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Welcome Keeley Oglesbee to Sarkar Lab as anew PhD student funded by National Alterantive Protein Innovation Centre (NAPIC). Prior to strating her PhD, Keeley completed a BSc in Physics and Mathematics at Nottingham Trent University, where they carried out a final-year project on the mathematical modelling of shallow water waves. During their undergraduate studies, they...
Sarkar Lab was well-represented at the 99th ACS and 18th IACIS Colloid Conference, Edmonton, Canada (22nd-26th Jun, 2025). Prof. Sarkar (PI, Sarkar Lab) gave a keynote speech on "Plant protein particles: from bulk to surface properties". Jennifer Mclauchlan (PhD Student, SoFI2 CDT-Oatly) gave a talk on "Oat protein polysaccharide self-assembly: Responsiveness to pH". Megan Holdstock...
Yanhui Zhang (Visiting PhD Student, CSC Chinese Scholarship) publishes her paper titled "Pickering water-in-oil emulsions stabilized by beeswax crystals: design and stability" in Journal of Food Engineering, co-authored by Dr. Elizabeth Tenorio-Garcia (Postdoctoral Fellow, IAA NutriPlant Project) and co-authors from Schools of Food Science and Nutrition as well as Mechanical Engineering. In this work, we...
Sarkar Lab was well-represented at the 22nd Gums and Stabilisers for the Food Industry Conference (3rd-6th June), Wageningen, Netherlands. Professor Anwesha Sarkar (PI, Sarkar Lab) gave a keynote lecture on "Mouthfeel challenges of plant proteins: Towards colloidal solutions informing future sustainable food development." Chenxi Wang (PhD student, Chinese Scholarship) gave an oral presentation on "Tribology...
In the past months, Dr Ben Kew (Postdoctoral Fellow, SusProFood, Innovate UK Project) has been actively engaging the public with the wonders of food science through a series of innovative outreach events. With three recent events and in total 200+ attendees, Ben's interactive and sensory-rich presentations have proven to be a hit in communicating complex...
The work in Sarkar lab on plant proteins featuring Prof. Anwesha Sarkar (PI, Sarkar Lab), Dr. Ben Kew (Postdoctoral Research Fellow, SusProFood, Innovate UK Project) and Dr. Elizabeth Tenio Garcia (Postdoctoral Fellow, EPSRC IAA Project) was covered today in Channel 4 in the Meal Deals: Behind the Bargain Episode 2 hosted by Joe Swash. Prof....
The research work by Dr. Mary Okeudo Cogan (Postdoctoral Fellow, EPSRC Doctoral Prize) has been accepted as a Journal Cover in ACS Applied Materials and Interfaces. In this interdiciplinary work involving co-authors and techniques from nanoscale physics, biology, polymer physics, food colloid science, in, particular using atomic force microscopy (AFM), super resolution microscopy and self-consistent...
Welcome Amy Plummer to Sarkar Lab! Amy has joined us as a Research support Technician in Alternative Protein processing at the National Alternative Protein Innovation Centre (NAPIC) located at the University of Leeds, UK. Amy will support a variety of laboratory activities for the NAPIC, focusing on extrusion and protein extraction, measurements and analysis. Amy studied...
Sarkar Lab was well-represented with 2 flask talks and 2 posters at the 7th International Conference on Food Oral Processing (FoP): Physics, Physiology and Psychology of Eating (12-14th May), Valencia, Spain. Nitsuwat Supatchayaporn (PhD Student, Thai Goverment) presented a poster on "Perceived masticatory ability and measured biting force: Impact on Food group and nutrient intake...
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...