Speaker

Talk Title: Mouthfeel of plant proteins: Challenges and opportunities

Prof. Anwesha Sarkar is a full Professor of Colloids and Surfaces at the University of Leeds, UK. She also serves as the Director of Research and Innovation for the School of Food Science and Nutrition. Prof. Sarkar received her PhD from Massey University, New Zealand in 2010 and worked in Nestle Research Centre and Nestle Global Headquarters in Switzerland before establishing her independent group at Leeds in 2014. Sarkar’s group focuses on multi-scale understanding of dynamics of alternative proteins during oral processing and their textural perception to pave the way for design of sustainable food structure with optimized mouthfeel. To date, Prof. Sarkar has published more than 120 international research articles and 10 edited book chapters and is the inventor of 7 worldwide patents. Prof. Sarkar has been the recipient of several awards and honorary fellowships, including Leeds Women of Achievement Award (2021), Royal Society of Chemistry (RSC) Food Junior medal (2019), Horizon 2020 European Research Council (ERC) Starting Grant (2017). She serves as an Editorial Board Member of journals Food Hydrocolloids, Food Hydrocolloids for Health, Food Structure, Journal of Texture Studies, Sustainable Food Proteins and Tribology Letters. She is a regular keynote speaker in major national and international conferences. https://sarkar.leeds.ac.uk/

« Go Back