Troy Boutte Email & Phone Number
VP Innovation, Bakery Ingredients
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Troy Boutte Location
- St. Louis, MO, US
Troy Boutte Work
- VP Innovation, Bakery Ingredients @ AB Mauri (December 2019 - Present)
- Group Mgr, Bakery and Fats and Oils Innovation @ (January 2011 - November 2019)
- Director, Bakery and Emulsifier Innovations @ Caravan Ingredients (January 2005 - October 2011)
- Senior Scientist @ Caravan Ingredients (January 2000 - January 2005)
Troy Boutte Education
- Washington State University
Doctor of Philosophy (Ph.D.) (Food Science)
1989-1993 - Louisiana State University
B.S and M.S. (Dietetics and Nutrition)
1982-1989
Troy Boutte Skills
- Bakery
- Analytical Chemistry
- Hydrocolloids
- Project Management
- Product Development
- Cross Functional Team Leadership
- Manufacturing
- Continuous Improvement
- Design of Experiments
- Emulsifiers
- R&D
- Chemistry
- Enzymes
- Fats And Oils
- Materials Science
- Food Processing
- Antimicrobials
Troy Boutte Summary
- Troy Boutte, based in St. Louis, MO, US, is currently a VP Innovation, Bakery Ingredients at AB Mauri. Troy Boutte brings experience from previous roles at DuPont Nutrition & Health and Caravan Ingredients. Troy Boutte holds a 1989 - 1993 Doctor of Philosophy (Ph.D.) in Food Science @ Washington State University. With a robust skill set that includes Bakery, Analytical Chemistry, Hydrocolloids, Project Management, Product Development and more.
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