News
The 6th Leeds Industry Day: Food in a Changing World
The School of Food Science and Nutrition hosted industry and academic experts from around the world to collaborate on cutting-edge food research and innovation.
Professor Anwesha Sarkar receives the McBain Medal
Professor Sarkar has been awarded the 2024 McBain Medal by the Society of Chemical Industry (SCI) for outstanding achievements in colloid and interface science.
Professor Anwesha Sarkar receives prestigious international research award
The Institute of Food Technologists (IFT) has awarded Professor Anwesha Sarkar a Research and Development Award for her contribution to food science.
AI-optimisation, composting and policy change to reduce food waste
One-third of all food across the world is wasted. Food waste contributes to climate change, greenhouse gas emissions and the misuse of land, energy and water.
Alternative protein research: transforming the UK’s commercial protein landscape
Scientists at the University of Leeds are leading research into sustainable, nutritious alternative proteins for food and feed. Find out what they’re working on with their industry partners.