Prof. Anwesha Sarkar, University of Leeds, UK
Anwesha Sarkar is Professor of Colloids and Surfaces at the University of Leeds, UK. Prof. Sarkar received her PhD from Massey University, New Zealand and worked in Nestle Research Centre and Nestle Global Headquarters in Switzerland for 4 years before joining the University of Leeds in 2014. She focuses on multi-scale understanding of the mechanisms governing the fate of food colloidal structure during oral processing and digestion. To date, Dr. Sarkar has published more than 80 international research articles and 9 edited book chapters and is the co-inventor of 6 worldwide patents. Prof. Sarkar is the PI of the prestigious European Research Council (ERC) Starting Grant funded Project LUBSAT and ERC Proof of Concept Project AQUALUB to discover oral lubrication mechanisms and its effects on satiety. Prof. Sarkar has been recognized by the Women of Achievement Roll of Honor 2018 at Leeds and recently she has been awarded prestigious Royal Society of Chemistry (RSC) Food Junior medal (2019) for her recent contributions to the field of oral processing. She serves as an Editorial Board Member of journals Food Hydrocolloids and Journal of Texture Studies and a regular invited speaker in major national and international conferences.
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