News
Leeds researchers found sugar levels drop in UK yogurts
A survey of yogurt ingredients show that sugar levels have significantly decreased over the most recent two years, yet concerns about overall nutritional content remain.
PhD centre will nurture new leaders in Earth observation
A new centre will enable 50 fully-funded PhD researchers to harness satellite data to tackle global environmental challenges.
The Royal Society of Chemistry Food Group Junior Medal 2019 goes to Dr Anwesha Sarkar
Dr Anwesha Sarkar received the RSC Food Group Junior Medal 2019 as a result of her research which has led to scientific breakthroughs in designing novel food structures with targeted oral lubrication.
Breathing new life into the rise of oxygen debate
New research shines a light on the history of oxygen on our planet, and gives new insight into the prevalence of oxygenated worlds other than our own.
Greenland ice losses rising faster than expected
Research by University of Leeds scientists has found that Greenland has lost 3.8 trillion tonnes of ice since 1992 – enough to push global sea levels up by 10.6 millimetres.