Chinese  |    Jiangsu University      
Search:
    THE BEST ON FBE

Ph.D program of Agricultural Product Processing and Storage Engineering was acquired first by Jiangsu University in China……[More]

    Apply Now!
The graduate programs in our school are recruiting overseas studentsr, please apply as soon as possible.
    Quick Links
Jiangsu University
Graduate Department of JU
International Office of JU
Overseas Education College of JU
Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     
Name:Chen Quan-Sheng
 Professor, PhD supervisor
Address:Room-205, School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR China
Phone:+86-136****7948
Fax:+86-511-88780201
E-mail:qschen@ujs.edu.cn
Websites:http://asp1.ujs.edu.cn/sp/Js_view.asp?ID=335

    

Education
Anhui Agricultural University, BS, 1997
Anhui Agricultural University, MS, 2004
Jiangsu University, PhD, 2007


Professional Experience
2007/06- 2009/08, Jiangsu University, China, Lecture
2009/08-2013/08, Jiangsu University, China, Associate Professor
2010/09-2011/09, University of Tennessee, Knoxville, USA, Visiting scholar
2013/0/-Present, Jiangsu University, China, Professor


Research Interests
Fast & nondestructive sensing food quality and safety
Near infrared spectral /Raman spectral analysis
Real-time monitoring food processing
Bio-imaging technique for sensing food safety
Nanosensors for sensing food safety


Academic Post
Associate Editor for Journal of Food Agriculture, Environment
Editor for Austin Journal of Nutrition and Food sciences
Editor for Journal of Food Sciences & Nutrition
Editor for Food Science and Human Wellness


Teaching Courses
For PhD students: Novel Nondestructive Detection Technology for Food Quality
For MS students: Novel Nondestructive Detection Technology for Food Quality
For BS students: Food processing Machinery and equipment


Main Research Foundations and Projects
Ongoing Research Foundations and Projects
National Natural & Science Foundation of China, No.31772063, ¥640,000
National Natural & Science Foundation of China, No. 31471646, ¥880,000
National Key R&D Project of China, No. 2016YFD0401205, ¥1240,000
Key R&D Project of Jiangsu Province-General program, No. BE2015302, ¥500,000
Key R&D Project of Jiangsu Province-General program, No. BE2017357, ¥1000,000
R&D Project from Huawei Ltd Co. China, 2016, ¥250,000
R&D Project from from Nestec Ltd. Switzerland, 2017, ¥562,500

Finished Research Foundations and Projects

National Natural & Science Foundation of China,  No. 31271875, ¥880,000
National Natural & Science Foundation of China, No. 30800666, ¥210,000
National Natural & Science Foundation of China, No. 30971685, ¥350,000
National Natural & Science Foundation of China, No. 30760101, ¥190,000
Natural & Science Foundation of Jiangsu Province, China, BK2009216, ¥80,000
National Science & Technology Support Project of China, No, 2006BAD11A12-6, ¥500,000
Special Grade of the Financial Support from China Postdoctoral Science Foundation, No. 201003559, ¥100,000
China Postdoctoral Science Foundation, No. 20090461071, ¥30,000
Jiangsu Planned Projects for Postdoctoral Research Funds, No. 0901048C, ¥20,000
Natural Science Fund for Universities in Jiangsu Province,  No. 08KJB550003, ¥30,000
National 863 Project of China, No. 2006AA10Z263, ¥500,000
Key Project of Natural Science Fund in Jiangsu Province, No. BK206707-1, ¥200,000


Awards and Honors
The 1st Prize of Government Science & Technology Award of Jiangsu Province, 2016
Be Honored with “333” Talent Project for Jiangsu Province, 2016
The 2nd Prize of Natural & Science Award of Ministry of Education (MOE) of China, 2015
The 1st Prize of Technological Invention Award of Ministry of education (MOE) of PR China, 2014
The 2nd Prize of Government Natural & Science Award of Jiangxi Province, 2014
Be Honored with “333” Talent Project for Jiangsu Province, 2013
Be Honored with Talent Summit Project For Six Major Fields in Jiangsu Province, 2013
The 1st Prize of Government Science and Technology Award of Jiangsu Province, 2012
Award for Young Scientist in China Society for Agricultural Machinery (CSAM), 2012
ProSPER.Net-Scopus Young Scientist Award, 2011
Award of “Finding Future-star of Young Researchers Scheme”, 2011
The National Excellent Doctoral Dissertation Award Nomination of China, 2010
Outstanding doctoral dissertation of Jiangsu Province, 2008
The 2nd Prize of National Technological Invention Award of PR China, 2008


Selected papers from recent 5 years(2013 - present, *corresponding author)
[1]Felix Y.H. Kutsanedzie, Lin Hao, Song Yan, Qin Ouyang, Quansheng Chen*, Near Infrared Chemo-responsive dye Intermediaries Spectra-based in-situ Quantification of Volatile Organic Compounds, Sensors and Actuators B: Chemical, 254 (2018) 597-602
[2]Felix Y.H. Kutsanedzie, Quansheng Chen*, Md Mehedi Hassan, Mingxiu Yang, Hao Sun, Md Hafizur Rahman, Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution, Food Chemistry, 240 (2018) 231-238
[3]Quansheng Chen* , Mingxiu Yang, Xiaojing Yang, Huanhuan Li, Zhiming Guo, M.H. Rahma, A large Raman scattering cross-section molecular embedded SERS aptasensor for ultrasensitive Aflatoxin B1 detection using CS-Fe3O4 for signal enrichment, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 189 (2018) 147-153.
[4]Yan Liu, Qin Ouyang, Huanhuan Li, Zhengzhu Zhang, and Quansheng Chen*, Development of an Inner Filter Effects-based Upconversion Nanoparticles-Curcumin Nanosystem for the Sensitive Sensing of Fluoride Ion, ACS Applied Materials & Interfaces, 9 (2017) 18314-18321.
[5]Huanhuan Li, Quansheng Chen*, Md. Mehedi Hassan, Qin Ouyang, Jiewen Zhao, A Magnetite/PMAA nanospheres-targeting SERS aptasensor for tetracycline sensing using mercapto molecules embedded core/shell nanoparticles for signal amplification, Biosensors and Bioelectronics, 92 (2017) 192-199.
[6]Urmila Khulal, Jiewen Zhao, Weiwei Hu, Quansheng Chen*, Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model, Sensors and Actuators B: Chemical, 238 (2017) 337-345
[7]Mingxiu Yang, Guokun Liu, Hassan Md. Mehedi, Qin Ouyang and Quansheng Chen*, A universal SERS aptasensor based on DTNB labeled GNTs/Ag core-shell nanotriangle and CS-Fe3O4 magnetic-bead trace detection of Aflatoxin B1, Analytica Chimica Acta, 986 (2017) 122-130
[8]Felix Kutsanedzie, Quansheng Chen*, Hao Sun, Wu Cheng, In-situ cocoa beans quality grading by near-infrared-chemodyes systems, Analytical Methods, 9(2017) 5455-5463
[9]Qin Ouyang, Yan Liu, Quansheng Chen*, Zhiming Guo, Jiewen Zhao, Huanhuan Li, Weiwei Hu, Rapid and specific sensing of tetracycline in food using a novel upconversion aptasensor, Food Control, 81(2017) 156-163
[10]Qin Ouyang, Yan Liu, Quansheng Chen*, Zhengzhu Zhang*, Jiewen Zhao, Zhiming Guo, Hang Gu, Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 180 (2017) 91-96.
[11]Bin Zhang, Huanhuan Li, Wenxiu Pan, Quansheng Chen*, Qin Ouyang, Jiewen Zhao, Dual-color upconversion nanoparticles (UCNPs)-based fluorescent immunoassay probes for sensitive sensing foodborne pathogens, Food Analytical Methods, 10(2017) 2036-2045
[12]Huanhua Li, Quansheng Chen*, Qin Ouyang, Jiewen Zhao, Fabricating a Novel Raman Spectroscopy-Based Aptasensor for Rapidly Sensing Salmonella typhimurium, Food Analytical Methods,10 (2017) 3032-3041
[13]Huanhuan Li, Quansheng Chen*, Jiewen Zhao, and Khulal Urmila, Fabricating upconversion fluorescent nanoparticles modified substrate for dynamical control of cancer cells and pathogenic bacteria, Journal of Biophotonics, 10 (2017) 1034-1042
[14]Chunwang Dong, Hongkai Zhu, Jinjin Wang, Haibo Yuan, Jiewen Zhao, Quansheng Chen*, Prediction of black tea fermentation quality indices using NIRS and nonlinear tools, Food Science and Biotechnology, 26 (2017) 853-860
[15]Mingxiu Yang, Quansheng Chen*, Felix Y.H. Kutsanedzie, Xiaojing Yang, Zhiming Guo and Qin Ouyang, Portable spectroscopy system determination of acid value in peanut oil based on variables selection algorithms, Measurement, 103 (2017) 179–185
[16]Weiwei Hu, Ronghai He, Furong Hou, Qin Ouyang, Quansheng Chen*, Real-time monitoring of alcalase hydrolysis of egg white protein using near infrared (NIR) spectroscopy technique combined with efficient modeling algorithm, International Journal of Food Properties, 20(2017) 1488-1499
[17]Chun-wang Dong, Hong-kai Zhu, Jie-wen Zhao, Yong-wen Jiang, Hai-bo Yuan*, Quan-sheng Chen*, Sensory quality evaluation for appearance of needle-shaped green tea based on computer vision and nonlinear tools, Journal of Zhejiang University-Science B, 18 (2017) 544-548
[18]Quansheng Chen*, Weiwei Hu, Cuicui Sun, Huanhuan Li, Qin Ouyang, Synthesis of improved upconversion nanoparticles as ultrasensitive fluorescence probe for mycotoxins, Analytica Chimica Acta, 938 (2016) 137-145.
[19]Huanhuan Li, Felix Kutsanedzie, Jiewen Zhao, Quansheng Chen*, Quantifying total viable count in pork meat using combined hyperspectral imaging and artificial olfaction techniques, Food Analytical Methods, 9(2016) 3015–3024
[20]Huanhuan Li, Xin Sun, Wenxiu Pan, Felix Kutsanedzie, Jiewen Zhao, Quansheng Chen*, Feasibility study on nondestructively sensing meat's freshness using light scattering imaging technique, Meat Science, 119 (2016) 102-109
[21]Cuicui Sun, Huanhuan Li, Anastasios Koidis, Quansheng Chen*, Quantifying aflatoxin B1 in peanut oil using fabricating fluorescence probes based on upconversion nanoparticles, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 165 (2016) 120-126
[22]Weiwei Hu, Quansheng Chen*, Huanhuan Li, Qin Ouyang, Jiewen Zhao, Fabricating a novel label-free aptasensor for acetamiprid by fluorescence resonance energy transfer between NH2-NaYF4: Yb, Ho@SiO2 and Au nanoparticles, Biosensors and Bioelectronics 80 (2016) 398–404
[23]Qin Ouyang, Jiewen Zhao, Wenxiu Pan, Quansheng Chen*, Real-time monitoring of process parameters in rice wine fermentation by a portable spectral analytical system combined with multivariate analysis, Food Chemistry, 190(2016) 135-141.
[24]Zhiming Guo*, Wenqian Huang, Yankun Peng, Quansheng Chen*, Qin Ouyang, Jiewen Zhao, Color compensation and comparison of shortwave near infrared and long wave near infrared spectroscopy for determination of soluble solids content of ‘Fuji’apple, Postharvest Biology and Technology,115(2016) 81-90
[25]Quansheng Chen*, Weiwei Hu, Jie Su, Huanhuan Li, Qin Ouyang, Jiewen Zhao, Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array, Journal of Food Engineering, 168(2016) 259-266.
[26]Qin Ouyang,    Jiewen Zhao,  Quansheng Chen*, Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 154(2016) 42-46.
[27]Khulal Urmila, Jiewen Zhao, Weiwei Hu, Quansheng Chen*, Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms, Food Chemistry, 197(2016) 1191–1199.
[28]Khulal Urmila, Jiewen Zhao, Weiwei Hu, Quansheng Chen*, Comparison of different chemometric methods in quantifying total volatile basic-nitrogen (TVB-N) content in chicken meat using a fabricated colorimetric sensors array, RSC Advances, 6(2016) 4663 - 4672
[29]Qiping Huang, Huanhuan Li, Jiewen Zhao, Gengping Huang, Quansheng Chen*, Non-destructively sensing pork’s quality indicators using near infrared multispectral imaging technique, RSC Advances, 5(2015) 95903–95910
[30]H Jiang*, H Zhang, QS Chen*, CL Mei, GH Liu, Recent advances in electronic nose techniques for monitoring of fermentation process, World Journal of Microbiology and Biotechnology, 31(2015) 1845-1852
[31]Wenxiu Pan, Jiewen Zhao, and Quansheng Chen*, Fabricating upconversion fluorescent probes for rapidly sensing foodborne pathogens, Journal of Agricultural and Food Chemistry, 63(2015) 8068-8074
[32]Huanhuan Li, Quansheng Chen*, Jiewen Zhao, Khulal Urmila, Enhancing the antimicrobial activity of natural extraction using the synthetic ultrasmall metal nanoparticles, Scientific Reports, 5(2015) 11033.
[33]Wenxiu Pan, Jiewen Zhao, Quansheng Chen*, Classification of foodborne pathogens using near infrared (NIR) laser scatter imaging system with multivariate calibration, Scientific Reports, 5(2015) 9524.
[34]Quansheng Chen*, Dongliang Zhang, Wenxiu Pan, Qin Ouyang, Huanhuan Li, Khulal Urmila, Jiewen Zhao, Recent developments of green analytical techniques in analysis of tea's quality and nutrition, Trends in Food Science & Technology, 43(2015) 63-82.
[35]Wenxiu Pan, Jiewen Zhao, Quansheng Chen*, In situ monitoring total polyphenols content during tea extract oxidation using a portable spectroscopy system with variables selection algorithms, RSC Advances, 5(2015) 60876-60883.
[36]Huanhuan Li, Quansheng Chen*, Jiewen Zhao, et al., Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion, LWT - Food Science and Technology, 63(2015) 268-274.
[37]Qiping Huang, Quansheng Chen*, Huanhuan Li, Gengping Huang, Qin Ouyang, Jiewen Zhao, Nondestructively sensing pork’s freshness indicator using near infrared multispectral imaging technique, Journal of Food Engineering, 154(2015) 69-75.
[38]Quansheng Chen*, Cuicui Sun, Qin Ouyang, Yanxiu Wang, Aiping Liu, Huanhuan Li, Jiewen Zhao, Classification of different varieties of Oolong tea using novel artificial sensing tools and data fusion, LWT-Food Science and Technology, 60(2015) 781-787.
[39]Qin Ouyang, Jiewen Zhao, Quansheng Chen*, Measurement of non-sugar solids content in Chinese rice wine using near infrared spectroscopy combined with an efficient characteristic variables selection algorithm, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 151(2015) 280-285.
[40]Khulal Urmila, Huanhuan Li, Quansheng Chen*, Jiewen Zhao, Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool, Analytical Methods, 7(2015) 5682-5688.
[41]Wenxiu Pan, Jiewen Zhao, Quansheng Chen*, Dongliang Zhang, Simultaneous and rapid measurement of main compositions in black tea infusion using a developed spectroscopy system combined with multivariate calibration, Food Analytical Methods, 8(2015) 749-757.
[42]Hui Jiang*, Hang Zhang, Quansheng Chen*, Congli Mei, Guohai Liu, Identification of solid state fermentation degree with FT-NIR spectroscopy: Comparison of wavelength variable selection methods of CARS and SCARS, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 149(2015) 1-7.
[43]Hui Jiang*, Quansheng Chen*, Chemometric Models for the Quantitative Descriptive Sensory Properties of Green Tea (Camellia sinensis L.) Using Fourier Transform Near Infrared (FT-NIR) Spectroscopy, Food Analytical Methods, 8(2015) 954-962.
[44]Yi Xu, Huanhuan Li, Quansheng Chen*, et al., Rapid detection of adulteration in extra-virgin olive oil using three-dimensional fluorescence spectra technology with selected multivariate calibrations, International Journal of Food Properties, 18(2015) 2085-2098.
[45]Yang Cao, Chaojie Zhang, Quansheng Chen*, et al., Identification of species and geographical strains of Sitophilus oryzae and Sitophilus zeamais using the visible/near-infrared hyperspectral imaging technique, Pest Management Science, 71(2015) 1113-1121.
[46]Qin Ouyang, Jiewen Zhao, Quansheng Chen*, Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion, Analytica Chimica Acta, 841(2014):68-76.
[47]Hui Jiang*, Quansheng Chen*. Development of electronic nose and near infrared spectroscopy analysis techniques to monitor the critical time in SSF process of feed protein, Sensors, 14(2014): 19441-19456.
[48]Quansheng Chen*, Cuicui Sun, Qin Ouyang, et al., Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors, Analytical Methods, 6(2014): 9783-9790.
[49]Quansheng Chen*, Huanhuan Li, Qin Ouyang, et al., Identification of spoilage bacteria using a simple colorimetric sensor array, Sensors and Actuators B: Chemical, 205(2014):1-8.
[50]Shuai Qi, Qin Ouyang, Quansheng Chen*, Jiewen Zhao, Real-time monitoring of total polyphenols content in tea using a developed optical sensors system, Journal of Pharmaceutical and Biomedical Analysis, 97(2014):116-122.
[51]Quansheng Chen*, Shuai Qi, Huanhuan Li, Xiaoyan Han, Qin Ouyang, Jiewen Zhao, Determination of rice syrup adulterant concentration in honey using three-dimensional fluorescence spectra and multivariate calibrations, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 131(2014):177-182.
[52]Quansheng Chen*, Zhe Hui, Jiewen Zhao, Qin Ouyang, Evaluation of chicken freshness using a low-cost colorimetric sensor array with AdaBoost–OLDA classification algorithm, LWT-Food Science and Technology, 57(2014) 502-507.
[53]Huanhuan Li, Quansheng Chen*, Jiewen Zhao, Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array, Analytical Methods, 6(2014) 6271-6277.
[54]Quansheng Chen*, Chaojie Zhang, Jiewen Zhao, Qin Ouyang, Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety, TrAC: Trends in Analytical Chemistry, 52(2013) 261-274.
[55]Qin Ouyang, Quansheng Chen*, Jiewen Zhao, Hao Lin, Determination of Amino Acid Nitrogen in Soy Sauce using Near Infrared Spectroscopy Combined With Characteristic Variables Selection and Extreme Learning Machine. Food and Bioprocess Technology, 6(2013) 2486–2493.
[56]Quansheng Chen*, Aiping Liu, Jiewen Zhao, Qin Ouyang, Zongbao Sun, Lin Huang, Monitoring vinegar acetic fermentation using a colorimetric sensor array, Sensors and Actuators B, 183(2013) 608-616.
[57]Quansheng Chen*, Aiping Liu, Jiewen Zhao, Qin Ouyang, Classification of tea category using a portable electronic nose based on an odor imaging sensor array, Journal of Pharmaceutical and Biomedical Analysis, 84(2013) 77-83.
[58]Lin Huang, Jiewen Zhao, Quansheng Chen*, Yanhua Zhang, Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging, Food Research International, 54(2013) 821-828.
[59]Qin Ouyang, Jiewen Zhao, Quansheng Chen*, Hao Lin, Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array, Food Chemistry, 138(2013) 1320-1324.
[60]Qin Ouyang, Jiewen Zhao, Quansheng Chen*, Classification of rice wine according to different marked ages using a portable multi-electrode electronic tongue coupled with multivariate analysis, Food Research International, 51(2013) 633-640.
[61]Quansheng Chen*, Yanhua Zhang, Jiewen Zhao, Zhe Hui, Nondestructive measurement of total volatile basic nitrogen (TVB-N) content in salted pork in jelly using hyperspectral imaging technique combined with efficient hypercube processing algorithms, Analytical Methods, 5(2013) 6382-6388.
[62]Jiewen Zhao, Qin Ouyang, Quansheng Chen*, et al., Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection, Food Science and Technology International, 19(2013) 305-314.
[63]Jiewen Zhao, Xiaoyan Han, Quansheng Chen*, Qin Ouyang, Identification of Adulterated Honey Based on Three-Dimensional Fluorescence Spectra Technology, Spectroscopy and Spectral Analysis, 33(2013) 1626-1630.


Patents
Authorized 36 invention patents, including 2 US patent and 34 CN patents.


Number of postgraduates under supervision
17


Number of supervised masters and Ph.D.
12


Number of supervised undergraduates
Annual 2-6


The above information updated
Oct.27,2017

                   


Returns〗     Hits:1836   Date:2017-10-27

Returns〗   Hits:   Date:2017-10-27  
About Our School Undergraduate Program Graduate Program Research Faculty & staff
  A survey
List of undergraduate program
Teaching resources
A survey
Introduction of graduate program
List of Graduate Program
Major research fields
Centers or Institutes of research
Relevant achievements and subject characteristics
An introduction
List of staff
Faculty-PhD. Supervisor
Faculty-MA. Supervisor
Copyright © 2015-2019 Jiangsu University - School of Food and Biological Engineering All Right
Add: School of Food and Biological Engineering, Jiangsu University,301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
Tel: 0086-511-88780201 Fax: 0086-511-88780201 E-mail: spxy@ujs.edu.cn   Powered by 0511.cn