Thomas Hayes is an Analyst at Lux Research on the Agrifood team, specializing in Food & Nutrition. In this role, he advises clients on how to capitalize on emerging technologies related to alternative proteins, personalized nutrition, ingredient informatics, and more. Before this, Thomas was a member of Lux’s Consulting team where he conducted project-based analyses for clients, largely within the food industry.
Thomas received his B.S. in Chemical Engineering from Northeastern University and a Master of Business and Science (MBS) in Global Food Technology & Innovation from Rutgers University.
