Firuze Ergin, was born in Antalya, Turkey on 17th October 1988. She completed her B.Sc. and M.Sc. in Food Engineering from Pamukkale University and Akdeniz University, Turkey, respectively. Afterwards, she started her PhD education in 2014 and she has worked as a research assistant at Department of Food Engineering, Faculty of Engineering, Akdeniz University, since in 2015. Her studies focus on dairy technology, probiotic dairy products, bacteriophages and microencapsulation technology.