News and Events

FSN Seminar Highlights: Prof. Andreas Blennow

We are excited to share the highlights from our recent FSN Seminar featuring Prof. Andreas Blennow, Visiting Professor at the Guangdong Technion-Israel Institute of Technology, Shantou, China, held on 16 January 2026.  Prof. Blennow captivated our audience with his insights on "Amylose-Based Nanosystems and the Next-Gen Starch Initiative." Participants gained a deeper understanding of the critical role that starch plays in global food security, human health, and the development of sustainable materials.  A special thank you to everyone who attended and contributed to the success of this inspiring event!   

Workshop: Systemic in vivo ¹³C Tracing and Metabolic Flux Modeling for Energy Homeostasis

We had the distinct pleasure of welcoming Dr Yuan Bo, Postdoctoral Fellow from Harvard University, on 6 January for a 3-hour immersive workshop titled "Systemic in vivo ¹³C Tracing and Metabolic Flux Modeling for Energy Homeostasis." This workshop was specifically designed for RPg students in Biomedical Sciences, Food & Nutritional Sciences, Chemical Biology, Biotechnology, Bioinformatics, and all metabolism-related fields. During the workshop, participants gained critical research skills including: Learning about a novel, paradigm-shifting framework for in vivo metabolic flux analysis, which incorporates the "Multiscale Metabolic Flux Analysis" algorithm that reveals whole-body, multi-organ energy metabolism.Dais Acquiring hands-on experience in the fundamentals of isotope tracing and data interpretation, covering isotope dilution, rates of appearance/disappearance, mass isotopomer analysis, and exemplary mathematical models for flux calculation. Understanding common pitfalls in data analysis to ensure accuracy and confidence in their research. Engaging directly with Dr Yuan, a recognized expert whose pioneering work in this methodology has been published in leading journals such as Cell Metabolism. A heartfelt thank you to Dr Yuan for sharing his valuable insights with us! All participants were truly inspired and gained a deeper understanding of the topic. Thank you to everyone who participated and made this event a success!

Collaboration with AFCD-FMO at Farmfest 2026

We are delighted to share that our participation in Farmfest 2026 (本地漁農美食嘉年華2026), held from 9–11 January 2026, was a great success! Our department co-hosted a booth with PolyU-RiFood, the Agricultural Fisheries and Conservation Department (AFCD), the Fish Marketing Organisation (FMO), and the Hong Kong Fishermen Consortium.   FSN has engaged in active collaboration with AFCD by facilitating student internships during the summer months over the years.   By helping to run the booth at Farmfest 2026, our students gained valuable hands-on experience in product development and the commercialization of food products.    Thank you to everyone who visited our booth and supported our students in this meaningful experience! 

31st Congregation of the Faculty of Science

The 31st Congregation of the Faculty of Science was held on 11 November 2025 at the PolyU Jockey Club Auditorium (JCA). Congratulations to all our graduating students for their outstanding achievements! On the event day, our department prepared a special gift for each graduate—a passport holder. We also set up photo props at TU 3/F and the QT podium, allowing graduates to capture these memorable moments. We extend our best wishes to our graduates as they nurture their talents and embark on fulfilling and prosperous futures.    Relive the special moments of the event by exploring our stunning photo album here: https://polyu.hk/Nyuku   【第三十一屆理學院畢業典禮】   「香港理工大學第三十一屆理學院畢業典禮」已於11月11日在理大賽馬會綜藝館 (JCA) 隆重舉行。我系恭賀所有應屆畢業生順利完成人生中的重要里程碑，踏上新的旅程！在活動當天我們為每位畢業生準備了一份特別禮物—獨家護照套。此外，我們也在 TU 3/F和 QT平台提供了攝影道具供畢業生拍照留念。衷心祝願每位畢業生日後都能發揮所長，邁向充實和豐盛的人生。   請瀏覽網站與我們一同回顧畢業典禮的精彩瞬間: https://polyu.hk/Nyuku

Recap of 5th FSN Research Salon

On 7 November 2025, we had the incredible opportunity to explore the forefront of food science with three distinguished international experts!  This salon challenged the old perceptions of food science, diving into the exciting process of deconstructing food at the molecular level and reconstructing it with purpose. We discussed how modifying food materials can enhance the functional efficiency of bioactives, addressing crucial health challenges.  Highlights from Our Esteemed Speakers: Prof. HUANG Qingrong shared innovative strategies for harnessing the power of plant proteins in functional food processing.  Prof. Michael L. Chikindas explored the fascinating applications of postbiotics in food, feed, and health.  Prof. LU Xuanxuan introduced us to the latest technologies for developing advanced delivery systems for bioactive compounds.  A heartfelt thank you to everyone who participated in this enlightening event! Let’s keep pushing the boundaries of food science together! 

Forging a Strategic Partnership to Advance Nutrition and Dietetics Professions in Hong Kong

Forging a Strategic Partnership to Advance Nutrition and Dietetics Professions in Hong Kong We are proud to announce that PolyU FSN has signed an MOU with the Chinese Nutrition Society (CNS) as well as a separate MOU with CNS and the Hong Kong Nutrition Association (HKNA). This landmark collaboration, signed at the 17th China Nutrition Science Congress in Beijing on 22 September, marks a significant step in integrating Hong Kong into the national registered dietitian accreditation system.   Key highlights of the partnerships: CNS & PolyU: CNS has officially accredited PolyU's following programmes- BSc (Hons) in Human Nutrition and Health/ BSc (Hons) in Human Nutrition and Health (Nutrition in Practice); MSc in Nutrition and Healthy Ageing/ MSc in Nutrition and Healthy Ageing (Nutrition in Practice); and MSc in Dietetics.   Meanwhile, PolyU is designated as an official teaching base for CNS Registered Dietitian training in Hong Kong.   CNS, HKNA & PolyU: For the first-time outside Mainland China, CNS has authorized PolyU and HKNA to co-organize the National Registered Dietitian Licensing Examination. The first session is tentatively scheduled in 2027, synchronized with test centers nationwide, adhering strictly to CNS standards. Qualified professionals who pass will receive the nationally unified certification.   This initiative opens a direct pathway for our students and local nutrition professionals to obtain a nationally recognised credential, elevating the standards of the nutrition profession in Hong Kong and contributing to the health of the Greater Bay Area.   We extend our gratitude to our partners and look forward to a fruitful collaboration with CNS and HKNA.   Other media releases on this topic: 【Hong Kong Commercial Daily】  【HKBT】  【Stars HK】    攜手推動香港營養專業發展：理大與中國營養學會及香港營養學會達成戰略合作 我們很高興宣佈，香港理工大學與中國營養學會及香港營養學會於北京舉行的第十七屆全國營養科學大會上簽署兩份諒解備忘錄，此次合作是香港營養專業人才對接國家級認證的重要里程碑。   理大與中國營養學會合作重點： 中國營養學會認證以下由理大開辦的課程：包括人類營養學及健康（榮譽）理學士 / 人類營養學及健康（榮譽）理學士（營養學實踐）、營養與健康活齡理學碩士 / 營養與健康活齡理學碩士（營養學實踐）及營養治療理學碩士課程。 理大成爲中國營養學會註冊營養師課程認可教學基地。   理大與中國營養學會及香港營養學會三方合作重點： 中國營養學會委託香港理大及香港營養學會為內地境外首個「全國註冊營養師資格考試」協辦機構，首場考試暫定於2027年進行，與全國考點同步，嚴格遵循中國營養學會制定的規則、標準與註冊要求進行。 成功通過考試並符合中國註冊營養師報考條件的專業人士可獲頒發全國統一認證。   此次合作為本港學生及營養專業人士提供了獲取國家級認證的直接通道，必將大力提升香港營養專業的水準，為大灣區健康事業培育專才。​衷心感謝我們的合作夥伴，期待與中國營養學會和香港營養學會攜手共創未來。閱讀更多： 【香港商報】 【香港財經時報】 【Stars HK】

Recap of Info Day 2025

The PolyU Info Day was a resounding success on September 27th! We hope all participants had an amazing day at PolyU!  From informative seminars on the BSc (Hons) Scheme in Food Science and Nutrition (JS3255) to exciting Food Technology Workshops and Nutritional Assessment Tours, visitors had the chance to make Ice Cream and receive a Body Composition Analysis report!  A heartfelt thank you to our dedicated staff and student helpers whose hard work and commitment made this event a success. Your contributions truly made a difference!  Check out the link below to relive our highlights and explore the best moments!  Photo Recap: https://www.polyu.edu.hk/fsn/news-and-events/photo-gallery/info-day-2025/  Video Recap: https://www.youtube.com/watch?v=kBUJW7VPr-M

2nd FSN Research Symposium

We successfully held this incredible annual event on August 21, 2025! It truly is a highlight of our academic calendar, offering opportunities to: Discover cutting-edge research from student presenters across the Faculty of Science Network with peers and faculty to spark collaborations and exchange ideas. Enjoy refreshments while mingling in a vibrant academic atmosphere.  Thank you to everyone who participated in this fantastic opportunity for intellectual exchange and community building! 

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