Meet our Team
Here are just some of the scientists and technologists who may be able to help your business.
Dr. Chris Brock
Chris is a biochemist with more than 25 years experience in food industry research and development. He has worked at the Institute of Food Research, RHM, Flour Milling and Baking Research Association and Griffith Laboratories. He has patents and publications mainly in food emulsions, milling and baking, and has implemented innovations in many food products and processes in the UK and overseas.
Chris is particularly expert in bakery science and technology. He also worked in economic development for a time facilitating start-up, growth and innovation in the food and drink industry. Chris is Director of the London Food Centre and is the person you should contact first to find out about using our services.
Dr. Ken Spears
Ken has wide experience of working with SMEs through Knowledge Transfer Partnerships (KTPs), training and consultancy activities. Ken is a Fellow of the Institute of Food Science and Technology (IFST), a registered trainer with Chartered Institute of Environmental Health (CIEH) and a training provider to the National Skills Academy for Food and Drink. Ken’s expertise extends to the development of new food products including preparing detailed specifications, HACCP plans and labelling requirements, advising on food safety management plans and delivering advice and training in food safety, nutrition, HACCP and product specifications.
Ken’s development work with various food companies has led to a number of achievements including Great Taste Awards, finalist in the London Knowledge Transfer Awards and over £100K in Knowledge Connect grants. Ken has also advised television production companies on food safety and food technology. If you are looking for advice and support in food product development, training and food safety management, he will be able to help you achieve your business goals.
Dr. Adam Cunliffe
Adam studies dietary manipulation, which is a valuable tool to increase understanding of the relationship between diet and health. From energy balance through to micronutrient manipulation it is possible to investigate how different foods and ingredients and the quantities consumed affect human health and performance. Major challenges amenable to nutritional and nutraceutical intervention include healthy ageing strategies, blood glucose and lipid regulation and physical and mental fatigue processes.
Adam's current research interests include body composition and low grade systemic inflammation and novel nutritional approaches to blood glucose regulation. A key outcome will be the development of functionalised foods to address aspects of the growing problem of non-communicable disease states in the developed world, such as heart disease, diabetes and strokes. Adam has an impressive record of academic publications on these topics.
Dr. Michelle Hawkins
Michelle is a registered nutritionist with the Association for Nutrition. On completion of her PhD in 2008 looking at the impact of diet and lifestyle and the progression of Reflux Disease to Oesophageal Adenocrcinoma, Michelle embarked on a career as a lecturer and is now a senior lecturer here at LSBU. Michelle has taught food production, sustainability, food labelling etc. She has supervised undergraduate projects looking at antioxidant levels in different beverages, salt content in breakfast cereals, perceived intakes of nutrients versus actual consumption.
Michelle is keen to work on research with the food industry to look at nutritional recommendations and how they can be practically implemented in terms of product development.
Dr. Delia Ojinnaka