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
Sustainable Egg Processing, New Applications for Egg Ingredients and Egg-based Technology, Egg Products Bioprotection Techniques, Separation/Fractionation for Value Added Egg Products for Biopharmaceutical Industry, Multiprotein Approach, Texturised Egg Protein Processing, Egg Ingredients for Sports Nutrition, Thermal Processing, and Emerging Technologies.
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: