Dr. Mary C. Okeudo-Cogan (Postdoctoral Fellow, EPSRC Doctoral Prize) publishes a new, interdiciplinary paper titled "Unravelling protein-fungal hyphae interactions at nanoscale" in ACS Applied Materials and Interfaces with co-authors from Schools of Food Science and Nutrition, Chemical and Process Engineering, Physics and Astronomy as Faculty of Biological Sciences as well as Quorn Foods, UK. This...
Welcome Dr. Maryam Azali Jahi Dela to Sarkar Lab! Maryam has joined us as a Research support Technician in Alternative Protein analysis at the National Alternative Protein Innovation Centre (NAPIC) located at the University of Leeds, UK. She did her PhD from the School of Chemical and Process Engineering at the University of Leeds. and...
A new paper titled "Comparing frictional behaviour of plant and dairy proteins: Case study on high protein concentration" has been published in Food Research International by Dr. Frances Brown (ex PhD Student, BBSRC CTP andMondelez), Dr. Siavash Soltanamahdi (Ex Postdoctoral Reserach Fellow, ERC LubSat Project) in collaboration with coauthors from School of Food Scienec and...
Jennifer McLauchlan (PhD student, SOFI2 CDT, Oatly) was selected to present her research to politicians and expert judges at Parliament on 11th March. This was part of the STEM for Britain event, an annual poster competition which began in 1997 to give members of both Houses of Parliament an insight into the outstanding research work...
Welcome Dr. Tom Bailey to Sarkar Lab. Tom joins as a Research and Innovation Fellow in Colloid Chemistry in the £38 million National alternative Protein Innovation Centre, (NAPIC), hosted at the School of Food Science and Nutrition at the University of Leeds, co-led by University of Sheffield, Imperial College London and James Hutton Institute. In his...
Msasive congratulations to Dr Elizabeth Tenorio Garcia on passing her PhD viva today with minor corrections on her thesis titled “Design and material performance of Pickering-stabilized double emulsions”. Elizabeth was examined today afternoon by Dr. Sepideh Khodaparast (Internal Examiner from School of Mechanical Engineering) and Dr. Vincenzo Di Bari from the University of Nottingham. Once again massive congratulations to Elizabeth on...
Welcome Xin Qi to Sarkar Lab. Xin is a Visiting PhD student at the University of Leeds. funded by the Chinese Scholarship Council (CSC), focusing on the regulation of plant protein structure and function, particularly through fibrillation, as well as the development of plant protein-starch-based gels for their use as dysphagia foods. She will be...
Prof. Sarkar (PI, Sarkar Lab) gave a plentary talk on "World of Emulsions: Opportunities with Plant-Based Particles" at the Workshop on Food Colloids at Brazil (Online) organised by UNICAMP, Brazil. Papers related to the talk can be followed here: Akgonullu DZ, O'Hagan NM, Murray BS, Connell SD, Fang Y, Linter BR, Sarkar A. (2024).Bulk and interfacial...
Food Physics 2025 was held at the University of Nottingham, bringing together academics and industrialists to share latest progress and opportunities for physics and physicists to address multidisciplinary issues ranging from sustainability, food manufacturing and designing multiphase microstructures. Sowmya Narsipur (PhD Student, CDT Molecules to Product) presented a poster on "Yeast biomass as stabilisers of...
Jennifer McLauchlan, Sowmya Narsipur and Dr. Ben Kew attend the Scientific Kick Off Meeting at the Besoz Centre for Sustainable Protein, Imperial College London, UK on 20-21st January 2025.
