards
recognise the high standard of education
that is offered throughout Scotland and
the innovative ways in which institutions
market themselves and engage with their
audiences.
Lynne Russell, Communications Manager
at QMU, said: “QMU has a rich history in
food and nutrition having been established
in 1875 to tackle the dietary issues facing
the urban poor. As a result, the original
institution focused on educating young
women in nutrition and management,
equipping them to improve people’s diet
and contribute positively to the most
pressing needs of society. Our ‘Recipe for
Success’ campaign was inspired by this
history.”
4
QMYOU / News in Brief
Winning team at the Herald Higher Education Awards
Today, the University’s expertise in food
and drink includes undergraduate and
postgraduate courses as well as specialist
commercial research that supports the
development of food and drink businesses.
QMU’s knowledge exchange work ranges
from nutritional analysis through to
development of functional products which
enhance health and offer practical solutions
for industry.
Lynne continued: “Our winning PR
campaign focused on the launch of our
Scottish Centre for Food Development
& Innovation, and how the Centre’s
facilities and research expertise is helping
strengthen Scotland’s position as a leader
in food and drink innovation in Europe.”
Louise Elder, Director of Black and Gold
rapeseed oil, said: “QMU’s communications
team and business manager are passionate
about promoting the University’s expertise
in food and drink as well as its support of
local producers. My business has benefited
greatly from my involved with QMU. Not
only did the academics conduct the
nutritional analysis of my rapeseed oil, the
communications team helped promote the
nutritional benefits of my product which
went far beyond my expectations.”
L o u i s e c o n c l u d e d : “ Wo r k i n g i n
partnership is a major driver for the
University and after my initial research
project concluded, the PR and business
teams have continued to provide me
with further marketing, networking and
development opportunities. This is a
well-deserved win and I hope news of
QMU’s work in this area encourages more
food and drink companies to harness
the expertise that is available within the
university.” ❒
Principal elected as
Fellow of the Royal
Society of Edinburgh
Q
MU’S PRINCIPAL, Professor
Petra Wend, has been elected
as Fellow of the Royal Society
of Edinburgh.
Spanning the arts, business, and science
and technology sectors, Professor Wend
joins the Royal Society of Edinburgh in its
work to place the advancement of learning
and useful knowledge at the centre of
public life in Scotland.
Keir Bloomer, Chair of the QMU Court,
said: “This prestigious accolade not only
recognises Professor Wend’s individual
success as a higher education leader, but
also as an inspirational figure for young
people.”
In joining the RSE, Professor Wend will
work with a team of talented individuals
to strengthen the Society’s capacity to
support excellence across all areas of
academic and public life, both in Scotland
and further afield.” ❒