Food is most important basic need for all live things on earth. Therefore, all of societies, as commonly seen from developed world, are very careful on this matter for their people's health. I counted that it was very fortunate for me to have been selected as a UNU-KIRIN fellowship participant because I will have a chance to improve my expertise in this sector for helping my developing country. From my research topic, the core objective of this study is to control Gram positive pathogenic or spoilage bacteria in foods by using bacteriocin isolated from Cambodian traditional fermented soybean (SIENG). I believe that the output of the research will be useful in elucidating the bacteriocins produced by Bacillus Subtilis strains and thought to be potent food preservative which is important for Cambodian food industry. Further, this research also aims to produce considerably cheap bio-preservative to control the growth of unsuitable bacteria in some Cambodian foods by using Cambodian original fermented soybean products. Despite such research being highly qualified to accelerate Cambodian fermented food quality, it has never been extensively conducted in Cambodia, which is inspiring me to explore further during my course.
I strongly believe that after participating in the programme, I will be able to improve and lift up the production standard of fermented food in my country, specifically fermented soybean (SIENG) that is widely consumed in Cambodia. Moreover, I will also be able to introduce a new bio-preservation technique for food safety practice in Cambodia as well. To be clear on how the program would benefit me and my people, please let me introduce a little more about my social work. I am a volunteer consultant who has intensively given comments and technology recommendations to the National Standard Consultation Committee when those are needed. With this role, I have also participated in developing policies and working program of TC4 for Grain, fruit and vegetable products standards. Consequently, the new knowledge from UNU-Kirin fellowship will enable me to do more work in the near future.
Lastly, I would like to express my deep thanks to NFRI and UNU-Kirin Fellowship Programme, which established this program to build more human resources for developing countries in a purpose of serving for/improving human health. Additionally, it will be a very good and unforgettable experience for me to live in Japan with quite impressing culture, a great environment, comfortable living condition, kind and helpful people, and work with Japanese scientific experts which can help me to learn things faster. In addition, I am very joyful that I can work in Food Hygiene Laboratory of NFRI which is fully equipped for advanced analysis, especially with the modern equipment for our research. Unforgettably, thanks would be extended to Dr. Yasuhiro Inatsu, who is my advisor and Ms. Maho Hagiwara who is my coordinator and always cares about my living and studying condition, and my lab colleagues for their kind, openness, and always being available for any discussion, support, and collaboration.