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.
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.
The School of Food Science and Nutrition hosted the 4th UK Hydrocolloids Symposium, From Food to Bioprocessing.