News and Events

Bess Daeson-Hughes Poster Award in 10th International Symposium on Nutritional Aspects of Osteoporosis

The 10th International Symposium on Nutritional Aspects of Osteoporosis, which lasted four days, drew to a close on 1st December 2017 at Kerry Hotel, with the participation of over 100 health professionals, researchers from all over the world. The symposium provides a platform for scientists who work in the field of osteoporosis to gather together every three years to discuss their latest research. There were 22 speakers who took part in the 10th symposium. They gave plenary lectures and shared with us their latest findings across many disciplines, including topics about exercise and sedentary behavior, vitamin D, micronutrients: calcium, sodium and potassium, prebiotics, diet patterns and macronutrients and bioactive and functional foods. In addition, the poster section showcased 22 posters on osteoporosis. Dr. Zhou Liping (graduated from Prof. Wong Man Sau's group) and Miss Wong Ka Ying (M.Phil student of Prof. Wong Man Sau) of ABCT Department won the Bess Daeson-Hughes Poster Award with their poster titled "Icariin, the most abundant flavonoid in Herba Epimedii, exerted osteoprotective effect without uterotrophic activity". Let us take this opportunity to congratulate Dr. Zhou Liping and Miss Wong Ka Ying on receiving the honour. Last but not least, we would like to thank Prof. Connie M. Weaver, Prof. Robin M. Daly, Prof. Heike A. Bischoff-Ferrari, Prof. Wong Man Sau, Mr. Gordon Cheung and the Federation of Medical Societies of Hong Kong for organizing this inspiring conference.

ABCT students awarded a First Prize and Merit Prize in the 2017 Lee Kum Kee Innovation Competition

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!

ABCT students awarded a Merit Prize in the 2016 Lee Kum Kee Innovation Competition

Sauce is one of the seven necessities in a Chinese household, and what if we get it out from the kitchen and put it in research? It has led to the winning of a merit prize in the 2016 Lee Kum Kee Innovation Competition by four PolyU undergraduate students. The four students (Li Chung Pang and Cheng Shing Sau from Chemical Technology, Lai Sin Ting from Food Safety and Technology and Liu Chun Ming from Computing) have spent three months to research on the making of snack with distinctive regional flavor, and the winning snack, named the Magic Trio, is composed of scallop, pig ears and chicken tendons, representing creatures from the sea, land and air, respectively. 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. Students from 10 Universities took part in the competition, with the PolyU being the only representative from Hong Kong. Let us take this opportunity to congratulate the students on receiving the award!

ABCT Postgraduate received the Young Investigator Award in the International Conference on Food Factors 2015 (22-25 November 2015)

Mr. Kar-him LUK, PhD student of Dr. Ka-hing WONG, received the Young Investigator Award in the International Conference on Food Factors 2015 (ICoFF2015) held in the Seoul, South Korea, from 22 to 25 November 2015. Mr. Luk has gained recognitions from the judges with his interactive sharing and outstanding oral presentation entitled "Enhanced Bone Formation in MC3T3-E1 Preosteoblast Cell Induced by Selenium Nanoparticles Encapsulated by Mushroom Polysaccharide Protein Complex via upregulating BMP-2 expression", which studies how selenium nanoparticles (SeNPs) can be successfully stabilized with the aid of mushroom polysaccharide-protein complex extracted from Lignosus rhinocerus sclerotia. Mr. Luk said, "The findings of this study could provide significant insights for the further development of PTR-SeNPs into the functional food on bone health". ICoFF started in 1995 and has been held every four years. The conference represents a gathering of world experts in food factors which reduce the risk of lifestyle related diseases. The main theme of ICoFF 2015 is 'Bioconvergence for Food Function', which includes food factors for health promotion and disease prevention, sources of food factors and processing aspects of food factors. Let us congratulate Mr. Luk on receiving the award!