Ajay Kumar at 18:40, 9 August 2023

2023-08-09T18:40:16Z

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{{Short description|Colloid scientist and food scientist}}
{{Notability|1=Academics|date=July 2023}}
{{Infobox scientist
| name = Anwesha Sarkar
| workplaces = [[Nestlé]] <bR> [[ETH Zurich]] <br> [[University of Leeds]]
| alma_mater = [[Massey University]] <br> [[Central Food Technological Research Institute]] <br> [[West Bengal University of Animal and Fishery Sciences]]
| thesis_title = Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids
| thesis_url = https://worldcat.org/en/title/652448095
| thesis_year = 2010
}}

'''Anwesha Sarkar''' is an Indian food scientist who is a professor of colloids and surfaces at the [[University of Leeds]]. Her research considers the mechanisms that underpin biolubrication in soft biological interfaces. She was awarded the 2019 [[Royal Society of Chemistry]] Food Group Early Career Medal.

== Early life and education ==
Sarkar studied Dairy Engineering at the [[West Bengal University of Animal and Fishery Sciences]].<ref name=":0">{{Cite web |title=Team {{!}} Sarkar Lab |url=https://sarkar.leeds.ac.uk/people/ |access-date=2023-07-28 |website=sarkar.leeds.ac.uk}}</ref> She moved to the [[Central Food Technological Research Institute]] for graduate studies, where she specialised in food technology.<ref name=":0" /> After completing her master's degree, Sarkar worked at [[Nestlé India]].{{cn|date=July 2023}} In 2007, Sarkar moved to [[Massey University]] in [[Auckland]], where she completed a doctorate in colloids.<ref>{{Cite web |title=Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand {{!}} WorldCat.org |url=https://www.worldcat.org/title/652448095 |access-date=2023-07-28 |website=www.worldcat.org |language=en}}</ref><ref>{{Cite web |last=Zealand |first=Massey University, New |title=My Doctoral Story - Anwesha Sarkar (2010) - Massey University |url=https://www.massey.ac.nz/massey/expertise/phd-student-profiles/doctoral-my-story.cfm?studid=FuouZ1fbwdA= |access-date=2023-07-28 |website=www.massey.ac.nz |language=en-NZ}}</ref> Sarkar then returned to Nestlé, where she worked as an application scientist.{{cn|date=July 2023}}

== Research and career ==
In 2014, Sarkar joined the faculty at the [[University of Leeds]].<ref>{{Cite web |title=Mini Symposium - Invited Speakers - Professor Anwesha Sarkar - Food Structure and Functionality Symposium - Elsevier |url=https://www.elsevier.com/events/conferences/food-structure-and-functionality-forum-symposium/mini-sysposium/speakers |access-date=2023-07-28 |website=www.elsevier.com}}</ref> Her research considers the mechanisms that underpin bio-lubrication in soft biological interfaces. In 2019, she was awarded the [[Royal Society of Chemistry]] Food Group Early Career Medal.<ref>{{Cite web |title=Food Group Awards |url=https://www.rsc.org/membership-and-community/connect-with-others/through-interests/interest-groups/food-group/awards/ |access-date=2023-07-28 |website=Royal Society of Chemistry |language=en-GB}}</ref>

Sarkar's research has shown that the texture of food plays an important role in whether people feel full.<ref>{{Cite web |last=Corporate |date=2020-07-31 |title=Food texture’s influence on "feeling fuller for longer" |url=https://www.leeds.ac.uk/news-health/news/article/4642/food-texture-s-influence-on-feeling-fuller-for-longer |access-date=2023-07-28 |website=www.leeds.ac.uk |language=en}}</ref> Sarkar has extensively studied [[lingual papillae]], the microstructures on the surface of the tongue. She developed a "tongue simulator" that features [[3D printing|3D printed]] papillae.<ref>{{Cite web |last=Corporate |date=2020-10-27 |title=3D printing the first ever biomimetic tongue surface |url=https://www.leeds.ac.uk/news-science/news/article/4698/3d-printing-the-first-ever-biomimetic-tongue-surface |access-date=2023-07-28 |website=www.leeds.ac.uk |language=en}}</ref> To create the tongue simulator she moulded the papillae patten onto the surface of an elastomer.<ref name="Wright 18">{{Cite journal |last=Wright |first=Katherine |date=2023-02-06 |title=The Fattier the Surface, the Silkier the Chocolate |url=https://physics.aps.org/articles/v16/18 |journal=Physics |language=en |volume=16 |pages=18}}</ref> She studied the processes by which people digest chocolate, showing that the taste sensations occur while the chocolate is lubricated.<ref name=":1">{{Cite web |title=Why chocolate feels so good – it is all down to lubrication |url=https://www.eurekalert.org/news-releases/976183 |access-date=2023-07-28 |website=EurekAlert! |language=en}}</ref> After a solid piece of chocolate is eaten, cocoa particles are released, and fat interacts with the tongue. Her experiments showed that the fat content on the surface was the key factor in determining the texture of chocolate in the mouth.<ref name="Wright 18"/> Sarkar's research showed that fat deep within the chocolate plays a limited role in the taste, and could be removed without compromising the chocolate sensation.<ref name=":1" />

== Selected publications ==

* {{Cite Q|Q58416449}}
* {{Cite Q|Q58416450}}
* {{Cite Q|Q56331931}}

== References ==
{{reflist}}
{{Authority control}}

{{DEFAULTSORT:Sarkar, Anwesha}}
[[Category:Living people]]
[[Category:Massey University alumni]]
[[Category:Academics of the University of Leeds]]
[[Category:Year of birth missing (living people)]]
[[Category:Indian food scientists]]
[[Category:Women food scientists]]
[[Category:21st-century Indian scientists]]
[[Category:21st-century Indian women scientists]]
[[Category:Nestlé people]]

Anwesha Sarkar - Revision history

Ajay Kumar at 18:40, 9 August 2023