News
Communities lead the way as new Disaster Justice Network launches in Lombok
The GENERATE Project at the University of Leeds has launched a community-led network in Indonesia dedicated to advancing more just, inclusive, and equitable approaches to disaster risk reduction.
Food ingredients spinout set for growth
A food technology company that supports healthier eating is set to double its workforce and expand into new international markets following a £7.5 million investment boost.
Expedition examines carbon impact of bottom trawling
Leeds researchers have played a key role in a pioneering study in the Irish Sea. It aims to address critical evidence gaps on the impact of bottom trawling on seabed carbon storage.
Obituary: Megan Povey
We are deeply saddened to confirm the death of Megan Povey, a long-standing and highly valued member of staff at the School of Food Science and Nutrition, University of Leeds.
AI identifies hundreds of promising plant proteins for sustainable food ingredients
New research from NAPIC scientists at University of Leeds is using artificial intelligence and statistical physics to identify plant proteins that could potentially replace animal-derived emulsifiers.