Profile
Anwesha Sarkar
Talk Title: Understanding Mouthfeel Through the Maze of Food DEstructuring
University of Leeds, UK
Prof. Anwesha Sarkar is a full Professor of Colloids and Surfaces at the University of Leeds, UK. She serves as the Project Leader and the Co-Director of the National Alternative Protein Innovation Centre (NAPIC), UK. Prof. Sarkar received her PhD from Massey University, New Zealand in 2010 and worked in Nestlé Research in Switzerland before establishing her independent group at Leeds in 2014. Sarkar’s group at the University of Leeds focuses on multi-scale understanding of oral tribological performance to pave the way for design of sustainable food structure with optimized tribological performance. To date, Prof. Sarkar has published more than 150 international research articles and 10 edited book chapters and is the inventor of 10 worldwide patents. Prof. Sarkar has been the recipient of several awards and honorary fellowships, including the Institute of Food Technologists (IFT) Research and Development Award, USA, Society of Chemical Industry (SCI) McBain Medal, UK, European Research Council (ERC) Fellowship (2017). She is a regular keynote speaker in major national and international conferences.