Jiangsu University always encourages its faculty members and postdocs to grab the funding opportunities offered by national and provincial funders. However, it is often a challenging task, especially for young researchers, to get their research proposals on the right track, as well as to receive positive feedback from expert reviewers. In this context, an interactive discussion on techniques and strategies for writing good proposals would be important to improve the relevant knowledge and skills of potential grant applicants. Such a discussion will be equally important and insightful for the researchers to improve their research activities both in terms of quality and outcomes. With this in mind, FBE is going to organize regular seminars to discuss different aspects of research activities, including designing good research projects, applying for external funding, and conducting output-oriented research programs, where faculty members and postdocs will share their experiences on a common platform.
In the second seminar to be held on 3rd November 2022, two faculty members of FBE (Dr. Muhammad Arslan and Dr. Muhammad Zareef) will present their research activities and experience in writing project proposals based on their success stories in NSFC. The speakers will address the following perspectives in their presentations:
· Basic introduction to the nondestructive technologies in food safety and quality and highlighting its significance and applicability
· Opportunities for foreign researchers to apply for grants in China
· Guidelines for selecting a topic for research proposal
· Basic guidelines for writing a good research proposal
· Guidelines for budget preparation and justification for proposed proposal
· Topic selection and writing a research proposal for master and doctoral students
Date: 3rd November 2022; Time: 4:00-5:30pm.
Venue: 302 Meeting Room, FBE.
Short biographies of the speakers
Dr. Muhammad Arslan is currently working as an associate professor at the School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China. He previously worked as a postdoctoral researcher at Jiangsu University. He received his Ph.D. in Food Science and Engineering from Jiangsu University. His BSc (Hons.) and MSc (Hons.) degree in Food Science and Technology are from University of Agriculture, Faisalabad, Pakistan. His main research activities include non-destructive detection techniques for food quality, drying of fruits and vegetables, natural product chemistry, bioactive compounds extraction, authenticity detection of food, sensors for food quality, and food chemistry. During his tenure at Jiangsu University, he received “Research Fund for International Young Scientists” from National Natural Science Foundation of China. He has published 51 articles in peer-reviewed journals, and 2 book chapters.
Dr. Muhammad Zareef is currently working as an associate professor at the School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China. He previously worked as a postdoctoral researcher at Jiangsu University from 2019-2021. He received his Ph.D. in Food Science and Engineering from Jiangsu University in 2019. His BSc (Hons.) and MSc (Hons.) degree in Food Science and Technology are from Gomal University, Dera Ismail Khan, Pakistan. His research interests are in the fields of rapid & nondestructive technologies sensing food quality and safety, including near-infrared spectroscopy (NIRS), Fourier transforms infrared (FTIR), hyperspectral imaging (HSI), electronic tongue (E-tongue), computer vision, colorimetric sensor array (CSA), electronic nose (E-Nose) techniques. Additionally, chemometrics are used in data mining for qualitative and quantitative analysis. He has published 56 articles in internationally renowned journals such as Trends in Food Science & Technology, Food Chemistry, Food Engineering Reviews, Microchemical Journal, Food control, Analytical methods, etc. He is also a winner of research project “Research Fund for International Young Scientists” from National Natural Science Foundation of China.
（School of Food and Biological Engineering）
