Devon Gholam, Ph.D. is Vice President of Science and Innovation at Step Change Innovations, where she serves as the scientific storyteller, lending support to sales, marketing, and applications as she researches emerging science-backed ingredients for the food and nutraceutical industries. Devon started off in the industry as a technical aide for the Kellogg Company, working in product development as she worked on her Bachelor of Science degree in chemistry at Western Michigan University. She was able to see the entire product development process, from ideation and bench top formulations to consumer testing and full scale production. After realizing that food science perfectly combined her love of science and creativity, Devon knew she was destined to make this her career. Unsatisfied with one college degree, she attended Purdue University for Masters and Doctorate degrees in food science, wanting to have an academic understanding of food science before going back to the working world. Prior to Step Change, Devon worked for several big names, such as the Kellogg Company, Ganeden Biotech (now part of the Kerry Group), and Roquette America. She most recently served as a contributing editor at Prepared Foods magazine, authoring several articles on gut health ingredients, fibers, and proteins.Follow @IngredientDoc on Twitter and visit www.ingredientdoc.com to read Devon's insights into the world of ingredients.