News and Events

Exploring New Placement Opportunities for the MSc in Dietetics Programme

On 18 August, our FSN MSc Dietetics Teaching team, together with the Placement Advisory Committee, visited key hospitals in the Greater Bay Area to explore collaborative placement opportunities. The hospitals included: Zhongshan Chenxinghai Hospital The Second People's Hospital of Foshan The First Affiliated Hospital of Guangdong Pharmaceutical University During the visit, we had the privilege to engage with the Nutrition Departments and gain valuable insights into their clinical practices and facilities. We extend our sincere thanks to the hospital leadership for their warm hospitality and productive discussions. This collaboration marks an important step toward enriching clinical training and fostering innovation in dietetics and healthcare education.

News Interview mNovel Fungus-based Fat Replacer to Prevent Obesity and Enhance Gut Health

Recently, our department's Associate Head, Prof. Chiou Jiachi, Amber, and Research Assistant Professor, Dr Chang Jinhui, Gail were invited to share their research findings on i-CABLE News. Their team has extracted functional components from natural mushrooms to develop a new type of fat replacer that can be used to produce low-fat foods, claiming to prevent obesity and other metabolic diseases. For example, by heating cream and milk, mixing in these fat replacements with sugar, adding gelatin, and freezing it in cups, they can create a "low-fat" Italian panna cotta.   Currently, the research team is collaborating with hotels to produce food. The hotel manager, Mr. Li Jing-heng, stated, "Hotels need to make many desserts, such as ice cream and cakes, where cream is a primary ingredient. In addition to cakes and ice creams, cream is also used in appetizers and Western dishes, as sauces in Western cuisine often contain cream. Our chef team has spent months testing different foods, and we can't distinguish any difference in taste."    Dr Chang, pointed out that mushrooms are generally low in fat, containing about 0.5% to 3% fat. "Our main target is high-oil, high-fat foods. We are trying to apply this in cookies, which can reduce fat by half, and in cream cakes or cream products, where fat can be reduced by 25%. This application is quite simple, and basically any factory or home kitchen can use this development by mixing the powder into food."    Prof. Chiou added, "Firstly, it can reduce the impact of calories; secondly, it can help improve beneficial gut bacteria. In experiments with mice, we found that obese mice had some anxiety issues, which significantly decreased after consuming our developed formula. Overall, there were notable improvements in health, as well as in blood sugar and lipid control." ️ The professors noted that some fat replacements on the market may be difficult for consumers to accept due to their ingredients and taste. In the future, they will continue researching this mushroom-derived fat replacement to bring more innovative health food options to consumers.    For more details, visit: https://rb.gy/13kda1

Academic Visits South China University of Technology Jiangnan University and Zhejiang University

We are delighted to share that we recently hosted three academic visits for students from South China University of Technology, Jiangnan University, and Zhejiang University on July!    During these visits, students got a glimpse into university life at PolyU and explored various academic interests. They engaged in scientific experiments in our FSN laboratories and participated in fascinating workshops covering topics on new food materials and innovative food processing techniques.    Additionally, students had the opportunity to visit O Park at Siu Ho Wan and T Park at Tuen Mun, where they learned about anaerobic digestion technology for converting food waste into biogas, as well as the sewage treatment processes.    Thank you to all the students for joining us, and we look forward to welcoming you back in the future!

PolyU Summer Institute 2025

We’re excited to announce that the five-day PolyU Summer Institute (July 21–25) concluded successfully on campus! This year, the Faculty of Science (FS) hosted over 70 high school students from local and overseas schools, giving them a fantastic glimpse into university life and the chance to explore their academic interests. Participants enjoyed hands-on scientific experiments in FSN laboratories , participated in our Ice Cream Making and Sensory Testing workshop , and learned about cutting-edge technology and the science behind it. They also had the opportunity to visit the Yakult factory to discover the wonders of food science. A special sharing session with professors and senior students offered valuable insights into university life and subject choices. Thank you to all the enthusiastic participants! We can’t wait to see you again on the PolyU campus in the future!  為期五天的理大暑期學院（7月21-25日）在理大校園圓滿結束！今年，理學院為超過70位來自本地及海外的高中生精心設計了一系列精彩活動，讓他們提前感受大學生活，探索學科興趣。同學們在學院的先進實驗室中體驗了科學實驗的樂趣，參加了冰淇淋製作與感官測試工作坊，深入了解尖端技術及其背後的科學原理。他們還參觀了益力多工廠，探索食品科學的奧秘。 此外，教授與高年級學生的分享會提供了有關大學生活和學科選擇的寶貴見解。感謝每位同學的熱情參與！期待未來在理大校園與你們再次相見！

Outstanding Alumni Award 2025 of PolyU Department of Food Science and Nutrition

The Department of Food Science and Nutrition (FSN) at The Hong Kong Polytechnic University is delighted to announce the recipients of the Outstanding Alumni Award 2025. These awards aim to acknowledge exceptional graduates of PolyU who have excelled in their respective fields, demonstrated active supports, and made significant contributions to the broader community. We extend our heartfelt congratulations to the following individuals for receiving the Departmental Outstanding Alumni Award:   Senior Alumni Award-Scholarly Achievement     Dr GUO Jiubiao Professor, Shantou University Medical College PhD in Biotechnology (2015), PolyU MS in Biochemistry (2010), Tsinghua University BS in Agronomy (2007), China Agricultural University   Dr Jiubiao Guo is a prominent researcher in the field of infectious diseases, currently serving as a full professor and principal investigator at Shantou University Medical College since September 2022. Prior to this role, he was an Assistant Professor and Associate Research Fellow at the College of Pharmacy, Shenzhen Technology University, where he joined in September 2021. Dr Guo began his academic career in 2018 at the School of Medicine, Shenzhen University, as an Associate Research Fellow.   Dr Guo's research primarily focuses on the crosstalk between macrophages and pathogens in infectious diseases and related fields. His work has garnered funding from the National Natural Science Foundation of China (NSFC) and other organizations over the years. He has published more than thirty research papers in leading international journals, including mBio, Journal of Biological Chemistry, Biosensors & Bioelectronics, Bioelectrochemistry, BMC Medicine, and Journal of Infection. Additionally, some of his research findings have resulted in patents, reflecting his contributions to the advancement of medical science.   Young Alumni Award-Professional Achievement     Dr LUK Kar-him, Peter Fisheries Officer, the Agricultural, Fisheries and Conservation Department (AFCD) PhD in Food Technology (2017), PolyU BSc (Hons) in Food Safety and Technology (2012), PolyU   Dr Peter Luk earned his BSc (Hons) in Food Safety and Technology in 2012 and his PhD in 2017 from The Hong Kong Polytechnic University (PolyU). Currently serving as a Fisheries Officer at the Agricultural, Fisheries and Conservation Department (AFCD) of the Hong Kong Government, Dr Luk has established an exemplary reputation for his commitment to promoting local fisheries culture and supporting the interests of local fishers. He has played a pivotal role in enhancing the visibility and value of indigenous fish species, spearheading innovative initiatives such as developing new fish-based products and opening new markets for local fishers.   Dr Luk is also recognized for his dedication to sustainable aquaculture and fish health, integrating cutting-edge research into practical industry applications. He has been instrumental 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 fostered strong partnerships with industry stakeholders, benefiting the entire community. Beyond his professional achievements, Dr Luk actively supports the PolyU community through committee service, consultancy, and providing internship opportunities, exemplifying his unwavering dedication to professional excellence and community advancement.   Young Alumni Award-Entrepreneurial Achievement     Dr CHENG Wai-Yin, Nano Research Assistant Professor, Department of Food Science and Nutrition, PolyU PhD in Neuroscience (2022), HKU MPhil in Food and Nutritional Sciences (2019), CUHK BSc (Hons) in Food Safety and Technology (2017), PolyU Dr Nano Wai-Yin Cheng is a Research Assistant Professor in the Department of Food Science and Nutrition at The Hong Kong Polytechnic University and the co-founder of Mushroom Innovation Tech Limited. Dr Cheng graduated with First Class Honours in BSc in Food Safety and Technology from the Hong Kong Polytechnic University, followed by an MPhil in Food and Nutritional Sciences from the Chinese University of Hong Kong, and a PhD in Neuroscience from the University of Hong Kong. After completing her PhD, she joined the Translational Research Center for Gastrointestinal Disorders at KU Leuven, Belgium. Her research focuses on developing novel dietary strategies for treating chronodisruption and neurodegenerative diseases. She has participated in over 10 research projects and has published 21 papers in high-impact academic journals. Her research project on the circadian clock was awarded a General Research Fund from the Hong Kong Research Grants Council in 2024, underscoring her significant contributions to the field. As an accomplished scientist and innovative founder, Dr Cheng has successfully bridged the gap between academic research and commercial innovation. With her strategic vision, Mushroom Innovation Tech has secured over HK$2 million in funding, including but not limited to competitive funding from HKSTP Ideation and Incubation Programmes. Her vision has transformed cutting-edge research into commercial success, with the company's signature Mushroom Coffee products now available through multiple premium distribution channels. The product line has achieved significant market penetration, being featured in HKTVmall, Regentify, various retail stores, and exclusive hospitality venues including the Hotel ICON. Building on its retail success, the company has developed strong B2B partnerships with major corporations like Manulife and expanded its footprint across healthcare clinics in Hong Kong and Mainland China. This successful commercialization demonstrates Dr Cheng's distinctive talent for translating scientific innovations into commercial products.

Summer Food Safety Alert Sushi Express

During the summer months, food poisoning incidents occur frequently, particularly when raw or cold foods are improperly handled, leading to bacterial growth that threatens consumer health. The investigative team from "Frontline Investigation" recently uncovered that Sushi Express left pre-made sushi rice outside refrigerator for over 16 hours without temperature control.  According to the guidelines from the Food Safety Center, cooked rice should cool from 60°C to 20°C within two hours and should drop to 4°C or lower within four hours after cooking. Additionally, the pH level of sushi rice should be maintained at 4.6 or below. Associate Professor, Prof. Amber Chiou from our department was interviewed by HOY News × i-Cable News, highlighting that this handling method is inappropriate. If bacteria proliferate, their toxins cannot be eliminated even with high-temperature cooking. Staphylococcus aureus and Bacillus cereus are the most common foodborne pathogens that are associated to rice products. The toxins produced by these pathogens cannot be 100% eliminated through heating. 🧫🦠 Prof. Chiou advises consumers to pay close attention to the condition of sushi rice when purchasing. If the rice grains are too dry or exhibit a stringy texture, it may indicate prolonged storage or excessive bacterial growth, and should be avoided. Let’s all prioritize food safety and protect our health! For more details, visit: https://www.youtube.com/watch?v=PchnNLk58Kw 【夏季食物安全警示】 每逢夏季，食物中毒事件頻繁發生，特別是生冷食物處理不當時，容易滋生細菌，威脅消費者健康。《一線搜查》團隊近期深入調查，揭露某連鎖壽司店在室外擺放預製壽司飯超過16小時，且未控制溫度的情況。 根據食物安全中心的指引，煮好的壽司飯應在兩小時內從攝氏60度冷卻至攝氏20度，並在四小時內降低至攝氏4度。此外，壽司飯的酸鹼值應維持在4.6或以下。 本系副教授邱家琪接受了HOY資訊台 × 有線新聞的訪問，指出這種處理方式極為不當，若細菌滋生，即使高溫加熱也無法消除其毒素。她特別提到金黃葡萄球菌及蠟樣芽孢桿菌是飯類即食品中較常見的食源致病菌，這些細菌在生長過程中會產生無法通過加熱去除的毒素。 邱教授建議消費者在選購壽司時，應特別留意壽司飯的狀態。若飯粒過乾或出現拉絲現象，可能表明存放時間過久或細菌繁殖過多，應避免食用。請大家共同關注食物安全，保障健康！ 查看更多細節: https://www.youtube.com/watch?v=PchnNLk58Kw

Distinguished Lecture by Professor Timothy R Walsh

We are delighted to share post-event highlights from the Distinguished Lecture by Prof. Timothy R. Walsh, Professor of Medical Microbiology and Antimicrobial Resistance at the University of Oxford, co-organized by FCE and FSN on 11 July 2025.  We extend our gratitude to Prof. Walsh for sharing his insights on the topic "AMR: Beyond the Bugs." Participants had an inspiring opportunity to explore why antimicrobial resistance (AMR) is a global crisis hiding in plain sight and how shifting priorities threaten our ability to combat this pressing issue.  Thank you to everyone who attended and made the event a success! 

Strengthening Dietetics Education Prof Sarah Illingworth Inspiring Visit

We were privileged to host Prof. Sarah Illingworth from London Metropolitan University, a distinguished HCPC-registered dietitian and key figure in the British Dietetic Association, from 7-9 July 2025. Her expertise profoundly enriched our new MSc on Dietetics programme, aligning with global standards for future healthcare leaders.   Visit Highlights: ▪️ Collaborative meetings with faculty to refine programme excellence ▪️ Placement partnerships deepened through visits to Hong Kong Sanatorium & Hospital, Pok Oi and Yan Chai Nursing Homes ▪️ Public talk on compassionate supervision—empowering dietitians in acute care ▪️ Hands-on workshop bridging theory and practice-based training ▪️ Lab tours by School of Nursing showcasing PolyU’s advanced nursing simulation facilities   Gratitude to Prof. Illingworth for her visionary insights, and to our faculty members, partners, the MSc in Dietetics Steering Committee Members and Advisory Committee Members for driving this initiative forward.   The journey begins this September with our inaugural cohort for MSc in Dietetics programme! Join us in shaping the future of dietetics.

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!