Dr Anwesha Sarkar is awarded a 1.5million Euros ERC Grant
The School of Food Science and Nutrition is pleased to congratulate Dr Anwesha Sarkar for being awarded the ERC Grant entitled Unravelling Multi-scale Oral Lubrication Mechanisms (macro-to-nano): A Novel Strategy to Target Satiety.
Anwesha has also secured a research travel grant from the University to visit the laboratory of Prof Dufresne at ETH Zurich, a world leader in hydrocolloid research.
Dr Sarkar is leading the organisation of the International Food Colloids Conference which will take place in Leeds in 2018. The conference will attract world leading researchers to Leeds, raising the profile of the University.
In student education, Dr Sarkar currently leads the final year Food Product Development Module, which is has been praised by External Examiners, students, alumni and employers as an example of good practice in the discipline.
She won the Partnership award in the ‘Best Project Supervisor category’ in 2016, and her research project work with both UG and PGT students frequently results in peer-reviewed publications.
ERC Grant postdoc job opportunities:
Oral lubrication at Nanoscale: https://jobs.leeds.ac.uk/vacancy.aspx?ref=MAPFS1064
Oral Tribology at Macroscale: https://jobs.leeds.ac.uk/vacancy.aspx?ref=MAPFS1065
ERC Starting Grants are awarded to researchers of any nationality with two to seven years of experience since completion of the PhD (or equivalent degree) and a scientific track record showing great promise. Two thirds of the ERC budget is earmarked for the early-career researchers – the Starting Grant and Consolidator Grant schemes - and calls for proposals are published once a year for each scheme.