The School of Food Science and Nutrition have announced two groundbreaking funded PhD opportunities for academic year 2018/19.
The School of Food Science and Nutrition is pleased to congratulate Dr Anwesha Sarkar for being awarded the ERC Grant entitled Unravelling Multi-scale Oral Lubrication Mechanisms (macro-to-nano): A Novel Strategy to Target Satiety.
The links between diet and health are becoming ever more apparent.
The University is to name a key building in its £96m investment in engineering and physical sciences in honour of one Leeds’ most influential scientists.
Dr Anwesha Sarkar was successful in receiving a Leeds Research Mobility Award (RMA) to travel to ETH Zurich, Switzerland.