Dr Anwesha Sarkar

Dr Anwesha Sarkar

Profile

Dr. Anwesha Sarkar is Associate Professor of Food Colloids, she joined the University of Leeds as a lecturer in Septermber 2014. Prior to joining University of Leeds, she spent 4 years working in Nestlé Global Research Centre & Innovations at Switzerland. Her international research trajectory spans from academic institutions to industries in India, New Zealand, Switzerland and United Kingdom.

Research interests

Dr. Sarkar's research lies at the crossroads of experimental colloid science and human health, with a specific focus on understanding the mechanisms and governing principles of multiphasic food colloidal structure-physiology interactions to solve grand health challenges. To understand those interactions at various length scales (nano-to-human scale), the experimental approaches span from use of mechanical measurements (tribology, rheology, nanotribology using atomic force microscopy), adsorption techniques (QCM-D), imaging (confocal laser scanning microscopy, electron microscopy), scattering (light, X-ray), electrophoresis, in vitro oral-gastrointestinal model with extension to in vivo human trials (sensory, satiety).

Dr. Sarkar is the PI of the ERC (European Research Council) Starting Grant funded Project LUBSAT (2017-22) to discover oral lubrication at macro-to-nano scale and its effects of satisfaction and satiety. For detailed information on the current research portfolio and recent research results, please visit Sarkar Lab. Currently, the research team led by her has 2 Postdoctoral Fellows and 6 PhD Students. 

Key Research Themes

  • Oral Processing and Tribology
  • Microstructure and Gastrointestinal Digestion
  • Edible delivery systems
<h4>Research projects</h4> <p>Any research projects I'm currently working on will be listed below. Our list of all <a href="https://environment.leeds.ac.uk/dir/research-projects">research projects</a> allows you to view and search the full list of projects in the faculty.</p>

Qualifications

  • PhD in Food Technology - Colloidal digestion of emulsions, Massey University, New Zealand
  • MS in Food Technology - Protein extraction and characterization from food wastes, CFTRI, India
  • BTech in Dairy Technology, WBUAFSc, India

Professional memberships

  • Member of ACS (American Chemical Society)
  • Key Academic Member of “EPSRC Soft Matter & Interface Science-SOFI” Centre for Doctoral Training (CDT)
  • Member of AOCS (American Oil Chemists' Society)
  • Member of IFT (Institute of Food Technologists)
  • Conference Chair of the 17th Food Colloids Conference at Leeds, UK

Student education

  • Colloids
  • Physical Chemistry
  • Oral Tribology
  • Oral Processing
  • Colloidal Digestion
  • Food Processing

Research groups and institutes

  • Food Colloids and Processing
  • Food Colloids and Soft Matter at Interfaces
  • Novel Food Design and Processing
  • Food Safety, Security and Sustainability
  • Digestion and Delivery
  • Obesity, Cancer and Metabolic Disease
  • Human Nutrition and Lifestyle Intervention
  • Functional Biopolymers for Food and Health
<h4>Postgraduate research opportunities</h4> <p>We welcome enquiries from motivated and qualified applicants from all around the world who are interested in PhD study. Our <a href="https://phd.leeds.ac.uk">research opportunities</a> allow you to search for projects and scholarships.</p>