José Antonio Maldonado

José Antonio Maldonado has a diverse work experience spanning various industries and roles. José Antonio currently works as a Research Development Lead at Grupo Lala since April 2021. Prior to this, Maldonado worked at General Mills from 2014 to 2021 as a Senior R&D Scientist, where they conducted research and development for Blue Buffalo pet food and led the development of YQ yogurt and dairy desserts for Yoplait.

Before their time at General Mills, Maldonado worked at Rutgers University from 2007 to 2014. José Antonio initially started as a Research Assistant, focusing on projects related to browning and softening of Army MRE pear rations and ascorbic acid degradation. José Antonio also served as a Teaching Assistant from 2010 to 2012.

Additionally, Maldonado gained industry experience through internships at General Mills in 2013, where they worked in Yoplait R&D, and at PepsiCo in 2012, where they worked in the Commercialization Engineering department. José Antonio also worked as a Co-op Intern at The Dow Chemical Company from 2008 to 2009.

Before entering the food industry, Maldonado worked as an Executive of Operations at RMMI SAC from 2003 to 2007, where they handled the electronic bidding process for purchasing materials and developed new clients. José Antonio also had an internship at Montana SA in 2001.

Overall, José Antonio Maldonado has a strong background in research and development in the food industry, encompassing roles in both academia and various corporate settings.

José Antonio Maldonado completed their education history with a Bachelor of Science degree in Food Engineering from Universidad Nacional Agraria La Molina in 2002. José Antonio further pursued their studies at Rutgers University, where they obtained a Master's degree in Food Science from 2007 to 2010. Maldonado then continued their educational journey at Rutgers University, earning a PhD in Food Science from 2010 to 2015.