News and Events

2025 International Conference on Polysaccharides for Nutraceuticals and Future Foods

ICPNFF-2025 will provide a unique opportunity for scientists and professionals to share their ideas and findings on the discovery, function, and application of polysaccharides for human health and food sustainability. It will be a medium-sized conference with 200-300 participants, featuring highly interdisciplinary topics across the fields of polymer, food, and health sciences, including the application of polysaccharides in the development of nutraceutical products and sustainable materials. ***  Date:  May 23-25, 2025 (3 days: Fri, Sat, Sun)   Venue:  HK PolyU, Hung Hom, Kowloon, Hong Kong  (https://www.polyu.edu.hk/)  URL:  https://icpnff2025.hk/  Organizers:  The Hong Kong Polytechnic University (PolyU), Department of Food Science and Nutrition (FSN)  Co-organizers: PolyU Research Institute for Future Food (RiFood) PolyU Research Centre for Chinese Medicine Innovation (RCMI) South China University of Technology (SCUT) School of Food Science and Engineering Nanchang University (NCU) College of Food Science & Technology South China Agricultural University (SCAU) Colleague of Food Science Zhejiang University (ZJU) College of Biosystems Engineering and Food Science Nanjing Agricultural University (NAU) College of Food Science and Technology  Contact:   ICPNFF2025 Organizer email: ps.conf@polyu.edu.hk   Register Now  

Chinese New Year 2025

We wish you and your family a joyful holiday and a prosperous Year of the Snake.  

Memorandum of Understanding Signing Ceremony between PolyU and Pok Oi Hospital Board

As Hong Kong faces an increasing aging population, the demand for skilled healthcare professionals in nursing, rehabilitation, and nutrition sciences is on the rise. To address this challenge, PolyU signed a Memorandum of Understanding (MOU) with Pok Oi Hospital Board (Pok Oi) yesterday!  This partnership aims to provide internship opportunities for our students in relevant fields at Pok Oi's elder service units, working together to cultivate more nursing and specialized healthcare talent for Hong Kong. PolyU is committed to offering quality education and has developed numerous healthcare-related programmes to inject fresh energy into the local healthcare system. Through this collaboration, students from PolyU's Department of Food Science and Nutrition, School of Nursing, and Department of Rehabilitation Sciences will engage in internships, research projects, and service development at Pok Oi, allowing them to apply their knowledge and skills in real-world settings.  Together, we aim to enhance healthcare services in the community and contribute to building a robust talent pool for the industry. 香港人口老化問題日益嚴峻，社會對護理、康復治療及營養科學等專職醫療人才的需求不斷增加。為應對挑戰，香港理工大學昨日與博愛醫院董事局（博愛）簽署合作備忘錄，探討為相關專業的學生提供在博愛屬下安老服務單位的實習機會，攜手為香港培育更多護理及專職醫療人才。 透過是次合作，理大食品科學及營養學系、護理學院及康復治療科學系學生將有機會在博愛屬下服務單位進行實習、研究計劃及服務開發等。未來，雙方將深化在業界需求和人才培育方面的緊密交流，共同協作，就護理及復康治療課程、食品和營養健康的策劃及發展交流意見，以制定更切合本港專業需要的全方位課程，為擴大本地護理及專職醫療人才庫作出貢獻。

Academic Visits to Taiwan

Our academic team recently had an insightful visit Taiwan renowned institutions like National Taiwan University (NTU), National Chung Hsing University (NCHU), Tunghai University (THU), and the Food Engineering Research and Service Center (FIRDI), spanning from January 6th to 8th!  Through our engaging discussions with these organizations, we discovered exciting opportunities for joint ventures that align with our mission to advance knowledge and innovation in food science and nutrition. This visit not only strengthened our global academic network but also opened new avenues for collaboration. We were particularly impressed by the state-of-the-art lab equipment and resources at these institutions.  This experience has inspired us to cultivate mutually beneficial partnerships that empower our students and faculty to thrive on a global stage, fostering meaningful relationships with fellow scholars.   

6th Guangzhou International Congress

Prof. CHEN Sheng, our Department Head, and Prof. WONG Man-sau, Professor and Director of Research Centre of Chinese Medicine Innovation (RCMI), were invited as speakers at the 6th Guangzhou International Congress of Nutrition and Health & Lingnan Regional Nutrition Innovation Development Conference on 23 – 24 November 2024. They presented their insights and research breakthroughs on the topics “Understanding High Resolution Microbiomes of Gut, Food, and Environments Using a Hybrid of 2nd and 3rd Generation Metagenomics” and “Effects of Probiotics on Musculoskeletal Health and Vitamin D Metabolism.”

Celebrating Partnerships with CNS and HKNA

In alignment with FSN's strategic development, we have successfully launched a range of applied food science and nutrition programs over the past two years, reinforcing our dedication to excellence in this specialized field. Our partnerships with the Hong Kong Nutrition Association (HKNA) and the Chinese Nutrition Society (CNS) have been instrumental in building strategic alliances that drive our mission forward. On 13 December, a dinner was hosted with HKNA and CNS, coinciding with the HKNA’s Annual Scientific Meeting (ASM), which featured prestigious members from the CNS and legislative leaders from the Chinese government as keynote speakers. This gathering will not only commemorate our collaborative efforts but also pave the way for future advancements in nutrition and food science. 

Visit from South China Agricultural University

We were delighted to host a delegation from South China Agricultural University (SCAU) on 16 December 2024, following our visit to SCAU earlier this year. The visiting members included Ms. ZHOU Yanhua, Prof. LEI Hongtao, Dr. YANG Meiyan, and Ms. TANG Shichao. Engaging discussions on study programs and research directions took place, completed by a tour of our advanced laboratories and teaching facilities. Their visit was truly inspiring!  

Social Capital Builder Awards Presentation Ceremony

On behalf of the PolyU Department of Food Science and Nutrition, Dr. Kevin Kwok (Associate Head and Associate Professor), Dr. Kenneth Lo (Assistant Professor), Dr. Christine Li (Lecturer) and Ms. Sarah Iu (Project Associate), received the Social Capital Builder Logo Award 2024, for the collaboration with HKSKH Kowloon City Children and Youth Integrated Service Centre.  In the service-learning projects supervised by their subject teachers, students have planned multiple interactive activities, including cooking workshop, drama, health assessment station and booth games, so that they can apply and practice the learned nutritional knowledge and skills in serving the community. 

Christmas Lunch Reception of FSN 2024

Our hearts are filled with gratitude as we look back on the delightful Christmas Party held at the New World Millennium Hong Kong Hotel this afternoon. We want to extend our heartfelt thanks to everyone who joined us in this festive celebration. Your presence truly made the event special and unforgettable.  As the holiday season embraces us, we wish you a Christmas filled with love and joy, carrying that warmth into the new year. A special thank you for your support.  May the magic of Christmas bring joy to your lives! 

Now TV Programme Medicine Online Gluten Free Diet by Dr Kenneth Lo

Dr Kenneth LO Ka-hei, Assistant Professor of the Department of Food Science and Nutrition (FSN) was interviewed by the Now TV programme “Medicine Online” to explain the myths surrounding the use of gluten-free diet. Dr Lo explained the reasons behind the increased popularity of gluten-free diet, as well as the pros and cons of this diet. Click the link below to watch more about the Now TV programme: https://www.news.now.com/home/local/player?newsId=585179&catCode=125&topicId=534​