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. Her M.S. research was on poultry meat processing, whereas her doctoral work was on fermented sausage processing. In 2001 she joined the Food Engineering Department, Ankara University, as a postdoctoral fellow. She was promoted to Associate Professor in 2003 and to Full Professor in 2009. She is a certified evaluator for MÜDEK (Turkish Association for Evaluation and Accreditation of Engineering Programs) and for Quality Evaluation Agency of YÖK (Council of Higher Education in Turkey). She is also a scientific consultant for the Turkish food industry and is a scientific advisory committee member for SETBIR (Union of Dairy, Meat, Food Processors and Producers of Turkey). Professor Candoğan’s current research interests include active packaging of muscle foods, development of functional and new meat products, characterization of PSE meats in poultry processing plants, and detection of meat adulteration.