Welcome Keeley Oglesbee to Sarkar Lab

Welcome Keeley Oglesbee to Sarkar Lab as  anew PhD student funded by National Alterantive Protein Innovation Centre (NAPIC). Prior to strating her PhD, Keeley completed a BSc in Physics and Mathematics at Nottingham Trent University, where they carried out a final-year project on the mathematical modelling of shallow water waves. During their undergraduate studies, they developed a strong passion for data analysis and undertook a short project in microrheology, which sparked an interest in food science. Keeley's PhD focuses on "Microbubbles stabilised by plant protein-polysaccharide complexes: from oral processing to rational design of sustainable food foams." This project aims to design sustainable, plant protein stabilised food foams with improved mouthfeel by investigating their lubrication and stability mechanisms using advanced imaging and mathematical models. In their spare time, Keeley enjoys cooking and swimming. We welcome Keeley to Sarkar Lab and to Leeds for an amazing PhD journey!