News
Dr Anwesha Sarkar is awarded a 1.5million Euros ERC Grant
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.
New resources for dietary assessment in health research
The links between diet and health are becoming ever more apparent.
Building a tribute to Sir William Henry Bragg
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's successful research collaboration with ETH Zurich
Dr Anwesha Sarkar was successful in receiving a Leeds Research Mobility Award (RMA) to travel to ETH Zurich, Switzerland.
Scrutinising sugary drink interventions
An evaluation of efforts designed to reduce how many sugary drinks we consume shows some success in changing younger people’s habits but warns they cannot be the only way to cut consumption.