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John T Stefanicha

from Union, NJ
Age ~33
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Also known as:
John Thomas Stefanicha
Related to:
Matthew S Wittmann, 55Jeffrey P Wittmann, 61Patricia E Stefanicha, 66George E Wittmann, 94Nicholas J Stefanicha, 31Jeffrey WittmanEmily J Stefanicha, 38Elsie E Stefanicha, 90
Connected to:
Alex Stefanidis, 79Andreas Stefanidis, 53Anita P Stefaniak, 49Ann L Stefaniak, 71Anthony C Stefanide, 61Arthur Stefanidis, 56Barbara P Stefanic, 72Becky Stefanik, 59Brian L Stefanick, 61Brittini Stefani, 33

John Stefanicha Phones & Addresses

  • Union, NJ
  • Fords, NJ
  • 225 Summit Ave, Fords, NJ 08863

Work

Company: Fusion consulting (us) Jan 2019 Position: Systems analyst

Education

Degree: Bachelors School / High School: Rutgers University - Newark 2014 to 2016

Skills

Powerpoint • Microsoft Office • Microsoft Excel • Microsoft Word • Administrative Assistants • Cpr Certified • Critical Thinking • Customer Service • Electronic Medical Record • Data Entry • U.s. Health Insurance Portability and Ac... • Social Media • Data Analysis • English • Windows • Apple • Aed • First Aid • Office Equipment • Os X • Leadership • Teamwork • Healthcare Information Technology • Medical Compliance • Project Management • Management • Enterprise Resource Planning • Healthcare • Release of Information • Meaningful Use • Idx Systems • Citrix

Ranks

Certificate: Student Leadership Collaborative

Industries

Higher Education

Resumes

Resumes

John Stefanicha Photo 1

Systems Analyst

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Location:
225 Summit Ave, Fords, NJ 08863
Industry:
Higher Education
Work:
Fusion Consulting (Us)
Systems Analyst
Partners Health Plan Sep 2017 - Dec 2018
It Applications Analyst
Continuum Health Apr 2017 - Sep 2017
Clinical Support Analyst
Saint Peter’s Healthcare System May 2016 - Apr 2017
Medical Record Department Correspondence Representative
Middlesex County College Feb 2014 - Jun 2016
First-Year Experience Assistant
Education:
Rutgers University - Newark 2014 - 2016
Bachelors Rutgers University 2013 - 2016
Bachelors, Management Kean University 2013 - 2014
Middlesex County College 2011 - 2013
Associates, Associate of Arts, Liberal Arts, Humanities, General Studies Montclair State University 2010 - 2011
Woodbridge High School 2006 - 2010
Skills:
Powerpoint
Microsoft Office
Microsoft Excel
Microsoft Word
Administrative Assistants
Cpr Certified
Critical Thinking
Customer Service
Electronic Medical Record
Data Entry
U.s. Health Insurance Portability and Accountability Act
Social Media
Data Analysis
English
Windows
Apple
Aed
First Aid
Office Equipment
Os X
Leadership
Teamwork
Healthcare Information Technology
Medical Compliance
Project Management
Management
Enterprise Resource Planning
Healthcare
Release of Information
Meaningful Use
Idx Systems
Citrix
Certifications:
Student Leadership Collaborative
Leadership Mentoring
Middlesex County College

Business Records

Name / Title
Company / Classification
Phones & Addresses
John Stefanicha
VP Operations
Flavor and Food Ingredients, Inc
Nonclassifiable Establishments · Flavoring Extracts and Syrups, Nec · Mfg Flavor Extracts/Syrup
253 Lackland Dr, Middlesex, NJ 08846
21 Worlds Fair Dr, East Millstone, NJ 08873
(732) 805-0335

Publications

Us Patents

Systems For Preparing At Least One Flavorant Having An Aroma And Taste Of A Predetermined Form Of Grilling

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US Patent:
8137504, Mar 20, 2012
Filed:
Jul 28, 2011
Appl. No.:
13/192692
Inventors:
Jurgen D. Scheide - Summit NJ, US
John M. Stefanicha - Fords NJ, US
Assignee:
Flavor & Food Ingredients, Inc. - Middlesex NJ
International Classification:
B01D 1/14
B01D 3/10
A23L 1/22
A23L 1/232
US Classification:
159 61, 99472, 99474, 99496, 159 161, 159DIG 16, 202183, 202184, 202205, 203 42, 203 49, 203 91
Abstract:
A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290 C. and 475 C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Process For Preparations Having An Aroma And Taste Of Grilling, Char-Grilling, Charcoal Broiled Grilling And Woodfired Grilling

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US Patent:
8137724, Mar 20, 2012
Filed:
Feb 24, 2010
Appl. No.:
12/711291
Inventors:
Jurgen D. Scheide - Summit NJ, US
John M. Stefanicha - Fords NJ, US
Assignee:
Flavor & Food Ingredients, Inc. - Middlesex NJ
International Classification:
A23L 1/22
US Classification:
426533, 426601, 426650
Abstract:
A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290 C. and 475 C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Product-By-Process And Process For Preparations Having An Aroma And Taste Of Grilling, Char-Grilling, Charcoal Broiled Grilling And Woodfired Grilling

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US Patent:
8263160, Sep 11, 2012
Filed:
Jun 1, 2011
Appl. No.:
13/150353
Inventors:
Jurgen D. Scheide - Summit NJ, US
John M. Stefanicha - Fords NJ, US
Assignee:
Flavor & Food Ingredients, Inc. - Middlesex NJ
International Classification:
A23L 1/22
US Classification:
426533, 426601, 426650
Abstract:
A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290 C. and 475 C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Product-By-Process For Manufacturing Preparations Having An Aroma And Taste Of Grilling, Char-Grilling, Charcoal Broiled Grilling And Woodfired Grilling

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US Patent:
8404296, Mar 26, 2013
Filed:
Jun 27, 2012
Appl. No.:
13/534709
Inventors:
Jurgen D. Scheide - Summit NJ, US
John M. Stefanicha - Fords NJ, US
Assignee:
Flavor & Food Ingredients, Inc. - Middlesex NJ
International Classification:
A23L 1/22
US Classification:
426533, 426601, 426650
Abstract:
A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290 C. and 475 C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

System And Method For Preparing At Least One Flavorant Having An Aroma And Taste Of A Predetermined Form Of Grilling

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US Patent:
7988819, Aug 2, 2011
Filed:
Jan 30, 2008
Appl. No.:
12/022644
Inventors:
Jurgen D. Scheide - Summit NJ, US
John M. Stefanicha - Fords NJ, US
Assignee:
Flavor & Food Ingredients, Inc. - Middlesex NJ
International Classification:
B01D 1/14
B01D 3/10
A23L 1/22
A23L 1/232
US Classification:
159 61, 99472, 99474, 99496, 159 161, 159DIG 16, 202183, 202184, 202205, 203 42, 203 49, 203 91
Abstract:
A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290 C. and 475 C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
Control profile
John T Stefanicha from Union, NJ, age ~33 Get Report