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
How do people shop for food online?
Dr Sally Moore and Dr Yael Benn shared their research with the public at…
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Oily fish, fruit and cereal can 'cut arthritis risk'
Moderate alcohol intake and eating more fruit, oily fish and cereals are…
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Dr Christine Bösch receives prestigious bioinnovation award
Dr Christine Bösch received the Luxembourg Institute of Science and…
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The National Alternative Protein Innovation Centre (NAPIC) officially launches in Leeds
The launch signals the start of an ambitious mission to transform the…
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