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Armand Paradis

Director of Business Development at IFSH
Adjunct Industry Professor, Food Science and Nutrition

Moffett Campus Office: 

MF 228

Moffett Campus Phone: 

708.563.8175

Email: 

Education 

BS, Northeastern University, Biology
MS, University of Massachusetts, Food Science and Nutrition
MS, University of Massachusetts, Food Engineering

Courses 

FST 524 Fundamentals of Food Science and Technology
FST 594 Special Projects

Experience 

Armand Paradis is Director of Business Development at the Institute for Food Safety and Health. After joining NCFST in July 2007, he was responsible for raising the industry membership base from nearly 30 companies to its current level of over 70 members. His main role is connecting industry members’ strategic R&D needs to the Institute’s broad collaborative science programs, task forces, and consortiums as well as providing them the means for proprietary research contracts within IFSH and IIT. With nearly 30 years of food industry experience he has worked in the field of product development and food processing for multinational corporations such as Unilever, PepsiCo, and Praxair. Prior to joining IIT, he served over 15 years as an industry member delegate on several NCFST working groups. 

He received his Bachelor degree in Biology from Northeastern University, Boston, MA, an M.S. in Food Science and Nutrition from the University of Massachusetts, and his M.S in Food Engineering also from the University of Massachusetts. 

He has been active in professional organizations such as the American Oil Chemist’s Society, Institute of Food Technology, the International Association for Food Protection, and The Society of Research Administrators International.

Research  

Modified Atmosphere Packaging, Ozone Applications, Lipid Oxidation, Stage-gate Processes

Memberships 

Professional Member Institute of Food Technology

Society of Research Administrators International

Publications 

Reddy, N.R., Paradis, A., Roman, M.G., Solomon, H.M., and Rhodehamel, E.J. 1996. “Toxin development by Clostridium botulinum in modified atmosphere-packaged fresh tilapia fillets during storage.” J. Food Science. 61:632-635.