Fernando Sapiña Navarro (1964–2018) was a Valencian chemist and gastronome. He is best known as the inventor of the culinary technique of reverse spherification. Reversing the process that had been used until then provided the solution for creating solid spheres with a liquid core that remained stable over time, a technique that was applied at the El Bulli restaurant.

He was Associate Professor in the Department of Inorganic Chemistry at the University of Valencia and a researcher at the Institute of Materials Science of the University of Valencia, where he served as director from 2013 to 2015. His research focused on developing new synthesis routes for materials with controlled composition, microstructure, and properties. A driving force behind the Bachelor's Degree in Gastronomic Sciences and the Gastrolab at the University of Valencia, he combined his teaching and research activities with science communication. He coordinated several issues of the journal Mètode, the first of which, published in 2002, was devoted to global change, as well as later issues on gastronomy and science, nanoscience, and materials science. Between 2005 and 2017, he was a regular contributor to the journal through his column, "Science at the Table," later compiled into a book.

In addition, he was a regular collaborator with the Espai Ciència programme at the Octubre Centre de Cultura Contemporània and took an active part in numerous public outreach activities, workshops, and lectures.