News
Lack of essential nutrients in gluten free products
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.
School of Food Science and Nutrition recognised Women of Achievement Roll of Honour
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.
Sugar in yogurt leaves a sour taste
A comprehensive survey of ingredients in yogurts has highlighted high sugar levels in many – particularly organic yogurts and those marketed towards children.
New online tool provides more efficient way for professionals to monitor diet
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.
Summer School 2018 sponsored by IGD
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.