News
Leeds scientists creating a new wave of plant-based products
On World Vegan Day, we outline the innovative research projects that are making it easier to switch to a plant-based diet.
The top 2% Stanford-cited scientists in 2023: School of Food Science and Nutrition
Nine academics from the School of Food Science and Nutrition are in the small group of experts that make up the top 2% of researchers cited by Stanford University.
Building resilient, secure and sustainable food systems
This World Food Day, we’re highlighting research that's changing food systems for the better.
A research project to address health inequalities in Leeds
Nutrition advice typically isn’t tailored to specific ethnic groups, who each have different traditional diets and recipes. Our researchers seek to improve their health outcomes.
Plant-based egg project rated 'Outstanding' by Innovate UK
The Knowledge Transfer Partnership with UK brand THIS™ applied the latest food science and plant proteins technologies to crack the plant-based egg market.