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• Luis Fernandez

Luis Fernandez

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Luis Fernandez is currently Cargill's Applications Technology Leader focused on Europe, Middle East, Turkey & Africa and is globally connected to the America's and Asia teams. He joined Cargill in January 2005, and is based in Vilvoorde, Belgium. He leads the application development in a variety of categories including bakery, snacks & cereals, confectionery, beverage, dairy, meat, fruit, convenience foods, pharma and personal care. The application teams formulate, process and evaluate finished products by creating solutions with Cargill ingredients and systems: starches, hydrocolloids, soy and wheat proteins, lecithin, emulsifiers, juices & compounds, sweeteners, health promoting ingredients, cultures & enzymes, fats & oils, cocoa & chocolate, functional systems and malt. After graduating in Biochemistry (6 years) at the University of Buenos Aires in Argentina, Luis completed a post-degree in Food Science (2 years) at the same University. Luis has spent more than 25 years in the food ingredient sector (Sanofi Bio Industries, DuPont Protein Technologies, Rhodia Food, Danisco). He has worked on various assignments from technical service, applications, development to research. Luis is a Fellow of Institute of Food Technologists and a Fellow of the International Academy of Food Science and Technology.

He emigrated from Argentina to France in 2002 and is currently living with his wife Berta in Belgium. He has three daughters: Paula, Sofia and Florencia.

What do you feel you can contribute to the growth and advancement of IFT?
I am passionate about the food industry profession and the challenges that we have ahead. I am willing to apply my international experience and translate my current knowledge of leading a global team that will help grow IFT.

Nourishing a growing population will require innovation and the application of science and technology with creativity and imagination. IFT will play a key role "feeding the minds that feed the world". I am engaged with the IFT members and want to help manage through and move ahead in good and difficult times.

After more than 70 years history, it is time to position IFT further in the global space. I have a compelling motivation to join the Board of Directors (BOD) and work as a team in order to help lead IFT into the future as the global organization of food technologists.

What are the three most important strategic issues facing the profession and the industry that align with IFT's goals and how would you address these as a member of the Board of Directors?

• Globalization - The IFT is the only individual member organization with the possibility to create a global community of food technologists. Building these global bridges across all the members in the world will help to address professional issues by sharing knowledge across the regions, e.g. supply chain, formulation, processing, packaging, evaluation tools and talent technology leadership development (global citizen and partner, steward for the profession and its community). This can be accomplished through the recruitment of international members, partnership with local, regional and global associations, holding strategic conferences outside of the US. Building the IFT brand in South America, Europe and Asia will lead to a stronger and growth oriented organization.
• Food safety – Food safety can be addressed by sharing best practices and leading science based communication (influential advocates and trusted spokes organization). There are not local food safety issues that can't be translated to other parts of the world. When facing an outbreak, the food science and technology family has to be prepared to act quickly in identifying the cause and source of the outbreak to prevent serious damage to people's health as well as the reputation of the industry.
• Sustainability and food security (research champion and innovation catalyst) - The IFT can promote the education of farmers to improve their yield, quality and income. The IFT can also form strategic alliances with other stakeholders with the intention to mitigate (eliminate!) food hunger.
  

Why do you want to serve on the Board of Directors and how has your work and volunteer experiences prepared you to be a strategic board member?
Volunteerism with the IFT and other food science and technology organizations gives me the opportunity to make a contribution to the advancement of the profession. The main reward is the feeling of being part of an engaged global team and stay connected with the industry, academia, NGO and government. This feeling is already very inspirational and self motivated. I decided to apply to the Board of Directors to serve on the continuous evolution of the IFT within and outside the US. The legacy of the IFT is well positioned to launch a more structured approach on the global space. I am convinced that the implementation of the IFT global strategy will deliver outstanding value to the world of food science and technology, including individual members, industry, academia, government and other stakeholders. If elected I will bring international leadership experience increasing the global diversity in the IFT. By IFT moving more globally we will create value inside and outside of the US. We are living in a global connected world of food science and technology. IFT members living in the US or outside are eager to be part of an organization representing a global voice for the profession.

What defines a successful board and how would you contribute?
A successful board should be able to challenge, innovate and change along with an appreciation of what others before have accomplished. The BOD should question current assumptions, practices and ways of operating. The BOD has to have recognition, trust and representation of the voice of the whole IFT. The BOD has to value differences, demonstrating appreciation for people with diverse backgrounds. My leadership values include integrity, conviction, courage, empathy and humanity. My management style is based on building consensus and holding the team accountable. I will contribute with my international experience, industry background, leadership and commitment to work as a team player creating differentiated and sustainable value for our stakeholders.

Formal Education
University of Buenos Aires, Argentina: Biochemist, 1977-1985
University of Buenos Aires, Argentina: Post-degree, Food Science, 1987-1989
Cargill Leadership Academy: HPL (High Performance Leadership), 2007-2008
Change Management Mechelen, Belgium, 2007-2008
R&D Project Management Gantt chart, milestones and phase changes (2003)
Six Sigma Methodology Green Belt Program, 1999-2001
Least Cost Formulation ROI and LCF 1999, 2000, 2001, 2002
Iowa State University Meat Science and Technology, 1996-1997-1999-2000
*Fluent in Spanish, English and French, working knowledge in Portuguese and Russian

Career History

Leadership Experience

Professional and Community Recognition

• Fellow of the International Academy of Food Science and Technology (2010)
• Fellow of the Institute of Food Technologists (2009)
• Cargill "The achievers circle" (2010 and 2005) - recognized contribution to the development of a binding system for low fat powdered soups (2010) and isolate soy protein (Prolisse™) applications in the European market (2005)
• Publitec, plaque in recognition to career excellence (2002) - Publitec is the official editorial body of ALACCTA and AATA.
• DuPont Marketing Excellence Reward (DMER, 2000) - recognized leadership to the meat technology development with strategic Chilean customers.
• Iowa State University, four certificates of recognition (1996, 1997, 1999, 2000) for project leadership during meat science and technology summer short courses.
• AATA plaque (1997) - recognized leadership and accomplishments during his chairmanship 1995-1997. Sanofi Bio Industries: The Argentinean Affiliate Success Story (1993) - recognized success on bringing new products to the market through customer partnership. (Quantification based on number of new product launches and additional contribution margin generated.)