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
Plant proteins could be radical alternative to oil-based super lubricants
An oil-free super-lubricant created from potato proteins could pave the way…
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Helping alternative proteins go mainstream for a sustainable planet
A £38m centre dedicated to developing acceptable and planet-friendly…
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Vietnamese teenagers face a double burden of malnutrition
The first study on micronutrient deficiencies among teenage girls in Vietnam…
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The 6th Leeds Industry Day: Food in a Changing World
The School of Food Science and Nutrition hosted industry and academic experts…
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