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Graduation day is here this year! Huge congratulations to Dr. Daisy Akgönüllü, Dr. Nisufyan Nimaming, Dr. Megan Holdstock, for their doctoral degrees – huge huge congratulations (Nisufyan is our 15th PhD graduate from our lab since 2019). Dr. Daisy Akgönüllü did her PhD on Potato protein-based microgels: from bulk to interface, where she was funded by...
Jennifer Mclauchlan (PhD student, CDT SOFI2 and Oatly) has now her research featured as a journal cover in Biomacromolecules. This study demonstrates how such partial cleavage of oat beta-glucan can positively influence kinetics at air-water interface bringing new knowledge in oat protein functionality. The paper can be followed here: https://doi.org/10.1021/acs.biomac.6c00335
The Future Food Workshop at Annecy was held on 12-15th July 2026 at Annecy, France attended by 40 delegates from academia, industry, third sector covering various aspects of cultivated meat, precision fermentation, plant protein, algae, fungi etc. Sarkar Lab team member had three invited talks: Prof. Sarkar (PI, Sarkar Lab) gave a talk on "Mouthfeel...
Dr. Nisufyan Nimaming (Former PhD Student, now lecturer at Rajamangala University of Technology Krungthep, Thailand) publishes his new work titled "Interfacial properties of plant protein–flavonoid hybrid particles: Towards influencing in vitro gastric digestion of emulsions" in Food Chemistry. This work elucidates an in-depth interfacial charcaterisation of hybrid potato protein-quercetin particles compared with native potato protein...
Dr. Ben Kew (Research and Innovation Fellow, National Alternative Protein Innovation Centre (NAPIC)) and Dr. Simha Sridharan (Marie Curie Postdoctoral Fellow, UKRI Horizon Europe Guarantee Fund) publishes a review titled "Mouthfeel assessment of alternative proteins: what we know so far?" in Current Opinion in Food Science. This review explores our current understanding of mouthfeel of...
Sarkar Lab was well-represented at the National Alternative Protein Innovation Centre (NAPIC) Pitch Event at London Science Museum on 29th June, 2026 with 5 pitches on alternative proteins among the 18 finalists from Universities of Leeds, Sheffield, James Hutton Institute and Imperial College London. Huge congratulations to Dr. Yashaswini Premjit (Postdoctoral Fellow NAPIC CPF, MicroLub)...
Dr Taskeen Niaz (Research and Innovation fellow, National Alternative Protein Innovation Centre (NAPIC)) recently presented her work at the Government Chemistry Conference 2026, Nexus, University of Leeds, which brought together diverse audience from academia, industry, government, policy, and regulatory authorities. In her talk she focused on how NAPIC is addressing the safety and standardisation challenges...
Dr. Daisy Akgönüllü (former PhD student, EPSRC SoFI CDT and PepsiCo) publishes her latest work titled "Pickering emulsion stabilisation by potato protein microgels: effect of pH and subphase", where she focused on research question on how potato protein microgels stabilise emulsions of two ‘oils’ of very different polarity (tetradecane, octanol) at acid (pH 3) and...
Keeley Oglesbee (PhD Student, National Alternative Protein Innovation Centre (NAPIC)) wins the 1st Prize for their poster presentation at Bragg PhD Colloquium 2026 at the University of Leeds. Keeley presented their poster on "Stability of Potato Protein Microgel Foams at the Air-Water Interface". The Bragg PhD Colloquium attracts University of Leeds students from all aspects...
Leeds Industry Day, the flagship biennial showcase event was hosted at Cloth Hall Court on 12th June 2026. The theme of this year's industry day was "Co-creating Future of Food, covering how that future is digital, how it offers new choices, how it can be sustainable, and how it will be genuinely different, through talks...