Prof. Dr. Turgut Cabaroğlu is a Professor in the Department of Food Engineering and Director of the Alcoholic Beverages Analysis Laboratory at Çukurova University, Türkiye. He received his Ph.D. in Food Technology from Çukurova University through a sandwich doctoral program with the Université de Montpellier, France, specializing in aroma compounds in grape and wine. He further broadened his international academic experience as a visiting scholar in the Department of Viticulture and Enology at the University of California, Davis (UC Davis), Robert Mondavi Institute for Wine and Food Science. His research focuses on food biotechnology, alcoholic beverages technology, oenology, wine aroma and sensory science, fermentation processes and native Turkish wine grape varieties. His work particularly encompasses the characterization of aroma compounds in wines and alcoholic beverages, the development of traditional and innovative fermentation technologies, and the scientific evaluation and valorization of Türkiye’s indigenous grape varieties. Prof. Dr. Cabaroğlu contributes to the international scientific community as Türkiye’s expert delegate to the International Organisation of Vine and Wine (OIV). He is a member of the OENOVITI International Network and the International Viticulture and Enology Society (IVES). He also serves in editorial roles for international scientific journals, including OENO One and Viticulture Studies.