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SarkarLab well represented at the 6th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating

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SarkarLab well represented at the 6th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating

A range of talks and poster were presented at the 6th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, 12-14th July 2021, the virtual conference organized by IATA, Valencia, Spain. The spotlight of the event was winning the Nestle Young Scientist Award by Dr. Olivia Pabois (Postdoctoral Fellow, ERC-PoC AquaLub Project) on her talk on aqueous lubrication and development of saliva substitute. Congratulations Olivia! Following talks, flash oral presentation and posters were presented.

Prof. Anwesha Sarkar gave a keynote speech on "Oral tribology: New insights on 3D biomimetic tongue-like surface"

Ben Kew (PhD Student, ERC LubSat Project) presented a talk titled "Oral tribology, adsorption and rheology of alternative food proteins".

Ecaterina Stribitcaia (PhD Student, ERC LubSat Project) presented a talk titled "Oral tribology and sensory perception of layered hydrogels: Influence of particle size of soft beads.

Dr. Evangelos Liamas (Postdoctoral Fellow, ERC LubSat Project) presented a talk titled "Role of elastic modulus on frictional properties of protein-coated surfaces at nanoscale."

Kwan Mo You (PhD Student, ERC LubSat Project) presented a poster titled "Investigation on rheology and tribology properties of biopolymer mixtures."

Dr. Olivia Pabois (Postdoctoral Fellow, ERC-PoC AquaLub Project) presented a talk titled "Novel lubricating proteinaceous microgel-reinforced biopolymeric hydrogel as a saliva substitute."

Rayna Andreeva (PhD Student, CDT) presented a poster titled "Automatic papillae identification using discrete curvature analysis."

Dr. Siavash Soltanahmadi (Postdoctoral Fellow, ERC LubSat Project) presented a flash oral presentation and poster on "Unravelling the interplay between the lubrication behaviour and textural perception of solid food."