News and Events

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.

Strengthening Global Partnerships: FSN & RCMI Welcome Shanghai University of Traditional Chinese Medicine

We were delighted to co-host a three-day visit (30 March – 1 April 2026) with the Research Centre for Chinese Medicine Innovation (RCMI) and welcome delegates from the Shanghai University of Traditional Chinese Medicine (SHUTCM).  The visit was packed with meaningful exchanges: Curriculum development discussions for our BSc (Hons) in Human Nutrition & Health and MSc in Dietetics programmes Lab tour – delegates visited our cutting-edge food processing and sensory evaluation laboratories, training kitchen, and teaching facilities Meeting with our MSc Dietetics students for an engaging Q&A session Joint seminar on “The Theoretical Origins and Contemporary Development of ‘Medicine and Food Homology’”​ The seminar was delivered by our distinguished guests from SHUTCM’s School of Public Health: Prof. Hailei ZHAO (Dean) Prof. Qi XU (Professor) Prof. Lihong SUN (Associate Professor)   Participants gained valuable insights into the historical evolution of medicinal diets, the integration of food as medicine, and the bridge between classical TCM theories and evidence-based nutrition.   Thank you to all colleagues and students who joined and contributed to this inspiring exchange. We look forward to advancing education, research, and student mobility between Hong Kong and Shanghai.  

Exploring the Future of Food Science at Boao Food for Health Science Conference & Expo 2026

Earlier in March, our DFSM team had the privilege of joining global leaders in Boao, Hainan for the Food for Health Science Conference & Expo 2026. Under the theme “Innovation Leading, Intelligent Health”, the event gathered industry pioneers, researchers, and innovators to exchange insights on the future of healthy food development.   We were proud to have our head of Department, Prof. Chen Sheng, and Associate Head, Prof. Chiou Jiachi, Amber, participate as distinguished speakers, sharing their expertise on key industry topics: Prof. Chen delivered a compelling talk entitles "Bridging Technology and Value in Hong Kong's Health Food Factor.", which explored the intersection of scientific advancement and market application. Prof. Chiou's presentation, "Empowering Trust Infrastructure through Technology: The Synergy of Health and Flavour in Hong Kong Practice”, which offered valuable insights into building consumer confidence through innovation.

PolyU Food Science & Nutrition Researchers Honoured with Prestigious Prize and Gold Medal at Geneva Inventions Exhibition

The project titled “PD-001R: A First-in-Class Candidate for the Treatment of Neurodegenerative Diseases”, led by Prof. Simon LEE Ming-yuen, Cally Kwong Mei Wan Professor in Biomedical Sciences and Chinese Medicine Innovation, Chair Professor of Biomedical Sciences at the Department of Food Science and Nutrition (FSN), and Founder of PolyU startup AIM Pharmaceutical International Limited, in collaboration with Dr ZHAO Chen, Postdoctoral Fellow at the FSN, was awarded both the Prize of Korea Invention Promotion Association and a Gold Medal .   Developed from Alpinia oxyphylla Fructus, PD-001R is a novel small-molecule drug candidate that promotes degradation of pathological α-synuclein aggregates—a key hallmark of Parkinson’s Disease. With demonstrated ability to cross the blood-brain barrier and strong oral bioavailability, this innovation represents a significant step forward in the treatment of neurodegenerative diseases.   This achievement underscores the impact of interdisciplinary research at the intersection of food science, biomedical innovation, and translational medicine. Heartfelt congratulations to Prof. Lee and Dr Zhao for bringing such distinguished global recognition to the Department, reflecting our commitment to frontier research excellence.

Celebrating Student Excellence at the 2025/26 Award Presentation Ceremony

We are excited to share that Miss WONG Chee Ying, an undergraduate student in the Department of Food Science and Nutrition (FSN), was awarded Presidential Student Leadership Award (PSLA) in the Award Presentation Ceremony concluded on 20 March for their outstanding leadership qualities and skills.   As previously highlighted, Miss LIU Yawen received the Outstanding Student Award (OSA) for her exceptional performance.   Congratulations to Miss LIU Yawen for receiving the OSA; and Miss WONG Chee Ying for receiving the PSLA!

FSN Final-Year Student Receives Outstanding Student Awards

We are immensely proud to share that Miss Liu Yawen, a final-year undergraduate student in the Department of Food Science and Nutrition (FSN), has been honored with the Outstanding Student Award at the 2025/26 Presentation Ceremony.    These awards recognize Yawen’s excellence in academic pursuits. Please join us in congratulating her on this outstanding achievement!