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 this, 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 interface of crossroads of fundamental experimental colloid science and human health, with a specific focus on understanding the mechanisms and governing principles of multiphasic food 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 and rheology), imaging (confocal laser scanning microscopy, atomic force microscopy, electron microscopy), scattering (laser, X-ray), electrophoresis, in vitro oral-gastrointestinal model with extension to in vivo human trials.

Dr. Sarkar is the PI of the ERC 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, please visit Sarkar Lab. Currently, the research team led by her has 2 Postdoctoral Fellows, 6 PhD Students and 1 MRes Student. 

Key Research Themes

  • Oral Processing and Tribology
  • Microstructure and Gastrointestinal Digestion
  • Edible delivery systems

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

  • Local Organizer of 17th Food Colloids Conference
  • Member of ACS (American Chemical Society)
  • Member of ASO (Association for Study of the Obesity)
  • 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)

Student education

  • Oral Tribology
  • Oral Processing
  • Colloids
  • Physical Chemistry
  • 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

Postgraduate research opportunities

We welcome enquiries from motivated and qualified applicants from all around the world who are interested in PhD study. Our research opportunities allow you to search for projects and scholarships.

Projects currently available: