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 from Canakkale Onsekiz Mart University 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 more than ten years of experience in egg research.