MS Chemical Engineering, Africa

February 27, 2012


My interest in Chemical Engineering dates from my early childhood. I remember struggling at 6 or 7 to understand the mechanical and chemical function of the automobile. I have long had a thing for cars. My life has been characterized by a constant quest to better understand the constituents of fuel and the conversion processes of energy. Now, I wish to make this the subject of my ongoing professional preparation on a graduate level.

I want very much to become a student in the Department of Chemical Engineering at XXXX University because of the high quality and direction of the Chemical Engineering Department. I am most impressed by the program's strength in the fields of fluid mechanics and transport phenomena along with research efforts taking place in fundamental, computational, and experimental studies of turbulent flows, especially high-speed and high temperature multiphase flow phenomena. I look forward to developing state-of-the-art research skill in thermo-fluid science and safety; reaction engineering, catalysis, and surface science; biochemical engineering; polymers; fluid mechanics and transport. I am currently finishing my B.S. in Chemistry at XXXX University and fulfilling their requirements is providing me with what I see as an excellent foundation for graduate study-steering me where I need to go through extensive, further mastery of physics, calculus, and statistics.

I began professional research while still in high school, in June and July of 1998, when I volunteered to participate in a biological research project involving classification of the different species of insects coordinated by the Ministry of Environment in Cameroon. During the summer of 2003, at XXXX University, I served as an intern for Dr. XXXX, detecting bacteria spoilage in meat using short wave near Infrared (SW-NIR) and Fourier Transformed Infrared (FT-IR); she is funded by the USDA. This experience inspired me to write an article entitled Rapid and non destructive detection of bacterial spoilage in meat, which I was able to present at the annual conference of the American Chemical Society in the Spring of 2004.

Go Back