| Name | Muhammed Yuceer |
|---|---|
| University | Canakkale Onsekiz Mart University |
| Country | Turkey |
| Position | Editorial board member |
Dr. Muhammed Yuceer is a food scientist and an academician (Assistant Professor in the Department of Food Processing, Canakkale Onsekiz Mart University (Comu), Canakkale, Turkey). Yuceer received Bsc from Yuzuncu Yil University (2002), and MSc from Istanbul Technical University, department of food engineering (2007). Yuceer obtained PhD in food engineering department of Comu (2013). His career began in R&D department of largest egg processing plant in Turkey. Before joining the University, he was a Deputy Director of Factory Manager, as an egg-processing expert for 10 years. His current research interests on egg science and application of novel techniques.
Research 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, Protein Separation and Purification Process for Bioactive Substances of foods and eggs. Control and System Engineering for Food Industry.
