Newswise — Luis Fernandez, Applications Technology Leader, Europe, Middle East, and Africa, Cargill, was elected Institute of Food Technologists (IFT) Fellow for his contributions in food ingredient applications as a researcher, director, and manager.
Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
Fernandez is responsible for numerous ingredient application development achievements, including a powder mix to prepare gelatin free water jellies and meat analogs soy protein-based for vegetarian consumers. He has also advanced the food science profession through his volunteer commitments as Chair of the IFT International Division and as a member of the IFT Global Strategy Advisory Panel. He is currently serving as President-Elect for the International Union of Food Science and Technology.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at: http://www.ift.org/cms/?pid=1000287.
About IFT
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. For more information, visit www.IFT.org.
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