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!
