Paul Castrale

Paul Castrale is an Associate Food Scientist at Conagra Brands since July 2017, specializing in product development for aseptically processed snacks. Prior experience includes a Research Assistant role at the University of Massachusetts Amherst, where research focused on covalently bound iron chelating moieties in active food packaging, and a Research and Development Internship at ConAgra Foods, developing clean label solutions. Paul also contributed as an Undergraduate Researcher at Purdue University, working on cold plasma technology to reduce Salmonella enteritidis in dog food. Additional internships include roles at ConAgra Foods, where work on innovation for Core Frozen brands was completed, and at Cargill, focusing on quality assurance and process verification. Paul holds a Master of Science degree in Food Science from the University of Massachusetts Amherst and a Bachelor of Science degree in Food Science from Purdue University.