IMechE Tribology Bronze Medal Awarded to Leeds food scientist

Dr Ben Kew has been awarded the Bronze Medal for Tribology by the Institution of Mechanical Engineers (IMechE).

A School of Food Science and Nutrition Research and Innovation fellow has received a distinguished award in recognition of his commitment to oral tribology in alternative proteins as an early-career researcher.

Dr Ben Kew has been awarded the Bronze Medal for Tribology by the Institution of Mechanical Engineers (IMechE), who said the award is a “true reflection of [his] long-term research interests, outreach activities and scientific/industrial contributions championing research in friction, lubrication and tactile perception of alternative proteins.” This is the first time the medal has been awarded to a food scientist since it was first awarded in 1974.

Professor Paul Sharp, Head of School, says, “This fantastic achievement recognises Ben’s use of tribology techniques to address fundamental questions in Food Science and Nutrition. The fact that this is the first time a medal has been awarded to a Food Scientist makes Ben’s achievement even more remarkable. The School is immensely proud of Ben and wishes him every success as he continues to develop his career.”

Ben joined the University of Leeds for his undergraduate degree in BSc Food Science, which, after completion, continued into a PhD at Leeds, in which he has focused on sensory science and oral tribology of alternative proteins.

His PhD, “Oral lubrication of alternative proteins”, was supervised by Professor Anwesha Sarkar and Dr Mel Holmes, and was funded by the European Research Council (ERC) Project LubSat.

Dr Kew was recognised for research excellence in his PhD as he was the first to explore the usefulness of new characterisation techniques, including quartz crystal microbalance with dissipation, tribology using biomimetic surfaces, neural imaging using functional near-infrared spectroscopy and cellular models with salivary coatings to understand sensory perception of alternative proteins alongside theoretical frameworks.

He is currently a research and innovation fellow in plant protein, sensory and product application at the National Alternative Protein Innovation Centre (NAPIC), where he is developing a multi-scale oral processing framework to understand the mouthfeel of alternative proteins for predicting consumer responses and improving adoption to transition towards a sustainable future.

Dr Christine Bosch, Director of Research and Innovation in the School, says, “This is a phenomenal achievement that recognises the outstanding contributions Ben has made as an early career scientist. His research, positioned at the interface of physical sciences, cell/neurobiology, and sensory perception/behaviour, offers a unique and innovative perspective. I have known Ben since his undergraduate studies, and I am incredibly proud of his success”.

During his time in Leeds, Ben has been highly engaged in STEM, food science and tribology outreach, visiting a number of schools, taking part in teacher conferences and using food as an interactive example to teach complex physics, chemistry and biology concepts.

This year alone, he has been invited to speak at seven public events, festivals, and podcasts. His presentations feature the popular series “Taste (Texture) of Tomorrow: The Future of Food,” which guides audiences through the intriguing concept of the “friction (tribology) of food”, which is often neglected compared to the taste/flavour of food.

Through interactive tastings, Ben highlights the role of oral tribology in shaping food preferences and its potential in creating tastier, healthier, and more sustainable options. He has even developed a unique food-friction game to help explain the relationship between food structure and mouthfeel.

Ben is also presently the Chair of the Society of Tribology and Lubrication Engineers UK (STLE) student chapter, a role which allows him to highlight the importance of food science and promote the significance of oral tribology throughout the UK and across Europe.

The 2025 Tribology Bronze Medal, one of the most prestigious awards for early-career researchers, recognises Ben’s dedication to his subject and achievements in his field.

Ben says: “I am deeply honoured to receive this prestigious medal from IMechE. It is truly remarkable to be recognised not only from the field of food science, but also for my work in oral tribology, the study of friction and lubrication in the mouth during food consumption, marking a first for this research area and discipline to be given this award.

“Receiving this award underscores the growing significance of oral tribology research. I’m optimistic that this recognition will elevate the field’s visibility and improve the prospects for future funding, allowing me to further develop and expand this area throughout my academic journey.

“I must particularly thank Professor Anwesha Sarkar and the School of Food Science and Nutrition for their unwavering support. Their support for my ideas, from funding travel and training courses to providing equipment and supplies, has been instrumental in enabling me to pursue both my academic and personal goals.

“This has empowered me to promote food science and tribology across all age groups and audiences, from the public to academic institutions and is a testament to the positive and nurturing community of support within the school here in Leeds.”