Anwesha Sarkar
Prof. Anwesha Sarkar is a full Professor of Colloids and Surfaces at the University of Leeds, UK. She serves as the Projection Leader and the Co-Director of the National Alternative Protein Innovation Centre (NAPIC), UK. Prof. Sarkar received her PhD from Massey University, New Zealand in 2010 and worked in Nestlé Research Centre and Nestlé Global Headquarters in Switzerland before establishing her independent group at Leeds in 2014. Sarkar’s group focuses on multi-scale understanding of oral tribological performance to pave the way for design of sustainable food structure with optimized mouthfeel. To date, Prof. Sarkar has published more than 150 international research articles and 10 edited book chapters and is the inventor of 8 worldwide patents. She is the founder of University of Leeds spinout MicroLub Ltd. Prof. Sarkar has been the recipient of several awards and honorary fellowships, including the Institute of Food Technologists (IFT) Research and Development Award, USA, Society of Chemical Industry (SCI) McBain Medal, UK (2024), Leeds Women of Achievement Award (2021), Royal Society of Chemistry (RSC) Food Junior medal (2019), Horizon 2020 European Research Council (ERC) Starting Grant (2017). She serves as an Editorial Board Member of journals Food Hydrocolloids, Food Hydrocolloids for Health, Food Structure, Journal of Texture Studies, Sustainable Food Proteins and Tribology Letters. She is a regular keynote speaker in major national and international conferences. https://sarkar.leeds.ac.uk/
Sessions
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Prioritising Cost Reduction: Innovations for Scalable, Cost-Effective Food Production24-Sep-2025Main Stage
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