Knowledge Transfer Partnership with UK brand THIS™ applies latest food science and plant proteins technologies to crack plant-based egg market
Researchers to study regulation that restricts promotion of products with High Fat, Sugar or Salt (HFSS) by in-store and online location.
Researchers have developed a new colloidal technique to make plant-based juicier without adding fat.
Integrated on-farm renewable energy and waste management technologies will be investigated as part of a new £212,000 project.
The University of Leeds has joined the University of Pretoria and the University of Montpellier in a new international research partnership.