In this blog post, we’ll examine the key points for increasing your acceptance chances when writing an academic plan for the Department of Food and Nutrition. We’ll explore what content and direction to include, using the flow of an actual writing example.
Reason for Choosing the Major
My mother currently serves as the Chairperson of the Korea Food Foundation. She has always instilled in me the belief that choosing the right ingredients is directly linked to health. She calmly explained logical and scientific cooking methods, not haphazard ones, as if sharing old stories.
Growing up, I frequently heard my mother say, “The most Korean food is the best health food.” This naturally led me to believe that Korean cuisine holds superior value compared to any other traditional cuisine worldwide. Witnessing my mother perform her work with unparalleled passion left a profound impression on me, influencing my natural choice to major in Food and Nutrition.
While majoring in Food and Nutrition at university, I cultivated my scholarly passion through diverse research activities under the guidance of a professor dedicated to developing safer, higher-value food ingredients. This process deepened my interest in and sense of responsibility toward research, solidifying my desire to pursue more profound academic exploration. For these reasons, I am applying to your university.
Primary Research Interests and Research Plan
Every country in the world possesses its own unique traditional cuisine. Among these, Korea’s traditional foods are highly regarded even from today’s food and nutrition science perspective. However, it is true that they still face limitations in terms of globalization and widespread adoption due to cumbersome cooking methods and insufficient standardization.
Therefore, I wish to conduct research to firmly establish the concept of traditional food as a wellness food, develop it towards standardization, simplification, and industrialization, set the concept of a premium Korean food brand, and develop and disseminate it. Among the ingredients commonly found on our tables and used daily, there are many with outstanding functional properties. I aim to develop new recipes that can diversely apply and utilize these ingredients.
I am particularly interested in research developing functional foods, including medicinal cuisine utilizing Korean herbal ingredients. Through this research, I aspire to grow into a specialized researcher capable of leading the globalization of the food industry. Recently, scientific verification and industrial application of health functional foods and functional food ingredients have become increasingly important. Identifying the functionality of traditional ingredients using modern food science methods and industrializing them has also become a significant research task. Amidst these trends, I wish to conduct research that bridges traditional cuisine and modern food science.
Plans after the Master’s Program
I believe those who develop and research food must constantly pursue both theory and practice more than professionals in any other field. Food is not merely an academic subject but a culture directly embodied and experienced in human life. Therefore, I believe true advancement is only possible when theoretical research and the actual cooking and development processes occur together.
Only when both are fulfilled can the globalization of Korean cuisine achieve tangible results. Therefore, while I consider employment or obtaining certifications important steps, I wish to continue my research activities to firmly establish a theoretical foundation and practical skills before pursuing them.
If admitted to your university, I wish to participate in research that systematically uncovers and academically establishes Korea’s traditional foods. Furthermore, based on these research outcomes, I aim to widely promote the value of our cuisine to countries around the world and continue R&D activities to expand it industrially.
Self-Introduction (Life Philosophy, Values)
When considering the principles of a humane life, I believe the most crucial thing for all those handling food is, above all else, the attitude of approaching every task with a “right mind.”
Our food is directly connected to human life itself. Yet in today’s society, safety is pushed aside due to some unscrupulous individuals blinded by self-interest, and our food faces serious threats amid environmental and moral pollution.
I believe those handling food must possess a greater sense of responsibility and moral conscience than people in any other profession. Because we hold human health and life in our hands when we cook, it is paramount that we remain unshaken by any trends or economic temptations and never lose sight of our original intentions.
Therefore, I believe we must persistently create “good food” based on “a heart that pursues only what is upright and right” and “a sense of responsibility and pride.” Furthermore, even in the process of researching scientific food culture, I continuously strive to cultivate sound character based on these values.
Ultimately, I believe food is not merely a means of livelihood or an industrial commodity, but a vital foundation that sustains human life, culture, and health. Grounded in this conviction, I aim to grow as a responsible researcher and practical expert while continuing my research into scientific food culture.
