John Del Campo, President of Brandywine Ingredient Technology has spent his 33 year career in the baking industry. In the last five years, his primary areas of expertise have been in the designing of dough conditioners and improvers using the latest enzyme and emulsifier technologies. He is currently working to address shelf life and trans fat issues in cakes, donuts, and breads.

John is also owner and operator of Pan Glide LLC, a manufacturer of pan release products that he co-founded in 2002.  Prior to that he was President of Del Campo Baking Company. He is Past Chairman of the American Society of Bakery Engineers, a member of the American Association of Cereal Chemists, and Past President of the Bakers Club of Philadelphia and ASBE Professional Baker. He has also presented two technical papers at the ASB Conference in Chicago.

John has a BS degree in Bakery Science and Management from Kansas State University and a Masters in Business from the University of Delaware.