School of Food Science and Nutrition
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Research and innovation
Our research tackles major and emerging problems in food science and nutrition. We are recognised as world-leaders in food colloids and diet and health. We apply fundamental scientific principles to address issues of food quality, safety and sustainability, diet quality and consumer behaviour, from food production to the consumer’s plate.
News and events
Environment technicians shortlisted for Papin Prize
Three outstanding technicians in the Faculty of Environment are on the…
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PhD research presented in parliament
Jennifer McLauchlan was selected to present her research to politicians and…
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Apple cider vinegar could help lower blood sugar
Dr Christine Bosch spoke to the Guardian about whether consuming more vinegar…
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Communities Innovating Yorkshire fund launched
A key element of the Yorkshire Policy Innovation Partnership (YPIP) project…
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