Victor Kuri

Teaching interests

Teaching a wide range of subjects to undergraduate, postgraduate level, CPD and supervision, stage tutor and programme management (course leader) experience.

Current Developments:

A fellowship from the CETL funded CSF (http://csf.plymouth.ac.uk/) aims to develop educational experiences in the area of :

* Sustainability and the Food Chain * 
 
* A new MSc module is being launched: Seafood Processing – Current Perspectives

Teaching subjects:

• Sustainability and the food chain education
• Quality Assurance, statistics
• Product Development, sensory analysis, acceptability
• Microbial safety, fermentation
• Food Science, Technology and preservation
• Meat, Cereals and Dairy science and technology
  
  Modules (Links to UoP intranet):

DIET107 - Food Science: Quality and Safety (Module leader)
BIOL1411- Food Quality and Safety (Module leader)
BIOL2009 - Work-based Learning in Biology (Module leader)
BIO5209-Seafood processing-Current perspectives (Module leader)
BIO3425-Animals and Human Health (Lectures + Workshops)
BIOL101 -  Molecular and Cellular Biology  I/ Biochemistry  (Practicals)
MLS5202 - Science, systems and sustainability (Lectures/workshop/project)
BIOL 3429 - Diet, Exercise and Chronic Disease (Lectures/workshop)
BIOL1007 / BIOL1006 - Skills in Biomedical Investigation and Experimentation-(Tutorial group) 
BIOL 3003 / BIOL3004 / EOE 3001 - Personal Research - Projects Advisor
Management of Computer Marked Assessments (Perception Enterprise Manager) for  several modules (biol-progress.test@plymouth.ac.uk)

 

Research interests

Member of the
Centre for Agricultural and Rural Sustainability (CARS)

Research interests:

• Quality and safety of foods
• Nutrition and innovation

including the applicacion of fermentation technologies to human and animal foods, bacteriocines application, new product development, functional foods, technological implications of dietary fiber inclusion in foods

 Food quality and safety

 Links to past project pages-Success stories

Quality systems and diversification- bread, cake, sandwiches

Growth and Competitiveness - Smoked seafood

Technical support to underpin strategic business growth and development-Potato crisps

Product development-Frozen products; preserves, Fish and Seafood Quality and Processing

Interdisciplinary approach to improve quality

 
Current Postgraduate Research Students (at UoP)

Sahar Al-Kutby
Application of natural spice extracts as antibacterial and anioxidants in meat products

Thomas Adjei-Duodu
Functionality, Quality and safety of tiger nuts (Cyperus esculentus)

Wassan Ahmed
Application of food science to human nutrition

Ameenah Kamil-Okedara
Clotted cream: Links between the physics and chemistry of raw material and the eating quality

Emad Jawad
Prebiotics and probiotics in soft unrippened cheese

Nabil Wali (with Jane Beal)
Application of probiotic bacteria to control enteric pathogens in poultry

Patience Obinna-Echem  (with Jane Beal)
Lactic acid fermentation of cereal based weaning foods

Haider Alkhanaq (with Jane Beal)
Control of enteropatogens in poultry by the use of marinades 

Kwestan Muhammad
Biochemistry of antioxidants-stability and functionality in food matrices

Abass Aal-Tay
Control of foodborne pathogenic microorganisms on foods from animal origin

Yaseen Galali  E-mail
Development of a functional cereal food

Hamdin Mohammed
Study of survival and growth of foodborne pathogenic microorganisms using novel detection methods

Dima Faour-Klingbeil
Assessment of food handlers' knowledge, practices and attitudes in small and medium sized food companies in Beirut



Others:
Ana María Martín Sánchez (Registered at Universidad Miguel Hernandez, Spain)
Ecoeficiency strategies for the food industry

 Federico Bobbio (Registered at Schumacher College, MSc Holistic Science)
Cavoli a Merenda -Promoting an integrated approach to an italian meal experience through gastronomic events

Advisoor to Graduates working on KTP projects:

Yi Qian  (Amy) (E-mail)
Quality Assurance manager at Channel Fisheries

 

UoP Research group membership

Centre for Agricultural and Rural Sustainability (CARS) 
Food, Nutrition and Health 

Other research

 

Research degrees awarded to supervised students

Advisor to research postgraduates (completed)

Chew Kwee Tan MPhil 2010
Effect of quality of wheat and maize flour in tempura batter

Bamba Banja PhD 2010 (Link to Dr. Banja's webpage) http://www.bambabanja.org/)
Factors controlling the quality and safety of fish using mackerel (Scomber scombrus) shelf-life model in the context of sanitary and phytosanitary (SPS) measures for the Gambian fisheries

Joel Velasco Velasco PhD 2009 (with R. Parkinson)
Nitrogen dynamics in integrated agricultural systems in Central Mexico

Luis Francisco Aleson-Carbonell PhD 2005 (at Universidad Miguel Hernandez, External adviser). Use of citrus processing by-products on the manufacture of fresh and cured meat products

Carmen Tudorica PhD 2005 (with C. Brennan and R.Blackshaw) Dietary fiber additions to food products, functionality, physiology and effects in microstructure.

Hugo Minor Perez PhD 2004 (at Universidad Autonoma Metropolitana, External adviser, (DoS Dra. Isabel Guerrero Legarreta) Biochemical characterization and microbial inhibitory spectra of bacteriocins produced by L. buschneri y L. paracasei

Johanna Jonsson. (Masters) 2002. Study of the meltdown, and the instrumental and sensory texture in a frozen icecream mixes with prebiotics and probiotic strains in yog-ice. Food Processing Engineering. University of Chalmers, Sweden/ Agriculture and Food, University of Plymouth

Ernesto Alanís García 2003 PhD (at Universidad Autonoma Metropolitana, External adviser, (DoS Dra. Isabel Guerrero Legarreta) Purification and characterization of a protease from Pseudomonas sp.

 

Grants & contracts

Projects Value (2001-2010) circa £ 840 K

- Kuri, V., Kasturiratne D.,  2010-2012  “Review and implementation of quality and production systems to allow a successful bakery to expand and enter new markets”. Academic supervisor in a Knowledge Transfer Partnership(KTP). Chough Bakery/DTI, The U. of Plymouth

- Kuri, V. Harwood, D. 2010-2011  “Process parameters and optimum quality of clotted cream”. Academic supervisor in a Knowledge Transfer Partnership(KTP). A.E. Rodda & Son./DTI The U. of Plymouth

- Kuri, V., Davies S.,  2010-2012  “Collaboration with a leading coastal suppliers of quality fresh fish and seafood, support with quality management systems, cost reduction, efficiency improvements, and innovation”. Academic supervisor in a Knowledge Transfer Partnership(KTP). Channel Fisheries./DTI, The U. of Plymouth

- Harwood, D, Orr, R., Kuri, V. 2008-2010  “Factors influencing the quality of clotted cream”. Academic supervisor in a Knowledge Transfer Partnership(KTP). A.E. Rodda & Son./DTI The U. of Plymouth

- Kuri, V. 2006-2010. "Composition, structure, rheology of food coating systems". Academic supervisor of C.K. Tan. HEIF2 / University of Plymouth/ Ebi Foods, Ltd.

- Kuri, V. 2004-2006. “Quality, efficiency and innovation in potato crisps”. Lead Academic supervisor in a Knowledge Transfer Partnership(KTP). Burts, Ltd./DTI The U. of Plymouth.

- Kuri, V. and  Beal, J. 2004-2006. “Quality, efficiency and innovation in smoked products”. Academic supervisor in a Knowledge Transfer Partnership(KTP).  Dartmouth Smoking House, Ltd./DTI The U. of Plymouth

- Kuri, V., C. Brennan. 2003-2005. “Establishment of quality management systems for bakery and improvement of the sandwich line”. (From 2004) Lead Academic supervisor in a Teaching Company Scheme.  Pullins Bakers, Ltd./DTI The U. of Plymouth

- Campbell, A. Kuri, V. 2001-2003. Quality and safety of pasta sauces. Co-supervisor in a Teaching Company Scheme.  Pasta King, Ltd./DTI The U. of Plymouth

- Kuri, V. 2002 Development of a novel seafood product: seafood pepperoni-style sausage.  Seafish / Seafares, Ltd.

- Kuri, V and C.S. Brennan. 2002 Effect of processing parameters onto texture and microstructure of frozen, scalded and marinated squid.  ‘FastTrack’ Faraday Food Processing Project. PERA, Ltd.

- Kuri, V. 2001-2003. “Development of quality systems and product development capability for pastry products”. Lead Academic supervisor in a Teaching Company Scheme.  Abbey Vale, Ltd./DTI The U. of Plymouth £87 000

- Blackshaw, R., Shepherd, R. Kuri, V. Brennan, C.McKay,A. 2001 'Emerging technologies and business practices and mechanisms for their application into the food and drink sector of the South West of England' Food Technology Centre Contract No. 2034  FA3 commissioned by the South West of England Regional Development Agency (SWERDA)

- Kuri, V. and I. Guerrero 1999 - 2001 Bilateral project 'Extension of shelf life of meats using bacteriocin-producing lactic acid bacteria' University of Plymouth/Universidad Autónoma Metropolitana, Iztapapapa, Mexico. UAM/CONACYT/The British Council

- Kuri, V and M. Staff. 2001. "Product intelligence, quality and safety in delicatessen shops-Training programme". Shepherd's of Sloane, London

- Kuri, V. 2000-2002. “Development and implementation of a quality assurance and product development program customized to a hand-made preserves small-scale operation”. Lead Academic supervisor in a Teaching Company Scheme.  Thursday Cottage Ltd./DTI The University of Plymouth

- Brennan, CB, and Kuri, V. 1999. Puff pastry trial.  Hazelwood Foods. PEP 2015FA

- Kuri, V 1999 "Bacterial challenge of bacteriocin treated frankfurters" Applin and Barret Ltd./PEP 2006FA/4 

-  Kuri, V 1999 "Mass balance and quality assessment on dairy production facility". Major Dairy Processor (name confidential). PEP 3490 FA

- Kuri, V. "Meat Product Development & Quality". 1999.  Riverford Farm Shop/Business Link UK.

 

Publications

Refereed journal articles (click on title for Abstracts)

- Velasco-Velasco, J., Parkinson, R. Kuri, V. 2011. Ammonia emissions during vermicomposting of sheep manure. Bioresource Technology, 102 (23):10959–10964  
[available on-line doi:10.1016/j.biortech.2011.09.047]

- Fonseca, B, Kuri, V, Zumalacárregui,J. M. Fernández-Diez, A, Salvá, B. K. Caro, I, Osorio, M.T., and Mateo, J. (2011) Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of two Spanish-Style Dry-Ripened Sausages.  Journal of Food Science 76 (5):300-305[available on-line, http://dx.doi.org/10.1111/j.1750-3841.2011.02199.x]

-Viuda-Martos, M., Ruiz-Navajas,Y., Zaldivar-Cruz, J.M. Kuri, V., Fernández-López, J.,  Carbonell-Barrachina A.A., Pérez-Álvarez J.A. (2010)  Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico International Journal of Food Science and Technology  45 (6):1111-1118

- Sendra, E., Kuri, V., Fernández-López, J., Sayas-Barberá, E., Navarro, C., Pérez-Alvarez, J.A. 2010. Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT - Food Science and Technology. 43 (4):708-714 [available on-line,doi:10.1016/j.lwt.2009.12.005]

- Ruiz-Navajas, Y., Viuda-Martos, M., Fernández-López, J., Zaldivar-Cruz, J.M., Kuri V., Pérez Álvarez, J.A. 2011. Antioxidant activity of artisanal honey from Tabasco, Mexico. International Journal of Food Properties. 14 (2):459–470 [Published on line 2010 http://dx.doi.org/10.1080/10942910903249480]

- Martín Sánchez, A.M., Navarro, C., Pérez Álvarez, J.A., Kuri V. 2009. Alternatives for Efficient and Sustainable Production of Surimi. Comprehensive Reviews in Food Science and Food Safety. 8 (4):359-374

- Ikoko, J. and Kuri, V. 2007. Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain. Food Chemistry 102 (1):523-531

- Aleson-Carbonell, L., Fernández-López, J, Pérez-Alvarez, J.A. and Kuri, V. 2005. Characteristics of beef burger as influenced by various types of lemon albedo Innovative Food Sci.& Emerging Technology 6(2):247-255

- Aleson-Carbonell, L., Fernández-López, J, Pérez-Alvarez, J.A. and Kuri, V. 2005. Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture  Food Sci. & Technol. Intl. 11(2):89-97

- Fernández-López, J., Zhi, N. Aleson-Carbonell, L., Pérez-Alvarez, J. A. and Kuri, V. 2005. Antioxidant and antibacterial activities of natural extracts: application on cooked meatballs. Meat Science 69 (3): 371–380

- Brennan, C.S., Tan, C.K., James, C., Tudorica, C.M, and Kuri, V . 2004. Pasting behaviour and freeze-thaw stability of starch and starch-xanthan gum pastes. Int. J. Food Sci.& Technol. 39: 1017–1022

- Tudoricã, C.M, T.E.R. Jones, V. Kuri, and C.S. Brennan. 2004.The effects of refined barley b-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology. J. Sci. Food & Agric. 84 (10):1159-1169

- Brennan C.S, Kuri V. and Tudoricã, CM. 2004. Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chemistry 86 (2): 189–193

- Brennan C.S, C.M. Tudoricã and V. Kuri. 2002. Soluble and Insoluble Dietary Fibres (Non-Starch Polysaccharides) and Their Effects on Food Structure and Nutritional. Food Ind. Journal 5(3):261-272

- Tudoricã, CM, V. Kuri and C.S. Brennan. 2002. Nutritional and physicochemical characteristics of dietary fibre enriched pasta. J. Agric. Food Chem. 50:347-356

- El-Nagar, G, G. Clowes, C.M. Tudoricã, C.S. Brennan, and V. Kuri. 2002. Rheological quality and stability of Yoghurt ice cream mixes with added inulin. Intl. J. Dairy Technol. 55:1-5

-Kuri,V. Madden, R.H., Collins, M.A. 1996. Hygienic quality of raw pork and chorizo (raw pork sausage) on retail sale in Mexico City. J. Food Prot. 59 (2): 141-145 

Sections of Books

- Kuri, V., Totosaus, A. (2009). Empaques [Packaging]. In: Tecnología de productos de origen acuático [Technology of acuatic foods] (edited by I. Guerrero Legarreta, Rosmini, R. M. & Armenta, R. E.). México: Noriega/Limusa. pp. 427-437 [ISBN 9786070500862].

-Totosaus, A., Kuri, V. (2009). Funcionalidad y Textura [Functionality and texture]. In: Tecnología de productos de origen acuático [Technology of acuatic foods] (edited by I. Guerrero Legarreta, Rosmini, R. M. & Armenta, R. E.). México: Noriega/Limusa pp. 171-182. [ISBN 9786070500862]. 

- Totosaus, A., Kuri, V. (2007). Packaging of fresh and frozen poultry. Chapter 37  Part VI: Poultry Quality In: Handbook of Meat, Poultry & Seafood Food Products. L. M. L Nollet (Ed) Oxford: Blackwell Publishing. pp 475-485 [ISBN 13:9780813828868].

- Kuri, V. 2007. Bacon – producto curado estilo Wiltshire [Wiltshire cure bacon]:181-196. In J.A. Pérez-Alvarez, J. Fernández-López, E. Sayas-Barberá (Eds.) Industrialización de productos de origen animal. 3rd Edition. Orihuela, Spain:Universidad Miguel Hernandez [ISBN 978-84-96297-72-2]

- Brennan, C.S., Kuri, V. and Tudorica, C.M. (2004) The importance of food structure on the glycaemic responses of carbohydrate rich foods. In: Dietary Fibre Bio-active carbohydrates for food and feed. Editors J.W. van der Kamp, N.-G. Asp, J. Miller Jones, G. Schaafsma. Wageningen Academic Publishers, Wageningen, The Netherlands. pp113-126. [ISBN 9076998329]. 

- Jonsson, J.M., Kuri, V., Tudorica, S.M. and Brennan, C.S.(2004) Dietary fibres: their uses in dairy based applications. In: Dietary Fibre Bio-active carbohydrates for food and feed. Editors J.W. Van der Kamp, N.-G. Asp, J. Miller Jones, G. Schaafsma. Wageningen Academic Publishers, Wageningen, The Netherlands. pp127-132. [ISBN 9076998329].

- Izquierdo-Jimenez, E., J. Vencasamy, C.S. Brennan, V. Kuri.2003. Factors influencing the texture of thawed, scalded and marinated squid [Factores que influyen en la textura de calamar descongelado, escaldado y marinado] pp 665-668 In Proceedings of the II Congreso Nacional de Ciencia y Tecnología de Alimentos. J.A. Pérez-Alvarez, D. Martinez-Romero, S. Castillo-Garcia, D. Valero-Garrido, E. Sayas-Barberá (Eds.) . Orihuela, Spain:Universidad Miguel Hernandez [ISBN 8495893746]

- López-Riquelme, C. and V. Kuri. 2003. Development of a low fat cream cheese with soluble fibre inulin and beta-glucan using response surface methodology [Desarrollo de queso crema bajo en grasa fibra soluble (inulina y betaglucano) usando metodología de superficie de respuesta] pp 501-504 In Proceedings of the II Congreso Nacional de Ciencia y Tecnología de Alimentos  J.A. Pérez-Alvarez, D. Martinez-Romero, S. Castillo-Garcia, D. Valero-Garrido,E. Sayas-Barberá (Eds.) Orihuela, Spain:Universidad Miguel Hernandez [ISBN 8495893746]

- Tudorica, C.M., E. Jones, Kuri , V. and Brennan, C.S. 2002. Evaluation of milk coagulation and curd rheological and structural characteristics as influenced by beta glucan incorporation. In: Progress in Rheology: Theory and Applied. Martinez Boza, F.J., Guerrero, A. Partal, P. Franco, J.M., Muñoz, J.(Eds) Grupo Español de Reología, Sevilla, Spain. pp 405-408 [ISBN: 8460743837]

- Tan, C.K., James, C., Kuri, V. and Brennan, C.S. 2002.Freeze-thaw stability and pasting behaviour of starch and starch - xanthan gum systems In: Progress in Rheology: Theory and Applied. Martinez Boza, F.J., Guerrero, A. Partal, P. Franco, J.M., Muñoz, J.(Eds) Grupo Español de Reología, Sevilla, Spain. pp 391-394 [ISBN: 8460743837]

- Tudorica, C.M., Brennan, C.S. , Kuri , V., and E. Jones.2002. Yoghurt rheology and microstructure as affected by barley beta glucan inclusion. In: Progress in Rheology: Theory and Applied. Martinez Boza, F.J., Guerrero, A. Partal, P. Franco, J.M., Muñoz, J.(Eds) Grupo Español de Reología, Sevilla, Spain. pp 425-427 [ISBN: 8460743837]

- Kuri, V. 2001. Procesamiento de suero de leche [Whey processing]. In  Industrialización de productos de origen animal. J.A. Pérez-Alvarez, J. Fernández-López, E. Sayas-Barberá (Eds.) Pp 239-253. Orihuela, Spain:Universidad Miguel Hernandez [ISBN 8495315653]

- Kuri, V. 2001. Overview of descriptive statistics. In: Practical tasks for food quality assurance -Training Manual. Schleining G and Maninno, S. (Eds.)  Pages 4 -12. Foodnet. Vienna: BOKU Universität für Bodenkultur Wien [University of Agricultural Sciences] [ISBN 88-85255-55-8]

- Kuri, V. 2001. Examination of accuracy and precision. In: Practical tasks for food quality assurance -Training Manual. Schleining G and Maninno, S. (Eds.)   Pages 13 -17. Foodnet Vienna: BOKU Universität für Bodenkultur Wien [University of Agricultural Sciences] [ISBN 88-85255-55-8]

- Kuri, V. 2001. Packaging legislation and quality control. In: Practical tasks for food quality assurance -Training Manual. Schleining G and Maninno, S. (Eds.)  Pages 46 -48. Foodnet Vienna: BOKU Universität für Bodenkultur Wien [University of Agricultural Sciences] [ISBN 88-85255-55-8]

- Demeckova,V, Moran, C A, Caveney, C, Campbell, A, Kuri, V. and Brooks, P H. 2001. The effect of fermentation and/or sanitization of liquid diets on the feeding preferences of newly weaned pigs. In: Digestive physiology of pigs. Lindberg, J E and Ogle, B. (eds).  291-293. Wallingford, Oxon:CAB International

- Kuri, V. 2000. Tecnologías de elaboración de productos embutidos Británicos [Manufacturing technology of British sausages]:205-211. In La industria cárnica: Aspectos económicos, científicos y tecnológicos. Fernández-López, J., Pérez-Alvarez, J.A., Sayas-Barberá, E. Martínez-Sánchez, F. (Eds.)  Universidad Miguel Hernandez. Elche, Orihuela, Spain.[ISBN 84-95315-25-24] 


Educational (EDS) publications 

Kuri, V. Implementing Self- and Peer-Assessment of Posters. Assessment for learning meeting ,The Higher Education Academy Centre for Biosciences. Cardiff University, UK. 11 January 2005 [Slides On-Line http://www.bioscience.heacademy.ac.uk/events/car05.aspx#kuri]

Kuri, V. Food Ethics. Swapshop contribution. Meeting of the SIG Teaching ethics in Biosciences. Ethics Teaching: one dilemma after another? ,The Higher Education Academy Centre for Biosciences. Bristol University, UK. 26 February 2004. [Slides On-Line ftp://www.bioscience.heacademy.ac.uk/events/bristolethics/victor.pdf]

Kuri, V. On-line calibrated peer-assessment - student learning by marking assignments. Case Study. In: Paul Orsmond (Ed.) Self- and Peer-Assessment: Guidance on Practice in the Biosciences. Teaching Bioscience Enhancing Learning Series, The Higher Education Academy Centre for Biosciences. ISBN 0954875109 [On-line: www.bioscience.heacademy.ac.uk/ftp/TeachingGuides/casestudy2_Kuri.pdf]

Kuri, V. 2004. The use of poster presentations as a teaching tool providing opportunities for student centred learning and developing science communication skills. Case studies on Linking Teaching and Research in the Biosciences. Linking Teaching and Research project, The Higher Education Academy [On-line http://www.bioscience.heacademy.ac.uk/ftp/projects/ltr/postervk.pdf]

Kuri, V. and C.S. Brennan. 2000. Development of market-lead key graduate skills embedded with product development partnerships . Workshop presented at Institute of Learning and Teaching Annual Conference 2000. 27-29 June 2000, York UK.

Brennan, C.S. and V. Kuri. 2000. Designing an environment to encourage student centered learning. Workshop presented at the Institute of Learning and Teaching Annual Conference 2000. 27-29 June 2000, York UK.

Kuri, V and C.S. Brennan. 2000. Use of task oriented co-operative activities to encourage student centered learning. Workshop presented at the Institute of Learning and Teaching Annual Conference 2000. 27-29 June 2000, York UK.

Kuri, V. 2001. Computer Based Peer Assessment Calibrated and anonymous coursework marking. In: M. Walters (Ed.) Proc. of intl. conference 'Education in food science & technol. for the 21st century personal skills: the paradigm of active learning'. Wageningen University 8-9th March 2001. Pp 81. Dublin: University College Dublin

Brennan C. and Kuri, V. 2001 Problem Orientated Learning Activities:Biscuit Dunking Challenge In: M. Walters (Ed.) Proc. of intl. meeting 'Education in food science & technol. for the 21st century personal skills: the paradigm of active learning'. Wageningen University 8-9th March 2001. Pp 82. Dublin: University College Dublin

Also available

Kuri V. (2002) Computer-based peer assessment. Abstract on the Pedagogic Research and Development Database, University of Plymouth. [http://www.pedres.net/cgi-bin/searchspec.pl?terms=19]

Folland L. Clowes G, Brennan C, Kuri V. (2002) Comparison between ‘face to face’ and ‘virtual’ poster presentation: A study of the perception and implementation of peer led developments in communication and IT skills. Abstract on the Pedagogic Research and Development Database, University of Plymouth. [http://www.pedres.net/cgi-bin/searchspec.pl?terms=18] 
 


Other publications

-L. Marquis, L., Oliver, M.C., Gould, E., Hyland, M., Kuri, V. 2011. A focus group exploration of primary school children’s perceptions and experiences of fruit and vegetables. Poster presented at the British Dietetic Association's Research Symposia for Dietitians New to Research on 30th Nov 2010,Institute of Child Health, London, UK. Abstract in Proceeding of the 1st International Vitamin Conference, 19-21 May 2010 in Copenhagen. Journal of Human Nutrition and Dietetics, 24 (3):292. [available on-line,  http://onlinelibrary.wiley.com/doi/10.1111/j.1365-277X.2011.01175_20.x/abstract]


- Martín-Sánchez, A.M., Sayas-Barberá, E., Kuri, V., Pérez Álvarez, J.A. 2010. [Technological strategies to obtain crunchy texture in cured meat products] Estrategias tecnológicas en la formación de una textura crujiente en productos cárnicos curados “ready-to-eat”. Alimentación, Equipos y Tecnología. Vol. 250 (Jul-Aug):42-45

-Ahmed, W., Kuri, V., Rees, G., Orr, R. 2010. Dietary intake of vitamin D and calcium in Middle Eastern people living in the UK. Poster presentation/ Abstract in Proceeding of the 1st International Vitamin Conference, 19-21 May 2010 in Copenhagen. Session 2E. 82. Øresund Food/Technical University of Denmark

- Ahmed, W., Kuri, V., Rees, G., Orr, R. 2009. Vitamin D status of people from the Middle East living in the South West of the UK. Poster presented at the Riviera Research Day, Torquay, 19^th November 2009. South Devon Healthcare NHS Foundation Trust,Torbay Hospital.

- Bamba Banja, B., Bradley, G. Kuri, V. 2009. [Changes on the chemical microbiological and sensory quality of fish -mackerel Scomber scombrus during iced storage] Cambios en la calidad química, microbiológica y sensorial de pescado (caballa, Scomber scombrus) durante su almacenamiento en hielo. CNCTC09-20: pp 57-59, In: M.L. Pérez Chabela, A. Totosaus (Eds.) Memorias del Coloquio Nacional en Ciencia y Tecnología de la Carne 2009, 5-6 Nov-2009. Universidad Autónoma Metropolitana-Iztapalapa, México.

- Martín-Sánchez, A.M., Sayas-Barberá, E., Pérez Álvarez, J.A., Kuri, V. 2009. [Application of artificial vision to evaluate the colour of crunchy bacon] Aplicación de visión artificial para evaluar el color de tocino crujiente. CNCTC09-29: pp 82-84, In: M.L. Pérez Chabela, A. Totosaus (Eds.) Memorias del Coloquio Nacional en Ciencia y Tecnología de la Carne 2009, 5-6 Nov-2009. Universidad Autónoma Metropolitana-Iztapalapa, México.

- Martín-Sánchez, A.M., Sayas-Barberá, E., Kuri, V., Pérez Álvarez, J.A. 2009. [Principles of artificial vision -Food applications] Aspectos generales de la visión artificial aplicada a alimentos. Alimentación, Equipos y Tecnología. Vol. 245 (Jul-Aug):58-60

- Martín-Sánchez, A.M., Navarro, C.,Kuri, V., Pérez Álvarez, J.A. 2009. [Eco-efficiency int he food industry - Control of natural resources and residue management] Ecoeficiencia en la industria alimentaria  -Control de recursos y gestion de residuos. Alimentación, Equipos y Tecnología. Vol. 247 (Oct):52-57

- Velasco-Velasco, J., Parkinson, R. & Kuri, V. 2009. A predictive framework for nitrogen flow in integrated agricultural systems in Central Mexico. In: M. MacLeod et al (Eds) Integrated Agricultural Systems: Methodologies, Modelling and Measuring. Pp. 1-7. Warwick: Association of Applied Biology.

- Banja, B., Al-Murrani, W. K., Bradley, G. & Kuri, V. 2008. Effect of Storage on Colour and Texture of Mackerel (Scomber scombrus) Fish Stored in Ice. In: Proceedings of the 1st. International Congress of Seafood Technology, Çeçme, Turkey.18-21 May 2008 (edited by Ş. Çakili, Çelik, U. & Altinelataman, C.). Pp. 73-78. Izmir, Turkey: Ege University.

- De Juan Segovia, M. C. & Kuri, V. 2008. Long life seafood product developed with hurdle technology principles. In: Proceedings of the 1st. International Congress of Seafood Technology, Çeçme, Turkey.18-21 May 2008 (edited by Ş. Çakili, Çelik, U. & Altinelataman, C.). Pp. 312-317. Izmir, Turkey: Ege University.

- Pascual-González, J., Pérez-Flores, V., Alor Chávez, M., Kuri, V., Payró-De-La-Cruz, E., Torres-Bocanegra, J. O. & Zaldívar-Cruz, J. M. (2008). Tipificación de las mieles del estado de Tabasco -Resultados preliminares. In: Memorias 15º Congreso Internacional de Actualización Apícola. Tuxtla Gutiérrez, Chiapas, México, 28-30 May, 2008 (edited by A. C. Asociación Nacional De Médicos Veterinarios Especialistas En Abejas). Pp. 17-22. Mexico: Organización Nacional de Apicultores

- Pascual-González, J.; Soto-García, J.M.; Pérez-Flores, V.; Kuri, V.; Payro-de-la-Cruz, E.; Zaldívar-Cruz, J.M. 2007. [Pollinic and physicochemical characterisation of honeys from Tabasco, Mexico] Caracterización polínica y fisicoquímica de las mieles del Estado de Tabasco. Pp 51-56 In: ANVEA, Memorias del XXI Seminario Americano de Apicultura, Mazatlan, Sinaloa, Mexico, July, 25-27, Asociación Nacional de Médicos Veterinarios Especialistas en Abejas, A. C. (Eds) Organización Nacional de Apicultores: Mexico City; Available on line,

- Sánchez-Zapata, E, Férnandez-López, J., Pérez Álvarez, J.A., Kuri, V. 2006. [Vacuum massaging and cooking of squid rings]. Cocción y manejo a vacío de anillas de calamar Alimentación, Equipos y Tecnología. Vol. 213 (Jun):64-67.

- Tan, L. T. & Kuri, V. (2006). Influence of storage temperature on texture and rancidity of crispy MAP bacon. In: Proceedings of the IUFOST XIIIth World Congress Food Is Life. Pp. 1074/1-1074/4. Nantes, France: INRA.Conference Proceedings

- Banja, B., Kekeke, P., Beal, J. & Kuri, V. 2005. Comparison of quality of seafood after applying traditional thawing methods or radiofrequency heating. In: Innovations in traditional foods, Proceedings of Intrafood 2005, Valencia Spain (edited by P. Fito & F., T.). Pp. 557-560. London: Elsevier.

 

Links

*WebLink to Postgraduate taught courses (MSc/PgDip)-Food

http://www.plymouth.ac.uk/pages/dynamic.asp?page=pgpage&level=p&IA=FOOD&IN=Food%20Science%20Nutrition%20And%20Dietetics

* Link to Victor's UoP Research WebPage

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Contact Victor Kuri