The lack of fortification in gluten free food may increase the risk of micronutrient deficiencies for consumers who depend on these products, a new study warns.
Food Science and Nutrition student Izy Hossack, and Associate Professor of Food Colloids Dr Anwesha Sarkar have been recognised by the Women of Achievement Roll of Honour 2018.
A comprehensive survey of ingredients in yogurts has highlighted high sugar levels in many – particularly organic yogurts and those marketed towards children.
Research has shown that the new myfood24 online diet monitoring tool has shown it is as effective as similar tools already available, and more efficient to use.
The School of Food Science and Nutrition at the University of Leeds, was happy to host IGD’s Food Science Summer school last month from 27th – 29th June.