An AI approach developed by researchers from the University of Sheffield and AstraZeneca, could make it easier to design ...

Since its establishment, the Institute for Sustainable Food has had members from across the University doing world leading ...

Our researchers are investigating how net carbon emissions can be reduced and resilience introduced from primary production ...

Our food systems past, present and future research explores the long-term effects of food systems, addressing how they have ...

We are working to understand how healthy foods can be made more accessible in ways that are affordable, equitable and climate ...

Our research looks to bridge the gap between fundamental research and real-world application, fostering an environment where ...

A pioneering new software company that is set to revolutionise advanced manufacturing, has been spun-out of the University of Sheffield.

University of Sheffield Professor, Sue Yeandle, has been appointed OBE (Officer of the British Empire) in the King’s Birthday ...

Training of Trainers’ programme came together for three regional gatherings to reconnect, reflect on their own facilitation experiences and challenges, and share updates on the community food projects ...

Crucible Therapeutics and University of Sheffield secure a £2.3 million Innovate UK Biomedical Catalyst award to develop ...

Research from the University of Sheffield has revealed leg amputation rates caused by arterial disease are four times as high in the most disadvantaged areas in England.

The trial, which was funded by a National Institute for Health and Care Research (NIHR) Health Technology Assessment grant, ...