Muhammed Yuceer, Ph.D. – Personal Website

    Food Scientist & Technologists - Egg Processing Expertise - Assist. Prof. 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
  • Dr. Muhammed Yuceer is an academician (Assist. Prof. Dr. in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey). He received his bachelor's degree from Yuzuncu Yil University’s department of food engineering (2002) in Van, and his master's degree from Istanbul Technical University, department of food engineering (2007) in Istanbul where his research involved studying cholesterol reduced liquid egg yolk, in particular, its rheology and characterization under the guidance of Prof.Dr. Beraat Ozcelik. Yuceer obtained his Ph.D. in Food Engineering Department of Canakkale Onsekiz Mart University (2013) under the guidance of Prof.Dr. Cengiz Caner on the subject of extending the shelf life of egg using active packaging and novel preserving methods.
  • His career began in 2002, the R&D department of A.B Foods Company, which manufacturers' egg products (liquid, frozen, powder), cakes, cake-gel, pastry products and processing aids for the food industry. Before joining the University of Canakkale Onsekiz Mart, he was a Deputy Director of Factory Manager (Prod. -Quality-R&D Manager) for A.B Foods Company, as an egg-processing expert for +12 years. Dr. Yuceer is on the Editorial Board in several Journals. He has authored numerous articles and his current research interests include an application of novel processing methods in egg science and shelf life extension of foods as well as functional foods. He works directly with the industry through the COMU-Trading Capital Service of R&D Dept. and through commercial funded research projects.
  • Dr. Yuceer’s research focused on the application of novel techniques (antimicrobial packaging, edible coating, ozone, ultrasound, etc.) and processing aids (enzymes) in egg & egg products. He has deep knowledge of egg processing with over +17 years of wide experience in egg research. Yuceer is married and is a father of three children.
  • Professional Areas: Sustainable Egg Processing, New Applications for Egg Ingredients and Egg-based Technology, Separation/Fractionation for Value Added Egg Products, Egg Ingredients for Sports Nutrition, Thermal Processing, and Emerging Technologies.
  • Motto: The Engineering Solutions for Perfect Results in Egg Processing & Customer Satisfaction.

For Turkish version of web site / Web sitesinin Türkçe sürümü için;