On 21 May 2025, the Alumni Foodie Club hosted an unforgettable evening of sake exploration and cutting-edge food science, drawing around 40 alumni back to PolyU for a delightful gathering. The event blended education, tasting, and networking, leaving attendees inspired and eager for more.
The evening began with Dr Gail Jinhui Chang, Research Assistant Professor in the Department of Food Science and Nutrition at PolyU, who shared her groundbreaking research on fungus-based fat replacers for healthier desserts – an innovation that could revolutionise low-fat food production. Alumni were especially intrigued by her latest healthy food creations, including mooncakes, ice cream, cookies, and NMN-infused products. Dr Chang generously prepared handmade cookies for everyone to enjoy, perfectly complementing the evening’s sake selection.
The tasting session was elevated by Mr Micky Chan, a distinguished “Sake Samurai” and certified sake expert, who captivated the audience with his lively and insightful presentation. Alumni had the rare opportunity to taste four exceptional sakes that were carefully selected. They learnt about sake production, types, and selection tips. Mr Chan’s engaging style sparked lively discussions, with alumni eagerly raising questions.
The event was a resounding success as alumni connected over their shared passions for food, drink, and innovation. Many also expressed excitement for the upcoming “Taste Together ‧ District Flavors” Series in June, which promises more culinary adventures. Let’s stay tuned for more delicious gatherings with the Alumni Foodie Club!
