Graduate Prize Winners 2020 We are delighted to announce the Biology Subject prize winners as follows: Bath Spa University Awards for Highest Final Year Grade were awarded jointly to Asher Griffin-Moore and Adam Silk (Environmental Science BSc); Victoria Ellis (Biology BSc); and Jessica Paradine (Human Nutrition BSc with Professional Practice Year). The Food and Nutrition Prize for Best Dissertation was awarded to Jake RigbyWilson (Food with Nutrition BSc), for his project entitled ‘Evaluation of microbial contamination of wedding rings’ supervised by Iain Haysom; these students win cash prizes of £50. Across the biology awards, Anil has also sponsored several personal prizes and these have been jointly awarded to Jessica Paradine (Human Nutrition BSc) and Zoe Sing (Food with Nutrition, BSc), for the highest academic achievement in the Biology Dissertation (Publication) module (£50); Zoe Sing (Food with Nutrition, BSc) for the highest academic achievement in BIO6106-20- Global Trends in Food Preservation and Packaging (£50) and Jake Rigby Wilson (Food with Nutrition, BSc) for the most committed student in the BSc (Hons) Food with Nutrition programme (£50). There are also sponsored awards: The Oxford University Press Achievement in Biosciences Prize was awarded to Leah Volak (BSc Biology (Conservation Biology) with Professional Practice Year), for her Dissertation entitled ‘An assessment of the effectiveness of wetlands replications in the town of Tyngsborough MA’, supervised by Stephanie Greshon - Leah wins £150 of OUP vouchers.
The Royal Society of Biology Top Student Award for the highest overall degree mark was won by Eleanor Conroy (Biology BSc), Eleanor will be given one year's free Associate membership of the RSB and can use the post-nominal letters AMRSB. The Best Food and Nutrition in Practice Award, sponsored by Marshfield Bakery, was won by Elizabeth Shaw (Human Nutrition BSc), for her project investigating the suitability of cereal bars for different population groups, supervised by Tracey Lewarne. The Best Marshfield Bakery Project, also sponsored by Marshfield bakery, was awarded to Emily Rich (Human Nutrition BSc) for her project on the development of a Brownie Brittle, supervised by Anil de Sequeira.
Well done to all our prize winners and graduates. We are very proud of you!
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