Devon Gholam, PhD, received her doctorate in food science from Purdue University. She is a food scientist with extensive experience in product development and research, including food product design, formulation/reformulation, sensory methodology, statistical analysis, experimental design, and analytical techniques such as HPLC, GC, and FTIR. She has worked for such food and ingredient companies as Roquette America Inc., Ganeden Biotech Inc., and Kellogg Co. In addition to product consultation, she also provides technical support, communications, presentations, white papers, and other food and ingredient marketing tools. Reach her at firstname.lastname@example.org.