News and Events

Distinguished Lecture co-organised by FCE and FSN AMR Beyond the Bugs by Prof Timothy R WALSH

We cordially invite you to a Distinguished Lecture co-organized by the Faculty of Construction and Environment (FCE) and the Department of Food Science and Nutrition (FSN), featuring Prof. Timothy R. Walsh from the University of Oxford. Date:         11 July 2025 (Friday) Time:         17:00 - 18:00 Venue:      PolyU Campus (M1603), Core M, Li Ka Shing Tower Speaker:   Prof. Timothy R. WALSH                   Professor of Medical Microbiology and Antimicrobial Resistance                   Director of Biology, The Ineos Oxford Institute on Antimicrobial Research                   Sir William Dunn School of Pathology, University of Oxford Topic:       AMR: Beyond the Bugs All are welcome to attend. Please register here by 10 July 2025 (Thursday) For further information, please refer to the attached poster. If you have any questions, feel free to contact Miss Joey Chung at joey-wy.chung@polyu.edu.hk. We look forward to seeing you at the lecture!  

Mr Kenny Wang for Representing Faculty of Science at the PolyU 3MT Competition

We are thrilled to announce that Mr. Wang Ke, Kenny, a PhD student from Prof. Zhao Danyue's research team, represented our Faculty of Science at the PolyU 3MT Competition on July 3rd! He delivered an outstanding presentation titled "Exploring Polyphenols as Natural Anti-Inflammatory Agents for Dry Eye Disease."   While he didn’t take home the final award, we are incredibly proud of his outstanding work and dedication!  Kenny shared that this experience was invaluable, providing him with the opportunity to learn and engage with other exceptional contestants.    Keep shining, Kenny! We are proud of your achievements!   

Memorandum of Understanding Signing Between PolyU and Yangzhou University

We are excited to announce FSN's collaboration with the School of Veterinary Medicine at Yangzhou University through the signing of a Memorandum of Understanding (MoU) on 3 July 2025 at the PolyU campus. This partnership aims to explore the establishment of joint undergraduate and taught master's degree programmes in related disciplines.   食品科學與營養系 (FSN) 與揚州大學獸醫學院於2025年7月3日在理工大學校園簽署了合作備忘錄。此次合作旨在共同探索建立相關學科的本科和碩士學位聯合培養課程。

Delegation Visit from the National Institute of Hospital Administration

We were thrilled to host a delegation from the National Institute of Hospital Administration on June 10, 2025!  Our discussions focused on future collaboration opportunities, information exchange, and innovative development directions.    Together, we’re paving the way for a healthier future!   

Service Learning Program in Nutrition and Healthy Diet in Cambodia

Prof. Kenneth Lo (Assistant Professor), Dr Christine Li (Lecturer), Dr Marcus Wong (Lecturer) and Ms. Sarah Iu (Project Associate) from the Department of Food Science and Nutrition have collaborated with two schools in Cambodia to organize a fantastic service-learning program in Nutrition and Healthy Diet from 7 June to 15 June.    Students from the Hong Kong Polytechnic University engaged with over 300 school children in Cambodia through various fun activities, including interactive games, drama performances, healthy snack DIY workshops, and booth games. This cultural exchange in nutritional education has empowered local students to better understand healthy diets and learn practical tips for balanced eating!

Recap of 2025 International Conference on Polysaccharides for Nutraceuticals and Future Foods

We are thrilled to have hosted the remarkable the 2025 International Conference on Polysaccharides for Nutraceuticals and Future Foods (ICPNFF-2025) on 23-25 May 2025! We hope everyone had an amazing time at the Conference. From ground-breaking research presentations to vibrant discussions, we were delighted to see such passionate collaboration among scientists, industry leaders, and innovators. A heartfelt thank you to our speakers, sponsors, and attendees for making this event a resounding success! Step back in time and relive the special moments of the event by exploring our stunning photo album in the following link: https://polyu.hk/yIwTm and share your favourite moments!  The future of polysaccharides in health, sustainability, and food innovation has never looked brighter. Let’s keep pushing boundaries together—until next time!

FSN Departmental Retreat 2025

The Department of Food Science and Nutrition (FSN) recently held its third Departmental Retreat on 4 - 5 June, 2025, in Tseung Kwan O!  The event was a fantastic success, uniting our experts for valuable idea exchange and engaging discussions.   We are incredibly thankful for the participation of our Departmental Academic Advisor (DAA) and all our colleagues. This marks an exciting journey for our Department as we focus on strategic planning and growth for the future.   We believe that with our dynamic and talented team, we can work together to nurture the next generation of professionals and create impactful research that will greatly benefit our society!   食品科學及營養學系於今年6月4至5日在將軍澳舉行了為期兩天的研討會！我們非常感謝所有同事的參與，共同為學系的未來發展方針和規劃提供建議。  希望我們年輕的團隊能攜手開創未來，培育人才並創造有影響力的研究，為社會做出貢獻！

Workshop on Functional Food and Beyond

On May 26th and 27th, the highly anticipated seminar "Innovation-Driven, Safety-Founded: Functional Foods and Health Trends in the Baking Industry" took place, bringing together industry experts, academics, and professionals to explore cutting-edge developments in food safety, functional nutrition, and health innovation.   The event featured distinguished speakers who shared their expertise on key topics: Professor Yao-wen Huang delivered an insightful session on "Advanced Food Safety Practices in the Baking Industry," emphasizing the latest strategies to ensure quality and compliance. Professor Xiaoqin Luo provided an in-depth analysis of "The Landscape of Functional Foods and Nutraceuticals in Central and Western China," highlighting regional trends and market opportunities. Professor Amber Chiou captivated the audience with a presentation on "Gut Microbiota, Functional Foods, and Human Health," shedding light on the vital connection between diet, microbiome, and wellness. The seminar fostered vibrant discussions and knowledge exchange, leaving a lasting impact on attendees. Participants praised the event for its practical insights and forward-looking perspectives, which are set to inspire innovation and elevate safety standards in the baking and functional food sectors.

2025 International Conference on Polysaccharides for Nutraceuticals and Future Foods ICPNFF-2025

𝐃𝐨𝐧'𝐭 𝐌𝐢𝐬𝐬 𝐎𝐮𝐭 𝐨𝐧 𝐈𝐂𝐏𝐍𝐅𝐅-𝟐𝟎𝟐𝟓! We're thrilled to remind everyone about the upcoming 𝟐𝟎𝟐𝟓 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐂𝐨𝐧𝐟𝐞𝐫𝐞𝐧𝐜𝐞 𝐨𝐧 𝐏𝐨𝐥𝐲𝐬𝐚𝐜𝐜𝐡𝐚𝐫𝐢𝐝𝐞𝐬 𝐟𝐨𝐫 𝐍𝐮𝐭𝐫𝐚𝐜𝐞𝐮𝐭𝐢𝐜𝐚𝐥𝐬 𝐚𝐧𝐝 𝐅𝐮𝐭𝐮𝐫𝐞 𝐅𝐨𝐨𝐝𝐬 (𝐈𝐂𝐏𝐍𝐅𝐅-𝟐𝟎𝟐𝟓)! This incredible event is co-hosted by the Hong Kong Polytechnic University (PolyU) and several universities in China, bringing together scientists and professionals to explore the latest innovations in the field of polysaccharides for health and sustainability. 𝐄𝐯𝐞𝐧𝐭 𝐇𝐢𝐠𝐡𝐭𝐢𝐠𝐡𝐭𝐬: 𝐃𝐚𝐭𝐞: 23-25 May 2025 𝐋𝐨𝐜𝐚𝐭𝐢𝐨𝐧: PolyU, Hung Hom, Kowloon, Hong Kong 𝐏𝐚𝐫𝐭𝐢𝐜𝐢𝐩𝐚𝐧𝐭𝐬: 200-300 leading scientists and professionals 𝐖𝐡𝐚𝐭 𝐭𝐨 𝐄𝐱𝐩𝐞𝐜𝐭: Plenary lectures and insightful oral presentations Engaging poster sessions showcasing the latest research Specialized talks on R&D for nutraceutical products by our commercial sponsors   𝐓𝐨𝐩𝐢𝐜𝐬 𝐂𝐨𝐯𝐞𝐫𝐞𝐝: Structure-property-function relationships Analytical methods Chemical, enzymatic and physical modifications Biosynthesis and bio-production Extraction and waste valorisation Interactions/complexes with other molecules: proteins and polyphenols Bioactivities, nutraceutical functions and the underlying mechanisms Gastrointestinal digestion and microbiota metabolism Biomaterials: nanotechnology, drug delivery, tissue repair, 3-d printing… Future food applications: hydrocolloids, packaging, films… [𝐑𝐞𝐠𝐢𝐬𝐭𝐞𝐫 𝐍𝐨𝐰]: https://icc.eventsair.com/icpnff-2025/registration/Site/Register  [𝐋𝐞𝐭'𝐬 𝐝𝐢𝐬𝐜𝐨𝐯𝐞𝐫 𝐦𝐨𝐫𝐞 𝐝𝐞𝐭𝐚𝐢𝐥𝐬 𝐨𝐧 𝐭𝐡𝐞 𝗜𝗖𝗣𝗡𝗙𝗙 𝐰𝐞𝐛𝐬𝐢𝐭𝐞]: https://icpnff2025.hk/   

Survey finds nearly half of online diet tips are false

Prof. Kenneth LO Ka-hei, Assistant Professor of the Department of Food Science and Nutrition (FSN) collaborated with the Hong Kong Nutrition Association and Hong Kong Metropolitan University to conduct a survey on the sources of nutrition knowledge and dietary intake of over 900 Hong Kong residents. The survey found that nearly 40% of participants had tried at least one popular diet, with intermittent fasting being the most common choice (51%), followed by low-carbohydrate diets (43%). While over half of the participants learnt nutrition information from online media, the survey has found over 40% of nutrition advice circulating online to be scientifically misleading. The findings have highlighted the challenges faced by nutrition professionals in addressing the overwhelming amount of false health information online.   羅家禧博士日前與香港營養學會及香港都會大學合作，對超過900名香港市民進行了一項有關營養知識來源和飲食攝取的調查。調查發現，近40%的參與者嘗試過至少一種流行飲食，其中以間歇性斷食最為普遍（51%），其次為低碳水化合物飲食（43%）。雖然超過一半的參與者從網絡媒體獲取營養信息，但調查顯示，當前網上流傳的營養建議中，有超過40%在科學上具有誤導性。這些發現突顯了營養學專業人員在應對大量虛假健康信息方面所面臨的挑戰。