![Sample of molten chocolate](http://www.leeds.ac.uk/images/resized/600x302-0-0-1-80-RESIZED_chocolate.jpg)
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.
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.
Poet Laureate and Professor of Poetry, Simon Armitage has urged Leeds to 'wake up' to its creative potential in a song penned for the city's festival of culture.
Scientists have developed AI to track the development of crevasses - or fractures - on the Thwaites Glacier ice tongue in west Antarctica.
A major European research partnership is to expand its collaborative projects to help tackle pressing global issues.
Members of the University of Leeds community are among those recognised in the New Year Honours.
Former University of Leeds Secretary Roger Gair has been given an honorary degree in recognition of 41 years of exceptional service.
Professor Simone Buitendijk’s latest blog consider how faith in life, and in our individual and collective strength, can help in uncertain and difficult times.
A pacing rehabilitation programme that helps people with long COVID reduce their symptoms and increase activity levels has shown “impressive” results, say scientists.
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.
One in five GPs could be unwilling to prescribe aspirin to patients with a cancer-causing syndrome, despite national guidelines advising it, new research has found.