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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.

A golden coin on a dark blue background. The coin has James William McBain in the middle and says

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.

Prof anwesha sarkar wins prestigious research prize in Food science and technology

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.

Blue background. Right: colourful illustration of food in a small compost bin. There's a worm in the centre. Text reads: Food Waste Action Week, 18th-24th March.

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.

Two people walking out of the School of Food Science and Nutrition

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.