| Information of Scholarship Candidates of FBE |
| Serial number | School | Name | Category | ID | Enrollment Time | Supervisor | Basic information | HSK3 |
| Graduates |
| 1 | School of Food and Biological Engineering | Betchem Garba | PhD | 5103201301 | 2020.03 | Prof Haile Ma | 1. 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 |
| 2 | School of Food and Biological Engineering | Chidiebele Emmanuel Nwankwo | PhD | 5103200338 | 2020.09 | Prof 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 |
| 3 | School of Food and Biological Engineering | Abdul Razak Monto | PhD | 5103200370 | 2020.09 | Prof Ruichang Gao | 1.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: 91.4；Major 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 |
| 4 | School of Food and Biological Engineering | Suliman khan | PhD | 5103200359 | 2020.09 | Prof Xiaobo Zou | 1. Learning: courses, average marks (80); major courses, average marks (80)； | No |
| 5 | School of Food and Biological Engineering | Mawardi Yusufe Adame | PhD | 5103211317 | 2021.03 | Prof Lin Lin | Learning: 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 |
| 6 | School of Food and Biological Engineering | Rehman Sarwar | PhD | 5103210335 | 2021.09 | Prof Xiaoli Tan | 1.Learning：Elementary Int. Chinese (91), Integrated Chinese Ⅱ(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 |
| 7 | School of Food and Biological Engineering | Faryal Asif | PhD | 5103210329 | 2021.09 | Prof Jianbo Xiao | 1.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 |
| 8 | School of Food and Biological Engineering | Maria Riaz | PhD | 5103210327 | 2021.09 | Prof Shuhao Huo | Degree courses: Integrated Chinese Ⅰ (95), Integrated Chinese Ⅱ (94), Overview of China（2）average 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 |
| 9 | School of Food and Biological Engineering | Kwami Ashiagbor | PhD | 5103210322 | 2021.09 | Prof Zhiming Guo | Learning: courses, 83.5; major courses 81.2; | No |
| 10 | School of Food and Biological Engineering | Turkson Antwi Boasiako | PhD | 5103210325 | 2021.09 | Prof Yongkun Ma | Degree 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 |
| 11 | School of Food and Biological Engineering | Tumaini Simon Mwasomola | PhD | 5103210340 | 2021.09 | Prof Haiying Cui | Degree 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 |
| 12 | School of Food and Biological Engineering | Keza Dominique Dusabe | Master | 5102210327 | 2021.09 | Dr Di Zhang | Degree 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 |
| 13 | School of Food and Biological Engineering | Yasmine Bouhile | Master | 5102210311 | 2021.09 | Dr Bengang Wu | Learning：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 |
| 14 | School of Food and Biological Engineering | Osuji Chukwuebuka Ebenezer | PhD | 5103220319 | 2022.09 | Prof Yunqi Duan | Degree 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 |
| 15 | School of Food and Biological Engineering | Anthony Hinga Mosera | PhD | 5103220316 | 2022.09 | Prof Cunshan Zhou | Learning：courses; Chinese I&II，Overview of China, average marks；41 & 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 |
| 16 | School of Food and Biological Engineering | Edo Gerefa Sefu | PhD | 5103231314 | 2023.03 | Dr Qiya Yang | Learning：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 |
| 17 | School of Food and Biological Engineering | Belinine Betilen Sandrine | Master | 5102231307 | 2023.03 | Prof Qingzhi Ding | Degree 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 |
| 1 | School of Food and Biological Engineering | Jane Mkandawire | Bachelor | 5112000803 | 2020.11 |
| GPA: 81.9%
| HSK3 |
| 2 | School of Food and Biological Engineering | Byamugisha Praise Viola | Bachelor | 5112210802 | 2022.03 |
| GPA: 82.6% | HSK3 |
| 3 | School of Food and Biological Engineering | Oussama Kouiti | Bachelor | 5112200801 | 2022.09 |
| GPA: 96.3% | No |
| 4 | School of Food and Biological Engineering | Thabiso Mthombeni | Bachelor | 5112310801 | 2023.02 |
| GPA: 78.2% | No |
