PAIR 6001 Week 01 - Modernised, efficient production methods for healthy foods | PolyU Academy for Interdisciplinary Research (PAIR)

Lecturers from Research Institute for Future Food (RiFood)

Prof. WONG Ka-hing

DoRiFood, ADoJJRI & Professor

Director of Research Institute for Future Food

Prof. Kevin KWOK Wing-hin

Assoc. Head(FSN) & ADoRiFood

Associate Director of Research Institute for Future Food

+852 3400 8687
kwh.kwok@polyu.edu.hk

Prof. GAN Renyou

Assistant Professor of Department of Food Science and Nutrition

Member of Research Institute for Future Food

+852 3400 8825
renyou.gan@polyu.edu.hk

Dr Nathanael LAI Chun-him

Research Assistant Professor of Department of Food Science and Nutrition

Member of Research Institute for Future Food

+852 3400 8832
chnathanael.lai@polyu.edu.hk

Prof. Daniel MOK Kam-wah

Associate Professor of Department of Food Science and Nutrition

Member of Research Institute for Future Food

+852 3400 8681
daniel.mok@polyu.edu.hk

Topic Overview:

This lecture, conducted by RiFood/PAIR, will provide an exploration issues related to current food production methods and food products, and practicable innovative solutions. The session will cover new food production trends and new technologies for improvement. Participants will engage in expert-led discussions on the latest research and emerging technologies, emphasising their transformative impact.

Key Topics:

Overview of Food Production and Food Product Issues
- Inefficient production and contamination; decreasing nutritional value; increase in food additives
- Public health implications and the demand for solutions
Breakthroughs in Technologies in Food Production and Nutrient Fortification
- Scalable new production methods
- Personalised nutrient fortification and sensory qualities
Smart Upcycling of Food By-products
- Spent tea leaves and coffee grounds as 3D printing materials
- Hydrogels
Interactive Discussion and Case Study
- Discussion on the advantages and limitations of current technologies in food security and quality
- Identifying and evaluating critical bottlenecks in food security and quality, explore ideal outcomes
- Summary and Q&A session

Teaching Format

This session will include expert-led presentations, interactive discussions, and problem-solving practices. Participants will critically discuss how to maximize the potential applications of recent technology advancements for supporting elderly people and their careers.