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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...
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...