I did my Bachelor degree in the field of Food Science and Technology from Faculty of Agro-Industry, Chiang Mai University, Thailand. I completed my study on May 2015 with a GPA of 3.46 from 4.00. During my study period, I participated in some University activities, which were carried out both inside and outside the University. This included visiting several food factories in Bangkok, which were consistent with the study course. Another activity that impressed me was “Getting to know CPF 2013 program”, which was sponsored by Charoen Pokphand Foods Public Company Limited, Bangkok. In this activity, I was elected to be the Faculty representative. During the program, I visited the sponsor company and learned the operational management of the company, chicken processing industry and the company poultry farm. Since the programme was opened to several universities, I had a chance to build friendship and exchange ideas with different participants from different provinces in Thailand. From this activity, I learned about the manufacturing management, including the HACCP practice and halal. I also joined an Internship program of Japanese students from the Faculty of Agriculture, Kagawa University, Japan, which was held in my own Faculty. Through this activity, I had a chance to change opinion and share experience with Japanese students.
During my Bachelor study, I had a lot of interest and did well in some subjects, particularly food chemistry, food analysis and a number of subjects that were based on chemistry. Since at the moment people are interested with healthy diet and food products that can prevent illness, I have a particular attention with a domestic plant, called as Perilla. The reason for my interest was due to the presence of polyunsaturated fatty acids in the oil of Perilla seed of the species Perilla frutescens. High amounts omega-3 fatty acids, omega-6 (linoleic acid) components and omega-9 (oleic acid) have been reported to be presence in the Perilla seed oil. These fatty acids are essential for human health and the presence of omega-3s and -6s in the human body can only be done through supplementation. Therefore, in my final year project, I did a research about supplementation of Perilla oil in dairy ice cream, which is known to be poor in polyunsaturated fatty acids and phenolics. The results of the study showed that the oil addition in the ice cream did not affect most of physicochemical characteristics of the dairy ice cream. However, the presence of the oil significantly improved the phenolic content of the dairy ice cream and higher addition levels of the oil significantly increased 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. A good result from this study motivated me to learn more about antioxidant compounds and functional food.
If I have a chance to study further, I would like to continue working in the area of antioxidants and/or functional food. Some relevant topics that are particularly interested to be further study are a possibility to identify new antioxidant compounds from domestic food plants, to incorporate antioxidant compound(s) in specific food products without affecting their sensory characteristics, to do encapsulation of antioxidant elements or to investigate how the antioxidant chemical or food containing the compounds affect lifestyle related diseases, such as cancer. The reason that I would like to have a deeper understanding about antioxidant compounds was partly due to my past experience to look after my aunt, who had cancer. I also read and learned previous research works about antioxidants during my research project. I believe that a good knowledge about antioxidant can help people to consume food with good properties. For my study plan in Japan, I have several targets to be learned, including:
1. I would like to have a deeper theoretical and practical knowledge about functional food, especially antioxidant compounds. During my study, I hope I can join classes from Professors and lecturers that work in the area (both for chemistry subject and special lectures and/or seminars about antioxidants), participate in the class discussion and have a possibility to do a research work in the subject. I hope my research work can contribute to a better knowledge about antioxidant and/or functional food. The result of the research project can be used as a reference for food product development and to increase the living standards of people.
2. I can improve my Japanese language proficiency to a level that can be used in everyday life and in working places. I have an aim to pass JLPT N2 after completing my Master degree in Japan. During my research time, I have an intention to continue learning the language in classes and in daily life by joining student activities and student groups. I believe with the opportunity to study in Japan, the University environment will help me to reach my purpose. If there is anybody that interests to study Thai language, I can offer a help. This activity can even further improve my Japanese language skill through dialogue and build a relationship with Japanese people.
3. Beside having an opportunity to do research and study knowledge, I also intend to have a better understanding about cultural, tradition and religious of Japanese people. I have a particular interest with cultures that are valuable and need to be maintain and preserve for future generation. Culture that is maintained by wise people should be transferred to the younger generation to maintain the society characteristic. Some activities that I have heard include tea ceremony and Soran bushi dance. If there is a free time during my research time, I also like to travel to different places in Japan to learn about local people life, food and the use of local language.
Since I was childhood, I had an opportunity to learn Japanese language with Japanese teachers. A good impression of the language and the teaching method of the teachers had impressed me and made me eager to have an opportunity to directly study in Japan. In addition, I have heard about an advanced technology in the Japanese Universities and a good ranking of the Japanese University in the global ranking of education institutes. I hope if I am given a chance to study in Japan, I have an opportunity to have a deeper work about antioxidant and/or functional food with my future supervisor. I believe my future research can contribute to a better development of functional food products in food industries. The Japanese University is an ideal place for me to pursue my dream as a research student and learned a deeper knowledge as a Master student.