Dr. Ali Demirci is a Professor of Agricultural and Biological Engineering at The Pennsylvania State University, USA. He received his Ph.D. in Food Science and Technology with a minor in Chemical Engineering at Iowa State University, USA, in 1992. He joined The Pennsylvania State University in 1999, and today, he is serving as the Professor-in-Charge of the CSL Behring Fermentation Facility at Penn State. His research involves bioprocessing/fermentation processes for the production of value-added products via microbial fermentation as well as inactivation/control of pathogenic microorganisms in foods and the environment by novel non-thermal processing methods. He holds two U.S. patents and has authored or co-authored over 180 refereed journal articles and 40 book chapters, and has edited 3 books. He has delivered numerous presentations at regional, national, and international conferences.