News
Alternative protein research: transforming the UK’s commercial protein landscape
Scientists at the University of Leeds are leading research into sustainable, nutritious alternative proteins for food and feed. Find out what they’re working on with their industry partners.
Leeds launches landmark early years research project
Improving the life chances of children in Leeds during their first 1,000 days is the focus of an ambitious new research project by the University of Leeds.
Using data to drive research
Leeds Institute of Data Analytics (LIDA) reports on their successful year.
Leeds Future Leaders tackle global challenges
Dr Jessica Baker, Dr Mark Hopkins and Dr Josie South have received prestigious fellowships to support their groundbreaking research in climate, health and invasive species.
Gluten sensitivity influenced by negative expectations
A psychological effect may be a factor in people experiencing a physical reaction to eating gluten, a protein found in wheat, rye and barley that can cause abdominal discomfort.