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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...
Jennifer McLauchlan (PhD Student, EPSRC CDT Student, Oatly) published her new work titled "Unravelling the Role of Oat β-Glucan on the Surface Behaviour of an Oat Protein-Rich Coextract: An Enzymatic Approach". In this work published in Biomacromolecules, various complementary techniques such as asymmetric flow field-flow fractionation (AF4), quartz crystal microbalance with dissipation monitoring (QCM-D), interfacial...
Sarkar Lab was well-represented at the 15th International Colloids Conference, Spain with 1 talk and 2 posters. Dr. Lakshminarasimhan (Simha) Sridharan (Marie Curie Postdoctoral Fellow, EPSRC Horizon Europe Guarantee Fund) presented a talk on "Physics-informed Machine Learning Model for Identifying Plant Protein Emulsifiers": Data-driven pipeline enables discovery of plant protein surfactants | ChemRxiv Jennifer Mclauchlan...
A comprehensive, interdisciplinary work by Dr. Megan Holdstock (former EPSRC SoFI2 CDT PhD student, match funded by Nestle) showing how alternative protein influences crystallisation behaviour of cocoa butter in presence of sugar is now published in Journal of Food Engineering. In this work titled "The influence of pea protein and sugar particles and their blends...
Sarkar Lab ran successfully ran the world's first mouthfeel assessment short course at the University of Leeds attracting 15 attendees from Nestle, PepsiCo, Kerry, Danone, Arla, Mondelez, MicroLub etc. Supported by National Alternative Protein Innovation Centre (NAPIC) and School of Food Science & Nutrition, University of Leeds, Sarkar Lab alongside other colleagues put on a three-day...
Bianca Hazt (PhD student, EPSRC SOFI2-CDT, Reckitt) presented her work on the shear and extensional rheological properties of mucin samples at the Bio-rheology, Medicine, Living and Active Matter symposium of the 2026 Annual European Rheology Conference. The conference took place in Kraków, Poland, from 14 to 17 April 2026. Her oral presentation was entitled “Stretching...
Sarkar Lab was well-represented at the 20th Food Colloids Conference at Granada, Spain (20-22 March) Huge congratulations to Mingxin Wang (PhD Student, ISPF British Council) for winning the BEST poster prize on her poster titled "Surface adsorption of pea legumin upon tryptic hydrolysis: A combined theoretical and experimental study" Dr. Ben Kew (NAPIC R&I Fellow)...
Huge congratulations to Dr. Nisufyan Nimaming on passing his PhD viva today with only editorial corrections on his thesis titled “Conjugate-based hybrid particles to stabilize Pickering emulsion: Design to digestion”. Nisufyan was examined today by Prof. Anil Anal from The Asian Institute of Technology (AIT) Thailand (External Examiner) and Dr. Mel Holmes (Internal Examiner). We...
First row (Left to Right): Sowmya Narsipur, Gloria Hernandez Rodriguez, Linda Vu, Dr. Elizabeth Tenorio-Garcia, Bianca Hazt, Dr. Maryam Afzali Haji Dela, Prof. Anwesha Sarkar, Amy Plummer. Second row (Left to Right): Saathana Ambikaibalan, Dr. Gerome Vancuylenberg, Alice Burberry, Dr. Yashaswini Premjit, Chenxi Wang, Dr. Taskeen Niaz Third row (Left to Right): Dr. Tom Baileys,...
Xin Qi (Visiting PhD student from Nanchang University, China) published her paper titled "Plant protein-starch-based gels for design of dysphagia foods: Combining rheology and tribology with IDDSI" in Food Hydrocolloids. In this paper, Xin with Dr. Ben Kew (NAPIC R&I Fellow) systematically investigated the structure–function relationships of pea protein-pea starch composite matrices, focusing on their...