Holly P Bertrand is a Principal Scientist at DuPont Nutrition and Biosciences. She is a graduate of Rutgers University (NJ, US) with over 25 years of analytical experience in rheology (suspension and powder), thermal (DSC, TMA, TGA), texture analysis, particle size analysis, Brunauer-Emmett-Teller (BET) surface area and microscopy. In her current role, she provides analytical support for both food and pharmaceutical project teams in new product development, as well as critical support work for manufacturing, sales and marketing.