“Asda has become the first food retailer in the country to measure how much customers can save by cutting back on food waste, thanks to a Knowledge Transfer Partnership with the University of Leeds.”
From sustenance to sustainability, food is central to global health and wealth. Today, with the global food system facing unprecedented pressures, the University of Leeds brings together world-class researchers to help tackle the food challenges created and faced by our growing population.
Drawing on expertise from food science and nutrition, biological sciences, climate, water, agriculture, data, engineering, health and social science, Food@Leeds has a track record of research which makes a transformative difference, from influencing policy, collaborating with industry on R&D and innovation, and working with local communities globally.
Key areas of work include:
Facts and figures
- the global food industry is the worlds largest industry. The UK sector alone is worth £189bn*. It is also the biggest land and water user (*Defra Food Statistics Pocketbook, 2015)
- worldwide a billion people are malnourished yet the prevalence of obesity nearly doubled between 1980 and 2008.
- in the 2014 Research Excellence
Frameworkthe impact of food science research at Leeds was highly ranked, with all work being rated as internationally excellent or world leading
- the University is home to both the UK champion for Global Food Security and two of the most highly cited food scientists in the world (top 1%)
- we have strong research links with top ranking universities in Asia, Africa, America Australasia and Europe, including a strategic alliance with Jiangsu University, which has established a UK-China Joint Laboratory on Remote and Non-invasive,
Non-destructivesensing for Food Quality and Safety
- the development of novel intervention tools myfood24 and MyMealMate has provided new insights into diet and behaviour change
- we have 117 members of staff working across the theme
Food@Leeds works with a broad range partners, including:
- Arla Foods UK PLC
- Bill & Melinda Gates Foundation
- Department of Energy & Climate Change (DECC)
- Department for Environment, Food & Rural Affairs (DEFRA)
- Department of Health (DH)
- Innovate UK
- Kellogg Company
- Marks & Spencer
- Nestlé UK Ltd
Ground-breaking livestock innovation centre launched
The Centre of Innovation Excellence in Livestock (CIELivestock) has been allocated £31.7 million funding from the Governments Department for Business Innovation and Skills (BIS) to set up state-of-the-art facilities across the UK, providing the livestock industry with world-beating access to research.
UK-China joint laboratory in non-invasive sensing
Leeds - Jiangsu Universities joint laboratory agreement will mean collaboration between the two organisations in the field of remote and non-invasive, non-destructive sensing for food quality and safety, which will maximise the resources and facilities in both universities.
Integrating perspectives on consumer perceptions of food safety, nutrition and waste
ESRC Funded Seminar Series on Food Options, Opinions and Decisions (FOOD) aims to understand and improve UK consumers decisions about nutrition, food safety, and domestic food waste, by using the modern view of food security for developed countries, defining it as access to food that is nutritious, affordable, safe, and sustainable, while producing minimum domestic waste. Better food safety and reduced food waste are
Leeds provides government advisors, including the UK Champion for Global Food Security. Professor Tim Benton takes on this role and acts as a leader, coordinator and facilitator of the programme and acts as an ambassador both for the programme and the area, facilitating knowledge exchange between research and stakeholders in government, industry and society.
WHO collaborating centre in nutritional epidemiology
The School of Food Science and Nutrition has been selected by the World Health Organisation to become the first WHO collaborating centre in nutritional epidemiology, and have produced a report analysing the trans fatty acid content of UK diets using the National Diet and Nutrition Survey.
Professor Helen Miller
Professor of Animal Bioscience
Food Availability Lead
Professor Andy Challinor
Professor of Climate Impacts
Food, Nutrition and Wellbeing Lead
Professor Gary Williamson
Professor of Functional Foods
Food in Mind Leads
Professor Andrew Hill
Professor of Medical Psychology
Professor Louise Dye
Professor of Nutrition & Behaviour
Food Reassurance Lead
Professor Malcolm Povey
Professor of Food Physics
Food Informatics Lead
Professor Janet Cade
Professor of Nutritional Epidemiology and Public Health
School of Food Science and Nutrition
Professor Michael Morgan
Head of School, Food Science and Nutrition
Read more about the impact of Leeds' Food research in a selection of case studies based on our submission to the REF 2014.
Find out more