Accomplished food industry executive and entrepreneur with over 25 years of expertise in food safety, sterilization technologies, and regulatory compliance. Known for pioneering advanced microbial reduction methods and driving global initiatives to ensure safe, high-quality food systems. As the founder of Karasu Consulting LLC based in Chicago, Sebnem advises U.S. and international food manufacturers on technical audits, FSVP implementation, business deelopment, product validation, and advanced sterilization technologies. She is a strong advocate for clean-label and natural sterilization methods, ensuring food safety without compromising product integrity. Her expertise in sterilization stems from her early leadership roles, where she launched Safe Spice, one of Turkey’s first spice sterilization companies. She later founded SteamLab Sterilization, the region’s first independent steam sterilization facility, which gained international recognition for advancing product safety and quality. These groundbreaking ventures established her reputation as a pioneer in thermal and alternative sterilization technologies, including infrared and steam-based systems, and earned her multiple international and local entrepreneur awards. Sebnem has held senior leadership positions such as Managing Director at Henry Broch Ingredients, Global Account Director at BRC Global Standards and Director of the Food Division at TÜV USA. In these roles, she led cross-functional teams, supported M&A technical due diligence, and guided companies in achieving regulatory compliance and market entry strategies. With a Master’s in Biotechnology and Bioengineering and a Bachelor’s in Food Engineering, she integrates scientific expertise with a global business perspective. Currently serving as President of the Chicago Section IFT and a former Board Member of the American Spice Trade Association (ASTA), she is recognized for advancing food safety practices and shaping industry innovation. Her extensive experience in sterilization technologies continues to influence modern approaches to microbial control in the global food sector.