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Schematic illustration of hydration lubrication. A grey sphere on top of a grey block. In between are green, orange and translucent filaments and spheres mixing together, representing the parts of the lubricant.

Plant proteins could be radical alternative to oil-based super lubricants

An oil-free super-lubricant created from potato proteins could pave the way for sustainable engineering and biomedical applications, thanks to research led by the University of Leeds.

NAPIC co-directors. From left to right: Professor Karen Polizzi (Imperial College London) Professor Derek Stewart (James Hutton Institute) Professor Anwesha Sarkar (University of Leeds) Professor Louise Dye (University of Sheffield)

Helping alternative proteins go mainstream for a sustainable planet

A £38m centre dedicated to developing acceptable and planet-friendly alternatives to animal proteins is to be headed up by the University of Leeds.

Researchers sat on a curved bench in a lecture theatre, pictured from behind

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.