Adri Bester

Adri Bester is a Research Fellow at the School of Applied Science, London South Bank University (LSBU), with a focus on food science and microbiome research. She serves as Senior Food Technologist and Research and Enterprise Lead for the National Bakery School, while also leading the London Agri Food Innovation Clinic (LAFIC). Her work bridges industry and academia, particularly in food safety, gut health, and sustainable food innovation.

• Research Interests: Gut microbiome, gut-brain axis, fermented foods, polyphenol absorption, prebiotics, and precision medicine.
• Teaching Roles: Lectures on Microbiome Science, Clinical Nutrition, Advanced Food Product Development, and research supervision at LSBU.
• Committee Roles: Deputy Chair of the School of Applied Science’s Ethics Committee and Health and Safety Committee member.

Her research emphasizes applied nutrition, food microbiology, and industrial collaboration, with recent publications analyzing the impact of plant-based meat, fermented foods, and prebiotic fruit juices on gut microbiota. She has secured significant European grant funding (ERDF) for industry-focused projects and received multiple institutional awards for her enterprise contributions.

• Scientific Awards: European Award, 3 Staff Awards at LSBU.
• Expertise: Food safety legislation, ISO/BRC auditing, Safe and Local Supplier Approval Accreditation, British Standards Institute contributions.
• Grants: Managed LAFIC (ERDF-funded) to support SMEs in food innovation.