The International Gastronomy Symposium 2026 successfully concluded on 5 September 2026 at The Hong Kong Polytechnic University (PolyU).
Organised by the Chinese Gastronomy Association (CGA)—the exclusive Greater China affiliate of the International Association of Gastronomy (AIG)—the symposium was academically hosted by PolyU and its Department of Food Science and Nutrition (FSN), with full support from the World Federation of Chinese Catering Industry.
Bridging Science, Culture, and International Cooperation
Opening the symposium, Prof. Wai-Yeung Wong, Dean of the Faculty of Science at PolyU, highlighted that gastronomy has evolved beyond sensory enjoyment to become a vital medium connecting cross-cultural exchange, academic research, industry growth, and global collaboration. He emphasized the Faculty’s ongoing commitment to applying scientific methodologies to food and health, driving the internationalisation, scientific development, and modernisation of Chinese cuisine.
Core Themes & FSN Keynote Insights
The symposium brought together leading scholars, industry experts, and policymakers to exchange insights across three pivotal tracks:
1. Gastronomy, Health, and Longevity
- Addressing this theme, Prof. Sheng Chen, Head of the Department of Food Science and Nutrition (FSN), delivered a keynote analyzing common patterns in longevity diets, such as the Mediterranean and Okinawa diets.
- Prof. Chen addressed the challenge of bridging the gap between nutritional knowledge and daily practice, demonstrating that health and flavor need not be mutually exclusive. He highlighted how modern food technologies—including 3D food printing, green extraction, AI-driven precision nutrition, and senior food formulation—are making healthy diets more palatable, nutritious, and accessible.
2. Gastronomy and Scientific Innovation
- Exploring cutting-edge research, biotechnology, and modern technology applications across global food systems.
3. Gastronomy and Regional Branding
- Examining strategic frameworks for cultural preservation, regional identity building, and culinary tourism.
Looking Ahead to Helsinki
The symposium underscored a shared global goal: building understanding across cultural differences and discovering new possibilities for food security, health, and sustainability. Originating from Hong Kong, this international dialogue will next head to Helsinki, continuing its global mission to bring scientific wisdom and culinary innovation to the world stage.
