Enthusiastic researchers with curiosity to reveal “what happens after colloidal food structure is consumed or used in any biological surfaces” are welcome to contact us.
Post-doctoral fellows, PhD Students and Visiting Researchers are encouraged to contact us to discuss related projects/ interests, funded for example via , UK Research Councils (BBSRC, EPSRC, CDT Schemes), the European Union (EU Marie Curie schemes), the Royal Society, or the International fellowships (Commonwealth, CONACyT etc).
Contact Prof. Anwesha Sarkar if you have any queries at Email: A.Sarkar@leeds.ac.uk, Ph: +44 (0) 113 3432748.
Visit us at:
Food Colloids and Bioprocessing Group
School of Food Science & Nutrition
University of Leeds
Leeds LS2 9JT, United Kingdom