Dr. Hatice Bekiroglu is an Associate Professor in Food Science and Technology at Sirnak University and a researcher at Yildiz Technical University, Türkiye. She received her Ph.D. in Food Engineering, focusing on the enzymatic hydrolysis of whey and casein proteins and the characterization of their techno-functional and bioactive properties. Her current research focuses on protein hydrolysis, particularly plant-based proteins, and their applications in functional food systems. She is also actively engaged in the valorization of food by-products, with a special emphasis on aquafaba as a sustainable protein source, investigating its techno-functional properties and potential applications in food formulations. Her work explores the development of bioactive peptides, the improvement of protein functionality, and their potential use in innovative and sustainable food products. Dr. Bekiroglu has contributed to various research projects and scientific publications and is actively involved in research collaborations in the field of functional foods and protein science.