Gerardo (Gerry) Pedro Iii
About Gerardo (Gerry) Pedro Iii
Gerardo (Gerry) Pedro III is a Food Technologist currently employed at Beyond Meat since 2020. He has a background in food science and technology, with experience in various roles across the food industry.
Current Role at Beyond Meat
Gerardo Pedro III has been employed at Beyond Meat as a Food Technologist since 2020. In this role, he contributes to the development and innovation of plant-based food products. His work involves applying food science principles to enhance product quality and safety, aligning with the company's mission to provide sustainable and nutritious alternatives to traditional meat products.
Previous Experience in Food Science
Prior to his current position, Gerardo gained valuable experience in the food industry through various roles. He served as a Food Science Intern at Enzyme Innovation Inc. in 2020, where he worked for four months. Additionally, he held a position as a Food Technician at Scott Brothers Dairy for two months in the same year. These experiences provided him with practical knowledge in food technology and processing.
Educational Background in Food Science
Gerardo studied at California State Polytechnic University-Pomona, where he earned a Bachelor's degree in Food Science and Technology, with minors in Nutrition and Culinology. His studies, completed between 2017 and 2020, equipped him with a comprehensive understanding of food science principles, nutrition, and culinary practices. He also attended Mt. San Antonio College, achieving an Associate of Arts degree in Kinesiology from 2014 to 2016.
Diverse Work Experience
Gerardo has a diverse work history that includes roles in customer service and food preparation. He worked as a Cashier and Barista at Lee's Sandwiches for seven months in 2014, and as a Quick Service Restaurant Cast Member at Disneyland Resort for nine months from 2014 to 2015. He also spent two years at Panda Restaurant Group as part of the Kitchen and Service Team from 2015 to 2017, gaining insights into food service operations.
Internship Experience in Culinary Research
In addition to his formal education, Gerardo completed an internship as a Culinary Research & Development Intern at Everytable from 2019 to 2020. This two-month internship allowed him to explore culinary innovation and product development, further enhancing his expertise in the food industry.