Communications Chemistry, Published online: 03 September 2026; doi:10.1038/s42004-026-02173-6Amphiphilic block copolymers from fossil fuels are an important source of polymeric surfactants, but identifying plant proteins as sustainable surfactants remains challenging. Here, the authors develop a data-driven pipeline combining protein sequence data, statistical thermodynamics, and machine learning to identify plant proteins with optimal surfactant properties.

Scientists from Leeds' School of Food Science and Nutrition have developed an advanced AI process that can rapidly identify plant proteins capable of acting as emulsifiers from tens of millions of initial candidates.

Designing amphiphilic block copolymers from fossil fuel-derived hydrocarbons is a cornerstone of colloid chemistry, enabling the creation of advanced polymeric surfactants. Despite the high attractiveness of low carbon-emitting plant proteins to ...

Livestock farming is a leading driver of climate change, which could result in a 36-50% decline in the area suitable for grazing by the end of the century.

The European Commission has appointed six new members to the governing body of the European Research Council (ERC), the Scientific Council. The term of one current member has also been renewed. In par...

In a groundbreaking study published in PLOS One, researchers from the University of Portsmouth have challenged long-held assumptions about the immediate effects of apple juice on oral health, revealing that our saliva's natural protective mechanisms are far more resilient than previously believed. This investigation marks the first time advanced scientific techniques, typically reserved for engineering and material science, have been applied to understand how apple juice influences the lubricating and immune functions of human saliva.

Ten academics from the School of Food Science and Nutrition are within the small group of experts that make up the top 2% of global researchers cited by Stanford University.

The Shanghai Ranking’s 2024 Global Ranking of Academic Subjects (GRAS) has placed the University of Leeds first in the UK for Food Science and Technology.

UKRI invests in research and innovation to support the emergence, development and exploitation of tomorrow’s technologies that have the potential for radical positive impact on our society and economy...

Jennifer McLauchlan was selected to present her research to politicians and expert judges in parliament on 11th March.