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Deyanira Sanchez has a wealth of experience in the food industry. Deyanira began their career in 2008 as a Research and Extension Assistant at Tecnológico de Monterrey, where they developed analog dairy products and texturized vegetable proteins for use in different food products. In 2012, they joined Sigma Alimentos as an R&D Assistant. In 2014, they began working for Beyond Meat as a Process Engineer, Senior Process Engineer, Food Scientist, and R&D Process and Extrusion Engineer. In this role, they were responsible for commercialization and full scale-up of bench top prototypes, leading efforts at multiple food manufacturing companies, ensuring quality and food safety, developing a lab-bench prototype of meat substitute, designing a unique production process line and taking it to market launch, and improving current products. In 2022, Deyanira Sanchez joined Air Protein as Associate Director, Food Technology.

Deyanira Sanchez attended Texas A&M University in 2013, where they completed an Extrusion Technology Program. From 2009 to 2013, they attended Tecnológico de Monterrey, obtaining a Bachelor of Engineering (BEng) in Food Science Engineering. In 2010 and 2011, they attended The University of British Columbia, where they obtained a degree in Food Nutrition and Health. In addition, they obtained a Basic HACCP certification from the International HACCP Alliance in May 2013 and a National Registry of Food Safety Professional as Food Safety Manager certification from HEB in December 2012.