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Results 6 to 10 of 136 in School of Food Science and Nutrition

Someone in a white lab coat pointing to a model cross-section of a liver

A new discovery about how the liver flushes cholesterol from the body could lead to more effective treatments for cardiovascular disease – the leading cause of death worldwide.

A close up of someone's hands holding their phone. Greenery can be seen in the background.

Faculty of Environment researchers will lead a £6m data service that helps researchers use smart data to better understand the health and sustainability of places.

A child's arm reaching for a sandwich in a green container. A green strip covers the left side, with black text that reads

Access to healthy diets is essential for young people's health and lives. This World Food Day, we highlight research that supports nutritional health for babies, children and teenagers worldwide.

Schematic illustration of hydration lubrication. A grey sphere on top of a grey block. In between are green, orange and translucent filaments and spheres mixing together, representing the parts of the lubricant.

An oil-free super-lubricant created from potato proteins could pave the way for sustainable engineering and biomedical applications, thanks to research led by the University of Leeds.

NAPIC co-directors. From left to right: Professor Karen Polizzi (Imperial College London) Professor Derek Stewart (James Hutton Institute) Professor Anwesha Sarkar (University of Leeds) Professor Louise Dye (University of Sheffield)

A £38m centre dedicated to developing acceptable and planet-friendly alternatives to animal proteins is to be headed up by the University of Leeds.