Results 21 to 30 of 297
Bridging the gap between industry and academia has been hugely beneficial in delivering far reaching and realistic goals in designing the next generation of sustainable alternative protein-rich foods. During the two day visit to “Fruit Towers”- Innocent drinks HQ, Dr. Ben Kew (Postdoctoral Research Fellow, SusProFood Project) was able to lead and access Innocent drinks...
Prof. Anwesha Sarkar (PI Sarkar Lab) receives the prestigious Institute of Food Technologists (IFT) Research & Development Award, which honors individual or team accomplishments in research and development. The IFT gives the award to the scientist who has made recent and significant research and development contributions to the understanding of food science, food technology or...
Currently, one of the most promising nutritional approaches for delaying muscle loss in older adults involves intake of whey proteins, containing leucine, a well-documented muscle protein synthesis stimulator. However, using elevated concentrations to create high-protein products can introduce several mouthfeel-related disadvantages such as mouth dryness and increased oral friction leading to product rejection. This new...
Sarkar Lab was well-represented at the IoP Particles at Liquid Interfaces – Fundamental Processes to Functional Materials Conference 1st-3rd July 2024 at Leeds. Professor Anwesha Sarkar (PI, Sarkar Lab) gave a plenary lecture on "Sustainable plant-derived particles at liquid-liquid interfaces." Elizabeth Tenorio-Garcia (PhD Student, Conacyt Mexico) presented a poster titled "Double emulsions stabilized with natural Pickering...
6th Leeds Industry Day: Food in a Changing World was hosted at the Esther Simpson Building, University of Leeds, UK - A free Food Science and Nutrition industry networking event allowed 100+ members of industry and academia to meet and discuss challenges and opportunities to understand food in a changing world. Sarkar Lab was well...
Huge congratulations Dr. Andrea Araiza-Calahorra (Postdoctoral Fellow, UKRI Horizon Europe Project MicroLub) wins the prestigious Collar Capital Startup Competition for MicroLub Ltd. Leran more on MicroLub at: https://microlub.co.uk/
Supatchayaporn Nitsuwat (Fon) (PhD Student, Royal Thai Government) publishes her systematic review and meta-analysis paper titled "The Association of Oral Processing Factors and Nutrient Intake in Community-Dwelling Older Adults: A Systematic Review and Meta-Analysis" in Nutrition Reviews. In this study, she did a literature search from 5 databases (Web of Science, Scopus, Cochrane Library, Ovid...
Priestley Centre for Climate Futures: launch celebration was hoted at the University of Leeds on 20th June 2024. Dr. Ben Kew (Postdoctoral Research Fellow, SusProFood Project) and Elizabeth Tenorio-Garcia (PhD Student, Conacyt Mexico) showcased the latest work on oral processing in "Feel for Food" Booth. In this booth, they showcased the importance of astringency and...
Massive congratulations to Mary Okeudo-Cogan (PhD Student, Molecules to Product CDT, Quorn) who has been successful in a highly competitive process of getting a ESPRC Postdoctoral fellowship to pursue her interests in understanding physics of life. Mary's interdisciplinary EPSRC Postdoctoral fellowship will focus on “Fusarium Venenatum cell wall three-dimensional protein distribution mapping and protein identification” and she will...
Elizabeth Tenorio-Garcia (PhD Student, Conacyt Mexico) publishes her work titled "Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles" in Food Hydrocolloids. In this work, Elizabeth along with her co-authors from University of Leeds as well as Politecnico di Torino, Italy show how different tyes of particles located at two different phases...