Prof. Kevin KWOK, Associate Director of the Research Institute for Future Food (RiFood), Associate Head and Associate Professor of the Department of Food Science and Nutrition, was recently featured on the ViuTV programme Treasure of the Sea in Hong Kong, where he shared the latest research advances in deep-sea aquaculture and discussed innovative approaches to promoting the sustainable development of local fisheries.
Prof. Kwok explained that RiFood is actively driving the transformation and upgrading of Hong Kong’s fisheries sector through scientific research and product innovation. In addition to developing a range of high-value seafood products, such as local mud carp siu mai, cherrywood-smoked fish products, and fish-scale collagen jelly, the Institute has also developed a nano-selenium immune booster designed to enhance fish immunity while reducing reliance on medication in aquaculture.
Furthermore, RiFood is collaborating with local fish farmers to address labour shortages and rising operating costs using automation and smart technologies. Together, these innovative initiatives not only boost production efficiency and product quality, but also lay a solid foundation for the sustainable development and competitiveness of Hong Kong’s aquaculture industry.
Online coverage:
ViuTV - https://polyu.me/3RXKR6i (00:00-11:18)
| Research Units | Research Institute for Future Food |
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