Dr. Gulen Yildiz Turp is an Associate Professor in the Department of Food Engineering at the University of Ege. She received her Ph. D. (2005) from the same department. Her research interests are in the areas of novel techniques in meat processing, improving healthier meat products formulations, food technology. In recent years she has focused on the researches related to lowering nitrite and salt content of meat products, heterocyclic amine formation in meat products and reducing methods, improving healthy doner and meatball formulations, effects of some plants additives in meat and turkey marination formulations. She served as an organizing committee member for “59th International Congress of Meat Science and Technology- ICOMST” and “1st Meat Products (Fermented Sausage) Workshop”. She is a reviewer for certain scientific journals. She has more than 90 scientific publications and congress presentations.