Muhammed Yüceer

Assoc. Prof. Dr. Muhammed Yüceer is a faculty member at Çanakkale Onsekiz Mart University's Technical Sciences Vocational School, specializing in egg science, food safety, and sustainable processing technologies. His research integrates novel preservation methods (e.g., ozonation, ultrasonication, nanocomposite coatings) to enhance the shelf-life, nutritional quality, and safety of eggs and perishable foods. He actively leads EU-funded projects like the Erasmus+ HORECA-FS initiative and collaborates with industry partners on TÜBİTAK-supported commercialization of food innovations.

His research interests span:

• Egg Science: Bioactive compounds (lysozyme, ovomucoid), functional properties, and value-added products like egg powder.
• Food Safety: Salmonella mitigation, HORECA sector hygiene, and anti-counterfeiting strategies.
• Sustainable Technologies: Edible coatings, biodegradable packaging, and energy-efficient processing.

Yüceer's recent articles (2021–2025) focus on non-thermal preservation, nanomaterial applications, and egg analogues, reflecting a strong emphasis on sustainability and food security. Notably, his work on chitosan-cloisite nanocomposites for eggshell coatings demonstrates innovative approaches to reduce food waste.

Awards & Projects:

• Gold Medal, EIT Food RIS Inspire Program (2023) for sustainable food solutions.
• Commercialized patents from TÜBİTAK-funded industrial R&D projects.
• Coordination of the EU Erasmus+ HORECA-FS project on food safety in hospitality sectors.

He directs a research laboratory focused on food innovation, collaborating with industry stakeholders to translate scientific insights into market-ready solutions, particularly in functional egg products and disaster-relief food technologies.