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Adam's route to undergraduate study via postgraduate certificate

Posted 28 March 2018

“With my course, I’m learning about the science behind food and business. I was determined that Harper Adams was the place I wanted to study."

Mr Bob Bansback with Olivia Parkin and Adam Ringrose

Mr Bob Bansback with Olivia Parkin and Adam Ringrose

Even though his previous highest level of qualification was Level 3, Adam Ringrose decided to come to Harper Adams University to study a PgC Meat Business Management as a mature student. On passing the Level 7 course, Adam is now studying an undergraduate degree in food business innovation and entrepreneurship.

To help support him during his studies, and to help him invest in his enterprise following graduation, the 25-year-old from Lutterworth, Leicestershire, has been recently awarded a John Longwill Agricultural Scholarship and a Butchers and Drovers Bursary.

“I heard about Harper Adams through word-of-mouth,” said Adam, “and I was inspired to undertake a PgC Meat Business Management.

“The course is open to mature students who want to achieve a Continuing Professional Development (CPD) certificate but I chose to try and pass the actual Level 7 course. I passed and this encouraged me to apply for a full degree course.

“My background is in both the farming and the butchery industry. I’d done a Level 3 course in agriculture but decided in the future I’d like to work in the meat industry. In particular, I’d like to one day coming home to expand my family’s butchery business and so it made sense to study how to run a food company, rather than agriculture further.

“With my course, I’m learning about the science behind food and business. I was determined that Harper Adams was the place I wanted to study. I knew I needed the industrial theory learned during a degree, before I could either continue into my Masters or work at the strategy level of a meat company.

“In the future, I intend to consolidate our 100 acres of farmland back at home, and I see no reason why the two businesses cannot complement each other in the future. The farm may not turn a huge profit on its own, but I’d be looking to sell more of our own reared brand of meat and continue to improve our assurance standards from the local farms we already buy from.

“I’m currently interested in the variability of nutrition and sustainability within meat products. I’m hoping to work towards creating high-quality, marbled beef, using sustainable grass-fed farming practices, in order to create, and hopefully influence others to create, beef that’s impervious to much of the criticism levelled towards it in this day and age.”

On receiving the John Longwill Agricultural Scholarship and the Butchers and Drovers Bursary, he added: “While I think being in my mid-twenties is a great age to study at, because I understand better how important it is to succeed, the risk and investment of coming to university has seemed greater to me.

“This is often a time of life when my age group are settling down and yet I’ve given a few more years to learn something new in the hope of reaping the benefits in the longer term.

“I’ve had to be stricter on myself financially, as when I finish my course, I may well have a great deal less means than peers my own age and any capital I can retain for my own entrepreneurial investments will be invaluable once I’ve graduated.

“I’d like to thank the John Longwill Agricultural Scholarship and the Butchers and Drovers Bursary panels for giving me these awards, the financial support will be very helpful.”

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