QMYOU Alumni Magazine Issue 81 - Page 4

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.” ❒