Kezban Candoğan is a Professor of Food Engineering at Ankara University, Turkey. She received her B.S. and M.S. degrees from Ankara University and her Ph.D. from Clemson University, USA. She is an Editor for Food Engineering Reviews and Editorial Board Member of Springer Food Engineering Book Series. Professor Candoğan’s current research includes active packaging of muscle foods, sensory analyses, development of functional and new meat products, detection of meat adulteration, and 3D food printing.