Food Safety and Technology Research Centre 食物安全及科技研究中心
Food safety has been a major concern in Hong Kong and the Mainland. Reports on food poisoning and unsafe food have repeatedly made headlines in recent years, making food safety one of the top priorities locally and internationally. Addressing the importance of food safety, the HKSAR Government established the Centre for Food Safety (CFS) in 2006 under the Food and Environmental Hygiene Department (FEHD) with an aim to prevent food safety-related incidents through food hazard control measures and tighter laws and regulations.
An authority on food science and chemistry in Hong Kong, the Department of Applied Biology and Chemical Technology (ABCT Department) has developed expertise in food engineering and food technology. Operating under the Department, FSTRC serves as a platform to strengthen local and international collaborations. Our vision and mission are as follows:
FSTRC aims to become a world-class food safety and food technology authority and offer one-stop services to safeguard public health.
Through an extensive range of research, consultancy and training programs supported by government grants and funding, FSTRC will be a hub of food safety in Hong Kong and the Mainland.
FSTRC actively promotes the research and development of food safety and technology in six key areas, namely 1) testing and certification, 2) risk analysis and toxicology, 3) functional food development, 4) innovative technology development, 5) nutrition and public health and 6) education and professional development. Combining the findings and solid scientific research experience of its team, FSTRC has developed various innovative food technologies to address the issue. It also aims to raise public awareness of food safety through education programs, information sharing and related risk analytical research.
Food Hygiene Standard Certification System (FHSCS) for local catering industry
Dr. Kahing Wong / Dr. Ka-sing Leung
Development of rapid detection tools, bionsensors and chemosensors for the application on environmental surveillance, biomedical diagnosis and food testing
Innovation and Development on Chinese Medicine as Functional Food (Prof. Man-sau Wong)
Nestle Co. Ltd Funded Consultancy Projects
Consultancy Project Ⅰ(2010-2011)
Effects of Fructus Ligustri Lucidi (FLL) and Puerariae Radix (PR) on Calcium Metabolism and Bone Properties in Ovariectomized Rats
Consultancy Project Ⅱ (2013-2014)
Efficacy Evaluation and Functional Analysis of Calcium/Vit.D/Zn Fortified Diet and Ca/Vit.D/Zn plus Lacto-wolfberry Diet on Calcium Metabolism and Bone Properties in Aged Normal and Ovariectomized (OVX) Rats
Developing the Next Generation of Bone Protective Agent using Cordyceps sinensis (Dr. Kahing Wong)
Establishment of A Mass Spectral Database for Rapid Authentication of Edible Oils Using MALDI-MS (Dr. Zhongping Yao)
Improving Meat Quality of Cultured Giant Grouper (Dr. Kevin Kwok)
Suga Research Laboratory for Sustainable Urban Green Agriculture (Dr. Kahing Wong)
Study in Early Nutrition (Prof. Man-sau Wong)
1. Establish the first nutrient database on breast milk from local lactating women
2. Effectiveness of a community based early nutrition program on promoting breastfeeding and optimizing infant growth and diet quality (NCT03493594)
- Success of breastfeeding by comparing the average duration of breastfeeding between intervention group and control group (primary outcome)
- Diet quality of the infants and mothers (secondary outcome)
Organize short courses and workshops for general citizens
Regular seminars and symposia