Meltem Boylu is a Ph.D student at the Department of Livestock Products and Food Preservation Technology, Institute of Food Science at the Hungarian University of Agriculture and Life Sciences. She has a Bachelor’s degree in Food Engineering from Pamukkale University and a Master’s degree in Food Engineering from Ege University, Turkey. She completed a part of her master studies at the University of Foggia in Italy with Erasmus+ mobility. After graduation, she worked as a Process Manager in a Food Company for 1,5 years. She is specialized in Meat Science and Technology, particularly in product development and she has articles published in this area. Her Ph.D research focuses on examining the Effects of Meat Substitution with Oyster Mushroom on the Quality Characteristics of Sausages.