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Amara Anyogu is a lecturer and researcher in applied microbiology. Over her academic career, Amara has developed specific expertise in organising, teaching and leading Foundation year programmes. Over the last decade, foundation courses have become an important entry route into Higher Education especially as part of a widening participation agenda.

Amara is proud to #BeWestminster and leads the Foundation Year programme within the School of Life Sciences which enables access to all degree pathways within the School. She is also part of the Biological Science Team teaching across both undergraduate and postgraduate programmes in Microbiology, Biotechnology & Sustainable Development.

Amara holds both a Bachelor's degree and a PhD in Microbiology from London Metropolitan University.  Outside of work, Amara engages in science communication and outreach activities including editing a microbiology focused newsletter and attending public engagement events.


As someone who accessed HE as a non-traditional student and has also experienced the truly transformational opportunities education has to offer,  I am keen to develop a learning environment that engages, supports and builds confidence in our student community.

I lead a Foundation Year module, Bioscience in Action which supports our students in developing laboratory and maths skills. I also teach on the Foundation Year Chemistry module.

I contribute to teaching the following modules;

Contemporary Global Issues (Level 5)

Exploring the Microbial World (Level 5)

Applied Biotechnology (Level 6)

I am responsible for supervising undergraduate and postgraduate (MSc and PhD) research projects.


Amara's research interests focus on 'harvesting microbial diversity for combating food insecurity.' Microorganisms interact with food in interesting and complex ways as producers, spoilers and agents of disease. I am particularly interested in the microbiology of indigenous fermented foods and the role beneficial microbes play in producing local, inexpensive, safe, nutritious products.   

Current research projects include;

1. Investigating antimicrobial resistance in the food chain.

2. Developing multifunctional starter cultures for improving the quality and safety of indigenous fermented food products.

3. Predictive microbiology tools for assessing food spoilage.


For details of all my research outputs, visit my WestminsterResearch profile.