Canakkale Onsekiz Mart University, Department of Food Processing

Dr. Muhammed Yuceer is a Turkish Academician (Associate Professor in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey). He earned his bachelor's degree from Yuzuncu Yil University’s department of food engineering (2002), 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) on the 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 over >15 years. Dr. Yuceer is on the Editorial Board in several Journals such as Academic editors in Journal of Food Biochemistry and Journal of Food Processing and Preservation. He has 6 patents related to his field, 1 of which is commercialized. He has carried out 4 BAP, 1 European Union and 3 TÜBİTAK projects, and has completed >10 university-industry R&D projects. He has authored numerous articles in high impact journals listed in the JCR-SCI.

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 >23 years of wide experience in egg research and has >6 invention patents. He has participated in several European or National Research Programs and >10 R&D Projects with companies. 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; obtaining, extracting, process development, machine design and optimization of high value-added bioactive compounds from food and egg industry wastes (obtaining natural eggshell membrane, collagen, etc. from waste eggshells with a patented technique).

2. Extraction of bioactive components (lysozyme, ovalbumin, etc.) in foods and mainly eggs and their products using innovative green technologies, development of their functional properties and design, installation and implementation of new commercial processes.

3. 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. Enzyme applications in liquid egg and egg powder products, etc.

4. Minimal processing, hurdle technology/Novel non-thermal food preserving techniques and applications such as Ultrasound (US) - sonication technology, Ultraviolet (UV-C) light, ozone, electrolyzed water, chlorine dioxide, membrane filtration, modified atmosphere packaging (MAP).

5. Development of innovative e-solutions (learning management systems) and application practices for the HoReCa (Hotel, Restaurant, Cafe-Catering) sector.

7. Developing different foods and egg products for disaster victims and products with long shelf life (>5 years) with high storage stability.

8. Collaboration studies with international and national industrial enterprises; R&D and P&D projects, process optimization, reducing product/process losses, carrying out efficiency studies, and carrying out quality-oriented studies.

9. New product development studies; egg spreads, egg-based liquid and powder sports products, vegan products, enzyme modified egg products, etc.

10. Analytical method development studies; detection of adulteration in egg products, etc.



Dr. Muhammed Yüceer, M.Sc., Ph.D.
Associate Professor
Dept. of Food Processing
Canakkale Onsekiz Mart University
017020 Canakkale, Turkiye

Dr. Muhammed Yüceer
Founder & CEO
Innoyum Biotechnology
Innovative Egg Processing Solutions
www.innoyum.com
E-mail: myyuceer@gmail.com
E-mail: myuceer@comu.edu.tr
E-mail: myuceer@innoyum.com
Web: www.muhammedyuceer.com
Phone: +905364572877
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