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2022食品与生物工程学院留学生奖学金信息公示

时间：2022-10-07 点击：

Information to Scholarship Candidates of FBE
Serial number SchoolNameSexResearch FieldIDEnrollment TimeBasic informationNotesHSK2/3
Graduates
1 School of Food and Biological Engineering Muhammad BilalMaleFood Science and Enginering PHD(Non-destructive)510****3042018.091.Degree courses:
Elementary Integrated Chinese, Overview of China, Mathematical model and its applications, Special theme on food science and technology. Averege Marks: 86
Non-degree courses:
Advanced Instrumental Analysis, Theoretical Basis of Food Nondestructive Detection Techniques, Modern Food Physical processing Technologies and equipments, Paper Writing and Publication, Patent Application. Averege Marks: 86
2.Academic and Reserch field ：    
Muhammad Bilal. Xiaobo Zou. Muhmmad Arslan. Haroon Elrasheid Tahir, Yue Sun. Rana Muhammad Aadil. Near infrared spectroscopy coupled chemometric algorithms for prediction of the antioxidant activity of peanut seed (Arachis hypogaea) (Journal of Near Infrared Spectroscopy) 2021, Vol. 29(4) 191–200 (SCI, I.F:1.372)
No
2 School of Food and Biological Engineering Igbokwe Chidimma JulietFemaleFood Science and Enginering PHD510****3392019.11Integrated Chinese I, Integrated Chinese II, Overview of China, Mathematical modelling , Special theme in food science and technology, Major courses: Advanced instrumental analysis, modern food physical processing technologies and equipments-average mark: 85.4
HSK3
3 School of Food and Biological Engineering GARBA BETCHEMMaleFood Science and Enginering PHD510****3012020.031.Learning: Intgrated Chinese I, Intgrated Chinese II, Overview of China, Mathematical Modeling in Food Engineering, Special themes on Food Science and Technology-average marks:89.8; Major courses:Advanced Instumental Analysis, Modern Food Physical Procesing Technologies and Equipment, Laboratory Standard Operating Procedures and Skills-average marks: 83.3                                                      
2.Other fields: Excellent paper award in the eleventh Sino-foreign Postgraduate Academic Forum of Jiangsu University                                      
HSK3
4 School of Food and Biological Engineering Auriol ivane ngouana moffo maleFood Science and Enginering masters510****3482019.10Course Learning: Integrated Chinese I, Integrated Chinese II, Overview of China (2), Mathematical model and its applications, Special theme on food science and technology, Special theme on food science and technology, Advanced Instrumental Analysis, Theoretical Basis for Food Nondestructive Detection Techniques, Modern Food Physical Processing Technologies and Equipments-average marks: 87.3                                                                        
Academic and Research field:                                                    
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials.Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials. Meat Sci. 2022 Sep;191:108842. doi: 10.1016/j.meatsci.2022.108842. Epub 2022 May 10. PMID: 35660290.
Composition, mechanisms of tingling paresthesia, and health benefits of Sichuan pepper: A review of recent progress" Trends in food science & technology 126, (2022): 1-12. doi: 10.1016/j.tifs.2022.05.012.Ngouana Moffo A. Ivane, Suleiman A. Haruna, Marcillinus Zekrumah, Fopa Kue Roméo Elysé, Mohamed Osman Hassan, Sulafa B.H. Hashim, Haroon Elrasheid Tahir, and Di Zhang                          
HSK3
5 School of Food and Biological Engineering Maria RiazFemaleFood Science and Enginering PHD510****3272021.091.Degree courses: Integrated Chinese I, Integrated Chinese II, Overview of China (2), Mathematical Modeling in Food Engineering, Special theme on food science and technology-average marks: 85.6; Non-degree courses: Advanced Nutrition, Modern Food Chemistry, Laboratory Standard Operating Procedures and Skills, Advances in Food Science and Technology, Nondestructive Detection Techniques and Equipments for Food and Agro-Products-average marks: 84.6

6 School of Food and Biological Engineering MOHAMED OSMAN HASSAN MaleFood Science and Enginering PHD510****3692020.101.Learning: Elementary Int. Chinese, Overview of China, Mathematical model and aplication, Special themes on Food Science and Technology-average marks: 84.5
Degree courses:
Integrated Chinese I, Integrated Chinese II, Overview of China (2), Mathematical Modeling in food engineering, Special theme on food science and technology-average marks: 88.6      
Non-degree courses:
Laboratory Standard Operating procedures and skills, Nondestructive Detection Techniques and Equipments for food and Agro-products-average marks: 80

7 School of Food and Biological Engineering Rehman SarwarMaleFood Science and Enginering PHD51032103352021.091.Learning: Elementary Int. Chinese, Integrated Chinese , Overview of China, Theory of Random Processes, Special themes on Food Science and Technology, Advanced Nutrition, Modern Food Chemistry, Laboratory Standard Operating Procedures and Skills, Paper Writing and Publishing, Patent Application.-average marks: 88
2.Academic and Reserch field: academic theses are admitted by SCI (the first author), as follows,(1). Genome-Wide Prediction, Functional Divergence and characterization of stress-responsive BZR transcription factors in B. napus” Frontiers in Plant Science (2022) DOI: 10.3389/fpls.2021.790655 (SCI, Q1, IF 6.6.)
(2). DELLAs directed gibberellins responses orchestrate crop development: A brief review. Crop Science (2022) DOI: 10.1002/csc2.20825 (SCI, Q2, IF 2.7)
(3). Genome-wide Analysis and Functional Characterization of the Della Gene Family Associated with Stress Tolerance in B. Napus." (2021). BMC Plant Biology DOI: 10.1186/s12870-021-03054-x IF 4.2 (SCI, Q1, IF 5.2)
3.Honory Awards:
(1) Poster Design contest: Rehman Sarwar, Lei Li, Yue Shan, Characterization of important gene in Plants, 2022 Jiangsu University stimulated international academic conference communication completion for graduate students, Third prize

HSK2
8 School of Food and Biological Engineering David Yembilla YamikMaleFood Science and Enginering PHD510****3242021.091. Transcripts
Degree courses:
Integrated ChineseⅠ, Integrated Chinese Ⅱ, Overview of China（2）, Mathematical Modeling in Food Engineering, Special theme on food science and technology.
Average marks degree courses: (88.8)
Total credit degree courses: 10

Non-degree courses:
Modern Food Chemistry, Laboratory Standard Operating Procedures and Skills, Advances in Food Science and Technology, Paper Writing and Publishing
Average marks non-degree courses: (92.5)
Total credit non-degree courses: 8

Total credits for course work: 18
Overall average marks for course work: (90.44)

9 School of Food and Biological Engineering Abdul Razak MontoMaleFood Science and Enginering PHD51032003702020.101.Learning: Integrated Chinese Ⅰ, Integrated Chinese Ⅱ, Overview of China 2, Mathematical Modeling in Food Engineering, Special theme on food science and technology average marks:91.4; Major courses: Laboratory Standard Operating Procedures and Skills, Advances in Food Science and Technology, Modern Food Instrumental Analysis-average marks: 83.3.

HSK3
10 School of Food and Biological Engineering Rhoda Agyei-Boatengfemale Food Science and Enginering PHD510****3362020.091.Learning: degree courses: Int. Chinese I, Integrated chinese II, Overview of China, Chaotic Dynamic Theory, Special themes on Food Science and Technology-average marks: 90.75; Non degree courses: Advances in food science and Technology, Advanced nutrition, Modern Food Physical Procesing Technologies and Equipment, Modern food chemistry, Modern food instrumental analysis, Nondestructive detection technique, Paper writing and publishing-average marks: 87.14.

11School of Food and Biological EngineeringYolandaniFemaleFood Science and Enginering: Master510****3032020.091. Learning: Advanced Nutrition, Integrated Chinese I, Integrated Chinese II, Overview of China, Mathematical Statistics, Physical Properties of Foods, Laboratory Standard Operating Procedures and Skills, Modern Food Instrumental Analysis, Experimental design and data analysis, Bio-separations and Extraction Technique in Food Industry, Special Topics of Food Physical Processing Science, Advances in Food Biotechnology.   average marks: 94.96 (GPA 4.0/4.0).
2. Awards acquired:
(1) The Most Excellent Academic Performance award
(2) The Best Paper Presentation award
(3) The Best Poster Presentation award                                                                                                                                                                                                                                                                                                                        
HSK4
12School of Food and Biological EngineeringTumaini Simon MwasomolaFemaleFood Science and Enginering: PHD510****3402021.09Degree Courses:
1.Integrated Chinese I,
2. Integrated Chinese II,
3.Overview of China,
4.Mathematical modelling in Food Engineering,
5.Special themes on Food Science and Technology
Average mark: 87.4

Non-Degree Course:
1. Laboratory Standards Operating Procedures and Skills,
2. Advances in Food Science and Technology,
3. Non-Destructive Detection Techniques and Equipments for Food and Agro Products
Average mark: 84
HSK3
13 School of Food and Biological Engineering Zekrumah MarcillinusMaleFood Science and Enginering PHD510****3132019.031.Learning: Elementary Int. Chinese, Overview of China, Inte. Chinese II, Mathematical statistics, Advance food chemistry, Morden intrumental analsis, Food physics,  Frontie for food development, Non-destructive dtection, Intro. to food science, Bio-seperation and extraction, Advance dvelopment in food nutriton and safety, Spectral analysis-average marks: 84.9
HSK3
14 School of Food and Biological Engineering Faryal AsifFemaleFood Science and Enginering PHD510****3292021.091.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.
2.Other Articles (the first author):
Faryal Asif, Muhammad Kashif Iqbal Khan, Muhammad Asif, Tehreem Zahid, Saria, “Nutritional and Therapeutical Properties of Guava (Psidium Guajava) and its Applications: A Review”, Plant Science Journal (Journal by Innovative Scientific Information & Services Network), 2022, 11(1): 07-16.

15 School of Food and Biological Engineering DANIEL MAMYMaleFood Science and Enginering PHD510****3462019.111.Learning：Elementary Int. Integrated Chinese I, Integrated Chinese II, Overview of China, Mathematical model and its aplication, Special themes on Food Science and Technology-average marks: 84.8;                                          
Major courses: Advanced Instumental Analysis, Modern Food Physical Procesing Technologies and Equipment-average marks: 88.                                      
NO
16 School of Food and Biological Engineering Nana Adwoa Nkuma JohnsonFemaleFood Science and Enginering PHD510****3102019.091.Learning: courses: Chinese I, Chinese II, Overview of China (2), Mathematical model and its app;ications, Special theme on food science and technology, Modern food chemistry, Advanced instrumental analysis, Theoretical basis for food nondestructive detection techniques, average marks: 89.88; major courses: Special theme on food science and technology, Modern food chemistry, Advanced instrumental analysis, Theoretical basis for food nondestructive detection techniques, average marks: 88.25
HSK3
17 School of Food and Biological Engineering Akpabli-Tsigbe, Nelson Dzidzorgbe KwakuMaleFood Science and Engineering Ph.D.510****3062019.031.Learning: Integrated Chinese I, Integrated Chinese II, Overview of China, Mathematical model and application, Special themes on Food Science and Technology–Average marks: 90; Major courses: Modern Chemistry, Advanced Instrumental Analysis, Modern Food Physical Processing Technologies and Equipment-Average marks: 87.7.    
2.Academic and Reserch field: academic theses are admitted by SCI (the first author), as follows, (1) Ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties. Food Science & Nutrition, 00, 1–18. https://doi.org/10.1002/fsn3.2670 (SCI, Q2, Impact Factor: 3.553).
3.Other field: 2022 Jiangsu University stimulated international academic conference communication completion for graduate students, First prize
HSK3
18 School of Food and Biological Engineering Sulafa Babiker Hassan Hashim FemaleFood Science and Enginering PHD510****3262019/91.Course Learning: Integrated Chinese I, Integrated Chinese II, Overview of China (2), Mathematical model and its applications, Special theme on food science and technology, Special theme on food science and technology, Advanced Instrumental Analysis, Theoretical Basis for Food Nondestructive Detection Techniques, Modern Food Physical Processing Technologies and Equipments-Average marks: 87.3.                                                                         2.Academic and Research field: 1/Intelligent colorimetric pH Sensoring packaging films based on Sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness :Food Chemistry (SCI,QI,IF 7.541) Hashim, S. B. H., Tahir, H. E., Lui, L., Zhang, J., Zhai, X., Mahdi, A. A., Awad, F. N., & Mahmoud, M. (2021). Intelligent colorimetric pH Sensoring packaging films based on Sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness. Food Chemistry, 131514. https://doi.org/10.1016/j.foodchem.2021.1315142/
2/Development of Smart Colorimetric Sensing Films Carbohydrate‑Based with Soybean Wax and Purple Caulifower Anthocyanins for Visual Monitoring of Shrimp Freshness: Sulafa B. H. Hashim,Haroon Elrasheid Tahir,Amer Ali Mahdi, Li Liu, Junjun Zhang,,Xiaodong Zhai,Nosyba A. Ibrahim,Gustav Komla Mahunu,Faisal Nureldin Awad, Mahmoud M. Hassan, Zou Xiaobo* Shi Jiyong*:Journal of Polymers and the Environment. (IF 4.261) Accepted: 11 May 2022 https://doi.org/10.1007/s10924-022-02483-5
3/Cabbage anthocyanins: A biomarker of chicken freshnessSmart Films of Carbohydrate-based/Sunflower wax/Purple Chinese Cabbage anthocyanins: A biomarker of chicken freshness Sulafa B. H. Hashim, Haroon Elrasheid Tahir, Li Lui, Junjun Zhang, Xiaodong Zhai, Amer Ali Mahdi, Nosyba A. Ibrahim, Gustav Komla Mahunu, Mahmoud M. Hassan, Zou Xiaobo*, Shi Jiyong*. Food Chemistry (IF 9.231). https://doi.org/10.1016/j.foodchem.2022.133824
HSK3
19 School of Food and Biological Engineering ADADE SOLOMON YAO-SAY SELORMMaleFood Science and Enginering PHD51031903252019.091.Learning: courses---Integrated Chinese, Integrated Chinese Ⅱ, Overview of China (2), Mathematical model and its applications, and Special theme on food science and technology-average marks:86.6; Major courses----Advanced Instrumental Analysis, Theoretical Basis for Food, Nondestructive Detection Techniques, and Modern Food Physical Processing
Technologies and Equipments-average marks: 89.3
2.Academic and Reserch field:                                                            
1st Prize ×2 and 2nd Prize ×1
3 Adade, S. Y.-S. S., Lin, H., Haruna, S. A., Osei, A., Jiang, H., Akomeah, A., Adwoa, N., Johnson, N., Zhu, A., Ekumah, J., Li, H., & Chen, Q. (2022). Journal of Food Composition and Analysis SERS-based sensor coupled with multivariate models for rapid detection of palm oil adulteration with Sudan II and IV dyes. Journal of Food Composition and Analysis, 114(August), 104834. https://doi.org/10.1016/j.jfca.2022.104834
Adade, S. Y. S., Lin, H., Jiang, H., Haruna, S. A., Osei, A. B., Zareef, M., Akomeah, A., Adwoa, N., Johnson, N., Hassan, M., Li, H., & Chen, Q. (2022). Fraud detection in crude palm oil using SERS combined with chemometrics. Food Chemistry, 388(March), 132973. https://doi.org/10.1016/j.foodchem.2022.132973
NO
20 School of Food and Biological Engineering Louisa Esi Mackayfemale Food Science and Enginering Msc510****3102021.091.Learning: Integrated Chinese I, Integrated Chinese II, Overview of China, Modern Microbiology, Physical Properties of Foods, Basis for Food Non-destructive Detection Techniques, Numerical Analysis, Advanced Nutrition. Average marks: 82; Major courses: Mathematical Modeling in Food Engineering, Laboratory Standard Operating Procedures and Skills, Advances in Food Science and Technology, Modern Food Instrumental Analysis, Paper Writing and Publishing, Special Topics of Food Physical Processing Science, Advances in Food Biotechnology, Advanced Food Chemistry. Average marks: 86.25

21 School of Food and Biological Engineering Suleiman Abdulrahman Haruna MaleFood Science and Enginering PHD510****3192019.091.Learning: Integrated Chinese I, Integrated Chinese II, Overview of China (71), Mathematical model and its application, Special themes on Food Science and Technology-average marks: 85.8; Major courses: Advanced Instrumental Analysis, Modern Food Physical Procesing Technologies and Equipment-average marks: 83.5
2.Academic and Reserch field: 1).Haruna, S.A., Li, H., Wei, W., Geng, W., Yao-Say Solomon Adade, S., Zareef, M., Ivane, N.M.A., Chen, Q., (2022). Intelligent evaluation of free amino acid and crude protein content in raw peanut seed kernels using NIR spectroscopy paired with multivariable calibration. Anal. Methods 14, 2989–2999. https://doi.org/10.1039/D2AY00875K (Impact factor: 3.532) 2).Haruna, S. A., Li, H., Wei, W., Geng, W., Luo, X., Zareef, M., Yao-Say Solomon Adade, S., ... & Chen, Q. (2022). Simultaneous quantification of total flavonoids and phenolic content in raw peanut seeds via NIR spectroscopy coupled with integrated algorithms. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, Accepted. (Impact factor: 4.831)
HSK3
22 School of Food and Biological Engineering Keza Dominique DusabeFemaleFood Science and Enginering PHD510****3272021.091.Learning: Int. Chinese I,  Integrated Chinese II, Overview of China, Numerical analysis, Physical properties of foods, Basis for food nondestructive detection technique-average marks: 87.6.5; Major courses: Laboratory standards operating procedure and skills, Advances in food science and technology, Bio-separation and extraction techniques in food industry, Advances in food biotechnology, Advanced food chemistry-average marks: 90.02
HSK3
23 School of Food and Biological Engineering GEORGINA BENEWAA YEBOAHFemaleFood Sciene & Eng Masters student 510****3322018.091.Degree course: Integrated Chinese I, Chinese II, Overview of China, Mathematical statistics, Advanced food chemistry, Modern instrumental analysis, Food physical Processing-average marks: 84.57; Non-Degree courses: Food non destructive detection techniques, Introduction to food science, Experimental esign and data analysis, Bio-separations and extraction techniques in food industry, Nutrition & food safety, Food fermentation technology-average marks: 85
2.PUBLICATION
Cheng, Y., Yeboah, G. B., Guo, X., Donkor, P. O., & Wu, J. (2022). Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode.
HSK2
24 School of Food and Biological Engineering Kwami V. Ashiagbor MaleFood Science and Enginering PHD510****3222021.091.Learning: courses: Chinese I, Chinese II, Overview of China, Mathematical model in food engineering, Special theme on food science and technology-average marks: 81.4; Major courses: Advances in food science and technology, Laboratory standard operating procedures and skills-average marks: 86  

25 School of Food and Biological Engineering Turkson Antwi Boasiako MaleFood Science and Enginering PHD510****3252021.091.Learning: courses: Chinese I, Chinese II, Overview of China, Mathematical model in food engineering, Special theme on food science and technology-average marks: 80.4; Major courses: Advances in food science and technology, Laboratory standard operating procedures and skills-average marks: 88

26School of Food and Biological EngineeringStephen Wilson KpordzeMaleFood Science and Enginering PHD510****3232021.091.Learning: courses: Chinese I, Chinese II, Overview of China, Mathematical model in food engineering, Special theme on food science and technology, average marks: 89.8; Major courses: Advances in food science and technology, Laboratory standard operating procedures and skills-average marks: 92.5

27School of Food and Biological EngineeringFOMENA TEMGOUA NIDELLE SAUSTENFemaleFood Science and Enginering Master510****3522018.101.Learning: Degree course: Elementary Int. Chinese I,  Elementary Int. Chinese II, Overview of China, Mathematical  statistics, Advanced Food Chemistry, Modern Instrumental analysis, Food Physics Processing-Average marks: 82.57; Non-degree courses: Introduction to Food Science, Experimental Disign and Date Analysis, Advanced Developpment of Food Nutrition and Safety, Spectral Analysis, Food Fermentation Technology-Average marks: 86
2.Academic and Reserch field: academic theses are admitted by SCI (the first author), as follows:
Fatty acid profile,Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (salmo salar) during different Culinary Treatments SCI (first author ) (Published )DOI :https://doi.org/10.1155/2022/7425142                                                                                                                                                                                                                                                                              
HSK3
28School of Food and Biological EngineeringSamuel Tito LawahMaleFood Science and Enginering Master510****3442019.09Degree courses: Int. Chinese I, Int. Chinese II, Overview of China (3), Theory of Matrices, Modern Instrumental Analysis, Food physics processing-Average marks: 81.5
Non-degree courses: Frontier development for Food Nondestructive Detection Techniques, Introduction to Food Science, Experimental design and data analysis, Advanced Development of Food Nutrition and Safety, Spectral analysis-Average marks: 81.4
No
29School of Food and Biological EngineeringSULIMAN KHANMaleFood Science and Enginering PHD510****3592020.101.Learning: Advance nutrition, Modern food chemistry, Modern food physical technology and processing equipments, Modern molecular biology and analytical technique, Laboratory standard operation procedure and skills, Advance in food science and technology, Modern food instrumental analysis, Non-destructive detection technique and equipment for food for food and agro-products, Paper writing and publishing, Integrated Chinese I, Integrated Chinese II, Overview of China (2), Mathematical modeling and food engineering, Special theme of food science and technology-Average marks: 86.5
No
30School of Food and Biological EngineeringTahreem RiazFemaleFood Science and Enginering PHD510****3082022.021.Learning: Chinese I, Overview of China-average marks: 91.0

31School of Food and Biological EngineeringJoseph AkorMaleFood Science and Enginering PHD510****3102022.031.Learning: Integrated Chinese I, Overview of China-average marks: 94.0

Undergraduates
1School of Food and Biological EngineeringJOSEPHINE NAA NORKOR DOWUONAFemaleFood Science and Enginering bachelor511****8022019.10GPA: 89%
HSK4
2School of Food and Biological EngineeringJANE MKANDAWIREFemaleFood Science and Enginering bachelor511****8032020.112021-2022-1 GPA: 77.5%
2021-2022-2 GPA: 80.32%

3School of Food and Biological EngineeringTAN SUEYFemaleFood Science and Enginering bachelor511****8012022.03GPA: 93.65%

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