Profiles of FSN recipients

Dr Guo is a prominent researcher in infectious diseases and immunity, and currently serves as a full Professor and Principal Investigator at Shantou University Medical College, a role he has held since 2022. Before joining Shantou University, he spent one year as an Assistant Professor and Associate Research Fellow at the College of Pharmacy, Shenzhen Technology University. Earlier still, Dr Guo began his academic career in 2018 as an Associate Research Fellow at the School of Medicine, Shenzhen University. Dr Guo’s research examines the crosstalk between macrophages and pathogens in infectious diseases and related areas of immunology. His work has received funding from the National Natural Science Foundation of China and other organisations. He has published more than 40 research papers in leading international journals, including Molecular Therapy, mBio, the Journal of Biological Chemistry, and the Journal of Infection. Several of his research findings have also resulted in patents, reflecting his contributions to advancing medical science.

Dr Cheng is a Research Assistant Professor in the Department of Food Science and Nutrition at The Hong Kong Polytechnic University, and co-founder of Mushroom Innovation Tech Limited. After completing her doctoral studies, Dr Cheng joined the Translational Research Center for Gastrointestinal Disorders at KU Leuven, Belgium. Her research focuses on developing novel dietary strategies for managing chronodisruption and neurodegenerative diseases. She has contributed to over ten research projects and has published 21 papers in high-impact academic journals. In 2024, her project on the circadian clock received a General Research Fund grant from the Hong Kong Research Grants Council, recognising her significant contributions to the field. Alongside her academic work, Dr Cheng is an innovative founder who has helped translate academic research into commercial applications. With her strategic vision, Mushroom Innovation Tech has secured over HK$2 million in funding, including support from Hong Kong Science and Technology Park’s Ideation and Incubation Programmes. The company’s signature mushroom coffee products are now available through multiple premium distribution channels. The product line has achieved significant market penetration and has been featured in HKTVmall, Regentify, selected retail stores, and exclusive hospitality venues including Hotel ICON. Building on this success, the company has developed strong B2B partnerships with major corporations and expanded its presence across healthcare clinics in Hong Kong and the Chinese Mainland. This successful commercialisation reflects Dr Cheng’s commitment to translating scientific innovation into commercial products.

Dr Luk earned his BSc (Hons) in Food Safety and Technology in 2012 and his PhD in 2017, both from PolyU. He currently serves as a Fisheries Officer at the Agricultural, Fisheries and Conservation Department of the Hong Kong Government, where he works to promote local fisheries culture and support the development of the sector. He has contributed to enhancing the visibility and value of indigenous fish species, including initiatives to develop new fish-based products and open new markets for local fishers. Dr Luk is also recognised for his commitment to sustainable aquaculture and fish health, integrating research-based insights into practical industry applications. He has played an important role in facilitating knowledge transfer between academia and industry, notably coordinating the licensing of PolyU’s research-based food products to the Hong Kong Fishermen Consortium. His collaborative approach has helped strengthen partnerships with industry stakeholders, benefiting the entire community. Beyond his professional responsibilities, Dr Luk remains closely connected to the PolyU community through committee service, consultancy, and the provision of internship opportunities, reflecting his longstanding dedication to professional excellence and community engagement.