His research area/interests include food and bioprocess engineering, functional food ingredients, egg chemistry, functional egg products, application of novel processing methods in egg science, membrane as a clean technology in agro-food industries, sustainability in agro-food sector and shelf life extension of foods as well as functional foods. Dr. Yuceer’s current 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 >22 years of wide experience in egg research and has >6 invention patents. Yuceer is married and is a father of three children.
For further information please visit: www.muhammedyuceer.com
Muhammed Yüceer, Ph.D. in Egg Science
innoyum team have been involved in investigations through diverse long-term R&D projects financed by public Institutions (EU, National, and local) as well as in more specific projects financed by private companies.
Our research interests are focused on;
1. Valorization and obtain bioactive compounds from food waste (egg, fruit and vegetables) and by-products, such as lysozyme, natural eggshell membrane.
2. Sustainable, antimicrobial, biodegradable and active packaging systems such as non-composites based on bio-plastics edible coatings.
3. The optimization of sustainable postharvest technologies to preserve / enhance quality and safety of egg, fresh-cut, and minimally processed fruit and vegetables, including by-products revalorization, enhance storage stability and shelf life of perishable food products.
4. Novel non-thermal food preserving techniques such as ultrasound, ozone, electrolyzed water, chlorine dioxide, membrane filtration, modified atmosphere packaging.
Date of birth | 21 Nov.1980 |
Citizenship | Turkish, Ankara - Kızılcahamam |
Military State | Completed |
Languages |
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Membership in scientific and professional societies |
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Personal Interests-Hobbies | I have great interest in history, particularly cultural, and playing table tennis and travelling accordingly. I also enjoy to taking photograph and organize readings about science & technology. |
Personal Skills- Specialties | Leadership qualities, quick learner, soft skills, ability to work in a team. Innovative creative solutions, crisis management, team spirit, well-team player, team leader, strong insights, and quick response, solution- action-customer oriented. |
Technical Skills | Specialists in liquid egg processing, pasteurization systems, well versed in egg processing techniques, food preservation techniques and egg science technology |
Professional Areas | Research & Development new product development and quality management, Egg product (liquid, ESL, frozen and powder) development and processing, Advanced Processing Methods in Egg Science, Food Rheology, Membrane filtration and know-how for lysozyme production, Experience in manufacturing of egg products, cake additives (improver agent like cake gel), baking powder, ice-cream cornet, phosphate products, sport drinks, marmalade, sauce, sponge cake and cake mixes, phosphoric acid (food grade and technical grade) and feed phosphates additives processing and quality assurance, wastewater treatment. |
Current research | Egg white and shell egg proteins purification and extraction, edible coating applications, novel processing techniques (ozone, ultrasound, manosound) and enzyme applications in egg processing. Goal: Currently, I am working on the application of ultrasound as a novel technology to maintain egg’s freshness and increase functional & technological properties while preserve egg’s interior quality which are normally degraded during conventional storage period. |