The Royal Society of Chemistry Food Group Junior Medal 2019 goes to Dr Anwesha Sarkar
Dr Anwesha Sarkar received the RSC Food Group Junior Medal 2019 as a result of her research which has led to scientific breakthroughs in designing novel food structures with targeted oral lubrication.
On the news of receiving the award, Dr Anwesha Sarkar replied:
“I feel really honoured to receive this prestigious RSC Food Group Junior Medal 2019. Research in my team lies at the crossroads of experimental colloid science and human health, with a specific recent focus on understanding the multiscale oral lubrication mechanisms. This award is a great recognition of the interdisciplinary research I do, not only for me but also for my team and collaborators ranging from Engineering, Psychology, Physics to Dentistry.”
We are especially proud that it is the first time when the Junior Medal has come to Leeds to the School of Food Science and Nutrition. The award will be presented in the first quarter of 2020 at Burlington House with more details to follow.
This award is a great recognition of the interdisciplinary research I do, not only for me but also for my team and collaborators ranging from Engineering, Psychology, Physics to Dentistry.
The Food Group is one of the Royal Society of Chemistry interest groups that promotes the role of chemistry in food. The Junior Medal award aims to stimulate and recognise excellence in early-career scientists in the application of chemical sciences to the study of all aspects of food, drawing attention to the challenges in the food industry.
In 2017, Dr Sarkar was awarded a European Research Council (ERC) grant to fund Project LubSat which aims to lead to multiple health-related food solutions.
The Royal Society of Chemistry – Food Group
Research project brings together researchers from diverse disciplines