Fadi AramouniFounder & President

Aramouni-Fadi
areas of expertise
  • Food processing
  • Food product development
  • HACCP
education
  • B.S., American University of Beirut, 1977
  • M.S., American University of Beirut, 1980
  • Ph.D., Louisiana State University, 1986

With over 35 years of experience in food product development, processing, analysis and innovation, Dr. Aramouni has the breadth and depth of experience needed to quickly understand the needs of today’s food businesses and craft the most suitable solutions. Ensuring food safety and compliance with government standards and regulations remains a top priority in his work.

Dr. Aramouni goes the extra mile to consult his clients on all aspects of food product development and is dedicated to make each project a success.

Dr. Aramouni received his B.S. in Biochemistry in 1977, and his M.S. in Food Technology in 1980 from the American University of Beirut. He earned his Ph.D. in Food Science in 1986 from Louisiana State University and joined Kansas State University Department of Foods and Nutrition in 1989 and the Department of Animal Science and Industry in 1995.

Dr. Aramouni has since helped hundreds of companies develop their food products. From Mom & Pop shops to multinationals, businesses across the nation call on Dr. Aramouni’s expertise for support in the development, commercialization and market launch of their food products.

Activities and Achievements

Dr. Aramouni’s activities and achievements include

  • Managing a Value-Added Food Product Development Laboratory for Kansas’s entrepreneurs
  • Acting as the “Process Authority” for processors of low acid/acidified foods,
  • Providing educational programs on Good Manufacturing Practices, Sanitation, HACCP, Recalls, and one- on-one assistance for the development and implementation of food processing programs,
  • Supervising the activities of the Rapid Response Center staffed by an Extension Associate to provide quick answers to questions received primarily from Kansas County Family and Consumer Sciences Extension agents.

Dr. Aramouni has published many journal articles in collaboration with Thomas J. Herald, Ph.D., and Elizabeth Boyle, Ph.D.

Leadership Positions

Dr. Aramouni’s most recent leadership positions include:

  • Coordinator of the Value-Added Program for theFood Science Institute.
  • Chair of the 5-year Plan of Work for Post Harvest Food Safety,
  • Chair of the Long Term Intended Outcomes for Food Safety and Quality.

Recent honors include “Outstanding Food Scientist Award”, “Professor of the Year” nominee, and “Faculty Excellence Extension Award”.

Publications

  • Aramouni, F.M., Boyle, E.A.E.Yasmin, S.. 2001 “Chemical, Microbial and Sensory Evaluation of a Frozen Kubbee Product”. J. Food Quality. 24(2001) 551-561
  • Beck, L., Aramouni, F. and Setser, C. 2002. Evaluation of Isomalt and Hydrogenated Starch Hydrolysate in Sugarless Caramel Popcorn. J. Food Quality. 25(2002) 27-37.
  • Khatib, K.A., Aramouni, F.M., Herald, T.J., and Boyer, J.E. 2002. Physical and Chemical Characteristics of Soft Tofu Formulated from Selected Soybean Varieties. Accepted.J. Food Quality.
  • Khatib, K.A., Aramouni, F.M., Setser, C.S. Herald, T.J., and Boyer, J.E. 2002. Sensory Analysis and Storage Stability of Flavored Soybean Spreads Produced from Hot- Ground Soymilk. Accepted J. Food Quality.
  • Mansoubi, H., Aramouni, F. and Herald, T. Comparison of gluten, maltodextrin , or oil coatings as flavor carriers on pita chips. 2000. Journal of Food Quality 23:465-477.

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