Dr Victor Kuri
Profiles

Dr Victor Kuri

Lecturer in Food Quality

School of Biological & Marine Sciences (Faculty of Science & Engineering)

Role

Qualifications

PhD (Queen's Belfast) Food Science (Microbiology)

PgCE (Plymouth) Learning and Teaching in Higher Education

PgDip (UNAM) Statistics and Quality Assurance

BSc (Hons)(UAMI) Food Science and Technology (Engineering)

Professional membership

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

Fellow of the Centre for Sustainable Futures (Food & Sustainability Education)

Member of the Institute of Food Science and Technology

Examiner for the Chartered Institute of Environmental Health

Teaching interests

Teaching a wide range of subjects to undergraduate, postgraduate level, CPD and supervision, stage tutor and programme management (course leader) experience. A fellowship from the CETL funded CSF (http://csf.plymouth.ac.uk/) aimed to develop educational experiences in the area of Sustainability and the Food Chain.
 
Teaching subjects:

  • Microbiology and Biochemistry
  • Animal and Human Health
  • Sustainability and the food chain education
  • Quality Assurance, statistics
  • Product Development, sensory analysis, acceptability
  • Microbial safety, fermentation
  • Food Science
  • Meat, Fish, Cereals and Dairy science and technology

    Modules

Biology:Placement (APIE303) (School Placements Coordinator/ Placement advisor)
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 (Module leader/Lectures + Workshops)
BIOL101 -  Molecular and Cellular Biology  I/ Biochemistry  (Practicals)
MBIO100 - Cell Biology and the Microbial World  (Practicals)
MLS5202 - Science, systems and sustainability (Lectures/workshop/project)
BIOL 3429 - Diet, Exercise and Chronic Disease (Lectures/workshop)
BIOL1007 / BIOL3003 / BIOL3004/ EOE 3001 - Personal Research - Projects Advisor
BIO5124 - Postgraduate Research Skills and Methods (Research student advisor)
Management of Computer Marked Assessments (Perception Enterprise Manager) for  several modules

Research interests

Research interests:

  • Quality and safety of foods
  • Nutrition and innovation

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

Weblinks to past project - Success stories

Electron Microscopy

Knowledge Transfer -Dairy Science and technology

IFST Journa l- KTP drives food industry innovation

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)

Rebaz Koy
Study of lactic acid bacteria and their bacteriocins for their potential application as biopreservatives to increase the safety and the shelf life of foods

Saleh M. Saleh
Application of molecular and microscopic methods to quality assurance and traceability of muscle foods

Marta Alves (with Dr. Liz Withley)
Quality and control of case-ready meats;colour stability

Research degrees awarded to supervised students

 Advisor to research postgraduates (22 completed)

15 PhD (doctorate) awards
12 as Director of Studies (DoS)
  4 as Guest supervisor (non UK)

·         Rebaz Koy PhD 2017 (pending corrections) DoS
Lactic acid bacteria as bio-preservatives in bakery – Role of sourdough systems in the quality, safety and shelf life of bread

·         Saleh M. Saleh PhD 2017 (pending corrections) DoS
Authenticity and quality of muscle foods: Assessing consumer trust and fraud detection approaches

·         Dima Faour-Klingbeil PhD 2016 DoS
The Microbiological Safety of Fresh Produce in Lebanon- A holistic “farm-to-fork chain” approach to evaluate food safety, compliance levels and underlying risk factors. (Project set up In collaboration with Prof. Ewen Todd and Dr. Zeina Kaissaify (American University of Beirut)

·         Emad Jawad PhD 2016 DoS
Technological benefits and potential of incorporation of probiotic bacteria and inulin in soft cheese

·         Thomas Adjei-Duodu PhD 2015 DoS
Physical, chemical and functional properties of tiger nuts (Cyperus esculentus) selected from Ghana, Cameroon and UK market (Spain)

·         Abass Aal-Tay MPhil 2014 DoS
Natural phenolic extracts from cardamom (Elettaria cardamomum), sumac (Rhus coriaria) and pomegranate (Punica granatum) - Potential application to control pathogenic bacteria in foods

·         Ana María Martín Sánchez (European Doctorate) 2014 (with Jose Angel Perez Alvarez) at Universidad Miguel Hernandez de Elche
Valorization of co-products from the date (Phoenix dactylifera L.) industry: characterization and application in food products

·         Patience Obinna-Echem (with Jane Beal) PhD 2014
Development of a Nigerian fermented maize food “Akamu” as a functional food

·         Haider Alkhanaq (with Jane Beal) MPhil 2014
Antibacterial activity of organic acids and an aqueous lime-peel extract against selected foodborne pathogens

·         Yaseen Galali ResM 2013 DoS
Quality and shelf life of pita and tandoori breads supplemented with three novel functional ingredients

·         Nabil Wali (with Jane Beal) MPhil 2012
The effects of Lactobacillus plantarum NCIMB 41607 on Salmonella infection and the microbial population in the gastrointestinal tract of poultry

·         Sahar Al-Kutby PhD 2012 DoS
Applications of spice extracts and other hurdles to improve microbial safety and shelf- life of cooked, high fat meat products (doner kebab)

·         Wassan Ahmed (with Gail Rees) PhD 2012
Dietary intake and factors affecting vitamin D status of Middle Eastern people in the UK

·         Kwestan Muhammad ResM 2012 DoS
Biochemistry of antioxidants - Antioxidant capacity measurement methods and their application to develop useful indicators of stability and functionality in food matrices

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

·         Bamba Banja PhD 2010 DoS
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 Doctorate 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) Evaluation of the role of soluble and insoluble dietary fibres in affecting the physico-chemical and nutritional characteristics of cereal and dairy based food products

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

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

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

Grants & contracts

Projects Value (2001-2015) circa £ 1.12 Million Excluding scholarships and travel grants

- Kuri, V., Preston,E. Moate, R., 2015-2017 “Efficiency and innovation in dairy technology”. Academic supervisor in a Knowledge Transfer Partnership(KTP). Langage Farm Ltd./DTI, Plymouth U.

- Kuri, V., Moore M., 2014-2016 “Healthy attributes of innovative foods developed using date fruits”. Academic supervisor in a Knowledge Transfer Partnership(KTP). Western Commodities Ltd./DTI, Plymouth U.

- Kuri, V., Breese B.,  2013-2014  “Healthy attributes of innovative foods developed using date fruits”. Academic supervisor in a Knowledge Transfer Partnership(KTP). Western Commodities Ltd./DTI, Plymouth U.

- 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, Plymouth U.

- 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

- 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., Kasturiratne D.,  2010  “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. 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.

 
Victor Kuri's  Researcher ID Citation metrics (h-index: 12, Sum of the Times Cited: 809; Average Citations per Article: 31.12 updated on Apr-2017)
Victor Kuri's Citations in Google Scholar
(i10-index: 22, Citations 1607
Refereed journal articles (click on title for Abstracts)

30.     Faour-Klingbeil, D., Kuri, V., Todd, E.C.D. (2016) The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios. Food Research International, 89 (11): 495–503. [doi: http://dx.doi.org/10.1016/j.foodres.2016.09.001]

29.     Faour-Klingbeil, D., Kuri, V., Todd, E.C.D. (2016) The influence of pre-wash chopping and storage conditions of parsley on the efficacy of disinfection against S. Typhimurium. Food Control, 65 (7):121-131. [doi: http://dx.doi.org/10.1016/j.foodcont.2016.01.019]

28.     Faour-Klingbeil, D., Todd, E.C.D., Kuri, V. (2016) Microbiological quality of ready to- eat fresh vegetables and their link to food safety environment and handling practices in restaurants. LWT - Food Science and Technology, 74 (12):224-233 [Available online doi: http://dx.doi.org/10.1016/j.lwt.2016.07.051]

27.     Faour-Klingbeil, D., Kuri, V., Fadlallah S, Matar GM. (2016) Prevalence of antimicrobial-resistant Escherichia coli from raw vegetables in Lebanon. Journal of Infection in Developing Countries, 10 (4):354-362 [doi: 10.3855/jidc.7745]

26.     Faour-Klingbeil, D., Kuri, V., and Todd, E. (2016) Understanding the routes of contamination of ready-to-eat vegetables in the Middle East. Food Control, 62 (4):125-133. [doi http://dx.doi.org/10.1016/j.foodcont.2015.10.024]

25.     Faour-Klingbeil, D., Kuri, V., and Todd, E. (2015) Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon. Food Control, 55, 166-175. [doi: http://dx.doi.org/10.1016/j.foodcont.2015.02.045]

24.     Obinna-Echem, P.C., Beal, J., Kuri, V. (2015) Effect of processing method on the mineral content of Nigerian fermented maize infant complementary food – Akamu. LWT - Food Science and Technology, 61 (1):145-151. [doi: 10.1016/j.lwt.2014.11.001]

23.     Obinna-Echem, Kuri, V., P.C., Beal, J. (2014) Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu). International Journal of Food Studies, 3 (2):186-202. [doi: 10.7455/ijfs/3.2.2014.a5]

22.     Martín-Sánchez, A.M., Cherif, S., Vilella-Esplá, J., Ben-Abda, J., Kuri, V., Pérez-Álvarez, J., Sayas-Barberá, E. (2013) Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use. Food Chemistry, 154 (6):269-275. [doi: http://dx.doi.org/10.1016/j.foodchem.2013.12.042]

21.     Obinna-Echem, P.C., Kuri, V., Beal, J. (2013) Evaluation of the microbial community, acidity and proximate composition of Akamu - a fermented maize food. Journal of the Science of Food and Agriculture, 94 (2):331-340 [doi: 10.1002/jsfa.6264]

20.     Ahmed, W., Al-Murrani, W., Kuri, V., Rees, G.A. (2013) Vitamin D Intake and Other Risk Factors for Vitamin D Insufficiency in Middle Eastern People Living in the UK: A Comparison of Cultural and Ethnic Groups. Ecology of Food and Nutrition, 52 (3):191–202. [doi:10.1080/03670244.2012.706105]

19.     González-Tenorio, R., Fonseca, B, Caro, I, Fernández-Diez, A., Kuri, V., Soto, S., Mateo, J. (2013) Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere. Meat Science, 94 (3):369-375. [doi: http://dx.doi.org/10.1016/j.meatsci.2013.03.017]

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

17.     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. [doi: http://dx.di.org/10.1111/j.1750-3841.2011.02199.x]

16.     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.

15.     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. [doi:10.1016/j.lwt.2009.12.005]

14.     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. [doi: http://dx.doi.org/10.1080/10942910903249480]

13.     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.

12.     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.

11.     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 Science & Emerging Technology, 6 (2):247-255.

10.     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 Science & Technology International, 11 (2):89-97.

9.       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.

8.       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. International Journal of Food Science and Technology, 39: 1017–1022.

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

6.       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.

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

4.       Tudoricã, CM, Kuri, V. and Brennan, C.S. (2002) Nutritional and physicochemical characteristics of dietary fibre enriched pasta. Journal of Agricultural and Food Chemistry, 50:347-356.

3.       El-Nagar, G., Clowes, G, Tudoricã, C.M., Brennan, C.S. and Kuri, V. (2002) Rheological quality and stability of Yoghurt ice cream mixes with added inulin. International Journal of Dairy Technology, 55:1-5. [doi: 10.1046/j.1471-0307.2002.00042.x]

2.       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. Journal of Food Protection 59 (2): 141-145.

1.       Kuri, V., E. Ponce, I. Guerrero. 1994. Physicochemical Characteristics of Fermented Sausage Extended with Carbohydrate Materials. Journal of Muscle Foods, 5:119-135. [doi:10.1111/j.1745-4573.1994.tb00525.x]

 

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. Ku ri.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., Austin, A. 2011. Peer and self evaluation of experiential learning - Work placement poster presentations -Case Study 9 In: Orsmond, P, Maw, S. (Eds.) Self- and Peer-Assessment: Guidance on Practice in the Biosciences. Second Edition. Teaching Bioscience Enhancing Learning Series, Leeds: The Higher Education Academy UK Centre for Biosciences. Pp 66-68 [ISBN: 978-0-9569288-3-2]
Online: [ftp://www.bioscience.heacademy.ac.uk/TeachingGuides/selfpeer/Self&PeerAssesment%282ed%29.pdf]

- 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

-   Al-Khanaq, H.,  Kuri, V. , Beal J. 2014. Inhibition of acid resistant Salmonella Typhimurium on raw chicken meat using a combination of natural food additives.p 325-330 In: A. Mendez Vilas (Ed) Industrial, Medical and Environmental Applications of Microorganisms: Current Status and Trends: Proceedings of the V International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2013), Madrid, Spain, 2-4 October 2013 . Wageningen Academic Publishers. [ISBN 978-90-8686-243-6].

- 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 , 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. Available online: http://www.anmvea.com/imagenes/congresos/MemoriasCongresos/MCIAA15.pdf 

- 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; Online [http://www.congresoapicola.michoacan.gob.mx/convocatorias/1A_ORIGINAL_MEMORIAS%5b1%5d.pdf]

- 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.

Additional information

-Best project award- FastTrack competition-. 'Excellence in Food Manufacturing' Event 12 November 2002, London. Food Processing Faraday and Advanced Food Manufacturing LINK, DEFRA.
Squid Processing: Control of texture after thawing in scalded and marinated squid (Poster presented by Vencatasamy, J and Kuri, V)

-Prize for best poster in conference - International Conference Dietary Fibre 2000, 13-18 May 2000, Dublin, Ireland. Non-starch polysaccharides and fibre supplements to cereal based food products; biochemical and microstructural effects (Poster presented by Tudorica, Kuri & Brennan)

- Adviser for Agri-food innovation centre/ Duchy College on curricular design and industrial links with Agri-Food Employer’s forum, 2004-2005 Stoke Climsland, Cornwall