Forging a Strategic Partnership to Advance Nutrition and Dietetics Professions in Hong Kong We are proud to announce that PolyU FSN has signed an MOU with the Chinese Nutrition Society (CNS) as well as a separate MOU with CNS and the Hong Kong Nutrition Association (HKNA). This landmark collaboration, signed at the 17th China Nutrition Science Congress in Beijing on 22 September, marks a significant step in integrating Hong Kong into the national

10 Oct 2025

The PolyU Info Day was a resounding success on September 27th! We hope all participants had an amazing day at PolyU!  From informative seminars on the BSc (Hons) Scheme in Food Science and Nutrition (JS3255) to exciting Food Technology Workshops and Nutritional Assessment Tours, visitors had the chance to make Ice Cream and receive a Body Composition Analysis report!  A heartfelt thank you to our dedicated staff and student helpers whose hard w

27 Sep 2025

We successfully held this incredible annual event on August 21, 2025! It truly is a highlight of our academic calendar, offering opportunities to: Discover cutting-edge research from student presenters across the Faculty of Science Network with peers and faculty to spark collaborations and exchange ideas. Enjoy refreshments while mingling in a vibrant academic atmosphere.  Thank you to everyone who participated in this fantastic op

25 Aug 2025

On 18 August, our FSN MSc Dietetics Teaching team, together with the Placement Advisory Committee, visited key hospitals in the Greater Bay Area to explore collaborative placement opportunities. The hospitals included: Zhongshan Chenxinghai Hospital The Second People's Hospital of Foshan The First Affiliated Hospital of Guangdong Pharmaceutical University During the visit, we had the privilege to engage with the Nutrition Departme

22 Aug 2025

Recently, our department's Associate Head, Prof. Chiou Jiachi, Amber, and Research Assistant Professor, Dr Chang Jinhui, Gail were invited to share their research findings on i-CABLE News. Their team has extracted functional components from natural mushrooms to develop a new type of fat replacer that can be used to produce low-fat foods, claiming to prevent obesity and other metabolic diseases. For example, by heating cream and milk, mixing in th

21 Aug 2025