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Using Data to Better Support Students

min read
By effectively using data, higher education institutions can provide a more personalized experience for their students at every step of the student lifecycle.
Credit: Rawpixel.com / Shutterstock.com © 2021
More data is generated now than at any other point in history. According to one estimate, in 2020 every person in the world created 1.7MB of data every second.
Footnote1 In addition, in early 2019 an astounding 90 percent of the world s data had been created in just the previous two years.
Footnote2 With all of this data available today, higher education institutions are facing an inflection point.
Colleges and universities around the world have access to a plethora of student data today: grades, attendance records, tuition fees, engagement in online systems, and more. However, many face challenges in utilizing this data to transform the student experience. In fact, in 2017 only 32 percent of Chief Academic Officers (CAOs) said their institut ....

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The Acceleration of Hybrid Learning in Higher Education

min read
The coronavirus pandemic has accelerated the virtual education revolution by a decade, causing institutions and faculty to adapt their programs and pedagogy to better engage students.
Before the coronavirus pandemic disrupted the education journeys of more than 1.6 billion students around the world, higher education institutions were already exploring ways to grow enrollment, reach more students, and better engage the digital natives of Generation Z. Though the need to move online created challenges, it also inspired solutions that will have long-lasting effects on higher education.
In an effort to better understand the impacts of the current dynamics on higher education staff, faculty, and students, Microsoft Education partnered with the Economist Intelligence Unit ....

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Hong Kong cooks up 'clean' lab-grown fish

Hong Kong cooks up ‘clean’ lab-grown fish
By Marianne Bray / Thomson Reuters Foundation, HONG KONG
When chef Eddy Leung was tasked with cooking what was touted as the world’s first lab-grown fish fillets in his kitchen in Hong Kong, he pan-fried some and deep-fried others before finally deciding on breaded fish burgers with tartare sauce.
“Before I cooked the fish it was quite firm, but after I cooked it, the texture changed to being like real fish,” Leung said of the culinary experiment that took place in the gritty Wong Chuk Hang neighborhood late last year.
The fillets tasted and smelled like normal fish, but with the consistency of crab cakes, he said. ....

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