XO seafood sauce is commonly added for enhancing the umami of food. What if we add it to popcorn? A group of PolyU undergraduate students (Lu Zhou, Cheung Kit Yau Jana, Cheung Ka Yu, Hau Hiu Yin, Hung Lok Hin Ivan from Food Safety and Technology and Wong Hoi Chun from Enterprise Engineering with Management) have come up with this creative idea and invented a new product named "XO Spicy and Cheesy Popcorn" after researching for six month, for which they have been awarded the Third Prize in the 2018 Lee Kum Kee Innovation Competition.
The purpose of the Lee Kum Kee Innovation Competition, co-organized by CIFST and LKK (China), is to provide a practical platform for undergraduate students of food science or related subjects to conduct innovative research on food with the use of Chinese condiments. This was our fifth year for participating in the competition. Participants came from 10 universities, and the PolyU was the only representative of Hong Kong.
The award ceremony was held in Qingdao on 8 Nov 2018. Let us take this opportunity to congratulate our winning students!
The purpose of the Lee Kum Kee Innovation Competition, co-organized by CIFST and LKK (China), is to provide a practical platform for undergraduate students of food science or related subjects to conduct innovative research on food with the use of Chinese condiments. This was our fifth year for participating in the competition. Participants came from 10 universities, and the PolyU was the only representative of Hong Kong.
The award ceremony was held in Qingdao on 8 Nov 2018. Let us take this opportunity to congratulate our winning students!
