Joyia Fabrizio

Culinary R&D Skills

Product Development

• Recipe Formulation/Optimization
• Product Innovation
• Ingredient Funtionality
• Formulation Input
• Formula Scaling

Research & Testing

• Control vs. Variable Testing
• Sensory Evaluation
• Shelf Life Testing/Records
• Product Performance Analysis
• Data Collection
• Trial Documentation

Food Science

• Precision Scaling
• Ingredient Influence
• Texture Modification
• Flavor Development
• Moisture Management
• Protein Functionality
• Emulsification Methods
• Food Preservation Principles

Testing Methods

• Moisture Balance/Analysis
• Water Activity
• pH Metering
• Temperature/Time Analysis
• Shelf Life Stability Testing

Formulated recipes to express the versatility of the Jack Fruit as a meat alternative in a Vegan Diet/Menu.

• Conducted routine laboratory tests to ensure quality control of Jackfruit products.
• Maintained laboratory equipment, performing regular calibrations and troubleshooting as needed.
• Assisted in preparing samples for analysis, following established protocols and safety procedures.
• Documented test results accurately and maintained comprehensive lab records for compliance purposes.
• Implemented best practices for waste disposal and maintained adherence to safety regulations.

• Implemented existing training protocols with comprehensive programming for diverse learner groups.
• Assessed trainee performance to ensure competency in culinary techniques and safety standards.
• Collaborated with kitchen staff to implement best practices in food preparation and hygiene.
• Enhanced training materials by incorporating feedback from trainees and industry trends.
• Facilitated hands-on workshops to enhance cooking skills and techniques
• Advocate of cross training in all departments to utilize and distribute

Using my Culinary and Nutritional backgrounds, guiding the development of a soft vegan diet with specific nutritional requirements generated from blood work labs specific to each patient.

• Curated and packaged individual meal plans for stage 4 Oncology patients integrating collaboration from specific medical teams.
• Oversaw daily production operations, ensuring adherence to food safety regulations and quality standards as well as meeting all FDA and GMP strict safety regulations.
• Conduct manual analysis to find nutritional discrepancies and correct them, determined by metabolic and hematologic lab works.
• Implemented efficient workflow strategies that reduced preparation time and improved output consistency.

Showed up each day to improve the livelihood and wellbeing of another.