News
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.
Leeds Professor part of international team monitoring Manhattan-sized glacier break
An international research team including Leeds Professor has reported a major calving event in Greenland, marking the glacier's largest loss of floating ice since 2012.