Class of 2013
Robert F. Boutin was born in Chicago on January 23, 1948, to Elsie and Walter.
Following his 1965 graduation from Tilden Technical High School, Bob attended Roosevelt University, earning a B.A. in Mathematics and a B.S. in Chemistry in 1970 and an MBA in 1976, all while obtaining his commercial charter pilot’s/ instructor’s license.
He married Susan McLaughlin in 1972 and they have two children, Jennifer and Craig.
That same year, Bob joined Breaker Confections/Sunmark as Research and Development Manager. Four years later, he accepted a position as New Products Manager at the Wm. Wrigley Jr. Co./Amurol, leaving in 1983 for Wilton Enterprises as New Products Manager, Foods.
Food industry consulting firm Knechtel, Inc. hired him as President in 1985, and he is also an owner of Bentley Specialties, Inc., a custom co-packer.
Bob holds 11 patents for inventions in confectionery, food, medicine and aerospace and has published 17 technical papers and articles and authored two books on confectionery science. In addition, he has lectured and presented papers at various industry programs and the University of Wisconsin/NCA confectionery school.
Bob received the AACT’s Stroud Jordan Award in 2010 for his scientific contributions to the industry., and he earned Certified Food Scientist credentials from the IFT in 2013. Bob has been a member of the IFT, NCA, AACT, PMCA and the Refrigeration Research Foundation Scientific Advisory Council.
He describes his biggest challenge:”Helping people understand that confectionery is a science, not an art. It involves going back to the basics and working with them to understand changes.”
In addition to skiing, fishing and aviation, Bob intends to continue teaching, which he describes as “enjoyable and rewarding. It’s an extension of helping people with their problems and making new friends.”He also is contemplating writing a book on chewing gum technology.
“Keep learning and trying new things; you’re never too old to learn,”Bob advises.”And don’t be afraid to try — even failures can be positive in nature.”