Anwesha Sarkar
educated at: Massey University
occupation: researcher, food scientist
official website: physicalsciences.leeds.ac.uk/staff/151/dr-anwesha-sarkar
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. Source: Wikipedia (en)
Articles 108
Date
Title
Authors
Human - wd:Q52817654