Muhammed Yüceer

Inhaber, Founder and CEO, innoyum

Çanakkale, Turkey

About me

Egg Processing Specialist/Consultant and Assoc.Prof.Dr. at University, Founder of innoyum


Food Scientist
(Yumurta İşleme-Egg Processing)
Akademisyen-Yrd. Doç.Dr.


Professional experience for Muhammed Yüceer

  • Current 6 years and 3 months, since Feb 2018

    Founder and CEO


    Consultancy and Engineering Services on Egg Processing

  • Current 10 years and 6 months, since Nov 2013

    Assoc.Prof.Dr. - Doç.Dr.

    Canakkale Onsekiz Mart Universitesi

    Egg Processing Specialist/Consultant and Assoc.Prof.Dr. at University, Founder of innoyum

  • 7 years and 4 months, Nov 2013 - Feb 2021

    Akademisyen-Yrd. Doç.Dr.

    Çanakkale Onsekiz Mart Üniversitesi

  • 11 years and 1 month, Aug 2002 - Aug 2013

    Kalite Yönetimi ve Ar&Ge Müdürü


    Quality Management: - Quality documentations and Certifications - Process Controls - Hygiene, food safety, occupational health and safety management and Environmental studies. Development and production engineer, quality assurance about production of egg products (pasteurized liquid egg, frozen egg, egg powder), adapting the processing plant and management to quality management system (HACCP, ISO 9001, ISO 14001, GMP, BRC, ISO 22000 and OHSAS 18001), HALAL and KOSHER certification,production planning.

  • 3 years, Aug 2002 - Jul 2005

    Dış Ticaret Asistanı

    A.B Gıda San. ve Tic. A.Ş.

    Export and import cereals, feed phosphate and egg products. Communicating and corporation with foreign authorities. Giving trial orders to suppliers• Preparing the contracts as per international rules • Banking operations, Letters of Credit, cash against document payments• Chartering vessels for bulk cargoes • Obtaining related official permissions from authorities such as ministry of health and ministry of agriculture• Planning every step of loading and discharging operations at ports

Educational background for Muhammed Yüceer

  • 4 years and 8 months, Feb 2009 - Sep 2013

    Gıda Mühendisliği

    Çanakkale OnSekiz Mart Üniversitesi

    Extending Shelf Life of Egg and Egg Products By Application of Novel Preservation Methods and Active Packaging Yumurta ve yumurta Ürünleri Gıda Reolojisi, devam ediyor 3.50/4.00

  • 4 years and 4 months, Sep 2003 - Dec 2007

    Gıda Mühendisliği

    İstanbul Teknik Üniversitesi

    Production of Cholesterol Reduced Egg Yolk and Using in Low Cholesterol Mayonnaise Production 3,00/4,00


  • Turkish

    First language

  • English


  • Russian


  • Arabic



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