Luis Fernandez is currently Senior Vice President of Global Applications at Tate & Lyle. He is currently based in Hoffman Estates, Illinois, USA.
He leads the worldwide application development in a variety of categories including bakery, confectionery, beverages, dairy, fruit, convenience, meat, and culinary. The application teams develop, formulate, process and evaluate finished products by creating solutions with Tate & Lyle specialty food ingredients: texturants, sweeteners, health & wellness and food systems.
Luis has a MSc degree in biochemistry and a post graduate degree in food science from the University of Buenos Aires. He has worked on various R&D leading positions for 25 years in the global food ingredient industry (Sanofi Bio Industries, DuPont, Rhodia, Cargill and Tate & Lyle). Luis has worked and lived in Argentina, France, Belgium and the United Estates. He is married with Berta and has three daughters.
Luis is fluent in Spanish, English and French, with working knowledge in Portuguese and Russian.
He is a Certified Food Scientist (CFS), a Fellow –and board director– of the Institute of Food Technologists (IFT) and a Fellow of the International Academy of Food Science and Technology (IAFoST). Luis is also a board member of the European Technology Platform (ETP) –food for life–.
Luis is passionate about the food industry profession and the challenges that we have ahead.