Guzin Kaban has received her PhD degree from University of Ataturk in 2007. She is currently a Professor in Department of Food Engineering at the same university. She has more than 30 articles published in academic journals scanned by SCI and SCI-Expanded. She has been working on traditional Turkish meat products and is a co-author of six chapters in four published books. Her studies have predominantly focused on the lactic acid bacteria and coagulase negative staphylococci, as well as volatile compounds of traditional Turkish meat products. She is also a Member of Advisory Commission on Meat Products, Republic of Turkey, Ministry of Food, Agriculture and Animal Husbandry Guzin Kaban has received her PhD degree from University of Ataturk in 2007. She is currently a Professor in Department of Food Engineering at the same university. She has more than 30 articles published in academic journals scanned by SCI and SCI-Expanded. She has been working on traditional Turkish meat products and is a co-author of six chapters in four published books. Her studies have predominantly focused on the lactic acid bacteria and coagulase negative staphylococci, as well as volatile compounds of traditional Turkish meat products. She is also a Member of Advisory Commission on Meat Products, Republic of Turkey, Ministry of Food, Agriculture and Animal Husbandry

Food Engineering