Julie Tuizer, Ms Email & Phone Number

Chicago, IL

• Drive the transformation of ingredients and technology into innovative, high-quality products ready for commercialization and lead the stage gate process.
• Oversee modifications to the current portfolio and spearhead the development of new products from ideation through raw material/supplier selection, testing/validation, and launch.
• Provide training to production supervisors and cooks on correct cooking procedures, taste, texture, and appearance of all recipes while directing production and maintaining quality control.
• Collaborate with an external firm to assess the shelf life of recipes, monitoring taste, texture, and appearance and conducting microbial tests while driving cost savings by enhancing product features and efficiency.
• Oversee the entire lifecycle of new products, from initial development to commercial release, while partnering with teams across Marketing, Sales, Supply Chain, Finance, and Quality Assurance.
• Acquire deep expertise in GMP 21 CFR regulations and a general understanding of FDA labeling laws, in addition to identifying and evaluating new ingredients for both US and Asian markets.

Chicago, Illinois, United States

• Specialized in researching, developing, and applying coating systems for the corporate batter and breading division, ensuring precise flavor and texture.
• Defined product specifications, maintained sanitary regulations, and enhanced storage methods to maximize shelf-life longevity while developing and conducting a range of food safety tests.
• Led the creation and nationwide distribution of Buttermilk Crispy Chicken and Mozzarella Sticks for McDonald's, Hot n' Spicy Chicken and Popcorn Shrimp coatings for US Foods, Chicken Wing coating system for Sizzler.
• Collaborated with clients, marketing, sales, culinary, quality control, and vendors to create top-tier quality products for customers.
• Led projects from initial development to product launch while identifying and resolving customer concerns via practical lab work and creating food applications that showcased ingredient effectiveness.

Schaumburg, Illinois, United States

• Oversaw the creation and sale of gluten-free pizza dough to Lou Malnati's, Easter butter cake to Whole Foods, and gluten- and sugar-free lemon cookies to Trader Joe's.
• Directed the initiative to obtain the Gluten-Free Certification Organization (GFCO) seal and collaborated with key stakeholders to establish strategic direction for the bakery line.
• Supervised and provided training to a team of 5 employees on correct baking methods, gluten-free protocols, procedures, and efficient time management practices.
• Worked closely with sales, strategy, and business development teams to identify new product prospects and partnered with Gale Gand to develop fresh additions for the bakery's Café menu.

Chicago, Illinois, United States

• Created and instructed undergraduate courses within the culinary department and leveraged a combination of classroom lectures, discussions, and hands-on activities to facilitate student achievement.
• Led a Human Nutrition course and taught Specialty Baking tailored for individuals with specific dietary requirements, including sugar-free, gluten-free, or low-fat options.
• Developed new recipes for class demonstrations, including high-fiber bread, gluten-free muffins, and an alternative avocado-based cake and icing.
• Selected as a Guest Chef on the Let’s Dish cooking show by the Culinary Dean and formulated, prepared, and presented low-fat, high-protein bison chili.

· Developed custom diet plans and cooked meals for clients based on their health and fitness needs · Self-generated clientele through cross marketing initiatives and extensive referral system

Certification, Preventive Controls For Human Food

Masters Degree, Nutrition

Associates Degree

Bachelor Of Science, Food Science