News
Why chocolate feels so good? It's down to lubrication
Scientists have decoded the physical process that takes place in the mouth when chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
AI to monitor changes to globally important glacier
Scientists have developed AI to track the development of crevasses - or fractures - on the Thwaites Glacier ice tongue in west Antarctica.
New project shows Y10 students how to make their own Food Decisions
A new game app aims to improve understanding of healthy foods and empower use of nutrition label information on food packaging.
AI to monitor changes to globally important glacier
Scientists have developed AI to track the development of crevasses - or fractures - on the Thwaites Glacier ice tongue in west Antarctica.
Leeds expertise in The Climate Book
The Climate Book, created by Greta Thunberg, features input from three University of Leeds researchers.