News
Making plant-based meat alternatives more palatable
Researchers have developed a new colloidal technique to make plant-based juicier without adding fat.
New project launched to boost sustainable farming
Integrated on-farm renewable energy and waste management technologies will be investigated as part of a new £212,000 project.
Cluster of Research Excellence launches for sustainable food systems
The University of Leeds has joined the University of Pretoria and the University of Montpellier in a new international research partnership.
School of Food and Nutrition researcher celebrated in second World Changers Essay Collection
The Faculty of Environment’s Dr Anvesha Mahendra has been included in the collection. She discusses how important maternal nutrition is, even before conception.
Why chocolate feels so good? It's down to lubrication
Scientists have decoded the physical process that takes place in the mouth when chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.