Anwesha Sarkar is a full professor of Colloids and Surfaces at the University of Leeds and is the Project Leader for NAPIC and also the Co-Director for the PERFORM Pillar. Her work focuses on oral processing, taste and texture of alternative proteins. Her work includes development of biomimetic tongue-like surface to measure in-mouth friction, which is now being used by food, food ingredients and allied soft matter companies to measure the astringency, texture mouthfeel of alternative proteins. Current research also seeks to develop technologies such as microgelation, selective enzymatic hydrolysis, glycation to improve mouthfeel of alternative proteins.
Karen Polizzi is a Professor of Biotechnology in the Department of Chemical Engineering at Imperial College London. She is co-Director for the PROCESS Pillar. Her group applies synthetic biology tools to the development of upstream bioprocessing including strain engineering and the development of new analytical technologies. Karen has expertise in precision fermentation and cultivated meat. She is also Vice Director of the Bezos Center for Sustainable Protein and the Engineering Biology Microbial Food Hub.
Equality, diversity and inclusion are integral to NAPIC’s vision and mission. Including and valuing a broader range of people and talent will help us achieve the extraordinary potential of research and innovation to improve lives, promote economic growth, and support a knowledge economy that benefits everyone.
If you are interested in becoming a NAPIC partner or have another query, please use the enquiry form to contact us.
Alternatively, you can email us at info@napic.ac.uk.
If you are interested in becoming a NAPIC partner or have another query, please use the enquiry form to contact us.
Alternatively, you can email us at info@napic.ac.uk.
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