Abstract
What makes you stand out in the market for that great graduate job? In the competitive market for graduate jobs, securing a good degree no longer sets you apart from other candidates – this workshop will show academics how to improve student employability through 'real life' learning in collaboration with leading UK industry businesses. The Food Innovation Consultancy Challenge is part of Sheffield Business School's 'live' strategic pillar offering students consultancy opportunities collaborating with key industry partners. The module forms one-third of students final year grading and has a significant impact on their degree classification. It is designed to improve professional skills through applied learning from a topical real life challenge. Through seamless teaching it provides integrated, exponential, problem-based and active learning, and develops team working and individual skills to get students 'career ready'.
Over eighty students worked with Asda Stores plc on a sugar reduction project on Asda Brand biscuits in line with Public Health England targets to help reduce childhood obesity. Students were presented with a brief by the client and using primary and secondary research, along with commercial evaluations provided recommendations for Asda Bourbons, Custard Cream and Milk Chocolate Digestives. The project allowed students to reflect on their career development and future plans, and by using appropriate models and career management theory provide individual input to a group task. The module included a speed dating session with Asda management and culminated with the students presenting their recommendations at Asda House to an academic and Asda panel. The author would like to share the success of the student experience and recommendations to the client with BAM delegates. This academic model is one that satisfies student and industry requirements by providing work experience and self-reflection, action planning and improving student employability. The module was such a success that it appeared in the press in The Grocer and on the BBC. It has become the focus of 'live' module delivery across the whole of the courses within SBS
