News and Events

Survey finds nearly half of online diet tips are false

Prof. Kenneth LO Ka-hei, Assistant Professor of the Department of Food Science and Nutrition (FSN) collaborated with the Hong Kong Nutrition Association and Hong Kong Metropolitan University to conduct a survey on the sources of nutrition knowledge and dietary intake of over 900 Hong Kong residents. The survey found that nearly 40% of participants had tried at least one popular diet, with intermittent fasting being the most common choice (51%), followed by low-carbohydrate diets (43%). While over half of the participants learnt nutrition information from online media, the survey has found over 40% of nutrition advice circulating online to be scientifically misleading. The findings have highlighted the challenges faced by nutrition professionals in addressing the overwhelming amount of false health information online.   羅家禧博士日前與香港營養學會及香港都會大學合作，對超過900名香港市民進行了一項有關營養知識來源和飲食攝取的調查。調查發現，近40%的參與者嘗試過至少一種流行飲食，其中以間歇性斷食最為普遍（51%），其次為低碳水化合物飲食（43%）。雖然超過一半的參與者從網絡媒體獲取營養信息，但調查顯示，當前網上流傳的營養建議中，有超過40%在科學上具有誤導性。這些發現突顯了營養學專業人員在應對大量虛假健康信息方面所面臨的挑戰。

FSN Research Salon on From Waste to Wonder Innovating with Food Materials and Beyond

FSN Research Salon on "From Waste to Wonder: Innovating with Food Materials and Beyond" We are delighted to announce the successful hosting of the FSN Research Salon on 11 April 2025, which explored the fascinating realm of “From Waste to Wonder: Innovating with Food Materials and Beyond” Graced by the expertise of distinguished minds in the sustainable development industry, our speakers shared invaluable insights into the intricate landscape of waste disposal. Their contributions have significantly enriched our understanding of this dynamic field. We hope that all participants not only enjoyed the event but also had an enriching experience uncovering the latest insights in waste disposal. Your presence and active participation were crucial to the success of this gathering.  We extend our heartfelt gratitude to each one of you for joining us and contributing to the success of this event. We look forward to your continued support and participation in future endeavours. As a crucial part of our continued improvement, we would like to invite you to share your thoughts by completing the post-event survey through the following link: https://forms.office.com/r/dWQ7z54b7W

Memorandum of Understanding Ceremony with Xian Jiaotong University

Memorandum of Understanding Ceremony with Xi’an Jiaotong University  On April 17, 2025, we participated in an academic visit to Xi’an Jiaotong University and Northwest A&F University (NWAFU). We are excited to announce the signing of a Memorandum of Understanding (MOU) with Xi’an Jiaotong University to enhance collaboration in food science and nutrition.  This initiative not only strengthens our academic ties but also opens up opportunities for student exchanges and joint research. Our Doctor of Food Science and Management (DFSM) students engaged in a tailored lecture program and industrial visits at Xi’an Tongli International College, gaining valuable insights from leading experts in the field. The hands-on visits to local enterprises allowed them to see the practical applications of their learning, deepening their understanding of food nutrition. As we continue this journey, we look forward to fostering innovation and collaboration between organizations in Xi’an and Hong Kong across education, technology, and more!  香港理大博士班赴西安交大參訪學習活動紀實 我系於2025年4月17日參加了西安交通大學與西北農林科技大學的學術交流及參觀學習活動，並與西安交通大學共同簽署了《食品科學及營養健康學科合作備忘錄》，進一步加強我們之間的合作。 這次活動不僅鞏固了學術聯繫，還為學生交流和聯合研究開啟了新的可能性。我們的食品科學及管理博士學生在參加了量身定制的學術課程和工業考察，向業界頂尖專家學習。實地考察當地企業，讓他們更深入地理解所學知識的實際應用。   未來，我們期待繼續推動西安與香港在教育、科技等領域的創新與合作，共同開創新的發展篇章！

FST Fest - Food Product Development Project

Ever wondered if you can eat and drink in a lab?  Absolutely! Our Food Processing Laboratory makes it possible!  Our final-year BScFST students recently showcased their innovative food products at the FST Fest, marking a highlight of their Final Year Project. Throughout the semester, they have skillfully combined theoretical knowledge with practical application, demonstrating exceptional creativity and dedication in developing unique food items. FST Fest provides an exciting platform that mirrors real-world marketing and product launch scenarios. Students engage directly with the audience, receiving valuable feedback and enjoying an immersive, interactive experience. This event not only celebrates innovation but also serves as a crucial steppingstone for our graduates as they prepare for successful careers in the food industry. 

End-of-Semester cum Graduation Gathering

A heartfelt thank you to all BScFST students and upcoming graduates who joined us for the End-of-Semester cum Graduation Gathering yesterday! We had a fantastic time celebrating your achievements and creating wonderful memories together. Your energy and enthusiasm made this event truly special. Let’s carry this positive spirit into our final exams and beyond! Here’s to a great academic year and many more successes ahead!  

FSN End-of-Semester cum Graduation Gathering 2025

Calling all BScFST students and upcoming graduates! Join us for the End-of-Semester cum Graduation Gathering on April 14, 2025. Let's celebrate your achievements and bid farewell to another remarkable academic term! Date: April 14, 2025 (Mon) Time: 2:30 PM - 4:30 PM Venue: TU301 Demonstration Kitchen Enjoy refreshments, drinks, and participate in our exciting lucky draw! During the gathering, we will also honour outstanding students by presenting certificates for academic excellence and subject prizes. Let's reminisce on our successes this year together! It's a great chance to mingle with peers and faculty before diving into final exams! All FSN UG students are welcome! RSVP by April 7 (next Monday) to secure your spot: https://forms.office.com/r/LFC2cVbV4J Don't miss out on this memorable gathering!

Bioavailability and Metabolism of Food derived Bioactive Peptide by Prof Jianping Wu

We were delighted to welcome Prof. Jianping Wu from the University of Alberta on April 8!  His seminar on "Bioavailability and Metabolism of Food-derived Bioactive Peptides" was truly insightful. A huge thank you to Prof. Wu for sharing his valuable insights! Our students were inspired and gained a deeper understanding of bioactive peptides.

FSN Research Salon - “From Waste to Wonder: Innovating with Food Materials and Beyond”

FSN Research Salon titled “From Waste to Wonder: Innovating with Food Materials and Beyond”  Please find the details below: Date:   11 April 2025 (Friday) Time:   9:30am to 12:15pm Venue: N002 Lecture Theatre, The Hong Kong Polytechnic University *All are welcome and prior-registration is required by clicking HERE.

Seminar The Significance of Starch Granule Channels by Professor Harold Corke

We had the distinct pleasure that we welcoming Prof. Harold Corke, a full Professor at Guangdong Technion-Israel Institute of Technology (GTIIT), Santou, China today for his enlightening seminar on "The Significance of Starch Granule Channels."    A heartfelt thank you to Prof. Corke for sharing his valuable insights with us! Our students were truly inspired and gained a better understanding of the unique properties of starch. 

Exciting Collaboration Ahead with CFSA

Representatives from The Hong Kong Polytechnic University Jinjiang Technology and Innovation Research Institute, including Prof. WONG Kahing, Dr CHIOU Jiachi, and Dr DONG Xiaoli, recently met with Ms. XU Jiao, Secretary of the China National Center for Food Safety Risk Assessment (CFSA), to explore potential partnerships.  The CFSA, operating under the National Health Commission, is the only national-level technical institution for assessment of food safety risk. It plays a crucial role in food safety risk monitoring, risk assessment, standard management, and national nutrition planning. During the meeting, key points of the potential collaboration were discussed, such as: 🔹 Involving experts from PolyU in the development of food-related standards, representing the Hong Kong-Macau region (e.g. the low GI food standard). 🔹 Considering a tripartite cooperation agreement between CFSA, the PolyU-Jinjiang Technology and innovation Research Institute, and the RiFood at PolyU to foster future development. 🔹 Exploring joint applications for the Hong Kong-Mainland Cooperation Fund with faculty from the RiFood or the Department of Food Science and Nutrition (FSN) for collaborative research projects. 🔹 Paving the way for partnerships between CFSA, PolyU, and local Jinjiang enterprises to achieve synergy in governance, industry, academia, and research.