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Dr. Muhammed Yuceer is an academician (Assistant Professor 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's department of food engineering (2007) in Istanbul where his research involved studying cholesterol reduced liquid egg yolk, in particular, its rheology and characterization. Yuceer obtained his Ph.D. in Food Engineering Department of Canakkale Onsekiz Mart University (2013) under the guidance of Professor 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 10 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. 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 on egg processing with over ten years of wide experience in egg research.
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