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Dr. Muhammed Yuceer is an academician (Associate Professor in the Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey). He received his bachelor's degree from Yuzuncu Yil University鈥檚 department of food engineering (2002) in Van, 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) under the guidance of Professor Cengiz Caner on the subject of extending the shelf life of egg.
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