Sustainability research from Sarkar Lab was well-represented at Lisbon. Amna Khatun (PhD Student, CDT Molecules to Product) and Frances Brown (PhD student, BBSRC DTP-Mondelez) presented posters at the 11th International Colloids Conference at Lisbon, Portugal (12-15 June 2022). Amna presented her work on “Biodegradability assessment of engineered model polymeric microparticles” and Frances presented her work...
Ben Kew (PhD Student, ERC LubSat Project) won the prestigious AOCS European Section Travel Grant to attend the AOCS Conference at Atlanta, US, 1st-4th May, 2022. He gave a talk on "Modifying plant proteins as microgels for fat replacement applications". Ben was also invited and attended expert panel for plant based food challenge discussion at...
The 5th Leeds Industry Day on Plant-Based foods organized by School of Food Science and Nutrition, University of Leeds was well attended by 130 delegates. From Sarkar Lab, Ben Kew (PhD Student, ERC LubSat Project) did a flash presentation on "Oral tribology, rheology and adsorption of alternative plant protein powders and microgels for fat replacement...
Professor Anwesha Sarkar talks to John Darvall in the BBC Raio Bristol on 21st April 2022 about whether or not we all have unique tongue prints. She mentioned her work at University of Leeds on characterization of human tongue prints and the differences in height, diameter and distribution of filiform and fungiform papillae in the...
Welcome Megan Holdstock to Sarkar Lab, who joined us as a PhD Student to work on understanding dispersions of protein particle fillers in non-aqueous media, specifically for chocolate applications. She completed her undergraduate degree at the University of Bristol including an year of industrial experience at printed electronics company called Dycotec Materials and now she...
The 46th annual meeting of the British Feeding and Drinking Group (BFDG, 13-14th April 2022) is organized by Leeds online. Ecaterina Stribițcaia (PhD Student, ERC LubSat Project) presented two posters at the BFDG meeting on: Are video-based surveys feasible to assess the effects of food texture on perceived satiety Does altering food texture influence appetite...
18th Food Colloids Conference: Structure, dynamics and function (11-13 April 2022) was organized by Lund University Dr. Olivia Pabois (Postdoctoral fellow, ERC PoC AquaLub Project) gave a talk on "Microgel-reinforced hydrogel with high lubrication performance" in the COLLOIDS - DESIGN OF STRUCTURE session. Dr. Mary Okeudo (PhD Student, CDT Molecules to Product) gave a talk...
It is lovely to welcome back familiar faces to campus, as many graduates from 2020 and 2021 had their graduation celebrations in April 2022. Massive congratulations to Dr. Morfo Zembyla and Dr. Andrea Araiza-Calahorra for attending the graduation ceremony in person. Dr. Morfo Zembyla did her PhD on "Stabilization of water-in-oil (W/O) emulsions using food...
Welcome Daisy Akgönüllü to Sarkar Lab, who joined us as a PhD Student to work on understanding the behaviour of biocompatible microgels in the bulk solution and at the interface. She completed her integrated Masters (MSci) in Food Science from University of Leeds with 1st class and now she is a part of the Centre...
Food industries are looking for clean-label solutions, and often replacing thickeners is needed. This comprehensive work published in Food Hydrocolloids (Volume 129, 107660) by Dr. Siavash Soltanahmadi (Postdoctoral Fellow, ERC LubSat Project) in collaboration with Prof. Brent S. Murray reveals that combining protein microgel and free non-microgelled protein can enhance both rheological and tribological performance (using both...
