Prof. Dr. Hasim Kelebek is a renowned scientist in the field of food chemistry and instrumental analysis. His research uses advanced analytical techniques to characterize and analyze food components, especially key bioactive components. With a solid background in food chemistry and a specialization in food science, Prof. Kelebek has made significant contributions to understanding the chemical composition, quality, and safety of various food products. His expertise lies in the application of instrumental analysis, such as chromatography (LC-MS-MS) and spectroscopy, for the identification and quantification of food constituents. Furthermore, Prof. Kelebek has investigated the impact of processing, storage, and cooking on food's nutritional value and sensory properties. He has published over 150 SCI-indexed papers and collaborated with researchers from all over the world on many projects, including COST actions, PRIMA, and EU projects, within his expertise.