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.
