News
Gluten sensitivity influenced by negative expectations
A psychological effect may be a factor in people experiencing a physical reaction to eating gluten, a protein found in wheat, rye and barley that can cause abdominal discomfort.
Proof of concept of new material for dry mouth conditions
A novel aqueous lubricant technology designed to help people who suffer from a dry mouth is five times more effective than existing commercially available products, according to laboratory tests.
Leeds scientists creating a new wave of plant-based products
On World Vegan Day, we outline the innovative research projects that are making it easier to switch to a plant-based diet.
The top 2% Stanford-cited scientists in 2023: School of Food Science and Nutrition
Nine academics from the School of Food Science and Nutrition are in the small group of experts that make up the top 2% of researchers cited by Stanford University.
Plant-based egg project rated 'Outstanding' by Innovate UK
The Knowledge Transfer Partnership with UK brand THIS™ applied the latest food science and plant proteins technologies to crack the plant-based egg market.