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Statements of Excellence in Food Science

Sample Personal Statement for the MSC in Food Science, Indian woman raised in Kuwait, fluent in Arabic and French.

I hope to be selected to attend my first choice for graduate school: the MSC Program in Food Science & Agricultural Chemistry at XXXX University in Montreal, Canada. An Indian woman born and raised in Kuwait until the age of 16, I am thus fluent in Arabic and conversant in Middle East as well as Indian issues, especially everything related to food security and agricultural chemistry. In addition to English and Hindi, I am fluent at Arabic as well as French since Arabic was my third language from grades 1- 8 and French my second from grades 9 -12.

 

I very much appreciate the way that the focus of your program at XXXX dovetails perfectly with my own ambitions for both the short and long term, professionally as well as academically. I am a natural for study at XXXX because I am fluent in French and I adore Montreal. I appreciate the way that McGill ranks near the top of universities worldwide, with unsurpassed faculty, world class laboratories, and a vast alumni network. With my extensive academic background in the life sciences and the laboratory skills that I have developed as a result of a great deal of perseverance and hard work, I feel confident that I will be able to make important contributions at McGill, especially as a result of long hours in the lab and a dogged determination to complete my mission or task at hand, whatever that may be. It would be a profound honor for me to give my all as a research assistant to such distinguished faculty members whose research I so very much admire. I especially look forward to staying active in the alumni network for the balance of my career following my graduation from XXXX. I love all of Canada and particularly Montreal. Thriving on diversity and global perspectives, I am most comfortable where different races and religions live and worship side by side in peace and harmony.  I am particularly well read in the area of Food Safety because it is such a very serious public health concern in one of the world’s most populous country such as India, with a high birth rate, horrible poverty, and vast challenges in the area of sanitation not to mention health care, the gravity of the issues is best taken in the context of the fact that India is projected to overtake China as the world’s most populous nation by mid-century.

 

Even now, the challenges of feeding a nation with a geographically dispersed population of more than a billion people is mind boggling. Millions of children in India have stunted growth due to poor nutrition and many die. Food scandals have plagued India for decades and health and safety issues have these days become a highly visible public concern. Testing and analytical capacity among India’s official food safety monitoring units is woefully inadequate for the management of a supply system that feeds nearly 1.3 billion people. Food testing laboratories lack adequate equipment and expertise and the country’s food regulatory bodies lack credibility with the domestic public and international communities and investors. This undermines government efforts to protect citizens against food-borne health threats. Child deaths from diarrhea in India are among the highest in the world because not a single city in the country provides clean water that can be consumed from the tap. India is in desperate need of highly qualified and experienced scientists to set out standards and regulate every step of the food supply chain. I wish to be a part of the industry /regulatory body where I can make the most of the expertise that I will gain at XXXX to make a positive impact as a Certified Food Scientist. I see myself in the future serving in a senior supervisory role in a food production company while I continue to do research into food safety and agricultural chemistry. I hope to at some point set up my own food testing laboratory to conduct tests for food companies and government agencies.

 

I thank you for considering my application to Food Science & Agricultural Chemistry at XXXX.

Sample 1st Paragraph for the MS in Food Science

My dream is to play an essential role in local organizations which are focused on implementing best practices to minimize food borne illnesses, sustainable food development, minimize food waste, and ensure that everyone in our community has access to sufficient, safe, and nutritious food.  In addition, as a volunteer, I wish to help at risk or marginalized children to learn how to grow up healthy, happy and grateful.

Great Accomplishments in Food Science

1910s

During the 1910s, the first large-scale commercial pasta production in the United States.

1920s

During this decade, Clarence Birdseye developed quick-freezing processes for foods and first commercialized blanched frozen vegetables. Blanching vegetables prior to freezing shuts off enzymes that cause off-colors and flavors to develop, enhancing the quality of frozen vegetables when they are thawed.

Food fortification also began in 1924, when table salt was fortified with iodine (1924).

1930s

During the ‘30s, a freeze-drying process (quick-freezing followed by drying under high vacuum conditions at a low temperature) was invented to preserve food.

Vitamin D was also added to milk through ultraviolet radiation for the first time in 1933.

1940s

In the ‘40s, mass production of food using automation took off and concentrated, frozen, and dehydrated foods—such as frozen concentrated citrus juices, produced in mass quantities for shipping overseas to the military—were created.

Flour was fortified with vitamins and iron in 1940; aseptic processing and packaging (high-temperature, short-time sterilization of a food and its container independently, then the filling of the container with the product in a sterile atmosphere) was developed: increasing food quality, safety, and retention of nutrients.

1950s

Controlled-atmosphere packaging (CAP) developed to increase the shelf life of fresh foods first occurred in the 1950s.

CAP controls oxygen and carbon dioxide in the packaging environment to limit produce respiration and ethylene production, delaying ripening and spoilage.

In 1953, the U.S. Army began a food irradiation program, during which James Watson, Francis Crick, and Maurice Wilkins discovered the double-helix structure of DNA, laying the foundation for understanding genetics and developing recombinant DNA technology.

1960s

In 1960, the first commercial plant for freeze-drying food opened; freeze-dried coffee enters the marketplace during this decade, too.

The freeze-drying involves rapid deep-freezing, followed by sublimation of water by heating the frozen product in a vacuum chamber. Freeze-drying preserves food very efficiently, retaining its original flavor, aroma, size, shape, and texture when rehydrated.

Computer control in processing plants first occurred during this decade, improving product quality and efficiency.

The FDA additionally approved irradiation to disinfest wheat and wheat flour in 1963, inhibit sprouting in potatoes in 19641964, and extend the shelf life of potatoes in 1965. Aseptic canning was adopted by food manufacturers.

1970s

In the ‘70s, the Hazard Analysis Critical Control Point (HACCP) system was jointly developed by the National Aeronautics Space Administration, Pillsbury Co., and U.S. Army Natick Laboratories to enhance the safety and quality of processed foods for astronauts. In 1973, recombinant DNA technology was developed.

1980s

In the ‘80s, modified-atmosphere packaging (modifies the internal package atmosphere by flushing it with nitrogen gas) was introduced to increase shelf life of foods and protect them from spoilage, oxidation, dehydration, weight loss, and freezer burn.

Aseptic processing and packaging was widely adopted in the United States during this decade. The FDA approved irradiation to control Trichinella spiralis in pork (1985), disinfest and/or delay the ripening in some fresh fruits and vegetables (1986), and to control microorganisms in spices and herbs (1986).

1990s

In the ‘90s, the HACCP became widely adopted by food manufacturers—in part because it is mandated by the FDA for fish and fishery products (1995) and by the USDA for meat and poultry products (1996).

The FDA approved irradiation to control harmful bacteria in fresh and frozen poultry (1990) and red meats (1997), too.

A pasteurization process for shell eggs, ohmic heating (passes an electrical current through food to heat it rapidly to a sterilizing temperature), and the flash pasteurization (rapid heating and cooling) of fresh juices was commercially applied to enhance safety and quality of foods.

High pressure processing (uses hydrostatic pressure of 50,000 to 100,000 psi) was commercially applied to fresh packaged foods (1998) to kill spoilage microorganisms without altering flavor, appearance or nutritional value.

Steam pasteurization and vacuuming of beef carcasses was additionally introduced to reduce microbial hazards. The rDNA-engineered enzyme, chymosin, replaced rennet in most cheese production, because it could be produced in mass quantities with more consistent quality and purity.

The first rDNA-engineered plant food—a tomato with delayed ripening—was also commercially introduced in 1994.

Active packaging systems that interact with package contents or the package's internal atmosphere were also developed to enhance product freshness. Not-from-concentrate citrus juices were commercialized. Grain products were fortified with folic acid for the first time in 1998, as was and orange juice with calcium.

Achievements That Have Spanned Decades

Some significant achievements of the 20th century spanned several decades: enrichment (nutrients lost in processing added back to food) and fortification (addition of nutrients not originally present in foods), and safe canning practices.

Although Nicholas Appert developed the canning process between 1775 and 1810, food scientists have determined the thermal processes needed for the safe canning of specific vegetables within the last 60 years. Safe canning results in commercially sterile products with a long shelf life.

And yet, there have been so many changes this century, too. What will we discover can be done in the next couple of decades? Only people like you will come up with the answers! Let us know if we can help you on your journey through our services because we would really love to.

Degree sought, field, or place of origin!

Why is organic food so *#@! expensive?

Sample 1st Paragraph Food Science and Engineering

My principal pass times are ballet and music, especially piano all of which seem quite spiritual to me. In the material world, my focus is on nutrition and food science, although the spiritual and physical worlds come together for me on a personal level; as a dancer I have always been sensitive to the way that food made an impact on my body. I have distinguished myself as an undergraduate student in Food Science and Engineering in my native China and matured and advanced a great deal as a result of my experience as an exchange student with the University of Nottingham in 2015. I have my heart set on attending your distinguished Master’s Program in Food Science at XXXX University for many reasons, especially your appreciation and advocacy of diversity and global perspectives.

All of the Statement samples on this web site were written more than 2 years ago and all are anonymous.

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