A major survey found that less than two in 100 primary school children in the UK eat packed lunches that meet nutritional standards.
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.
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.
An interdisciplinary team of scientists led by the University of Leeds have uncovered the fundamental mechanism by which human saliva lubricates our mouth.
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.