News
Helping the anti-parasitic medicine go down
Scientists have developed a new way to deliver anti-parasitic medicines more efficiently.
Fifth Food Science and Nutrition PhD conference a success
The School of Food Science and Nutrition's PhD conference has concluded, with three students winning prizes for their posters.
Nutritional Epidemiology Group designated as new WHO Collaborating Centre
The Nutritional Epidemiology Group at the School of Food Science and Nutrition has been designated as a new World Health Organisation (WHO) Collaborating Centre.
Lack of essential nutrients in gluten free products
The lack of fortification in gluten free food may increase the risk of micronutrient deficiencies for consumers who depend on these products, a new study warns.
Sugar in yogurt leaves a sour taste
A comprehensive survey of ingredients in yogurts has highlighted high sugar levels in many – particularly organic yogurts and those marketed towards children.