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ARS Home Plains Area Manhattan, Kansas Center for Grain and Animal Health Research Grain Quality and Structure Research People





- Fadi Aramouni
- Neil Baker
- Kenyon Base
- Scott Bean
- Yoanhong Chen
- Jose Covarrubias
- Joaquin DeLeon
- Kevin Fay
- Maria Hazelbaker
- Melanie Kessler-Mathieu
- Laura Knapp
- Lu Guixiang
- Alicsa Mayer
- Kerri McConnell
- Ashton McGinn
- Amie Norton
- Shantha Peiris
- Mayra Perez-Fajardo
- Jaymi Peterson
- Sushma Prakash
- Abraham Rivera
- Bradford Seabourn
- Xiaorong (Shawn) Wu

Fadi  Aramouni    Supervisory Research Food Technologist /ARSUserFiles/55804/Fadi.jpg

**Dr. Fadi AramouniResearch Leader**
USDA-ARS-CGAHR-GQSRUATTN: Fadi Aramouni1515 College Ave.Manhattan, KS 66502
fadi.aramouni@usda.govTelephone: 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, BRENTOptimization 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, DONGChemical 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)637-644H. 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):631-40H. 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: 10.1177/1082013214523632M. 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.


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