Hi! I want to apply for masters program in the field of food technology. I have been trying the most for the last 2 years but i have not been granted with any scholarship. Since 20 % of the selection depends on SOP I want to reconfirm if I am not being selected because of my SOP...Please help me...
A saying my mother used to say "An apple a day, keeps the doctor away" is what inspired me to choose food science and technology as my career. I was always intrigued by the idea of food and their impact on human health.
Food technology was my major at the undergraduate level not only to learn about food in a variety of settings but also to evaluate the relationships between food, technology, nutritional status and the quality of life. It would help me to manifest many mystified secrets of food and its mechanism; it would overcome many questions like how different components of food affect human life upon consumption.
During my undergraduate study, I started finding strong affinity towards Food chemistry because I was obsessed to explicit the complexity of food that has begun from the simplest atoms and has attained such a fascinating complexity. My proclivity towards use of natural food components in food chemistry emerged because I was so eager to apprehend the mystery that lie behind the functional property naturally possessed by any food. Moreover, my experience with understanding components as they impart their specific characteristics to the other component made me able to understand the use of specific properties of food in food innovation and formulation. Thus, I did my undergraduate dissertation on "Study of Antioxidant and Antimicrobial Property of Oleoresin of Large Cardamom". It was much of my engrossment to know how fascinatingly and amazingly some components like phenols, flavonoids, tannins present in the molecular level, is bold enough to defy complex chemical processes like oxidation and even microbiological growth. With no simple doubt I can now prognosticate that the use of natural additives imparts to the physical, chemical, sensory, nutritive and microbiological attribute of the food thus creating a substantial theory upon the increase in use of natural components rather than chemical components in food formulation.
In my presentation at a Food Conference, a reviewer suggested me to implement food chemistry with food technology to broaden the spectrum of food functionality. So I started to intensify research on formulation of products incorporated with natural enzymes and antioxidants in a dairy industry where I was the In-charge of the Quality Control Laboratory. Thus, I got an opportunity to attend training on High Performance Liquid Chromatography. Though it was a small experience, my venture into research works affirmed my passion for getting into research on compounds differentiation, characterization, quantification and their relevance in product formulation in my future researches.
For this, my credence lay on XXX because it has stood with an outstanding opportunity to explore frontline knowledge in the research to be conducted. I strongly believe that the Master position at your renowned university will provide me the opportunity to satiate my desire of knowledge and enable further honing of my technical and analytical skills acquired so far. I would be elated to have an opportunity to carry research in a program where there is such a plethora of researchers who study cognition and development. I am fully aware of the perseverance required for research and I believe that my aptitude and motivation will see me through the challenge.
