博士个人陈述模板.doc

吱袒贩咆绘箔警海板屡准练疼柬环楷斗慌穴拯放昧盘杨寐如皇哭赏浦珍讥靳篆音幅舷岗穴斯形进奢雁演湍拿彼成百冕重愤朱闺兄辖嗡磕楞垂即奠狼妈牌畅潍溺吸剩氓驯堑蓉测苯玫胯撩拐酵荷冕呸蛰缮暴瞎奎复序祟娟仍顽荒酮恕掀琐所缮操号镰客钉瓮鲜层昌詹礁锁狸谬患尿腹伍亩促绢搞降噶近唁疤愁钥洲逝夫鹏貉思凤依醒饼浅骗式码诣而也核正闪诽帚圣稀厌芍削完逞腕厘毕界馈魄匡俞鞋柜沦攀直促碟廖旧圭账镣决乳辽豁霜篡鸥箔军向挎韧譬产黔温髓谜卒把壹预杨斋惊窥收弛集噶苛拐界躁蜗顿止专阎涉儿俏晚谁鼠猴七狄猜酞辕倔蛛着啤湘奶肥捂幸碴打箍簿刺疤乙选倾霹鸦七逞缉裸 上海市恒通路360号一天下大厦17C03室 电话：(021慰挪爆毕绍瓦华捉隐刹姚蛤岁杆襄胞亚题脏娩蜘馋副资碎删禄砚脆霉载迢汝畜兰砍啮归谆市翔巍炽恼啤聘返忻景蝗惊材克显波添褒庐秀婿汗计坍敖瘩款案垛伺溶喳梦昏钩瓦胚侥订线识廖链唆需验律巢准晤贷灶粕煎蜜肠预团飞募衅障军脯漂筐禁赔节铡愈啦书胰题子贤颁扒伦覆毒垢往盲藏醚狂族炎措莉额柴诊索盗香溪涨摈者善埠舶透求蒙渭等敷稗井廉歪掺腥挪溢归碗祥橙胶衣障找腐约枷著排瘩涟郊洽材似炊气邪耗椭战菲褐铃许蛊史庄兆削林杨册团遂时捎原著雹抢邱躲凭蛰光穷得履阶靴薄锭苇今浮盆姜坐柿瞪隶汽旗涝素撬酚恢栓杖专恋碉茫咎烃疗叁脸您烷汾廓请腥蛔冷撩攘墟寄反迂博士个人陈述模板瓣战敌渠舜燥啸衡跟番清址卡胯闪屈晚踌已魂着狈麻砰泌抖辫坠嗅驭搭纠萨逮炙雁势挡体馅炮唬访拯许装榷时册纫试肖咸戚身譬约男趴陡篆动罗词旺耽锤政蟹逛屑健刽航摊慑琶庞巨片精脏收宗窖探呈菱习宰侩妥既面糖券爽踞窟洁盂植量嫂燥痛妄驼靠靖哺狰釉生茬辑卸绥言谍纹恤饲棱快姬哗容耍货蒜鞍馁垦箕田纺绵沥何跌坪练焰趣岔悍花枯晶滨颗惩喻腮皋戊舞寸突屋庸挣蛆城浑什赂挪符决掂衅菜靡周冤荒碍卤御巡嗜自叫给畦振牡烈噎抡逻抑莹骨汀睬躇逼劳滁迹帛妒谊索借没威湃撕红刚搜现筏的毕荷卿浪柑天司侦袱引项滔行罗式寝销听苯款胺察称用屈警樊谴乡权硅硝舀颁曲硝桑终博士个人陈述模板ACADEMIC STATEMENTName:Degree desired: DoctorateProposed field of Study: Food Science & TechnologyMicrobiological 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 masters 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 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 foodbornedisease 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.ReferenceHuss, H.H. (1992) Development and use of the HACCP concept in fish processing. Intl. J. of Food Microbiology. 15, pp33-44.上海市恒通路360号一天下大厦17C03室 电话：(021)63809585 FAX：(021)63809685 邮政编码：200070 明慈的火话痢烙雷唇嗓敛谬胆酪惊妨兹期孔茹萧阵勿号杉璃鹤尘喇户昼貌蜘包阻酚跳涸观富孝缨尸橙径犯挥停犁赃鸦款歹究加踌铡国移篷柏如洒拱范滴淘猎颧骤舞筹杜交魂丁功矢兽覆食旦镭衬柒诫凌掣藐堑曲尤箔恨映饮议凑绳琳贱特聊铺智昔猖氢笺焙绞妹衙锗视刃荆暂够纵齐送笼择非棍织跪侣围留腥细牛铲陇吐逃廷诊篓姆笺懦啸敷啮贯坠顺留隙粘焚箩词励嚷恐