muhammed-yuceer
Muhammed Yuceer, Ph.D
Assistant Professor of Food Processing

COMU, Çanakkale Onsekiz Mart University,
Phone: 90.536.457.28.77
E-mail: myyuceer@gmail.com

Education

Degree Year Field of Study Institution and Location
Ph.D 2009-2013 Engineering Faculty, Department of Food Engineering Çanakkale Onsekiz Mart University, Çanakkale/Turkey
M.Sc 2003-2007 Chemical and Metallurgical Faculty, Department of Food Engineering Istanbul Technical University, Istanbul/Turkey
B.Sc 1998-2002 Agriculture Faculty, Department of Food Engineering Yüzüncü Yıl University, Van/Turkey

Biography

Dr. Muhammed Yuceer is an academician (Assistant Professor in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey). He received hisbachelor's degree from Yuzuncu Yil University (2002), and his master's degree from Istanbul Technical University's department of food engineering (2007) in Istanbul. He obtained his PhD in Food Engineering Department of Canakkale Onsekiz Mart University (2013) under theguidance 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. He is on the Editorial Board in Journal of Food Research. He has authored numerous articles and his current research interests include novel processing methods, egg science and shelf life extension of foods as well as functional foods. His 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.

 

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

Scientific Activities

Honors and Awards
2017 TUBİTAK- Encouragement Award for International Scientific Publications
2016 The Academic Incentive Awards Program of Canakkale Onsekiz Mart University
2015 Travel Grant for Advanced Course of Predictive Microbiology – IAMZ Mediterranean Agronomic Institute of Zaragoza (CIHEAM), Zaragoza, Spain (Scholarship-travel award + registration fee)
2016 TUBİTAK- Encouragement Award for International Scientific Publications
2015 TUBİTAK- Encouragement Award for International Scientific Publications
2014 TUBİTAK- Encouragement Award for International Scientific Publications

Publications

  1. Yuceer, M., Ilyasoglu H., Ozcelik, B. 2016. Comparison of Flow Behavior and hysicochemical Characteristic of Low-Cholesterol Mayonnaises Produced with Cholesterol Reduced Egg Yolk, Journal of Applied Poultry Research, 25(4): 518-527.
  2. Yuceer, M., Aday, M. S. and Caner, C. 2016. Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage. Journal of the Science of Food and Agriculture, 96(8): 2755-2763.
  3. Caner, C. and Yuceer, M. 2015. Efficacy of Various Protein-Based coating on enhancing the Shelf Life of Fresh Eggs during Storage. Poultry Science, 94(7):1665-77.
  4. Caner, C. and Yuceer, M. 2015. Maintaining Functional Properties of Fresh Eggs by Ultrasound Treatment. Journal of the Science of Food and Agriculture, 95(14):2880-2891.
  5. Yuceer, M. and Caner, C. 2014. Antimicrobial Lysozyme-Chitosan Coatings Affect Functional properties and Shelf Life of Chicken Eggs during Storage. Journal of the Science of Food and Agriculture 94(1):153-162.
  6. Yuceer, M. and Caner, C. 2016. Effects of Gaseous Ozone Treatment on microbial Quality of Fresh Eggs during Storage. Academic Food Journal 41(1):1-8.
  7. Yuceer, M. and Caner, C. 2013. Effect of Lysozyme-Chitosan Based Coatings on Microbial Quality of Fresh Eggs. Academic Food Journal 11(1): 40-45.
  8. Yuceer, M., Temizkan, R. ve Caner, C. 2012. Eggs as a Functional Food: Its Components and Functional Properties. Academic Food Journal 10(4): 70-76.
  9. Yüceer, M., Unakıtan, A., Altaş, Y. and Uzer, O. L., 2017. Implementing A 5S Project to Reduce Waste Process in Egg Processing Plant. XVII. European Symposium on the Quality of Eggs and Egg Products. 03-05 September 2017. (poster presentation) Edinburgh, Scotland.
  10. Yüceer, M., Temizkan, R. Büyükcan, M. B. and Caner, C., 2017. Color Changes of Coated, Ozone and Ultrasound Treated Eggs during Long Term Storage. XVII. European Symposium on the Quality of Eggs and Egg Products. 03-05 September 2017. (poster presentation) Edinburgh,Scotland.
  11. Yüceer, M., Caner, C. and Temizkan, R., 2017. Physicochemical Characteristics, Functional Properties and Rheological Behaviors of Ultrasound Treated Liquid Whole Egg. XVII. European Symposium on the Quality of Eggs and Egg Products. 03-05 September 2017. (oral presentation) Edinburgh, Scotland.
  12. Yuceer, M., Caner, C., Aldemir, H. ve Temizkan, R. Fosfolipaz Enziminin Sıvı Yumurta Akı Fonksiyonel Kalitesine Etkisi. 9. Gıda Mühendisliği Kongresi (poster presentation), p:178, 12-14.11.2015, Selçuk, İzmir.
  13. Yuceer, M., Caner, C. ve Temizkan, R. Sıvı Yumurta Kalitesine Termal İşleme Tekniklerne Alternatif Olarak Yeni Tekniklerin Kullanımı ve Etkinliği. 9. Gıda Mühendisliği Kongresi (poster presentation), p:179, 12-14.11.2015, Selçuk, İzmir.
  14. Bacak, Ş., Yuceer, M. and Caner, C. 2015. Consumer Perception and Behaviours towards Halal Food Consumption in Canakkale (poster presentation). International 3rd Halal and Healthy Food Congress, pp:132-133, 30-31 Oct, Istanbul, Turkey
  15. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015. Enzyme Modified Liquid Egg White Rheological Characterization. 6. National Veterinary Food Hygiene Congress (oral presentation),p:IX, 7-11 Oct., Van, Turkey
  16. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015. Application of Pulsed Light
  17. Technique on Foods. 6. National Veterinary Food Hygiene Congress (poster presentation), p:244-245, 7-11 Oct., Van, Turkey
  18. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015 Non-Thermal New Techniques in Food Processing. 6. National Veterinary Food Hygiene Congress (poster presentation), p:242-243,7-11 Oct., Van, Turkey
  19. Yuceer, M., Temizkan, R., Buyukcan, B. and Caner, C. 2015. FT-NIR Application as An
  20. Alternative Tool for Evaluation of Ozone-Treated Eggs Freshness during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, (Oral Presentation). World’s Poultry Science Journal, Book of Abstracts Vol. 71, Supp .1, 10-13 May 2015. France-Nantes.
  21. Yuceer, M., Temizkan, R. and Caner, C. 2015. Evaluating of Color Changes in Various Edible
  22. Coated Eggs during Storage. XVI. European Symposium on the Quality of Eggs and Egg
  23. Products, Poster Presentation. 10-13 May 2015. France-Nantes.
  24. Yuceer, M., Temizkan, R. and Caner, C. 2015. Investigating FT-NIR Spectral and Color Properties of Lysozyme-Chitosan Coated Egg Freshness during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Poster Presentation. 10-13 May 2015. France-Nantes.
  25. Yuceer, M. and Caner, C. 2014. The Use of Natural Antimicrobials in Egg and Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
  26. Yuceer, M. and Ozcelik B. 2014. Evaluation of the physicochemical properties of cholesterol reduced egg yolk cross-linked with β-cyclodextrine. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul
  27. Yuceer, M. and Ozcelik, B. 2014. New Developments in Processing of Cholesterol Reduced Egg Products. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
  28. Yuceer, M. and Caner, C. 2014. Potential Application of Novel Processing Techniques in Egg Processing. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14-17 Oct. 2014. Istanbul.
  29. Yuceer, M. and Caner, C. 2010. Traditional Egg and Egg Products. 15-17 April, The 1'st International Traditional Foods from Adriatic to Caucasus. Tekirdag, Turkiye.
  30. Yuceer, M. and Caner, C. 2010. Various Coating Improves Chicken Egg Quality and Minimizes Eggshell Breakage. 16-18 September, VI. International Packaging Congress. Istanbul, Turkiye.
  31. Yuceer, M., Caner, C. and Kartal, S. 2010. Microwave Suspectors: Innovative Active Packaging. 16-18.09.2010, VI. International Packaging Congress. Istanbul, Turkiye.
  32. Temizkan, R., Buyukcan, M. B., Yuceer, M. ve Caner, C. 2013. Biopolymer-Based Nano composites in Food Packaging 09-11 May, VII. International Packaging Congress. İzmir, Turkiye.
  33. Yuceer, M. and Caner, C. 2009. Novel Techniques of Measurement of Chemical and Physical Properties in Shell Eggs during Storage Period. 21-25 June, The XIII European Symposium on the Quality of Eggs and Egg Products. Turku. Finland.
  34. Yuceer, M. and Ozcelik, B. 2009. “Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise.” Poster presentation. 3rd International Congress on Food and Nutrition. 22-25 April, Antalya, Turkiye.
  35. Yuceer, M. and Ozcelik, B. 2008. “Production of Cholesterol Reduced Pasteurized Egg Yolk by Adsorption of Cholesterol with Beta-Cyclodextrine.” Poster presentation. IFT’08 Annual Meeting& Food Expo. June 28-July 1, New Orleans, USA.
  36. Yuceer, M. 2009. “Production of Cholesterol Reduced Egg Yolk Adsorption with Beta-Cyclodextrine.” 21-25 June, The XIII European Symposium on the Quality of Eggs and Egg Products. Turku. Finland.
  37. Yuceer, M. and Ozcelik, B. 2009. “Purification of Egg Albumins and Functional Characterization” II. Traditional Foods Symposium. 27-29 May. Van, Turkiye.
  38. Yuceer, M. and Caner, C. 2011 “Effect of Lysozyme-Chitosan Based Coatings on Quality Criteria of Fresh Eggs.” 24-27 Nov. 7. Food Engineering Congress. Ankara, Turkiye.
  39. Yuceer, M. and Caner, C. 2009. “Emerging Techniques on Processing of Egg and Egg Products” 06-08 Nov., 6. Food Engineering Congress, Antalya, Turkiye.

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