Victor Kuri

Dr. Victor Kuri is a Lecturer in Food Quality at the University of Plymouth’s School of Biological and Marine Sciences (Faculty of Science and Engineering). He specializes in food safety, microbiology, and functional food development. His work spans aquaculture nutrition, fermentation technology, and sustainable food systems, contributing to UN Sustainable Development Goals related to food security and environmental sustainability.

Teaching: He leads modules on Food Quality and Safety, Seafood Processing, Sustainable Resources, and Animal Nutrition. Courses include BIOL320 (Animal Nutrition), BIO5209 (Seafood Processing), and BIO5125 (Sustainable Resource Use).

Research: Dr. Kuri has supervised 22 postgraduate students (15 PhDs), focusing on food safety, functional ingredients, and microbial ecology. Recent studies include the use of autolyzed brewer’s yeast in aquaculture, optimization of bread formulations with functional fibers, and assessing ocean acidification impacts on seafood.

Advisory Work: He has advised on 15 PhDs as Director of Studies, including projects on lactic acid bacteria in bakery systems, microbial safety of fresh produce in Lebanon, and probiotic incorporation in cheese.

Labs & Teams: His research integrates interdisciplinary approaches, collaborating with institutions globally (e.g., American University of Beirut, Universidad Miguel Hernandez).