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<hr><p align="left"><small>发信人: Rala (小眠羊zzZZzzz), 信区: Oversea <br>
标 题: Statement of Purpose(Sample 2) <br>
发信站: 飘渺水云间 (Fri Jul 27 13:07:19 2001), 转信 <br>
<br>
<br>
<br>
Statement of Purpose (Sample 2) <br>
ACADEMIC STATEMENT <br>
Name: <br>
Degree desired: Doctorate <br>
Proposed field of Study: Food Science & Technology <br>
Microbiological food safety has always been a focus of concern for thefood p <br>
rocessing industry and the public. Food spoilage microorganisms are responsi <br>
ble for approximately one-fourth of the total amount of food disposed throug <br>
hout the world (Huss, 1992). Society also pays a huge economic price for the <br>
illnesses caused by foodborne pathogens and concomitant decrease of product <br>
ivity. Thus my major interest is in researching methods for detecting microo <br>
rganisms in the food system and the means for controlling or eliminating the <br>
m. <br>
After I received my master's degree and serving two years in the military, I <br>
started working as an Associate Food Scientist at the Food Industry Researc <br>
h and Development Institute (FIRDI) in September, 1990. For the first 22 mon <br>
ths there I was a lecturer in the Training Unit, where I taught about food p <br>
rocessing plants as a part of employee training under the "Food GMP Authoriz <br>
ation and Promotion Plan" and the "Promotion of CAS (ChineseAgricultural Sta <br>
ndards ) Quality Mark System" .Both are important official systems for ensur <br>
ing food quality in Taiwan nowadays; nevertheless, they lean toward plant hy <br>
gienic layout and design, and end-product inspection. <br>
At my request, I transferred to the HACCP Working Group in July, 1992.This o <br>
ne-year on-line microbiological survey and monitor of food processing factor <br>
ies advanced my understanding of environmental stresses on microorganisms an <br>
d the methods of destroying them. My co-workers and I submitted the proposal <br>
s "The HACCP System for Production of Frozen Roasted Eel" and "The HACCP Sys <br>
tem for Production of Ice Bar" in June, 1993. <br>
HACCP is a preventive system of food safety. It is more effective and reason <br>
able than conventional quality assurance programs based on end-production te <br>
sting. This system has been introduced into Taiwan by FIRDI for over four ye <br>
ars. However, the concept of HACCP is still frequently misunderstood or litt <br>
le known, partly because plant management often mistakes it for a "trouble-s <br>
hooting" system, not a "trouble-preventing" one. Another reason is the compl <br>
exity of decisions about where the "real" CCPs are located and what the appl <br>
icable criteria are for preventing a false sense of security.Taiwan is deman <br>
ding of specialists in this field. <br>
From July, 1993, to the present I have been the Assistant Manager, R&D Divis <br>
ion, in Kasei Frozen Foods Works Co., Ltd. Fortunately I could employ my kno <br>
wledge here in Kasei to achieve an ambitious dream of mine:the "Umbrella of <br>
Quality Assurance." This encompassed the hygienic design of the processing e <br>
quipment and layout of this plant, employee training and hygienic management <br>
, cleaning and disinfection procedures, sampling and inspection plans, HACCP <br>
system, etc. These broadly describe my research interests. <br>
In order to enhance my research abilities, I have taken courses in SAS (Stat <br>
istical Analysis System) at Taiwan Institute of Technology. In February,1995 <br>
, I will attend 90 hours of classes in "Technology of Food Quality Control P <br>
rogram for High-level Management" at China Productivity Center (CPC). In the <br>
subsequent months, I am also planning to study books relevant to food micro <br>
biology to make up for my lack of formal training. And then, most importantl <br>
y, I would like to begin intensive study at your graduate school. <br>
If I am admitted, I will apply my effort into achieving the following goals: <br>
<br>
(1) To acquire the knowledge of microbiological phenomena in foods. <br>
I plan to take some advanced courses related to food microbiology,including <br>
the following topics: microbial ecology, control and elimination methods in <br>
food microbiology, food pathogenic bacteriology and foodborne <br>
disease hazards, food toxicology, microbiological deterioration, shelf-life <br>
extension, establishment of microbiological criteria, methods of sampling, e <br>
numerating, isolating and identifying microorganisms, etc. <br>
(2) To advance my understanding of plant sanitation. <br>
At present, few scholars here are carrying out research on this subject. I s <br>
trongly desire to gain expertise in hygienic design of food processing equip <br>
ment, cleaner and sanitizer efficacy, biofilm, waste product handling, etc. <br>
If the situation warrants, I may also consider taking HACCP training courses <br>
on or off campus. <br>
(3) To improve my abilities with statistics and computer applications. <br>
Because statistical procedures are essential tools in food research, I inten <br>
d to take courses related to this area at your institute. <br>
Upon the completion of my studies,I will return to Taiwan. I aspire to devot <br>
ing myself to teaching in colleges or continuing my research work in a resea <br>
rch institute where I can serve the food industry more. <br>
Reference <br>
Huss, H.H. (1992) Development and use of the HACCP concept in fish processin <br>
g. Int'l. J. of Food Microbiology. 15, pp33-44. <br>
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※ 来源:·飘渺水云间 Freecity.dhs.org·[FROM: Rala] <br>
</small><hr>
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