Serafim  Papadimitriou

Muhammed Yuceer

biography

Dr. Muhammed Yuceer is an Assistant Professor in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey. He received his BS degree from Yuzuncu Yil University (2002), his M.Sc. Istanbul Technical University (2007) in Istanbul and Ph.D. Degrees in Food Engineering Department of Canakkale Onsekiz Mart University (2013) under the guidance of Professor Cengiz Caner. His career began in the R&D department of A.B Foods Company, which manufacturers' egg products (liquid, frozen, powder), cakes, 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 10 years. Dr. Yuceer is on the Editorial Board in Journal of Food Research. His current research interests include novel processing methods, egg science and shelf life extension of foods as well as functional foods. Yuceer’s research focused on the application of novel techniques (antimicrobial packaging, edible coating, ozone, ultrasound, etc.) in eggs. He has deep knowledge on egg processing with over ten years of experience in egg research.

 

Area of Interest

Egg Science and Technology (Egg and Egg Products, Egg Processing), Thermal and Non-Thermal Emerging Food Preservation Techniques (active packaging, coating application, antimicrobial coating, ozone, ultrasound, electrolyzed water etc.), Food Defense, Food Safety, Quality Control and Quality Management Systems, Functional Food, Rheology and filtration, Industrial Food Production, Separation and Purification Process for Bioactive Substances of foods and eggs. Control and System Engineering for Food Industry.


top publication

    1. Yuceer, M., Aday, M. S. and Caner, C. 2015. Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage. Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.7440.
    2. Caner, C. and Yuceer, M. 2015. Efficacy of Various Protein-Based coating on enhancing the Shelf Life of Fresh Eggs during Storage. Poultry Science, Jul;94(7):1665-77.
    3. Caner, C. and Yuceer, M. 2015. Maintaining Functional Properties of Fresh Eggs by Ultrasound Treatment. Journal of the Science of Food and Agriculture, 95(14):2880-2891.
    4. Yuceer, M. and Caner, C. 2014. Antimicrobial Lysozyme-Chitosan Coatings Affect Functional properties and Shelf Life of Chicken Eggs during Storage.  Journal of the Science of Food and Agriculture 94:153-162.
    5. Yuceer, M. and Caner, C. 2015. Effects of Gaseous Ozone Treatment on microbial Quality of Fresh Eggs during Storage. Academic Food Journal 41(1):1-8  doi: 10.15237/gidaGD15040.
    6. Yuceer, M. and Caner, C. 2013. Effect of Lysozyme-Chitosan Based Coatings on Microbial Quality of Fresh Eggs. Academic Food Journal 11(1): 40-45.
    7. Yuceer, M., Temizkan, R. ve Caner, C. 2012. Eggs as a Functional Food: Its Components and Functional Properties. Academic Food Journal 10(4): 70-76.
    8. Yuceer, M., Caner, C., Aldemir, H. ve Temizkan, R. Fosfolipaz Enziminin Sıvı Yumurta Akı Fonksiyonel Kalitesine Etkisi. 9. Gıda MühendisliÄŸi Kongresi (poster presentation), p:178, 12-14.11.2015, Selçuk, Ä°zmir.
    9. Yuceer, M., Caner, C. ve Temizkan, R. Sıvı Yumurta Kalitesine Termal Ä°ÅŸleme Tekniklerne Alternatif Olarak Yeni Tekniklerin Kullanımı ve EtkinliÄŸi. 9. Gıda MühendisliÄŸi Kongresi (poster presentation), p:179, 12-14.11.2015, Selçuk, Ä°zmir.
    10. Bacak, Åž., Yuceer, M. and Caner, C. 2015. Consumer Perception and Behaviours towards Halal Food Consumption in Canakkale (poster presentation). International 3rd Halal and Healthy Food Congress, pp:132-133, 30-31 Oct, Istanbul, Turkey
    11. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015. Enzyme Modified Liquid Egg White Rheological Characterization. 6. National Veterinary Food Hygiene Congress (oral presentation), p:IX, 7-11 Oct., Van, Turkey
    12. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015. Application of Pulsed Light Technique on Foods. 6. National Veterinary Food Hygiene Congress (poster presentation), p:244-245, 7-11 Oct., Van, Turkey
    13. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015 Non-Thermal New Techniques in Food Processing. 6. National Veterinary Food Hygiene Congress (poster presentation), p:242-243, 7-11 Oct., Van, Turkey
    14. Yuceer, M., Temizkan, R., Buyukcan, B. and Caner, C. 2015. FT-NIR Application as An Alternative Tool for Evaluation of Ozone-Treated Eggs Freshness during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Oral Presentation. World’s Poultry Science Journal, Book of Abstracts Vol. 71, Supp .1, 10-13 May 2015. France-Nantes.
    15. Yuceer, M., Temizkan, R. and Caner, C. 2015. Evaluating of Color Changes in Various Edible Coated Eggs during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Poster Presentation. 10-13 May 2015. France-Nantes.
    16. Yuceer, M., Temizkan, R. and Caner, C. 2015. Investigating FT-NIR Spectral and Color Properties of Lysozyme-Chitosan Coated Egg Freshness during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Poster Presentation. 10-13 May 2015. France-Nantes.
    17. Yuceer, M. and Caner, C. 2014. The Use of Natural Antimicrobials in Egg and Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
    18. Yuceer, M. and Ozcelik B. 2014. Evaluation of the physicochemical properties of cholesterol reduced egg yolk cross-linked with β-cyclodextrine. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul
    19. Yuceer, M. and Ozcelik, B. 2014. New Developments in Processing of Cholesterol Reduced Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
    20. Yuceer, M. and Caner, C. 2014. Potential Application of Novel Processing Techniques in Egg Processing. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
    21. Yuceer, M. and Caner, C. 2010. Traditional Egg and Egg Products. 15-17 April, The 1'st International Traditional Foods from Adriatic to Caucasus. Tekirdag, Turkiye.
    22. Yuceer, M. and Caner, C. 2010. Various Coating Improves Chicken Egg Quality and Minimizes Eggshell Breakage.16-18.September, VI. International Packaging Congress. Istanbul, Turkiye.
    23. Yuceer, M., Caner, C. and Kartal, S. 2010. Microwave Suspectors: Innovative Active Packaging. 16-18.09.2010, VI. International Packaging Congress. Istanbul, Turkiye.
    24. Temizkan, R., Buyukcan, M. B., Yuceer, M. ve Caner, C. 2013. Biopolymer-Based Nano composites in Food Packaging 09-11 May., VII. International Packaging Congress. Ä°zmir, Turkiye.
    25. Yuceer, M. and Caner, C. 2009. Novel Techniques of Measurement of Chemical and Physical Properties in Shell Eggs during Storage Period. 21-25 June, The XIII European Symposium on the Quality of Eggs and Egg Products. Turku. Finland.
    26. Yuceer, M. and Ozcelik, B. 2009. “Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise.” Poster presentation. 3rd International Congress on Food and Nutrition. 22-25 April, Antalya, Turkiye.
    27. Yuceer, M. and Ozcelik, B. 2008. “Production of Cholesterol Reduced Pasteurized Egg Yolk by Adsorption of Cholesterol with Beta-Cyclodextrine.” Poster presentation. IFT’08 Annual Meeting& Food Expo. June 28-July 1, New Orleans, USA.
    28. Yuceer, M. 2009. “Production of Cholesterol Reduced Egg Yolk Adsorption with Beta-Cyclodextrine.” 21-25 June, The XIII European Symposium on the Quality of Eggs and Egg Products. Turku. Finland.
    29. Yuceer, M. and Ozcelik, B. 2009. “Purification of Egg Albumins and Functional Characterization” II. Traditional Foods Symposium. 27-29 May. Van, Turkiye.
    30. Yuceer, M. and Caner, C. 2011 “Effect of Lysozyme-Chitosan Based Coatings on Quality Criteria of Fresh Eggs.” 24-27 Nov. 7. Food Engineering Congress. Ankara, Turkiye.
    31. Yuceer, M. and Caner, C. 2009. “Emerging Techniques on Processing of Egg and Egg Products” 06-08 Nov., 6. Food Engineering Congress, Antalya, Turkiye.