Prof. Anwesha Sarkar Director of Research and Innovation Chair of Colloids and Surfaces
University of Leeds
Leeds, England, United Kingdom
Prof. Anwesha Sarkar is Chair in Colloids and Surfaces at the University of Leeds, UK. Her international research trajectory spans from academic institutions to industries in India, New Zealand, Switzerland and United Kingdom.Prof. Sarkar received her PhD from Massey University, New Zealand (2010) and worked for 4 years in Nestle Research and Nestle Global Headquarters in Switzerland before joining the University of Leeds. She focuses on designing food colloids and multi-scale understanding of the mechanisms governing the fate of those food colloidal structure during oral and gastrointestinal processing. To understand oral and gastrointestinal interactions of food structure and biological colloidal systems, such as biopolymer complexes, Pickering emulsions, gels, microgels, real food systems, she devises novel experimental approaches that span from imaging, scattering, measuring forces (e.g. oral tribology, lateral force microscopy), in vitro oral and gastrointestinal digestion models to ex vivo and human trials. To date, Prof. Sarkar has published more than 90 peer-reviewed research articles, 9 edited book chapters and she is the co-inventor of 6 worldwide patents. Prof. Sarkar has been recognized by the 2021 Women of Achievement Award at University of Leeds for her recent contributions to the field of oral processing and is the recipient of 2020 Royal Society of Chemistry (RSC) Food Junior Medal. She is regularly invited as a keynote speaker in national and international conferences.
Disclosure information not submitted.
Astringency response of plant proteins: Sensory, neural and cellular context
Monday, May 1, 2023
12:40 PM – 1:00 PM MDT