News
Leeds researchers found sugar levels drop in UK yogurts
A survey of yogurt ingredients show that sugar levels have significantly decreased over the most recent two years, yet concerns about overall nutritional content remain.
The Royal Society of Chemistry Food Group Junior Medal 2019 goes to Dr Anwesha Sarkar
Dr Anwesha Sarkar received the RSC Food Group Junior Medal 2019 as a result of her research which has led to scientific breakthroughs in designing novel food structures with targeted oral lubrication.
Decoding the fundamental mechanisms of human salivary lubrication
An interdisciplinary team of scientists led by the University of Leeds have uncovered the fundamental mechanism by which human saliva lubricates our mouth.
Professor Yun Yun Gong inaugurated as Professor of Food Safety Nutrition & Global Health
At the inaugural event, Professor Yun Yun Gong presented her research entitled: From Chinese Tea to African Peanuts, an Unfinished Journey in Public Health Research.
A new approach for tackling superbugs
Researchers at Leeds, Münster and Erlangen universities discovered a new antibiotic-free approach which could help prevent and treat one of the most widespread bacterial pathogens.