Muhammed Yuceer
Canakkale Onsekiz Mart University
http://www.muhammedyuceer.com
http://tr.linkedin.com/in/myyuceer
https://www.researchgate.net/profile/Muhammed-Yuceer
http://aves.comu.edu.tr/myuceer/cv
https://scholar.google.com.tr/citations?user=E7AbX3cAAAAJ&hl=en
Dr. Muhammed Yuceer is an 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 participated in several European or National Research Programs and in more than 10 R&D Projects with companies. 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 >22 years of wide experience in egg research and has >6 invention patents. 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 from food waste (egg, fruit and vegetables) and by-products, such as lysozyme, natural eggshell membrane. 2. 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. 4. Novel non-thermal food preserving techniques such as ultrasound, ozone, electrolyzed water, chlorine dioxide, membrane filtration, modified atmosphere packaging. 5. Development of innovative e-solutions and application practices for the HoReCa (Hotel, Restaurant, Cafe) sector. RESEARCH ACTIVITY & PRESENTATIONS PUBLISHED ACADEMIC ARTICLES 1. Yüceer, M., & Caner, C. 2024. Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment. Journal of Culinary Science & Technology, 22(1), 99-109. 2. Şahansoy, H., Caner, C., & Yüceer, M. 2024. The shellac and shellac nanocomposite coatings on enhanced the storage stability of fresh eggs for sustainable packaging. International Journal of Biological Macromolecules, 261, 129817. 3. Aydın, A., Yüceer, M., Ulugergerli, E. U., & Caner, C. 2024. Improving food security as disaster relief using intermediate moisture foods and active packaging technologies. Applied Food Research, 4(1). 4. Caner, C., Tiryaki, K., Pala, C. U., & Yuceer, M. 2024. Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry. Food Sci Technol Int, 10820132241227009. (Acceptted - in press). 5. Yüceer, M. 2023. Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period. Journal of Food Process Engineering, 46(1), 1-6. 6. Yüceer, M. 2023. Investigation the Reverse Osmosis and Ultrafiltration Treatments on Physicochemical, Techno-functional and Rheological Characteristics on Liquid Egg Albumen and Prepared Meringue Cookie Batter’s. Acta Alimentaria, An International Journal of Food Science, 52(2), 317-329. 7. Caner, C., Alnıak, N.Y., Yüceer, M. 2023. Combined effect of sonication and equilibrium modified atmosphere packaging to improve storage stability of ‘Angelino’ plums during extended storage. Journal of Food Process Engineering, 46(7), e14328. 8. Caner, C., Rahvalı, F., Yüceer, M., Oral, A. 2023. Effects of Types and Concentrations of Modified Cloisite Clayson Properties of Chitosan Nanocomposites for Food Packaging. Polymers for Advanced Technologies, 34(7), 2248-2260. 9. Yüceer, M., & Caner, C. (2023). Smart packaging and applications in the food industry. Gıda ve Yem Bilimi Teknolojisi Dergisi(30), 57-68. 10. Yüceer, M., Çelikten, C., Mavuş, R., Dişli, E., Ağıral Akgün, Ş., & Sarı, E. (2023). Lysozyme Extraction, Purification and Drying from Egg White: Current Developments and Applications. International Journal of Life Sciences and Biotechnology, 6(1), 245-261 11. Yüceer M, Yıldırım G & Caner C. 2022. The Effects of Sonication on the Extended Storage Stability of Table Eggs. International Journal of Food Science and Technology, 57(9): p. 6046-6054. 12. Caner, C., Bensu, M.C., & Yüceer, M. 2022. Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage. Journal of Food Processing and Preservation,46(7)16642. 13. Yüceer, M. 2022. Determination of Physico-functional Properties of Meringue Products Produced Using Shell Eggs with Pasteurization and Ultrasonication Processes, Catering Guide, 18(97),56-59. 14. Yüceer, M. and Caner, C. 2022. Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage. Journal of Food Measurement and Characterization,16(4): p. 2961-2968. 15. Yüceer, M., & Caner, C. 2022. The Enhancement of the Physicochemical, Rheological and Functional characterization of Egg White Proteins using Different Enzymes during Storage. Acta Alimentaria, An International Journal of Food Science, 51(1), 145-154. 16. Yüceer, M., & Caner, C. 2022. Effectiveness of Enzymes on Structural, Functional and Creep-Recovery Behavior of Freshly Prepared Meringue’s Batter using Liquid Egg Albumen. Journal of Food Science and Technology, 59(3), 927-934. 17. Yüceer, M., & Caner, C. 2021. Effects of Protease-Hydrolyzed Egg White on the Meringue Batter Properties and Meringue Textural and Sensory Properties during Storage. International Journal of Gastronomy and Food Science, 25, 100409. 18. Yüceer, M., & Caner, C. 2021. The Impact of Coatings and Novel Processing Techniques on Functionality of Table Eggs during Extended Storage Period at Ambient Temperature. Journal of Food Processing and Preservation 45(3) e15261. 19. Yüceer, M. 2020. Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen. European Food Research and Technology, 246 (9):1847-1856. 20. Yüceer, M. & Asik, H. 2020. Texture, Rheology, Storage Stability and Sensory Evaluation of Meringue’s Prepared from Lipase Enzyme-Modified Liquid Egg White. Journal of Food Processing and Preservation, 44 (9), e14667. 21. Yüceer, M. 2020. Structural and rheological characterization of liquid egg white modified with phospholipase A2 enzyme. Journal of Food Processing and Preservation, 44(6), e14450. 22. Yüceer, M., & Caner, C. 2020. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes. International Journal of Food Science & Technology, 55(1):259-266. 23. Yüceer, M. and Caner, C. 2020. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis. International Journal of Food Science & Technology, 55(4):1629-1636. 24. Yüceer, M. 2020. Rheological Behavior and Structural Characterization of Liquid Egg Yolk Treated with Ultrasound Processing Technique. Academic food Journal, 18(4), 402-410. 25. Yüceer, M. and Caner, C. 2019. An Assessment and Review of the Halal Food Certification Process Requirements of Industrial Egg Products Journal of Halal Life Style 1:23-34. 26. Yüceer, M. 2019. Functional Functions of Eggs and Egg Products in the Pastry and Bakery Industry. Catering Guide 15(85):32. http://cateringguidedergisi.com/2020/01/10/yumurta/ 27. Yuceer, M., Ilyasoglu H., Ozcelik, B. 2016. Comparison of Flow Behavior and Physicochemical Characteristic of Low-Cholesterol Mayonnaises Produced with Cholesterol Reduced Egg Yolk, Journal of Applied Poultry Research, 25(4): 518-527. 28. Yüceer, M. and Caner, C. 2018. Ultrasound; a Novel and Innovative Processing Method for Egg and Egg Products Preservation. Mini Review. Journal of Chemical Biology and Pharmaceutical Chemistry 1(1):1-3. 29. Yuceer, M., Ilyasoglu H., Ozcelik, B. 2016. Comparison of Flow Behavior and Physicochemical Characteristic of Low-Cholesterol Mayonnaises Produced with Cholesterol Reduced Egg Yolk, Journal of Applied Poultry Research, 25(4): 518-527. 30. 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. 31. 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. 32. 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. 33. 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. 34. 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. 35. 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. 36. 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. RESEARCH ACTIVITY & PRESENTATIONS CONFERENCE ARTICLES 1. Yüceer, M. 2023. Sustainability in the HORECA sector. XI. Food Technology International Symposium, 11-12 May, 2023. (oral presentation), Murcia, Spain. 2. Yüceer, M. 2023. Improvement and Enzymatic Hydrolysis of the Physicochemical and Techno-functional Characteristics of Egg Albumen with Microbial Transglutaminase. XI. Food Technology International Symposium, 11-12 May, 2023. (poster presentation), Murcia, Spain. 3. Yüceer, M. Pala, Ç., Yaşar, C., Anda, C., Caner, C. 2023. Identifying the Needs of Trainers to Promote Food Safety and Hygiene Among Turkish HoReCa Workers. XI. Food Technology International Symposium, 11-12 May, 2023. (poster presentation), Murcia, Spain. 4. Yüceer, M. 2019. Effect of Ultrasound Processing on The Physico-Functional Characteristics of Liquid Egg Yolk. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (oral presentation), Cesme-Izmir, Turkey, pp: 89-91. 5. Yüceer, M. 2022. Helalen Tayyiben Bakış Açısı ile Böcekten Protein Eldesi ve Çekirge Örneği", GIMDES 14th International Halal and Tayyib Products Conference, İstanbul, Türkiye, 01 Eylül 2022. 6. Yıldırım G., Yüceer M., Caner C. 2021. Enhancing Storage Stability Fresh Eggs with Ultrasonication", 3rd Eurasia Biochemical Approaches & Technologies Congress (EBAT), Antalya, Turkiye, 4 - 07 Kasım 2021. 7. Çelikten C., Mavuş R., Yüceer M. 2021. Separation of Lysozyme from Liquid Egg White by Membrane-Filtration", III. International Agricultural, Biological & Life Science Conference - AGBIOL 2021, Edirne, Turkiye, 1 - 03 September 2021. 8. Yüceer, M., Caner C., Pala Ç., Yüceer M., Tiryaki K. 2021. The Effect of Electrolyzed Water and Ultrasonication with Modified Atmosphere Packaging on Storage Stability of Fresh Strawberry (Fragariaananassa), 3rd International Conference on Food, Agriculture and Veterinary, İzmir, Turkiye, 19 - 20 June, 2021. 10. Yumak Alnıak N., Yüceer M., Caner C. 2021. Effectiveness of Chitosan Coating and Electrolyzed Water Application on Fresh Strawberry Storage Stability, 3rd International Conference on Food, Agriculture and Veterinary, İzmir, Türkiye, 19 - 20 Haziran 2021. 11. Yüceer, M. Effect of Ultrasound Pre-treatment on Separation of Lysozyme from Liquid Egg White, MEMTEK 2019 - 6th MEMTEK International Symposium on Membrane Technologies and Applications, İstanbul, Türkiye, 18 - 20 Kasım 2019, ss.111-116. 12. Yüceer, M. & Caner, C. 2019. Physicochemical and Functional Properties of Protease, Lipase and Phospholipase A2 Enzyme-Modified Liquid Egg’s White. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (oral presentation), Cesme-Izmir, Turkiye, pp: 88-89. 13. Aşık, H. Yüceer, M. & Caner, C. 2019. Rheological Behaviors of Modified Liquid Egg Albumen with Lipase Enzyme. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (oral presentation by Yüceer, M.), Cesme-Izmir, Turkey, pp: 75-78. 14. Yüceer, M. & Caner, C. 2019. Innovative Eggs and Egg Products. XVIII European Symposium on The Quality of Eggs and Egg Products. 23-26 June, 2019. (poster presentation), Cesme-Izmir, Turkey, pp: 110-112. 15. Aşık, H. Yüceer, M. & Caner, C. 2019. Effects of Lipase Enzyme on Physico-Functional Quality of Liquid Egg White. 4th International Anatolian Agriculture Food, Environment, and Biology Conference (TAGID 2019). 20-22 April, 2019. (poster presentation), Afyonkarahisar, Turkey, pp: 1043-1044. 16. Yüceer, M. & Caner, C. 2018. Rheological Characterization of Protease Treated Liquid Egg White. The International Symposium on Food Rheology and Texture. 19-21 Oct, 2018. (poster presentation) Istanbul, Turkey. 17. Yüceer, M. & Caner, C. 2018. Ultrasound Treatment of Fresh Eggs- Effects on Bacterial Quality. International Poultry Science Congress of WPSA Turkish Branch. 09-12 May, 2018. (oral presentation) Niğde, Turkey, pp: 206-212. 18. Yüceer, M. 2018. Emerging and New Non-Thermal Food Preservation Technologies in Egg Processing – Trends and Future Industrial Perspectives- An Overview. International Poultry Science Congress of WPSA Turkish Branch. 09-12 May, 2018. (poster presentation) Niğde, Turkey, pp: 683-689. 19. Yüceer, M. & Caner, C. 2018. Liquid Egg White Enzyme Modification Using Protease- Effects on Physio-Chemical Characteristics. International Poultry Science Congress of WPSA Turkish Branch. 09-12 May, 2018. (poster presentation) Niğde, Turkey, pp: 650-658. 20. Yüceer, M. & Caner, C. 2018. The Edible Coatings for Maintaining Eggs Quality and Minimize Eggshell Breakage- A-Review. International Poultry Science Congress of WPSA Turkish Branch. 09-12 May, 2018. (poster presentation) Niğde, Turkey, pp: 672-680. 21. 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. 22. 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. 23. 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. 24. Yüceer, M., 2017. Recent Technological Developments and Innovations in Halal Food Processing Industry. The 9th International Halal and Tayyib Conference, 23-24 October, 2017. (invited speaker), Istanbul. 25. Yüceer, M. and Caner, M. 2017. Halal Certification Process in Egg and Egg Products. International 4th Halal and Healthy Food Congress. 03-05 November, 2017 (poster presentation), Ankara, Turkey 26. Yüceer, M. and Caner, M. 2017. Halal and Healthy Food for A Good Life. International 4th Halal and Healthy Food Congress. 03-05 November, 2017 (poster presentation), Ankara, Turkey 27. 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. 28. 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. 29. 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 30. 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 31. Yuceer, M., Temizkan, R., Aldemir, H. and Caner, C., 2015. Application of Pulsed Light Technique on Foods. 6. National Veterinary Food Hygiene Congress (poster presentation), p:244-245, 7-11 Oct., Van, Turkey 32. 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 33. Yuceer, M., Temizkan, R., Buyukcan, B. and Caner, C. 2015. FT-NIR Application as An 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. 34. Yuceer, M., Temizkan, R. and Caner, C. 2015. Evaluating of Color Changes in Various Edible Coated Eggs during Storage. XVI. European Symposium on the Quality of Eggs and Egg Products, Poster Presentation. 10-13 May 2015. France-Nantes. 35. 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. 36. 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. 37. 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 38. 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. 39. 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. 40. 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. 41. 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. 42. Yuceer, M., Caner, C. and Kartal, S. 2010. Microwave Suspectors: Innovative Active Packaging. 16-18.09.2010, VI. International Packaging Congress. Istanbul, Turkiye. 43. 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. 44. 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. 45. Yuceer, M. and Ozcelik, B. 2009. “Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise.” Poster presentation. 3rdInternational Congress on Food and Nutrition. 22-25 April, Antalya, Turkiye. 46. 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. 47. 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. 48. Yuceer, M. and Ozcelik, B. 2009. “Purification of Egg Albumins and Functional Characterization” II. Traditional Foods Symposium. 27-29 May. Van, Turkiye. 49. 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. 50. Yuceer, M. and Caner, C. 2009. “Emerging Techniques on Processing of Egg and Egg Products” 06-08 Nov., 6. Food Engineering Congress, Antalya, Turkiye. PATENTS 1. Yuceer, M. and Caner, C. 2018. New Method of Production Meringues Using Enzyme Modified Liquid Egg. 2018/01572. 2. Yuceer, M. Caner, C. and Temizkan, R. 2018. Method for Processing Liquid Eggs by An Ultrasound Technique. 2018/08369. - WO19240708 A1 3. Yuceer, M. and Caner, C. 2018. New Method of Production Meringues Using Enzyme Modified Liquid Egg. 2018/01572. 4. Yuceer, M. Caner, C. and Temizkan, R. 2018. Method for Processing Liquid Eggs by An Ultrasound Technique. 2018/08369. - WO19240708 A1 5. Yuceer, M. 2018. Eggshell and Membrane Separating Machine. 2018/017746. (supported with ITU NOVA). 6. Yuceer, M. 2020. A Spreadable Egg Product Production Method. 2020/18067. 7. Yuceer, M. 2021. A Method to Prevent Caramelization in Egg White Powder Production. 2021/004156. 8. Yuceer, M. 2021. A Method for Detection of Adulteration in Egg Products. 2021/017164. AWARDS 1. Certificate the SECOND PLACE Win to Muhammed Yuceer - EIT Food - RIS Inspire Programme - Sustainable Food Production and Consumption: new Deep Tech approaches, methods and tools. Project title: Water with Collagen & Glucosamine - GLUCOLLHYDRATE. 03.11.2023. 2. ISIF'23 SILVER MEDAL - Ministry of Industry and Technology, Turkish Patent and Trademark Agency, International Federation of Inventors' Association (IFIA), World Intellectual Property Organization (WIPO), European Patent Office (EPO) and Turkish Technology Team Foundation The 8th Istanbul International Inventions Fair (8th Istanbul International Inventions Fair, ISIF'2023), which was held this year with the support of the international jury, as a result of the evaluations made between April 27 and May 01, 2023, the patent titled 'A Method for Detection of Adulteration in Egg Products' is ISIF'. As a result of the evaluations made among 424 inventions by the international jury in 2023, Assoc. Prof. Dr. Muhammed YÜCEER received SILVER MEDAL, 8th Istanbul International Inventions Fair. Distinction 3. ISIF’21 Bronze Medal – The ISIF'20 International Inventions Fair organized by The Industry and Technology Ministry, the Turkish Patent and Trademark Agency, International inventors Union Federation (IFIA), the World Intellectual Property Organization (WIPO), European Patent Office (EPO) and Turkey Technology Team held with the Foundation's support, and this year the 6th of as a result of the evaluations made by the international jury between 21 - 26 September at ISIF'20 International Inventions Fair. The patent title: 'A Spreadable Egg Product Production Method' attended to the international invention fair. Distinction 4. First Prize Award in Trakya Project, R&D; and Innovation Competition (Organized by Trakya Development Agency & Union of Trakya University) – 07.11.2017. The project received the first prize and commercialization award. Project Title: Development and Production of Functional Egg Protein Powder Based Sports Drink Product. 5. Silver Medal – The ISIF'20 International Inventions Fair organized by The Industry and Technology Ministry, the Turkish Patent and Trademark Agency, International inventors Union Federation (IFIA), the World Intellectual Property Organization (WIPO), European Patent Office (EPO) and Turkey Technology Team held with the Foundation's support, and this year the 5th of as a result of the evaluations made by the international jury between 05 August - 10 September at ISIF'20 International Inventions Fair. The patent title: 'Meringue Production with Liquid Egg Whites Fermented with Enzymes Method' attended to the international invention fair. 6. The International Federation of Inventors (IFIA), organized OFEED 2020 Innovation Week International Fair, with 694 inventions from 27 countries were exhibited. In the international event held within the scope of "Innovation Week IWA 2020", Dr. Muhammed YÜCEER was awarded a silver medal with his patent: "Meringue Production Method with Liquid Egg Whites Fermented with Enzymes". 7. Champion in AKAGİM Project Market Competition organized by Ataşehir Municipality, Istanbul in 25 Dec, 2020. The project team (Dr. Muhammed Yüceer, Sefanur Yavuz, E. Lara Özmete) received the first prize award. Project Title: Natural eggshell membrane production for joint pain. 8. First Prize Award in 7th Innovation Competition organized by Başakşehir Living Hub., Istanbul in 24 Dec, 2020. The project team (Dr. Muhammed Yüceer, Prof.Dr. Cengiz Caner, Sefanur Yavuz, E. Lara Özmete) received the first prize award. ATTENDED CONFERENCES, PANEL & SEMINARS - Name of Organization, date The National Egg Quality School, Indianapolis, IN, USA 16-19.05.2016 International 3rd Halal and Healthy Food Congress, Istanbul, Turkey 30-31.10.2015 6. National Veterinary Food Hygiene Congress, Van, Turkey 07-11.10.2015 XVI. European Symposium on the Quality of Eggs and Egg Products, Nantes, France 10-13.05.2015 Advanced Rheology Course- Gareth H. McKinley - MIT (Massachusetts Institute of Technology) and Massimo Baiardo - TA Instruments, Istanbul. 20.10.2014 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, Istanbul. 14-17.10.2014 II. Traditional Food Symposium, Van, Turkiye 27-29.05.2009 2nd International Congress on Food and Nutrition, Istanbul 24-26.10.2007. 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