Professor of Colloids and Surfaces
University of Leeds
Prof. Anwesha Sarkar is a full Professor of Colloids and Surfaces at the University of Leeds, UK. She also serves as the Director of Research and Innovation for the School of Food Science and Nutrition. Prof. Sarkar received her PhD from Massey University, New Zealand in 2010 and worked in Nestle Research Centre and Nestle Global Headquarters in Switzerland before establishing her independent group at Leeds in 2014. Sarkar’s group focuses on multi-scale understanding of dynamics of food colloidal structure during oral processing and their textural perception to pave the way for design of sustainable food structure with optimized mouthfeel. To date, Prof. Sarkar has published more than 115 international research articles and 10 edited book chapters and is the inventor of 7 worldwide patents. Prof. Sarkar has been the recipient of several awards and honorary fellowships, including Leeds Women of Achievement Award (2021), Royal Society of Chemistry (RSC) and more.