Professor Anwesha Sarkar receives prestigious international research award
The Institute of Food Technologists (IFT) has awarded Professor Anwesha Sarkar a Research and Development Award for her contribution to food science.
The IFT gives the award to the scientist who has made recent and significant research and development contributions to the understanding of food science, food technology or nutrition since 1997.
Professor Sarkar has earned the prestigious Research & Development Award for her outstanding contribution to the “Oral Tribology” of multiphasic food structure, uncovering a multiscale lubrication mechanism – the missing link that governs mouthfeel.
This discovery has profound implications for designing healthier food and addressing food sustainability.
It is an area of research undertaken at the Sarkar Lab at the University of Leeds, an interdisciplinary research team led by Professor Sarkar.
This is a true recognition of the interdisciplinary solutions that my team of PhD students and postdoctoral fellows
Professor Sarkar said, “I am extremely honoured to receive this prestigious international award and join the elite list of previous IFT Research and Development awardees.
“This is a true recognition of the interdisciplinary solutions that my team of PhD students and postdoctoral fellows offer to the community connecting principles and multiscale approaches from mechanical engineering, computer science, dentistry, physics and psychology to food science in a coherent manner.”
