Associate Director, Food Technology
Rutgers University Food Innovation Center
Julie has extensive expertise in the food industry, in a wide array of industries, and brings over 25 years of experiences to the clients she serves. As a senior member of the Rutgers Food Innovation Center (FIC) since 2002, she has supported the development of products that include sauces, jams, beverages, entrees, bakery items, meat items, functional foods, gluten-free foods, organic foods, and a variety of value-added agricultural products.
In her role as Associate Director of Food Technology, Julie oversees an R&D and Culinary Innovation team responsible for technology assessment, product development, process testing and validation, ingredient and packaging selection and specification, nutrition analysis and labeling consultation, and the entire technical process from concept to commercialization.
Julie has always had a passion for food and nutrition. Most recently she worked with Johnson and Johnson, supporting the start up of several nutritional product companies. Previously, she was Director of Food Product Development and Regulatory Affairs for the Wardley Corporation and Hartz Mountain. During her college days, she had the opportunity to work for small local businesses that produced products such as French goat cheese and European style wines.
Julie is a Bridgeton, NJ native, and received a B.S. in Food Science from Rutgers University’s Cook College, and an M.S. in Human Nutrition from University of New Haven.