احمد ابراهيم احمد عبيد

  • C.V

    Personal Information

    Name: Ahmed Ibrahim Ahmed Eibaid

    Nationality: Sudanese

    Place & Date of Birth: Eldalanj-South Kordofan State- Sudan 18/81966

    Material Status: Married

    Email: ahmedft11@gmail.com, ahmedft11@hotmail.com

    Qualifications:

    Doctor of Philosophy in Food Science

    Minor Specialization Biotechnology in Food Science

    School of Food Science and Technology – Jiangnan University - Wuxi –China 2009-2015

    M. Sc in Food Engineering

    Faculty of Engineering & Technology - Gezira University -Wad Medani –Sudan 2003-2004

    B. Sc (Honours) in Food Engineering Technology

    Class Two Division One

    Faculty of Science & Technology - Gezira University -Wad Medani –Sudan 1989-1994

    Working Experience

    Assistant Professor                              2015Till now

    Department of Food Engineering & Technology - Faculty of Engineering &Technology

    Gezira University -Wad Medani –Sudan

    Lecturer                                                      20052015

    Department of Food Science & Technology - Faculty of Engineering &Technology

     Gezira University -Wad Medani –Sudan

     Registration and Examination Officer                2006 – 2008

    Faculty of Engineering &Technology Gezira University -Wad Medani –Sudan

    Teaching Assistant                                   2001- 2004                                                                                                        

    Department of Food Sc. & Tech. - Faculty of Eng. &Tech. - Gezira University

    Wad Medani –Sudan

    Teacher in Higher Secondary School             1995 -2001

    Ministry of Education – West Kordofan State- Sudan

     

    Skills

              Language

    ·        Arabic Language        Mother tongue

    ·        English Language       Very good

    ·        Chinese language       good

           Computer

    ·        Excellent in Windows and Microsoft Office

    LIST OF PUBLICATIONS

    1.            Improvement of 2-O-α-D-Glucopyranosyl-L-Ascorbic Acid Biosynthesis Using Ultrasonic Radiation. Tropical Journal of Pharmaceutical Research, (2015).

    2.            Biosynthesis of 2-O-α-D-glucopyranosyl-L-Ascorbic Acid from Maltose by Cyclodextrin Glucanotransferase from Bacillus sp. SK 13.002, Journal of Food and Nutrition Research, (2014) 2(4), 193-197.Academic Journal

     

    3.            Biosynthesis of 2-O-α-D-glucopyranosyl-L-ascorbic acid from Maltodextrin Catalyzed by Cyclodextrin Glucanotransferase from Bacillus sp. SK13.002, Journal of Academia and Industrial Research.  (2014) 2(11), 627-630. Academic Journal

     

    4.            Effect of shaking velocity on mono-glycosyl-stevioside productivity via alternansucrase acceptor reaction.  Journal of Molecular Catalysis B: Enzymatic. (2015) 16, 106-112. 

    5.    Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase.  Ultrasonics Sonochemistry, (2014) 21(1), 76-83

     

     

    6.    Ultrasound-assisted dextranase entrapment onto Ca-alginate gel beads. Ultrasonics Sonochemistry, (2013) 20(4), 1008-1016.

     

    7.            Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase.Ultrasonics Sonochemistry. (2013) 20(1), 155-161

     

     

     

     

     

     

     

     

     

     

     

     

© 2016 University Of Gezira. All rights reserved | Design by Informatics Administration