Prof. Kevin KWOK Wing-hin, 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 interviewed on RTHK’s programme Climate Watch. He provided an in-depth discussion on the differences between resistant starch and regular starch, as well as their health and environmental value.
Prof. Kwok pointed out that the structure of starch changes after refrigeration, with some components transforming into resistant starch, which is more difficult for the human body to digest. This helps to increase satiety, promote gut health, and support the growth of probiotics. The presenter also raised the impact of refrigeration on the molecular structure of meat, to which Prof. Kwok responded that most starchy foods are cooked, and the structural changes mainly affect the action of digestive enzymes.
He also outlined the aims of RiFood’s research into resistant starch, which include enhancing its nutritional value and functionality. The team hopes to develop foods suitable for people with diabetes or unstable blood sugar levels. Prof. Kwok also addressed the issue of food waste, stressing that recycling starchy foods and uncooked food waste such as soya beans and tea leaves can reduce wastage. The team has also experimented with converting tea and coffee grounds into raw materials for plastics, promoting the development of environmental technology.
In addition, mushrooms and mycelium have emerged as promising research directions. These can be used to produce plant-based meat and packaging materials, as well as to develop microprotein products that aid gut absorption. Prof. Kwok emphasised that RiFood research team’s work is health-focused, with some products already launched on the market. They continue to collaborate with other organisations to drive innovation in food technology. While he believes fresh food is preferable, he noted that the main aim of technology is to extract natural nutrients rather than add chemical substances.
Online coverage:
RTHK - https://polyu.me/4jOGqV9 (1:12:33 - 1:34:53)
| Research Units | Research Institute for Future Food |
|---|
