Dairy Crest & Harper Adams University win Award
- Published: Friday, 25 November 2016 16:26
- Written by National Centre for Universities and Business
The National Centre for Universities and Business welcomes last night’s result, awarding the partnership between Dairy Crest and Harper Adams University with the Times Higher Education Award for Most Innovative Contribution to Business-University Collaboration.
The partnership resulted in 40 new R&D staff taking residence on the Harper Adams campus, resulting in new domestic and international markets for dairy products.
Dairy Crest also jointly funded a lectureship in animal science and bioinformatics, and its researchers are now engaged in numerous company-led research projects. Success of this work led to a £2 million budget increase for Dairy Crest research into a specific prebiotic food ingredient, to identify new commercial applications for the product.
Mark Allen, Chief Executive at Dairy Crest said:
“This award is a fantastic recognition of the partnership with Harper Adams University. Dairy Crest is very proud to be working with a leading academic institution.
“We believe that the unique partnership we are building will help drive our important innovation agenda forward. It is also fantastic to be working with some of the brightest students who represent the future of food and farming in the UK.”
Peter Mills, deputy Vice-Chancellor of Harper Adams University said:
“Harper Adams has strong relationships with many industry partners, but our partnership with Dairy Crest is a shining example of what can be achieved in a very short time when two like-minded organisations have a common vision. We would also like to acknowledge Hefce for the support and faith that they had in building this relationship.”
David Docherty CEO of the category’s sponsor the National Centre for Universities and Business said:
“I am delighted that the partnership Between Harper Adams and Dairy Crest won the inaugural THE innovation award. It highlights once more the vital importance of collaboration in the food sector.”