News
Food scientists in top 2% of researchers citated by Stanford University
Ten academics from the School of Food Science and Nutrition are within the small group of experts that make up the top 2% of global researchers cited by Stanford University.
Commercial baby foods crisis revealed by Leeds research
The UK’s baby food market is awash with “low quality” products with poor nutrition masked by misleading names and on-pack messaging, according to nutrition researchers.
Alternative proteins centre launches fully funded PhDs
The National Alternative Protein Innovation Centre (NAPIC) invites applications for its fully funded PhD studentships.
The National Alternative Protein Innovation Centre (NAPIC) officially launches in Leeds
The launch signals the start of an ambitious mission to transform the alternative protein landscape and contribute to a more sustainable future for our planet.
Exploring the nutrition of buffalo worms as a sustainable, novel food source
One branch of alternative proteins research looks at insects for more sustainable sources of protein. A new study has explored the nutritional profile and potential applications of the buffalo worm.