Innovative ideas led to the winning of first prize and merit prize in the 2017 Lee Kum Kee Innovation Competition by eight PolyU undergraduate students.
Students have spent six months to research on the making new food products targeted young adults in China. Innovative ideas have been added to existing products ingeniously brings refreshing sauce with cultural characteristics. The product "Sampan Spicy Crab with Cheese Sauce", developed by five students (Cheung Shun Yin, Cheung Wing, Mak Sin Yi and So Ka Ching from Food Safety and Technology, Ng Pui Yi from Management) awarded the first prize attended the award ceremony in Wuxi on 8 Nov 2017. The product of "Hong Kong Style Teriyaki Sauce merit prize", developed by three students (Ho Wing Wa Erica and Chan Yuen Man Food Safety and Technology and Sun Yiu Po from Building Technology and Management) was awarded the merit prize. Two groups of students added new elements to the. It.
The Lee Kum Kee Innovation Competition was co-organized by CIFST and LKK (China) with the aim to provide a practical platform for undergraduates of food science or related subjects to conduct innovative research in food with the use of Chinese condiments. This year was our fourth year took part in the competition, in which students from 10 Universities, with the PolyU being the only representative from Hong Kong.
Let us take this opportunity to congratulate the students on receiving the award!
