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Degree desired: Doctorate
Proposed field of Study: Food Science & Technology

Microbiological food safety has always been a focus of concern for thefood 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
(ChineseAgricultural 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
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.