Anwesha Sarkar is Professor of Colloids and Surfaces at the University of Leeds. Prof Sarkar's research focuses on multi-scale understanding of the mechanisms governing the fate of multiphasic colloidal structure (food and other soft biomaterials) in physiological regimes (https://sarkar.leeds.ac.uk/). To understand the oral and gastrointestinal dynamics of the complex microstructures (complex emulsions, gels, microgels) and measure forces, she devises novel tools and biomimetic surfaces.