Prof. Dr. Derya Arslan (PhD) is currently a Full Professor of Food Science at Necmettin Erbakan University, Türkiye. She holds a B.Sc. in Food Engineering and completed both her M.Sc. and Ph.D. degrees in Food Science. She conducted her postdoctoral research at the University of Natural Resources and Life Sciences, Vienna (BOKU), Austria, between 2010 and 2011. With more than 20 years of academic and research experience, Prof. Dr. Arslan has been awarded several prestigious national and international scholarships and research grants, including those from TÜBİTAK, YÖK, the British Council, and ERASMUS. She has delivered lectures and participated in academic teaching activities at graduate and doctoral levels in various countries, including Tunisia, Austria, and Greece. Her research focuses on edible oil technology, food lipid chemistry, and minor bioactive components of foods. Prof. Dr. Arslan has led and participated in more than 30 national and international research projects (completed and ongoing). She has served as a reviewer and editorial board member for more than 25 international scientific journals. She has actively contributed to numerous international congresses, workshops, and scientific meetings across Europe and Asia. She has authored 91 SCI-indexed publications with over 3,500 citations. Recently, she authored the book Olive Oil: New Trends and