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2023 Information of Scholarship Candidates of FBE

Edit: 周瑞云 Time: 2023-11-16 Hits:

Information of Scholarship Candidates of FBE
Serial numberSchoolNameCategoryIDEnrollment timeSupervisorBasic informationHSK3
Graduates
1School of Food and Biological EngineeringBetchem GarbaPhD51032013012020.03Prof Haile Ma1. Learning: Integrated Chinese I (90), Integrated Chinese II (88), Overview of China (87), Mathematical Modeling in Food Engineering (94), Special themes on Food Science and Technology (90)-average marks:89.8 Major courses: Advanced Instrumental Analysis (80), Modern Food Physical Processing Technologies and Equipment (93), Laboratory Standard Operating Procedures and Skills (77)-average marks: 83.3  
2. Academic and Research field
:Academic theses are admitted by SCI as follows: (1) Optimization of fermentation conditions to improve the functional and structural characteristics of rapeseed meal with a mutant Bacillus subtilis species. Industrial Crops & Products, 205 (2023) 117424. (SCI, Q1, IF 5.9)
HSK3
2School of Food and Biological EngineeringChidiebele Emmanuel NwankwoPhD51032003382020.09Prof Henglin Cui
1.Learning: Courses, average marks  84% ; major courses, average marks  85% ;
2. Academic and Reserch field: Academic theses are admitted by SCI,as follows,                                          (1) Extracellular proteases from halophiles: diversity and application challenges. Applied microbiology and biotechnology, 107(19), 5923–5934. (SCI, Q1, IF 5.2)
3.  Awards: SAM competition-Second prize
Academic star individual scholarship


HSK3
3School of Food and Biological EngineeringAbdul Razak MontoPhD51032003702020.09Prof Ruichang Gao1.Learning:Integrated Chinese I (95), Integrated Chinese II(93), Overview of China 2 (91), Mathematical Modeling in Food Engineering (91), Special theme on food science and technology (87)-average marks: 91.4Major courses: Laboratory Standard Operating Procedures and Skills (77), Advances in Food Science and Technology (83), Modern Food Instrumental Analysis (90)-average marks: 83.3.
2.Academic and Reserch field: (1)  Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives, Critical Reviews in Food Science and Nutrition, 2022, 62, 30, 8518-8533. (SCI, Q1, IF 11.2)
(2) α-tocopherol stabilization by soybean oil and glyceryl monostearate made oleogel: Dynamic changes and characterization for food application. LWT 2023,187, 115325.(SCI, Q1, IF 6.05)


HSK3
4School of Food and Biological EngineeringSuliman khanPhD51032003592020.09Prof Xiaobo Zou1. Learning: courses, average marks (80); major courses, average marks (80)No
5School of Food and Biological EngineeringMawardi Yusufe AdamePhD51032113172021.03Prof Lin LinLearning: courses, Integrated Chinese I (78); 2. Integrated Chinese II (79); 3. Over View of china (67); 4. Mathematical Modeling in Food Enjineering (85); 5. Special Theme in food science and technology (84); Non Degree courses, 1. Modern food chemistry (90); 2. Laboratory standard operating procedure and skill (84).HSK3
6School of Food and Biological EngineeringRehman SarwarPhD51032103352021.09Prof Xiaoli Tan 1.Learning:Elementary Int. Chinese (91), Integrated Chinese (100), Overview of China (90), Theory of Random Processes (95), Special themes on Food Science and Technology (81), Advanced Nutrition (90), Modern Food Chemistry (92), Laboratory Standard Operating Procedures and Skills (91), Paper Writing and Publishing (80), Patent Application (70).
2.Academic and Reserch field: academic theses are admitted by SCI
(the first author), as follows, (1)  Unraveling the Molecular Functions of Multifaced Plant-Vacuolar Processing Enzymes, Physiologia Plantarum, 2023 Accepted Pending revision (SCI, Q1, IF 6.4). (2) Characterization of the Cystine-Rich-Receptor-like Kinases (CRKs) and Their Expression Response to Sclerotinia sclerotiorum and Abiotic Stresses in Brassica napus. Int J Mol Sci. 2023, 24(1):511. (SCI, Q1, IF 5.6).
HSK3
7School of Food and Biological EngineeringFaryal AsifPhD51032103292021.09Prof Jianbo Xiao1.Degree courses:Integrated Chinese I, Integrated Chinese II, Overview of China, Special themes on Food Science and Technology, Functional analysis theory and its apploication-average marks: 87.4; Non-degree courses: Advanced nutrition, Modern Food Physical Procesing Technologies and Equipment, Laboratory standard operating procedures and skills, Advances in Food science and technology, Paper writing and publishing-average marks: 89.4.                  No
8School of Food and Biological EngineeringMaria RiazPhD51032103272021.09Prof Shuhao Huo Degree courses: Integrated Chinese (95), Integrated Chinese (94), Overview of China2average score(65), Mathematical Modeling in Food Engineering (88), Special theme on food science and technology (86). Non-degree courses: Advanced Nutrition (85), Modern Food Chemistry (88), Laboratory Standard Operating Procedures and Skills (83), Advances in Food Science and Technology (82), Nondestructive Detection Techniques and Equipments for Food and Agro-Products (88)No
9School of Food and Biological EngineeringKwami AshiagborPhD51032103222021.09Prof Zhiming GuoLearning: courses, 83.5; major courses    81.2;No
10School of Food and Biological EngineeringTurkson Antwi BoasiakoPhD51032103252021.09Prof Yongkun MaDegree courses: Integrated Chinese I (78); Integrated Chinese II (74); Overview of China (2) (89);   Mathematical Modelling in Food Engineering (84);  Special Theme on Food Science and Technology (81); Non-degree courses: Laboratory Standard Operating Procedures and Skills (92);  Advances in Food Science and Technology (84)No
11School of Food and Biological EngineeringTumaini Simon MwasomolaPhD51032103402021.09Prof  Haiying CuiDegree courses: Integrated Chinese I (91), Integrated Chinese II(91), Over View of china(84), Mathematical Modeling in Food Engineering(89), Special Theme in food science and technology(82), Average mark:87.4. Non Degree courses: Laboratory standard operating procedure and skill, Advances in Food science and technology (88), Non-destructive detection techniques and equipmemts for food and agro-products (86), Modern instrumentl analyis (83), Average mark:83.7
HSK3
12School of Food and Biological EngineeringKeza Dominique DusabeMaster51022103272021.09Dr Di ZhangDegree course: Integrated Chinese 1 (97),  integrated Chinese 2 (98), Overview of China (64), numerical analysis (90), physical properties of foods (95), basis for food nondestructive detection technique (85), average marks(88); Major courses: laboratory standards operating procedure and skills (95), advances in food science and technology (85), bio-separation and extraction techniques in food industry (95), advances in food biotechnology (92), advanced food chemistry (85), average marks(90.4)HSK3
13School of Food and Biological EngineeringYasmine BouhileMaster51022103112021.09Dr Bengang WuLearning:courses, Integrated Chinese Ⅰ: 96, Integrated Chinese Ⅱ: 90, Overview of China(3): 88, Mathematical Statistics: 98, Modern Microbiology: 93, Physical Properties of Foods: 90, Laboratory Standard Operating Procedures and Skills: 93, Advances in Food Science and Technology: 82, Bio-separations and Extraction Technique in Food Industry: 90, Special Topics of Food Physical Processing Science :90, Average mark: 90.22.No
14School of Food and Biological EngineeringOsuji Chukwuebuka EbenezerPhD51032203192022.09Prof Yunqi DuanDegree courses: Special theme in food science 83, Integrated Chinese 95,  Overviewof China              89,  Mathematical modelling in food 84. Non-degree courses:  Modern food chemistry  80,  Laboratory Standard Operating Skills  86,   Modern food industrial analysis  93,   Patent application  82.No
15School of Food and Biological EngineeringAnthony Hinga MoseraPhD51032203162022.09Prof Cunshan ZhouLearning:courses; Chinese I&II,Overview of China, average marks41 & 44%, major courses; Laboratory Standard operating procedure and Techniques, Non-destructive detection Technology for food and Agro-produces, Special themes on Food science and technology, Modern food physical processing technology,Mathematical modeling in food engineering  No
16School of Food and Biological EngineeringEdo Gerefa SefuPhD51032313142023.03Dr Qiya YangLearning:courses, Integrated Chinese I  93, Overview of China 91. 2.Presentation at the academic conference; A Commodity Based Postharvest Lost Assessment of Tomato at Fogara Woreda, North West Ethiopia oral presentation at
The 4th All Africa Postharvest Congress and Exhibition Congress (4TH AAPHCE).
Addis Ababa Ethiopia, September 19-22/2023
No
17School of Food and Biological EngineeringBelinine Betilen SandrineMaster51022313072023.03Prof Qingzhi DingDegree courses: Integrated Chinesse I 99;     Overview of China (3)  46;   The Theory of Matrices   79 Non-Degree Courses: Modern Food Physical Processing Technologies and Equipments  87;  Modern Food Instrumental Analysis 90; Bio-separations and Extraction Technique in Food Industry  90;  Advanced Food Chemistry  89.No
Undergraduates
1School of Food and Biological EngineeringJane MkandawireBachelor51120008032020.11
GPA: 81.9%
HSK3
2School of Food and Biological EngineeringByamugisha Praise ViolaBachelor51122108022022.03
GPA: 82.6%HSK3
3School of Food and Biological EngineeringOussama KouitiBachelor51122008012022.09
GPA: 96.3%No
4School of Food and Biological EngineeringThabiso MthombeniBachelor51123108012023.02
GPA: 78.2%No



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