David Deblauwe

• Graduated from the Bakery School in Bruges and as Food Scientist from GroepT in Leuven

• Various positions for Puratos since 1995, he gained much experience on enzymes, emulsifiers and industrial baking processes by working with industrial customers

• Developper of Puratos’ sourdough business mainly in the USA, Canada and Mexico since 2007

• Manager of global business development for the Belcolade and Chocolanté brand