Dr. Serap Vatansever is currently a postdoctoral research associate at the Dairy and Food Science Department at South Dakota State University, Brookings, SD, USA. Serap received her doctoral degree in the Cereal Science Program at North Dakota State University, Fargo, ND in 2020. She focused on enhancing the utilization of pulse ingredients in the food system through flavor modification using Supercritical Carbon Dioxide Extraction during her doctoral program. She also had experiences on pulse ingredient functionalities and their food applications, sensory evaluation of foods, food fermentation, food microbiology and biotechnology, other food processing technologies, and applied statistics over five years. Serap concluded her B.Sc. and M.Sc. in the Department of Food Engineering at Pamukkale University in Turkey. Also, she was an exchange student for a year in the Department of Food and Nutrition at the University of Helsinki, Finland, during her undergraduate program. Serap has published fourteen peer-review journal articles and accepted one book chapter and presented technical presentations globally. Serap is an active member of Cereals and Grains Association, the Institute of Food Technologists, and American Oil Chemists’ Society.