Welcome Benjamin to Sarkar Lab

Welcome Benjamin Lee to Sarkar Lab as  a new PhD student funded by National Alternative Protein Innovation Centre (NAPIC). Benjamin completed a BSc in Food Science at the University of Nottingham, where his final-year research project focused on developing a novel extraction method for RuBisCO protein from leafy biomass. Experiences in product development and food poverty policy gave him an interdisciplinary perspective on the complex challenges facing the food industry. This led Benjamin to pursue a PhD with NAPIC, titled "Colloidal performance of plant proteins – unravelling shear-hydration-surface activity synergies". He will investigate how shear and hydration influence plant protein functionality at interfaces, advancing sustainable solutions for the future of food. Outside of science, Benjamin enjoys running and reading about political history. We welcome Benjamin to Sarkar Lab and to Leeds for an amazing PhD journey!