Sarkar Lab ran the World's first Mouthfeel Short course for Industry

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 in person course for professionals and researchers across Europe bringing knowledge on mouthfeel including demonstrations on instruments to tasting of real-life application and data analysis using advanced machine learning. Dr. Ben Kew (NAPIC Research and Innovation Fellow) led sensory modules (RATA, TCATA) and adsorption modules (QCM-D), as well as the integration of data across tribology using 3D-biomimetic tongue-like surfaces and rheology, demonstrations led by Dr. Maryam Afzali Haji Dela (NAPIC Research Support Technician). Participants reported very high satisfaction with the NAPIC Mouthfeel Short Course, with an average rating of 4.86 out of 5. 100% of participants reported that the course met or exceeded their learning expectations. (42.9% exceeded expectations.) whilst 85.7% of participants reported an increase in their mouthfeel knowledge level, and 57.1% rated themselves as Advanced after the course compared with 0% before attending. Check out here: :CPD Mouthfeel - NAPIC