A comprehensive survey of ingredients in yogurts has highlighted high sugar levels in many – particularly organic yogurts and those marketed towards children.
Scientists have developed a new way to deliver anti-parasitic medicines more efficiently.
Astronomers have captured one of the most detailed views of a young star taken to date, and revealed an unexpected companion in orbit around it.
The School of Food Science and Nutrition's PhD conference has concluded, with three students winning prizes for their posters.
Scientists have discovered the first synthetic material that becomes thicker – at the molecular level – as it is stretched.