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A year of significant change

The summer graduation round, which will kick off on December 8, is a reassuringly traditional end note to a year of significant change at the University of Tasmania.

In the graduation rounds of the near future you can expect to start seeing the results of a rethinking of the University’s approach to teaching and learning. Among the major innovations this year has been the introduction of a new curriculum model, A New State of Mind. It is designed to offer prospective students more flexibility, more choice and more hands-on experiences.

The three-year bachelor programs have been reshaped and four-year integrated honours added, and this institution has become a pacesetter on the national stage with the establishment of a University College offering vocationally focused two-year associate degrees.

Still more change has happened in the senior management ranks. It was the Chancellor’s happy task to announce in early November that noted ethicist, educator and strategic consultant Professor Rufus Black had been chosen to replace Professor Peter Rathjen as Vice-Chancellor and President of our University. Professor Black’s term here will start in March next year.

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Rufus Black
Professor Rufus Black

The whey ahead for an innovative alumni

In an endeavour to make use of a byproduct of his family’s business, University of Tasmania alumnus Ryan Hartshorn, 33, created a sheep’s whey vodka – earning a slew of awards for the world-first spirit. The Bachelor of Business graduate’s favourite subject at university was entrepreneurship – so when it came time to branch out from the family business, Grandvewe Cheese, Ryan knew that starting his own complementary enterprise was the way to go. He was recently named Young Innovator of the Year – one of a number of enterprising young Tasmanians associated with the University of Tasmania who are enjoying formal recognition of their achievements.

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