JORGE PIZARRO
COLUMBIA
Summary
Food Science graduate student passionate about flavor innovation, formulation design, and sensory evaluation. Experienced in applying chemistry, biology, and engineering principles to enhance protein functionality and product stability. Skilled in analytical testing, data interpretation, and cross-functional collaboration to drive R&D success.
Overview
4
4
years of professional experience
Work History
Teaching Assistant
University of Missouri-Columbia
Columbia
08.2025 - Current
- Grade assignments swiftly, offering feedback that enhances learning and academic performance.
- Tailor teaching strategies to accommodate various learning styles, fostering inclusive education.
Research Assistant
University of Missouri-Columbia
Columbia
10.2024 - Current
- Formulate and evaluate whey protein–phospholipid and soy protein systems to enhance texture, solubility, and stability.
- Process soy from bean to meal using cold-press, hot-press, and solvent extraction methods, and produce isolates and concentrates via spray drying.
- Conduct rheological, particle size, and emulsification analyses to assess functional and physicochemical properties.
- Operate rheometer, rotary evaporator, Mastersizer, Zetasizer, and centrifuge to support formulation testing and process optimization.
- Analyze and report experimental data to guide protein innovation and prototype development.
President
Phi Kappa Theta Fraternity
Columbia
11.2021 - 11.2023
- Led diverse teams to manage fraternity operations, boosting new member intake by 20%.
- Implemented strategic recruitment plans that increased membership and engagement.
- Coordinated events that fostered community ties and enhanced members’ professional growth.
- Cultivated strong relationships with university bodies, alumni, and campus groups to strengthen organizational support.
Education
M.S. - FOOD SCIENCE
University of Missouri-Columbia
Columbia, MO05.2027
B.S. - NUTRITION AND EXERCISE PHYSIOLOGY
University of Missouri-Columbia
Columbia, MO05.2025
Skills
Technical:
- Spray drying
- Solvent Extraction
- Rheology Testing
- Particle & Zeta Potential Analysis
- Protein Functionality & Formulation
- Process Optimization
- Microsoft Excel
- Microsoft PowerPoint
Soft:
- Leadership
- Teamwork
- Problem Solving
- Adaptability
- Attention to Detail
- Collaboration
- Communication
Projects
- Utilization of Whey Protein Phospholipid Concentrate in Model Drinking Yogurt: 12/24- Present
- Re-imagining soy protein through plant breeding innovation and optimized alternative processing: 10/24-Present
Timeline
Teaching Assistant
University of Missouri-Columbia
08.2025 - Current
Research Assistant
University of Missouri-Columbia
10.2024 - Current
President
Phi Kappa Theta Fraternity
11.2021 - 11.2023
M.S. - FOOD SCIENCE
University of Missouri-Columbia
B.S. - NUTRITION AND EXERCISE PHYSIOLOGY
University of Missouri-Columbia