News and Events

Hangzhou Study Trip 2026

12 students and 3 staff members from the Department of Food Science and Nutrition (FSN) recently participated in an enriching study trip to Hangzhou, where they met with over 20 faculty members and students from Zhejiang University (ZJU).   The trip offered a wonderful balance of academic exchange and cultural exploration. Key highlights included:   Academic & Scientific Exchange: Engaging in interactive discussions with ZJU peers and touring advanced university laboratories where students gained firsthand insights into cutting-edge technologies. Industrial & Research Insights: Visiting a research centre under Nongfu Spring, Hangzhou Wahaha Group and Master Kong Flavor Pavilion to learn more about the operational scales, latest trends, and inner workings of the food industry. Cultural Exploration: Visiting local museums and exploring the world-renowned West Lake (Xihu).   Overall, it was a highly fruitful and memorable experience that successfully broadened our students' academic horizons and deepened their understanding of modern science.

FSN Departmental Retreat 2026

The Department of Food Science and Nutrition (FSN) successfully held its Fourth Departmental Retreat from 15 to 16 June 2026 in the vibrant district of Kai Tak. The two-day event was a resounding success, bringing together faculty, staff, and external advisors to engage in pivotal discussions aimed at driving the department's future growth.   The retreat served as a dynamic platform for valuable idea exchange, focusing heavily on strategic planning, academic innovation, and research excellence.   The department extends its heartfelt gratitude to our Departmental Academic Advisor (DAA) and Departmental Advisory Committee (DAC) members for their invaluable presence and profound insights. We also sincerely thank all FSN colleagues whose active participation and dedication made this event incredibly fruitful.   This retreat marks the beginning of an exciting new chapter for FSN as we continue to build momentum, foster innovation, and pave the way for a healthier future through science and education.   Check out some of the highlights from the retreat below: FSN Departmental Retreat 2026

FSN Students Triumph at the Inaugural HK SAR Regional Competition of the 16th National University E-Commerce "Innovation, Creativity and Entrepreneurship" Challenge (三创赛)

We are thrilled to announce that students from the Department of Food Science and Nutrition (FSN) achieved outstanding success at the 16th National University E-Commerce "Innovation, Creativity and Entrepreneurship" Challenge (三创赛) — Inaugural Hong Kong SAR Regional Competition, hosted right here at The Hong Kong Polytechnic University (PolyU) this June 2026.   Demonstrating exceptional innovation and cross-disciplinary skills, our FSN teams clinched prestigious awards in both the Great Health E-Commerce Practical Competition (大健康电商实战赛) and the Regular Competition (常规赛).   Established in 2009 by the Ministry of Education's E-commerce Teaching Guidance Committee, 三创赛 is a premier national discipline competition aimed at stimulating students' entrepreneurial potential and fostering teamwork. Over the years, the competition has grown exponentially, drawing over 230,000 registered teams globally in its 15th edition.   The tremendous achievements of our students reflect FSN’s ongoing commitment to integrating nutritional sciences with real-world practice, innovation, and entrepreneurship. Please join us in heartiest congratulations to all our winning students and their mentors!

FSN Students Achieve Spectacular Success at the Dr. Ching Yuen-kai – IC • U3DP • Product Innovation Prize 2025-26

We are incredibly proud to announce that research students from the Department of Food Science and Nutrition (FSN) have achieved outstanding results at the Dr. Ching Yuen-kai – IC • U3DP • Product Innovation Prize 2025-26, which was successfully held on 19 May 2026.   Initiated by the Faculty of Engineering (FENG) and supported by the Industrial Centre (IC) and the University Research Facility in 3D Printing (U3DP), this round of the competition received submissions from 24 competitive teams, with only 9 successfully shortlisted. Students utilized the advanced facilities at U3DP and IC to develop projects focused on creating a positive impact on society, particularly for those in need. The thoughtful designs and creative problem-solving on display truly reflected PolyU’s vibrant learning environment, which nurtures an innovative spirit.   Our FSN students stood out among the exceptional participants, capturing both the Champion and 1st Runner-Up titles: Champion Project Title: Harnessing Topology and additive manufacturing for Sustainable Marine Ecosystems Team Members: Led by FSN PhD student CHAN Tak Keung, in collaboration with ZHANG Kin Hang (Year 3, EEE) and CHAN Ka Wa (Year 4, EEE). 1st Runner-Up Project Title: Reef Habitix Team Members: An outstanding, all-FSN team consisting entirely of FSN PhD students: WONG Chun Ching, LEUNG Wai Lim, LI Chiu Wing, and REN Xing Chao.   All participants demonstrated exemplary creativity and dedication to social good throughout the competition. Please join us in extending our warmest and most heartfelt congratulations to our remarkable FSN winners!

Outstanding Alumni Award 2026 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 recipient of the Outstanding Alumni Award 2026. The award aims 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 Mr. Liu Ka Wai, Johnny for receiving the Departmental Outstanding Alumni Award.

Nantong Science and Technology Bureau Delegation Visits PolyU FSN

We were honoured to host a distinguished delegation from the Nantong Municipal Science and Technology Bureau at the Department of Food Science and Nutrition (FSN) on May 13th.   Led by Vice Director Mr. Liu Zhigang, the visit served as a vital platform for deep exchange on talent recruitment, research collaboration, and the shared experience of industrializing academic breakthroughs.   Our Associate Head, Prof. Chiou Jiachi, guided the delegation through our Demonstration Kitchen, sharing FSN’s latest advancements of Research and KT in food safety, nutrition and health, medicinal and edible homology.   At FSN, we are deeply committed to the "Industry-Academic-Research" model. By bridging our cutting-edge research with Nantong’s robust industrial resources, we look forward to driving the growth of the great health and food technology sectors across both regions.   A big thank you to the Nantong delegation for their visit! 

Unveiling the Future of Wellness: Highlights from our 6th Research Salon on Functional Food

We recently concluded our 6th Research Salon, focusing on the transformative theme of "Functional Food." This session brought together visionary experts to explore how we can bridge the gap between traditional wisdom, molecular science, and modern nutrition to improve global health.   The salon, expertly hosted by Prof. Yuyan ZHU (Associate Professor of FSN), delved into the complex interactions between what we consume and how our bodies—and our microbiomes—respond.   Insights from our Distinguished Speakers: Prof. Wenhua LING (Sun Yat-sen University) shared groundbreaking research on how dietary anthocyanins serve as a powerful tool in the prevention and treatment of atherosclerotic cardiovascular diseases. Prof. Ning WANG (HKU) walked us through the strategic journey of "From Traditional Chinese Medicine to Functional Food Products," offering invaluable experience on how to translate ancient herbal wisdom into evidence-based consumer health products. Prof. Cheng LI (CUHK) introduced the fascinating link between Resistant Starch Type 5, the gut microbiota, and metabolic-associated fatty liver disease, providing new perspectives on managing liver health through smart carbohydrates. Prof. Renyou GAN (PolyU) challenged us to look "Beyond ‘You Are What You Eat’" by unlocking how our gut microbiota-mediated biotransformation of dietary phytochemicals dictates the true health impact of our diet.   A sincere thank you to our speakers and participants for such a vibrant exchange of ideas! By fostering these cross-institutional collaborations, we continue to lead the way in functional food innovation and the promotion of a healthier society.   Let’s keep innovating for a healthier future!

Building Bridges Through Food Science: PolyU FSN Welcomes Ningde City Delegation

On 15 April 2026, the Department of Food Science and Nutrition (FSN) at The Hong Kong Polytechnic University welcomed a delegation from Ningde City, Fujian Province, led by Mr. Zhang Yongning, Secretary of the Ningde Municipal Committee. The two sides engaged in in-depth discussions on food nutrition, biotechnology, and industry–academia collaboration, exploring opportunities to leverage PolyU as a key bridge to promote cooperation and development between Ningde City and the local food technology industry.   The Ningde delegation and FSN have identified five strategic pillars to drive innovation and industrial growth:   Global Standards & Tech Transfer: Leveraging platforms to accelerate technology transfer and establish international benchmarks for the industry. Wellness & Cultural IP Development: Harnessing Ningde’s unique local resources to co-create premium wellness projects and innovative derivative products. Functional Food R&D: Advancing collaborative research in "Medicine and Food Homology" to drive industrialization and joint brand building. High-Value Resource Utilization: Optimizing agricultural and aquatic resources by integrating supply chains—from raw materials to high-value processed goods. Lab-to-Market Integration: Streamlining branding and distribution channels to ensure health-tech innovations successfully transition from the laboratory to the global consumer market.   Professor Teng Jinguang, President of PolyU, also attended the meeting and shared the University’s experience in related research and talent development. The visit strengthened collaboration between FSN, the Ningde Municipal Government, and enterprises, laying a solid foundation for advancing interdisciplinary development in food nutrition and traditional Chinese dietary, and contributing to the “Healthy China” initiative.

Now TV Programme "Medicine Online" - New Diet Guideline by Prof. Kenneth Lo

Prof. Kenneth Lo Ka-hei, Assistant Professor at the Department of Food Science and Nutrition, Core Member of PolyU Research Institute for Future Food, and Vice President of Hong Kong Nutrition Association, was featured on Now TV’s programme “Medicine Online”.   During the interview, Prof. Lo discussed the emergence and rising popularity of the “New Inverted Food Pyramid”, offering expert insights into the science behind these updated dietary guidelines. He also shared actionable dietary recommendations aimed at promoting long-term wellness and preventing chronic disease. Watch the full interview at the link below: Now TV “Medicine Online” - New Diet Guideline

End-of-Semester and Graduation Celebration

The Department of Food Science and Nutrition (FSN) successfully hosted its annual End-of-Semester cum Graduation Gathering on 14 April 2026, bringing together undergraduate students and the graduating Class of 2026. The event served as a formal occasion to recognize the academic achievements and dedication of the student body.   The gathering provided an opportunity for students and faculty to reflect on the accomplishments of the past academic year. The high level of engagement and communal spirit displayed during the event underscored the strong sense of community within the program.   As the semester concludes, we encourage all students to maintain this momentum and dedication during the upcoming final examination period. The Department extends its sincere congratulations to our prospective graduates and wishes all students continued success in their future academic and professional endeavours.