Emily Guilfoyle

About Emily Guilfoyle

Food industry professional, with over ten years of experience in ingredient technology and finished food products. I have a degree in Food Science and an MBA. I continue to leverage my skills with a background in innovation research, finished product formulation, marketing, and utilize my team building skills to meet timelines and project deliverables cross-functionally across companies to drive business results. I leverage my technical background to support food safety, technical services, operations, procurement, and regulatory. I am known for my ability to find alternative solutions to challenges, and ability to bring teams together through positivity, communication, and organization. My background as a food scientist focused primarily on research including extended shelf life(ESL) solutions utilizing enzyme technology and in-depth understanding of ingredient functionalities and interactions in different bakery systems. I have extensive experience with formulation and trouble shooting in a variety of bakery applications including pan and hearth breads, buns, tortillas, flatbreads, pizza, donuts, honeybuns, and other sweet goods both bench top and industrial manufacturing. Innovation, new equipment technologies, marketing trends, data analysis, exploratory enzyme research, creating solutions, working as a team, and teaching people about food science and technology are what drive me.

Experience

1. Bakery Sales Engineer

   AMF Bakery Systems

   Sep 2024 — Present

   Creating custom solutions for customers equipment challenges and process optimization designs for industrial baking companies. Proposals, contracts, and sales marketing support. Bread, buns, tortillas, English muffins, flatbreads.

Education

• AIB International

  Baking Courses

• Iowa State University

  Master of Business Administration - MBA

• Kansas State University

  Food Science and Industry, Food Science

  2006 — 2010