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个人陈述范例：(Food Science & Technology) |
S
tatement of Purpose(Food Science & Technology)
ACADEMIC STATEMENT
Name:
Degree desired: Doctorate
Proposed field of Study: Food Science & Technology
Microbiological food safety has always been a focus of concern for the food
processing industry and the public. Food spoilage microorganisms are responsible
for approximately one-fourth of the total amount of food disposed throughout the
world (Huss, 1992). Society also pays a huge economic price for the illnesses
caused by foodborne pathogens and concomitant decrease of productivity. Thus my
major interest is in researching methods for detecting microorganisms in the food
system and the means for controlling or eliminating them.
After I received my master's degree and serving two years in the military, I
started working as an Associate Food Scientist at the Food Industry Research and
Development Institute (FIRDI) in September, 1990. For the first 22 months there I
was a lecturer in the Training Unit, where I taught about food processing plants as
a part of employee training under the "Food GMP Authorization and Promotion Plan"
and the "Promotion of CAS (Chinese Agricultural Standards ) Quality Mark
System" .Both are important official systems for ensuring food quality in Taiwan
nowadays; nevertheless, they lean toward plant hygienic layout and design, and end-
product inspection.
At my request, I transferred to the HACCP Working Group in July, 1992. This one-
year on-line microbiological survey and monitor of food processing factories
advanced my understanding of environmental stresses on microorganisms and the
methods of destroying them. My co-workers and I submitted the proposals "The HACCP
System for Production of Frozen Roasted Eel" and "The HACCP System for Production
of Ice Bar" in June, 1993. HACCP is a preventive system of food safety. It is more
effective and reasonable than conventional quality assurance programs based on end-
production testing. This system has been introduced into Taiwan by FIRDI for over
four years. However, the concept of HACCP is still frequently misunderstood or
little known, partly because plant management often mistakes it for a "trouble-
shooting" system, not a "trouble-preventing" one. Another reason is the complexity
of decisions about where the "real" CCPs are located and what the applicable
criteria are for preventing a false sense of security. Taiwan is demanding of
specialists in this field.
From July, 1993, to the present I have been the Assistant Manager, R&D Division, in
Kasei Frozen Foods Works Co., Ltd. Fortunately I could employ my knowledge here in
Kasei to achieve an ambitious dream of mine:the "Umbrella of Quality Assurance."
This encompassed the hygienic design of the processing equipment and layout of this plant, employee training and hygienic management, cleaning and disinfection
procedures, sampling and inspection plans, HACCP system, etc. These broadly
describe my research interests.
In order to enhance my research abilities, I have taken courses in SAS (Statistical
Analysis System) at Taiwan Institute of Technology. In February, 1995, I will
attend 90 hours of classes in "Technology of Food Quality Control Program for High-
level Management" at China Productivity Center (CPC). In the subsequent months, I
am also planning to study books relevant to food microbiology to make up for my
lack of formal training. And then, most importantly, I would like to begin
intensive study at your graduate school.
If I am admitted, I will apply my effort into achieving the following goals:
(1) To acquire the knowledge of microbiological phenomena in foods. I plan to take
some advanced courses related to food microbiology, including the following topics:
microbial ecology, control and elimination methods in food microbiology, food
pathogenic bacteriology and foodborne disease hazards, food toxicology,
microbiological deterioration, shelf-life extension, establishment of
microbiological criteria, methods of sampling, enumerating, isolating and
identifying microorganisms, etc.
(2) To advance my understanding of plant sanitation. At present, few scholars here
are carrying out research on this subject. I strongly desire to gain expertise in
hygienic design of food processing equipment, cleaner and sanitizer efficacy,
biofilm, waste product handling, etc. If the situation warrants, I may also
consider taking HACCP training courses on or off campus.
(3) To improve my abilities with statistics and computer applications. Because
statistical procedures are essential tools in food research, I intend to take
courses related to this area at your institute. Upon the completion of my
studies,I will return to Taiwan. I aspire to devoting myself to teaching in
colleges or continuing my research work in a research institute where I can serve
the food industry more.
Reference
Huss, H.H. (1992) Development and use of the HACCP concept in fish processing.
Int'l. J. of Food Microbiology. 15, pp33-44.
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