Australia's Deakin University announces 30% In-Country Bursary
Food & Health|September 2020
During the pandemic, while some universities are struggling to switch from on-campus to online teaching and retain their standard of education, the transition for Deakin has been smooth.
Australia's Deakin University announces 30% In-Country Bursary

Deakin University, Australia, has announced a 'Deakin In-Country Bursary' of 30% for students enrolling for studies online in Trimester 3 commencing in November 2020, and Trimester 1commencing in February 2021. Deakin offers premium quality and continuity for those aspiring to an international education during the pandemic. Based on the latest advice from the Australian government, on-campus classes are expected to commence in July 2021. When announcing the Bursary, Professor Iain Martin, Vice-Chancellor of Deakin University, said, The COVID-19 pandemic has impacted the dreams and decisions of many Indian students who planned to study abroad this year. We understand the uncertainty, as well as the economic and safety concerns of students and parents. To help students reach their study goals during these challenging times, Deakin has introduced a 30% in-country bursary for all Indian students enrolling in studies prior to transferring on-campus when the situation improves. Deakin is offering students the opportunity to start their degree online at home through the University's innovative Cloud Campus. They will then be able to continue and complete their studies in Australia from next year under safe and better conditions, Professor Martin said.

Professor Martin explained: We successfully completed our July 2020 intake, and while our number of admissions has been affected like any other global institution, transitioning to a wholly online education was well within our capability. Deakin University is a pioneer in providing quality off-campus learning in Australia since its inception in 1974. Digital is in our DNA, with 40 years of distance and online learning excellence.

This story is from the September 2020 edition of Food & Health.

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