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Anwesha Sarkar | |
|---|---|
| Alma mater | Massey University Central Food Technological Research Institute West Bengal University of Animal and Fishery Sciences |
| Scientific career | |
| Institutions | Nestlé ETH Zurich University of Leeds |
| Thesis | Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids (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.