Recep Gunes is an Associate Professor in the Department of Food Engineering at Kırklareli University, Turkey. His research primary focuses on food science and technology, with specialized expertise in the development and quality optimization of confectionery products, chocolates and functional foods. Dr. Gunes has conducted extensive studies on the formulation of soft candies, marshmallows, and gummy systems, exploring the use of natural colorants and alternative gelling agents. His recent work significantly contributes to the field of food processing and preservation, particularly investigating the effects of atmospheric pressure cold plasma on food components and the integration of bioactive compounds like propolis and blackthorn (Prunus spinosa L.) into food matrices. His academic contributions include numerous peer-reviewed articles in high-impact journals. Dr. Gunes is also actively involved in exploring innovative drying techniques and the in vitro gastrointestinal digestion of enriched food products, aiming to enhance the nutritional profile and shelf-life of modern food systems.