Statement Of Functional Foods

STATEMENT OF INTENT

Ajahn Brahm always said, “Because the future is totally uncertain, this gives you knowledge that you can create your future in every moment of your life”. This quote has impressed me, that the very uncertainty of the future is full of opportunities, for exploration to discover something we are passionate about. In the beginning, I expected to be a clinical pharmacist at a hospital, since I had taken a pharmacy degree with clinical pharmacy major. Nevertheless, the food and beverage industry has captivated my interest enough for me to pursue a career in it, especially related to the innovation and development of functional foods.

In terms of previous formal education, I obtained my bachelor degree and professional degree
After further research, I chose Ohio State University (OSU) to pursue the master’s degree in food science and technology program that will be funded by the Indonesia Endowment Fund for Education scholarship (LPDP). My choice is underscored by the University’s interdisciplinary research center, namely the Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE). I understand that this research center enables food experts in conjunction with leading scientists from diverse fields, healthcare professionals, and industry partners to cooperate in developing and marketing functional foods. Its collaboration with the OSU Comprehensive Cancer Center opens a plethora of chances for me to conduct research on the correlation between functional foods and cancer. I do believe that when scientists from manifold disciplines are getting together and sharing ideas, the results will be
Furthermore, I wish to be in contact with Dr. Yael Vodovotz, who has led several astonishing projects related to soy isoflavones – such as the promising role of soy bread in prostate cancer patients. I had been working before with soybean on my final undergraduate project by comparing the antioxidant power of different varieties of cultivated soybean in Indonesia using the DPPH method. Moreover, The “Phytochemicals in Human Health: Crops to the Clinic” course will give a broad depiction about the health impacts of phytochemicals, not only soy isoflavones but also other bioactive compounds in plants. Besides, Other program courses under the guidance of an erudite faculty and the outstanding facilities offered by the Department of Food Science and Technology at OSU will be able to reinforce my potential for a career in the food