Joy obtained her Ph.D. from Cornell University in food science with minors in nutritional sciences and organic chemistry. During her doctoral program, she earned recognition from the National SeaGrant Research Program and received a graduate research finalist award from the American Society of Nutrition for her research on dietary fatty acids and cardiac lipid composition and function. She completed her post-doctoral research in the Department of Biochemistry and Molecular Biology at Cornell University in biophysical interactions within phospholipid bilayers.
Joy's teaching has involved courses in human anatomy and physiology, introductory nutrition, and teaching apprenticeships. The Interfraternity Council, the Multicultural Greek Letter Council, and the Panhellenic Council at Cornell University have recognized her as the Greek Faculty Honoree for her excellence in teaching.