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About me

Dr Amara Anyogu is a Lecturer within the School of Life Sciences at the University of Westminster. Amara is the Course Leader of the Foundation Level of all courses offered by the School.

Amara is a widening  participation educator with expertise and experience in initiating, leading and teaching Foundation year programmes in the Biosciences developed across three UK HE & FE institutions. Amara is also part of the Biological Science Team developing teaching and learning activities for undergraduate and postgraduate students 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. She also edits a microbiology focused newsletter and co-founded a network of applied microbiologists to support research collaborations and mentor the next generation of scientists.


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.


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