David "Guilley" Guilfoyle is the Group Manager of Bakery and Fats & Oils for DuPont Nutrition & Health. In this role he leads an innovation team that applies deep technical expertise to solve the toughest challenges of the bakery industry. His previous experience includes a variety of positions throughout the industry where he developed many technologies and products which are seen in the market today. Guilley holds a Bachelors of Science in Food & Nutrition Sciences from Kansas State University, with an emphasis in Sensory. He is a graduate of the American Institute of Baking, where he taught and later worked in their research division. He also earned an Associates Degree in Culinary Arts from the Culinary Institute of America.
Monday, February 25, 2019 @ 1:30 pm - 2:05 pm; Breakout 2
Pushing the Boundaries of Freshness Through Hurdle Technology