School of Food Science and Nutrition

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Recognising our work in providing equality for women in mathematics and science.

Science that is concerned with our health and wellbeing

Food science and nutrition students in the lab

Broaden your horizons

As part of your studies at Leeds you will have the opportunity to broaden your knowledge outside your main degree subject through our Discovery Modules.

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Searching for 250 great minds

The University of Leeds search for 250 new academic researchers continues with a range of new Fellowship opportunities.

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Latest news

Chair in Biopolymers & Colloid Chemistry
As part of its strategic expansion the School is actively seeking to recruit an academic to the post of Chair in Biopolymers & Colloid Chemistry. Details of the role and job description can be found here. Preliminary enquiries can be made to the Head of School Prof Mike Morgan. Closing date Friday 18th December 2015.

Two further Chair appointments will be made in the next 12 months and the Chairs will be supported by further posts at Lectureship level.

Leeds signs Memorandum of Understanding with Jiangsu University (JSU)
The two universities signed a Memorandum of Understanding during a recent visit from JSU’s President Yuan Shouqi to establish a joint research centre for food reassurance, which will seek to accelerate the development and application of food safety and sensing technologies and solutions. Read more ›

International Lecture Invitation for Dr Anwesha Sarkar
Dr Anwesha Sarkar, Lecturer in Food Colloids, was invited to give a keynote speech at the “Food for Elderly International Conference” at Zhejiang Gongshang University, Hangzhou, China on "Eating capability of elderly subjects in UK and Spain: a quantitative assessment". Read more ›

Researchers attend Euro Food Chem XVIII Conference
Dr Joanne Maycock (Lecturer in Food Chemistry) was one of a group of Leeds researchers that attended the Euro Food Chem XVIII conference in Madrid in October. The subject of the conference was “Upcoming Challenges in Food Science” where future trends in food related sciences were discussed. Read more ›