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.
Leeds expertise in The Climate Book
The Climate Book, created by Greta Thunberg, features input from three University of Leeds researchers.
UK needs to use phosphorus sustainably
Phosphorus use in the UK needs to be better managed and used in a much more sustainable way to reduce river pollution and increase resilience over rising fertiliser prices, say researchers.
What the remaining 1.5°C carbon budget means for policy
1.5°C: where the target came from – and why we’re losing sight of its importance.