Maria Nadiuska Ayala Perez

• Graduate (3yr.) Food Science Technology program at Centennial College.
• Hands-on experience in product development gained through work experience, coursework, internships and practical projects.
• Comprehensive knowledge of food science principles and practices.
• Proficiency in logging and analyzing test results, demonstrating strong analytical and problem-solving skills essential for product development.
• Earned certifications in food safety, quality control and product development.
• Exceptional communication and teamwork skills, facilitating effective collaboration to bring new products from concept to market.

Chef, Paracas Peruvian Restaurant, Toronto, ON 2016-2022 The work experience involved tasks such as assisting in food preparation, inventory management, and ensuring kitchen equipment functionality. These duties demonstrate attention to detail, adherence to procedures, and commitment to maintaining product quality, all of which are essential qualities for a Food Product Development Technician responsible for creating and testing new food products.
Chef, Forno Cultura, Toronto, ON 2017-2018
The food preparation, kitchen organization, and recipe assistance, underscores skills in maintaining cleanliness, organization, and consistency in food preparation. These skills directly translate to the responsibilities of a Food Product Development Technician, who must ensure the consistency, quality, and safety of newly developed food products throughout the development process.
Chef, Prider Government Initiative, Ayacucho, Peru 2011- 2012
 Purchased daily groceries based on planned menus.
 Negotiated with suppliers, including costs and scheduling specifics.
 Developed diverse and balanced daily menus, considering nutritional value, seasonal availability of ingredients and customer preferences to ensure a varied and appealing selection.

Advanced Diploma in Food Science Technology 2021-2024
Centennial College, Toronto, ON
Relevant Courses:
Food Science Project I (FST-221) - Practical experience in developing food products and understanding the product development process.
Food Chemistry (FST-224) - Knowledge of the chemical composition of foods, essential for formulating and analyzing food products.
Food Science Project II (FST-321) - Food product development through hands-on projects and application of food science principles.
Food Product Development (FST-323) - Process of developing new food products, including concept ideation, formulation, and sensory evaluation.
Food Analysis (FST-314) - Techniques used to assess the quality and composition of food products, important for product development and quality control.

Diploma in Gastronomy and Culinary Arts 2009-2012
Rikcharisun Center, Peru
Program Description:
A gastronomy program focused on product design, integrating culinary arts with product development, emphasizing creativity, functionality, and market viability.
Food Packaging (FST-325) - Packaging materials and techniques, which play a crucial role in product development by ensuring food safety and shelf life.