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.
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.