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Fadi Aramouni

Research Leader

 

     

Dr. Fadi Aramouni
Research Leader

USDA-ARS-CGAHR-GQSRU
ATTN: Fadi Aramouni
1515 College Ave.
Manhattan, KS 66502

fadi.aramouni@usda.gov
Telephone: 785.776.2703


EDUCATION

B.S., Bio-Chemistry, American University of Beirut

M.S., Food Technology, American University of Beirut

Ph.D., Food Science, Louisiana State University


RESEARCH INTERESTS

Dr. Fadi Aramouni is the Research Leader for the Grain Quality Structure Research Unit with the USDA-ARS Center for Grain and Animal Health Research in Manhattan, KS since 2019. From 1990-2019, Fadi  was a Professor/Extension Specialist with the Food Science Institute at K-State where he established the Kansas Value-added Foods Laboratory and taught classes in Food Product Development and HACCP.  His research program as a faculty member focused on gluten-free products especially from sorghum. In his current position, Fadi continues to investigate food uses of sorghum, in particular looking at fermentation processes to add value to the grain through the creation of innovative consumer products and to improve the protein availability of sorghum.


RECENT PUBLICATIONS
    

Bean, S.R., Akin, P.A., Aramouni, F.M. 2021. Zein functionality in viscoelastic dough for baked food products. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2021.103270 

     

Near Infrared Spectroscopic Evaluation of Starch Properties of Breeding Populations of Grain Sorghum. 2021. Processes. PEIRIS, KAMARANGA, HE; WU, XIAORONG; BEAN, SCOTT R; PEREZ-FAJARDO, MAYRA; HAYES, CHAD MATTHEW; ARAMOUNI, FADI MICHAEL; YERKA, MELINDA; JAGADISH, KRISHNA S.V.; OSTMEYER, TROY; TESSO, TESFAYE; PERUMAL, RAMASAMY; ROONEY, WILLIAM L; KENT, MITCHELL; BEAN, BRENT

    

Optimization of gum isolation and protein extraction from Camelina (Camelina sativa L.Crantz) seeds using decortication. 2021.  Journal of Agriculture and Food Research. CAO, XIWEN; LI, NINGBO; QI, GUANGYAN; SUN, XIUZHI; BEAN, SCOTT R; TILLEY, MICHAEL; ARAMOUNI, FADI MICHAEL; WANG, DONG

    

Chemical composition, fatty acid and mineral content of food-grade white, red and black sorghum varieties grown in Mediterranean environment. 2021. Journal of Food Science and Nutrition. PONTIERI, PAOLA; TROISI, JACOPO; CALCAGNILE, MATTEO; BEAN, SCOTT R; TILLEY, MICHAEL; ARAMOUNI, FADI MICHAEL, SMOLENSKY, DMITRIY; ALETTA, MARIAROSARIA; LIFANIO, PIETRO; DEL GIUDICE, LUIGI 

    

​Smith, B., Bean, S., Selling, G., Sessa, D. and Aramouni, F. 2016. "Effect of salt and ethanol addition on zein-starch dough and bread quality".  Journal of Food Science JFDS-2016-1334.R1 8JFS: Food Chemistry.

     Marston, K., Khouryieh, H. and Aramouni, F. 2016. Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake. LWT-Food Science and Technology 65. (2016)637-644
    

H. Khouryieh.; F. Aramouni. 2015. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment. Food Science and Technology International. Dec; 21(8):631-40

    

H. Khouryieh, G. Puli, K. Williams, F. Aramouni. 2015. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilized oil-in-water emulsions. Food Chemistry. Jan 15;167:340-8.

    

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Emily Frederick Trappey, Hanna Khouryieh, Fadi Aramouni and Thomas Herald. 2014. Food Science and Technology International 0(0) 1–15.   DOI: 10.1177/1082013214523632

    

M. Winger, H. Khouryieh, F. Aramouni and T. Herald. 2014. Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla.  Journal of Food Quality.  37, 95-106.