Sibel Ozilgen is the Head of the Gastronomy and Culinary Arts department at the Yeditepe University, where she has been a faculty member since 2005. Dr. Ozilgen completed her Ph.D. degree in food engineering at Middle East Technical University in Turkey. She attended the University of California (USA) as a concurrent student during her Ph.D. study. Dr. Ozilgen taught classes and carried out researches at the Massey University in New Zealand. She is an author or coauthor of numerous refereed publications, book chapters and books, one of which concerns the eating habits of preschool children (Alfa publishing Co., Turkey, 2007). Her latest book, Cooking as a Chemical Reaction: Culinary Science with Experiments, is published by CRC press, Taylor and Francis, USA. She has a patent on the food product that is produced for celiac disease patients. Her research and teaching interests lie in the area of food science, food safety, food product development and eating habits of different consumer groups.