Leading Mid Devon company backs students' electric racing car project (From This is The West Country)
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Leading Mid Devon company backs students' electric racing car project
AN innovative Mid Devon company is supporting a school’s high-speed efforts to build an electronically powered racing car capable of over 100mph.
Supacat, a market leader in specialist high-mobility vehicles, has backed aspiring engineers at Taunton School who are currently competing in the national Greenpower electric racing car competition.
The team and the school’s head of technology visited Supacat’s HQ near Cul-lompton, where they were handed £1,000 towards their manufacturing costs and the promise of a visit from the firm’s engineers to provide practical advice.
The students also benefited from a tour of the facilities and saw its acclaimed Jackal patrol vehicle, currently used by Bri-tish forces in Afghanistan, and the Shannon class lifeboat it built for the RNLI.
Currently sitting in 15th position out of 400 schools taking part in the event, the students hope their all-carbon, streamlined car will pass the judges’ test by covering the greatest distance possible in four hours.
Supacat engineering manager Nick Baker said: “With our expertise in vehicle design and new direction into renewable energy the students’ impressive project is a perfect fit for us and we’re delighted to help.
“Supacat’s a keen supporter of school engineering projects to inspire the next generation of young engineers, and this is the latest in a number of initiatives we’ve supported in the area”.
Jon Baker, the school’s head of technology, said the team were excited to have the backing of such a reputable outfit.
“Inspiring the next generation of engineers through developing high-quality efficient racing vehicles is what we strive for and we’re delighted Supacat share this vision,” he said.
“Through visits and meetings with Supacat’s leading engineers we’ve already identified exciting possibilities we can pursue to help our chances in the competition.”
“The season starts at the end of April, so watch this space.”