Anwesha Sarkar is an Indian food scientist who is a professor of colloids and surfaces at the University of Leeds.
Sarkar studied Dairy Engineering at the West Bengal University of Animal and Fishery Sciences.
[citation needed] In 2007, Sarkar moved to Massey University in Auckland, where she completed a doctorate in colloids.
[5] Sarkar's research has shown that the texture of food plays an important role in whether people feel full.
Her experiments showed that the fat content on the surface was the key factor in determining the texture of chocolate in the mouth.