News
Dr Anwesha Sarkar is awarded a 1.5million Euros ERC Grant
The School of Food Science and Nutrition is pleased to congratulate Dr Anwesha Sarkar for being awarded the ERC Grant entitled Unravelling Multi-scale Oral Lubrication Mechanisms (macro-to-nano): A Novel Strategy to Target Satiety.
New resources for dietary assessment in health research
The links between diet and health are becoming ever more apparent.
Dr Anwesha Sarkar's successful research collaboration with ETH Zurich
Dr Anwesha Sarkar was successful in receiving a Leeds Research Mobility Award (RMA) to travel to ETH Zurich, Switzerland.
Scrutinising sugary drink interventions
An evaluation of efforts designed to reduce how many sugary drinks we consume shows some success in changing younger people’s habits but warns they cannot be the only way to cut consumption.
Dr Ho honoured by ISEKI-Food Academy
Dr Peter Ho was nominated as a fellow of the ISEKI-Food Academy (IA) during the 2016 ISEKI_FOOD conference in Vienna.