News

Prof. WONG Ka-hing Introduces Precision Hydroponics Bio-fortification Technology on “Medicine Online”

Prof. WONG Ka-hing, Director of Research Institute for Future Food (RiFood), was featured on Now TV's “Medicine Online” programme to introduce RiFood's research and development of bio-fortification technology for precision hydroponics. In the interview, Prof. Wong shared how hydroponic cultivation can be leveraged to enhance the levels of essential nutrients, including calcium, iron, and iodine, in commonly consumed vegetables, helping to address nutrient deficiencies among the Hong Kong population while supporting the development of high-nutrient-value crops. This innovative research showcases how food science and agricultural technologies can work together to enhance nutritional health, strengthen local food production, and contribute to a more sustainable food system. Online coverage: https://polyu.me/4BHDBh9 (9:03 - 11:31)

RiFood Research Impact | Midas touch: Innovation gives new life to food waste and people

We are pleased to share the latest episode of the PAIR Research Impact Video Series, featuring Prof. WONG Ka-hing, Director of RiFood. In this episode, Prof. Wong explains how a patented technology developed by his research team transforms food waste into valuable resources, and how it is being applied through the Institute’s collaboration with the Hong Kong Correctional Services Department to support the rehabilitation of persons in custody while generating charitable contributions for the community. Watch the video now to discover how Prof. Wong is making positive impact through cutting-edge research and knowledge transfer! https://www.youtube.com/watch?v=o8J-1ZPb_4E

Director of RiFood Joins World Arthritis Day Public Health Seminar 2026 as Speaker

We are pleased to share that Prof. WONG Ka-hing, Director of the Research Institute for Future Food (RiFood), was invited to serve as a speaker at the World Arthritis Day Public Health Seminar 2026, jointly organised by The Hong Kong Orthopaedic Association and the Faculty of Medicine, The Chinese University of Hong Kong (CUHK). During the seminar, Prof. Wong delivered a presentation entitled “Nano-Selenium: A Novel Trace Element for Promoting Bone and Joint Health”, highlighting the latest scientific developments in nano-selenium and its potential role in supporting bone and joint health, reducing inflammation, and promoting healthy ageing. Through sharing research-based knowledge and professional expertise, RiFood members continue to promote public awareness of nutrition, healthy ageing, and musculoskeletal health, empowering individuals to make informed lifestyle choices for lifelong well-being.

Director of RiFood Prof. WONG Ka-hing reappointed as Vice-Chairman of the Expert Committee on Food Safety

Prof. WONG Ka-hing, Director of the Research Institute for Future Food (RiFood), has been reappointed by the Government as Vice-Chairman of the Expert Committee on Food Safety for a two-year term commencing on 15 September 2026. Prof. Wong’s reappointment recognises his expertise and contributions in the fields of food safety and food science. The Expert Committee on Food Safety is responsible for advising the Director of Food and Environmental Hygiene in the formulation of food safety measures, review of food safety standards, and international practices, trends, and developments related to food safety. The Committee also provides recommendations on risk communication strategies, playing an important role in safeguarding public health and maintaining food safety in Hong Kong.

FHKI Delegation Visits RiFood to Explore Future Food Innovation

The Research Institute for Future Food (RiFood) recently welcomed a delegation from the Federation of Hong Kong Industries (FHKI) Group 8 (Food, Beverage and Tobacco) for a visit and exchange on future food technologies, research translation, and innovation opportunities in the food industry. During the visit, Prof. WONG Ka-hing, Director of RiFood, introduced RiFood’s development strategies, key research areas, and latest research achievements. The delegation gained insights into how RiFood is advancing innovation in future food, nutrition and health, and sustainable food systems through interdisciplinary research. The delegation also toured several RiFood research facilities, where they learned about the RiFood’s work in food product development, processing technologies, quality assessment, precision agriculture, and sustainable food production. Both parties engaged in fruitful discussions on future food trends, food safety, functional foods, research translation, and opportunities for industry-academia collaboration. RiFood looks forward to strengthening partnerships with industry stakeholders to accelerate the translation of research into practical applications and support the development of a healthier and more sustainable food ecosystem. RiFood will continue to strengthen collaboration and engagement with industry partners, promote the translation of research outcomes into real-world applications, and drive innovation and sustainable growth in the food industry.

Congratulations to Prof. Wong Ka-hing on Receiving the Outstanding IP Commercialisation Award in the year

The Research Institute for Future Food (RiFood) warmly congratulates Prof. WONG Ka-hing, Director of RiFood, on receiving the Outstanding IP Commercialisation Award in the year in recognition of his exceptional contributions to research translation and innovation. This prestigious award recognises Prof. Wong's dedication to advancing research translation, intellectual property development, and industry collaboration. Through his vision and leadership, innovative research outcomes have been successfully translated into practical applications and technologies that create meaningful impact for society and industry. Prof. Wong’s achievement reflects RiFood’s commitment to bridging the gap between research and application, driving innovation in the areas of food, nutrition, health, and sustainability. His efforts continue to demonstrate how academic excellence can be transformed into solutions that benefit communities and contribute to economic development. Please join us in congratulating Prof. Wong on this well-deserved achievement. We look forward to seeing his continued contributions to innovation, knowledge transfer, and the development of future food technologies.

Future Food Brings Together Health and Great Taste

In a recent interview, Prof. Amber CHIOU, Associate Director of Research Institute for Future Food (RiFood), shared how food technology is reshaping the traditional perception that “healthy food must be bland”, bringing scientific innovation into our daily diets and making health and enjoyment go hand in hand. Leveraging premium mushroom screening technology, the research team have successfully developed a natural fat replacer and translated this innovation into a variety of food applications. This breakthrough offers healthier and more sustainable dietary choices while preserving the original taste and texture of food. Through cutting-edge food technology, future foods are not only enhancing nutritional value but also creating new possibilities for healthier eating, making a healthy lifestyle an easy and enjoyable choice for everyone. Watch the full interview: https://www.facebook.com/share/v/1CCHMpY6sU/

RiFood International Distinguished Researcher Series : Prof. Hang Hubert YIN

We are delighted to share the highlights from the latest session of the RiFood International Distinguished Researcher Series, featuring Prof. Hang Hubert YIN, University Distinguished Professor of Chemistry and Executive Dean of the Institute for Advanced Study at Beijing Normal University, held on 11 September 2026. In his insightful seminar, “Purifying, Profiling, Probing, and Programming—Chemical Biology Investigations of Extracellular Vesicles,” Prof. Yin shared the latest advances in the rapidly growing field of extracellular vesicles (EVs), highlighting their emerging roles in both fundamental research and biomedical applications. The seminar highlighted the critical roles of EVs in regulating innate immunity and showcased how innovative chemical biology tools can address longstanding challenges in the isolation, characterization, tracking, and engineering of these nanoscale biological particles. Prof. Yin also shared several groundbreaking discoveries from his research, including the development of new technologies that revealed the long-sought phenomenon of tyrosine ubiquitination, as well as the promising potential of exosomes as biomarkers for metastatic cancers and as next-generation therapeutic delivery vehicles. A heartfelt thank you to Prof. Yin for his inspiring presentation and to all participants for contributing to the success of this stimulating and insightful event.

Lunch Reception with Nobel Laureate Prof. Bernard Lucas FERINGA

RiFood was honoured to host a lunch reception with Prof. Bernard Lucas FERINGA, Nobel Laureate in Chemistry 2016 and Jacobus H. van't Hoff Distinguished Professor of Molecular Sciences at the University of Groningen, the Netherlands. The luncheon provided a valuable opportunity for RiFood members to interact with one of the world's leading scientists in an engaging and informal setting. During the event, RiFood members shared their latest research achievements and innovative projects in the fields of future food, nutrition, health and biotechnology, while Prof. Feringa offered inspiring perspectives from his pioneering research in molecular science and innovation. The stimulating exchange of ideas generated insightful discussions on research innovation, interdisciplinary approaches, and the translation of scientific discoveries into real-world impact. RiFood members were particularly inspired by Prof. Feringa's remarkable scientific journey and his reflections on pursuing excellence, creativity, and breakthrough research. We sincerely thank Prof. Feringa for his inspiring sharing and invaluable insights. RiFood remains committed to advancing impactful research and fostering collaborations that drive innovation in future food, health, and sustainable development.

RiFood International Distinguished Researcher Series: Prof. TSENG Yu-hua

We are delighted to share the highlights from the latest session of the RiFood International Distinguished Researcher Series, featuring Prof. TSENG Yu-hua, Professor of Medicine at Harvard Medical School and Senior Investigator at the Joslin Diabetes Center. The seminar was successfully held on 14 August 2026. Prof. Tseng captivated the audience with her insightful presentation, “Harnessing Thermogenic Fat for Metabolic Health: Cellular Heterogeneity, Epigenomics, and Bioactive Lipids”, where she shared pioneering research on thermogenic brown and beige fat and their roles in regulating metabolism, inflammation, and cardiometabolic health. Participants gained valuable perspectives on the latest advances in genomics, epigenomics, and innovative therapeutic approaches for obesity, diabetes, and related metabolic diseases. A heartfelt thank you to Prof. Tseng for her inspiring presentation, and to all participants for contributing to the success of this engaging and meaningful event.