Ali Demirci is Professor of Agricultural and Biological Engineering at The Pennsylvania State University. He is currently serving Professor-in-Charge of the CSL Behring Fermentation Facility at Penn State. He has also served as the chair of Intercollege Master of Professional Studies in Renewable Energy and Sustainability Systems between 2013 and 2018. His teaching and research focus on Microbiological Engineering, which has two directions: i) Bioprocessing processes for productions of value-added products via microbial fermentation; ii) Inactivation/control of pathogenic microorganisms in foods and environment by novel non-thermal processing methods. He holds two U.S. patents and has authored or co-authored over 150 refereed journal articles, 30 book chapters, edited three books. He made numerous presentations at regional, national, and international conferences. He served on editorial boards of Journal of Food Protection and Journal of Food Biotechnology. Also, he has been associate editor for Transactions of ASABE (American Society of Agricultural and Biological Engineers) since 2008. He received his Ph.D. degree in Food Science and Technology with a minor in Chemical Engineering at Iowa State University in 1992.