Academic staff

HomeAcademic staffMs Adri Bester
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Senior Food Technologist and Research and Enterprise Lead, National Bakery School, School of Applied Science. I am Lead Academic for London Agri Food Innovation Clinic, LSBU Research, Enterprise and Innovation, supporting business growth and innovation. I am passionate about supporting start up food manufacturers, for my flexible approach in supporting this industry, I achieved a European Award. I have 23 years of successful grant funding management working with the SME food industry. My skilled management as Lead Academic to the present European grant fund, the LAFIC, has resulted in one of the most successful ERDF grant funds at the LSBU.

I have an applied nutrition background, specifically understanding bowel diseases. Expert food microbiologist, I understand food product shelf life and skilled in the realm of shelf life determination and extension. Employed at the University 23 years ago, poached from industry, to function at the interface between industry and academia, I understand intellectual property and industrial confidentiality. In the past 3 years I have received 3 staff awards for my business enterprise work at LSBU. I am a food quality management expert, with advanced experience in food legislation, both Health and Nutrition Claims as well as food safety. I am registered for my food safety management expertise with the Institute of Food Science and Technology, in addition to being a registered scientist. I am a registered mentor and auditor for the Safe and Local Supplier Approval Accreditation, I can audit to ISO and BRC standards and I am an expert scientific provider to the British Standards Institute. I am experienced in the design and management of food intervention trials investigating the health impact of food on human health. I am a member of the School of Applied Science’s Ethics Committee where I serve a Deputy Chair. I am passionate about the gut microbiome and the gut-microbiota-health axis. I have specific expertise in measuring the gut-brain-axis, in particular, mental health and cognitive function. Close to completing my PhD in the health benefits of fermented foods, I understand the gut microbiota’s influence in human performance. I am a qualified Health and Safety Manager, I am a member of the School of Applied Science’s Health and Safety Committee. I lead the Food Safety Management team in the National Bakery School. I have set up and lead the Fermentation in Baked Goods research group with specific expertise in polyphenol research and food product microbiome modulation for improved polyphenol absorption. I have set up the Gut Microbiome Science and Application research group, leading the Masters by Research Gut Microbiome Science and Application.

Courses taught

BSc (Hons) Bioscience 2022/23

Baking Science and Technology - BSc (Hons)

Applied Science MRes

Human Sciences MRes

FunderYear wonProjectRole
ERDF2020London Agri-Food Innovation Clinic ExtensionPrincipal Investigator
ENTR General Business Development Opportunities MG2016H121_AppRes_Hannah Davies_Drink developmentPrincipal Investigator
ProposalProjectRoleFunderStatusStatus last updated
Green Transition EcosystemsGreen Transition EcosystemsCo-InvestigatorArts and Humanities Research Council (AHRC)OPEN SubmittedMar 2023
London Agri-Food Innovation Clinic ExtensionLondon Agri-Food Innovation Clinic ExtensionPrincipal InvestigatorERDFOPEN Approved for submissionJun 2021
Institute of Food Science and Technology

Filter publications

Diet and the microbiome in precision medicine
Toribio-Mateas, M. and Bester, A. (2021). Diet and the microbiome in precision medicine. in: Faintuch, Joel and Faintuch, Salomao (ed.) Precision Medicine for Investigators, Practitioners and Providers Academic Press. pp. 445-452

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study
Toribio-Mateas, M., Bester, A. and Klimenko, N. (2021). Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study. Foods (Basel, Switzerland). 10 (9), p. 2040.