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)

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

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

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 [online: http://dx.doi.org/10.1016/j.foodres.2016.09.001] 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 [online http://dx.doi.org/10.1016/j.foodcont.2016.01.019] 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] 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 [online doi:10.3855/jidc.7745] 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 [online doi http://dx.doi.org/10.1016/j.foodcont.2015.10.024] 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.[Online doi: http://dx.doi.org/10.1016/j.foodcont.2015.02.045] 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 [on-line doi:10.1016/j.lwt.2014.11.001] 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 [on-line doi: http://dx.doi.org/10.1016/j.foodchem.2013.12.042] 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 [on-line doi: 10.1002/jsfa.6264] 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]