PAIR 6001 Week 02 - Harvesting beneficial health effects of natural foods

Lecturers from Research Institute for Future Food (RiFood)

黄家兴教授

未来食品研究院院长、教授

未来食品研究院院长

Associate Director of Research Institute for Future Food

+852 3400 8664
jiachi.amber.chiou@polyu.edu.hk

Dr KONG Hang-kin

Research Assistant Professor of Department of Food Science and Nutrition

Member of Research Institute for Future Food

hang-kin.kong@polyu.edu.hk

Prof. LU Xuanxuan

Assistant Professor of Department of Food Science and Nutrition

Member of Research Institute for Future Food

+852 3400 8822
xuanxuan.lu@polyu.edu.hk

Prof. Daisy ZHAO Danyue

Assistant Professor of Department of Food Science and Nutrition

Member of Research Institute for Future Food

+852 3400 8724
daisydy.zhao@polyu.edu.hk

Prof. ZHU Yuyan

Assistant Professor of Department of Food Science and Nutrition

Member of Research Institute for Future Food

+852 3400 8678
yuyan.zhu@polyu.edu.hk

(只有英文版本)

Topic Overview:

This lecture, conducted by RiFood/PAIR, provides an exploration of food ingredients that can benefit health of general public. A series of cases at different stages of commercialisation will be discussed. Participants will engage with expert-led discussions on the latest research and emerging applications.

Key Topics:

Global Public Health Implications

Prevalence and the need for better prevention approaches

Harvesting Power of Natural Foods for Health Improvement

Polysaccharides
Polyphenols
Probiotics

Application of AI in new product formulation development
Interactive Discussion and Case Study

Discussion on the advantages and limitations of current technologies in food supplements and functional foods
Group activity
Summary and Q&A session

Teaching Format:

This session will include expert-led presentations, interactive discussions, and case study workshops. Participants will critically assess the beneficial potential of these technologies for commercialisation.