Food Scientist & Technologists - Egg Processing Expertise - Associate Professor at university
My name is Muhammed Yuceer and i am an experienced scientist, senior consultant of food-egg based ingredients, and an entrepreneur in egg processing.
The purpose of this personal web site's platform is to provide you with information about my professional, academic, educational background, and +12 years industrial experience.
To make the best use of my technical and experimental skills and contribute to the development and better understanding of science for benefit.
Biography - Curriculum Vitae
Sustainable Egg Processing, New Applications for Egg Ingredients and Egg-based Technology, Egg Products Bioprotection Techniques, Separation/Fractionization for Value Added Egg Products for Biopharmaceutical Industry, Multiprotein Approach, Texturized Egg Protein Processing, Protein Modification, Egg Ingredients for Sports Nutrition, Thermal Processing, and Emerging Technologies, Confectionary and Baking Products, Plant Design for Egg and Egg Products. Developing novel edible coatings based on bio-materials for prolonging the shelf life of eggs and improving overall quality.
My latest research on [Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen] has just been published with @SpringerNature in [@European Food Research and Technology] Read and share here: