Grey Cabbage

Seeing my ideas making a difference to businesses is really satisfying.

Dominic ManDelia OjinnakaAdri Bester

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.

Dominic Man

Dominic Man is a food scientist with 35 years experience in technical development and food safety and quality management in the UK food industry. He has worked for a number of food companies covering product categories of frozen foods, chilled ready meals and ambient cakes, pastries and biscuits. He has conducted academic research in HACCP, sensory evaluation, stability of water-soluble vitamins, and currently, long-term storage properties of green teas. He has successfully managed government-industry funded KTP projects, and carried out consultancy work for the industry.

He has a special interest in the study of food shelf life, and has co-edited and authored an international reference work and an undergraduate text on the subject.

He is an approved trainer for the RSPH's Level 3 Award in HACCP in Food Manufacturing and for the IFST's accredited course on the 'Introduction to Sensory Evaluation of Food'. He is a part-time lecturer at LSBU and a consultant for the London Food Centre.

Dr. Delia Ojinnaka

Dr. Delia Ojinnaka is a graduate of Kings College, London, University of Leeds and Cranfield University. She is also a fellow of the Institute of Food Science and Technology and a chartered scientist with over 20 years experience in teaching food legislation, food composition and analysis, food sustainability, food biochemistry and mechanical properties of foods.

Her main research interests are food safety regulations, food labelling, consumer perception of food issues, production of healthy food options and determination of antioxidants and vitamins in fruits and vegetables. Delia is the course director of the M.Sc. in Food Safety and Control and LSBU coordinator for the International Masters in Food Management and Safety.



Adri Bester

Adri is a Food Technologist and Applied Nutritional Therapist with more than 20 years experience in the food manufacturing, food retail, hospitality and nutripharma industry both in Europe and Africa. As an Applied Nutritional Therapist, Adri specialises in inflammatory bowel disease and food intolerances. She also has experience in food product development (ready to eat, ready to heat, ambient snacks, bakery and functional soft drinks), food microbiology, quality management and food safety systems, fresh produce management, and is the main link between the Human Performance Centre and the London Food Centre where she works closely with the team testing performance foods. Adri is a qualified 3rd party auditor and audits against the BRC Global Food Standard, ISO 9001 and 22000, EFSIS Safe and Legal, and SALSA. Adri is on the Technical Advisory Committee for SALSA (Safe and Local Supplier Approval) and a Committee member of the Institute of Food Science and Technology South Eastern Branch. She was part of the team that was awarded a European Recognition Award for the London Food Centre’s technology transfer interface offering flexible services and university industry collaborations. Adri has completed over 20 innovation projects during her time at the London Food Centre.