News

Public Seminar on the Research and Development of Bio-fortification Technology for Precision Hydroponics

The Hong Kong Polytechnic University (PolyU) has received funding from the Sustainable Agricultural Development Fund (SADF) under the Agriculture, Fisheries and Conservation Department (AFCD) to undertake the project “Research and Development of Bio-fortification Technology for Precision Hydroponics”, aiming to develop bio-fortification technology for precision hydroponics and to analyse how different chemical forms and concentrations of calcium, iron and iodine affect the common vegetables in Hong Kong. At a recent public seminar, Prof. WONG Ka-hing, Director of Research Institute for Future Food (RiFood), and Dr Nathanael LAI, member of RiFood, shared the latest research findings and application developments in precision hydroponics and biofortification technologies. The seminar highlighted how hydroponic cultivation can be leveraged to enhance the levels of essential nutrients, including calcium, iron, and iodine, in commonly consumed local vegetables, helping to address nutrient deficiencies among the Hong Kong population while supporting the development and production of high-nutrient-value crops. The research team also introduced their collaboration with local hydroponic enterprises to facilitate technology transfer, pilot-scale production, and the establishment of standardized operating procedures, demonstrating how innovative food technologies can promote the sustainable development of local agriculture and create new opportunities for the future food industry. Thank you to all participants for your enthusiastic support and engaging discussions. We look forward to continuing our journey with you in exploring new frontiers in future food, healthy diets, and sustainable development.

DoRiFood Introduces Intelligent Food Preparation System Project on “Under the Sun”

Prof. WONG Ka-hing, Director of Research Institute for Future Food (RiFood), recently appeared on RTHK Radio 1’s programme “Under the Sun” to share insights into the Intelligent Food Preparation System Project. The project aims to develop an intelligent food preparation system that leverage 3D printing to create soft foods, nutrient-optimized meals, and even special bioactives-infused food products for persons with disabilities (PwDs). This project aims to improve safety, nutrition, and autonomy for PwDs who face challenges in food preparation and consumption. Joining the programme was Prof. Elaine KWONG, Associate Director of Research Institute for Smart Ageing (RISA), who introduced the concepts of Care Food and the International Dysphagia Diet Standardisation Initiative (IDDSI). She highlighted the importance of developing safe, nutritious, and enjoyable dining solutions for individuals with swallowing difficulties and special dietary needs. The interview highlighted PolyU’s interdisciplinary research and innovation efforts to improve quality of life and promote inclusive, person-centred solutions for the community. Online coverage: RTHK Radio 1 - https://polyu.me/44M1RiT (0:39 - 21:47)

Associate Director of RiFood Shares Deep-Sea Aquaculture Research on “Treasure of the Sea in Hong Kong”

Prof. Kevin KWOK, Associate Director of Research Institute for Future Food (RiFood), recently appeared on the ViuTV programme “Treasure of the Sea in Hong Kong” to share the research on deep-sea aquaculture and the sustainable development of Hong Kong’s local fisheries. RiFood is committed to advancing innovation through scientific research to enhance productivity, product value, sustainability within the local fisheries sector. One of the RiFood’s key research initiatives focuses on the development of a fish immune booster based on nano-selenium nutrients. By improving fish health and immunity, this technology aims to reduce disease occurrence and minimise reliance on medication in aquaculture, contributing to a more environmentally friendly and sustainable farming model. The research also explores to optimise aquaculture practices to improve the flavour and nutritional value of farmed fish. To further enhance the market value of local seafood products, the team has developed a range of high-value-added products, including local mud carp siu mai, cherry wood smoked fisheries products, and fish-scale collagen jelly, showcasing the untapped potential of Hong Kong’s fisheries resources. Beyond research and innovation, RiFood maintains close collaboration with local fish farmers to better understand the challenges they face, including labour shortages, operating costs, and market development. Through automation and smart technologies, RiFood seeks to improve operational efficiency and reduce labour demands. At the same time, product innovation and technology transfer initiatives are helping fish farmers explore new market opportunities and strengthen the long-term competitiveness of the industry. RiFood will continue to leverage scientific research to address industry needs, promote more sustainable, efficient, and competitive food production systems, and contribute to the future development of Hong Kong’s fisheries sector. Online coverage: ViuTV - https://viu.tv/encore/treasure-of-the-sea-in-hong-kong/treasure-of-the-sea-in-hong-konge10gong-ji-yeung-yue-sut-si (0:33 - 11:19)

RiFood Welcomes Prof. HUANG Dejian for Insightful Academic Engagement at PolyU

RiFood was honoured to host Prof. HUANG Dejian, Professor and Deputy Head of the Department of Food Science and Technology at the National University of Singapore (NUS), during his visit to RiFood from 1 to 10 June 2026. A highlight of the visit was Prof. Huang’s presentation in the RiFood International Distinguished Researcher Series, titled “Old Flavones, New Discovery”. In this engaging talk, he shared groundbreaking research on dietary flavones – bioactive compounds widely found in fruits, vegetables, and medicinal plants that play important roles in human health. Beyond the seminar, Prof. Huang engaged a series of in-depth discussions with RiFood Principal Investigators, research teams, and start-up partners. These meaningful exchanges fostered valuable dialogue on cutting-edge research, translational opportunities, and future collaboration. He also toured RiFood’s research facilities, Centre for Eye and Vision Research Limited, and connected with industry and innovation partners to explore pathways for real-world impact. We sincerely thank Prof. Huang for his inspiring contributions and strong support of RiFood’s mission to advance future food research and innovation.

Director of RiFood Joins HKSTP 1st Foodtech & Wellness Greet & Meet as Guest Speaker

We are delighted to share that Prof. Wong Ka-hing, Director of the Research Institute for Future Food (RiFood), was invited to attend and serve as a guest speaker at the HKSTP 1st Foodtech & Wellness Greet & Meet. During the event, Prof. Wong engaged with industry leaders and academic experts, exchanging ideas on the future of food technology and wellness. He also showcased RiFood’s latest research and innovations in shaping a healthier and more sustainable food ecosystem. We look forward to strengthening collaborations and working together to drive foodtech innovation for a better future.

Delegation from the Environment and Ecology Bureau Meets with PolyU Research Institute for Future Food

On 30 April 2026, Mr Edward YU, Deputy Secretary for Environment and Ecology (Food), led a delegation to meet with PolyU Research Institute for Future Food (RiFood) to exchange views on the prospect of food industry as Hong Kong formulates the first-ever Five-year Plan. Prof. WONG Ka-hing, Director of RiFood, together with Associate Director Prof. Kevin KWOK, presented RiFood’s latest research achievements and technological innovations. The delegation gained insights into precision hydroponics and the development of modernised aquaculture practices that support sustainable and resilient food systems. RiFood also shared its ongoing work in the application of nanotechnology in product development. Through interdisciplinary research and close collaboration with stakeholders, RiFood continues to provide innovative and sustainable solutions and technological support to food industry.

PolyU joins hands with AFCD to promote commercialisation of local fisheries products

The Research Institute for Future Food (RiFood) has joined hands with the Agriculture, Fisheries and Conservation Department (AFCD) and industry partners in developing processed fisheries products to promote the commercialisation of distinctive locally produced processed fisheries and agricultural products. The collaborative research outcomes include a jelly product made from fish-scale collagen, which combines health and environmental sustainability elements and demonstrates the concept of resource upcycling; as well as cherry wood-smoked fisheries products, which offer a fresh, sweet flavour with a fruity aroma. These products are vacuum-packed and quick-frozen, allowing consumers to simply reheat them before eating, making them both convenient and tasty. In recent years, RiFood has also developed products such as dace fish “siu mai”, fresh fish luncheon meat and grouper spring rolls. These products are now available in supermarkets and on the “Local Fresh” platform, encouraging the public to support high-quality, safe and low-carbon local fisheries and agricultural products. AFCD has also produced a series of short videos about the project and published them on its social media platform to showcase the Department’s efforts in supporting the industry to develop processed fisheries products. Watch the short video: https://www.facebook.com/share/v/1BB9HFaEnv/?mibextid=wwXIfr

RiFood Welcomes Prof. Eugene B. CHANG for Academic Exchange and Research Collaboration

RiFood was delighted to welcome Prof. Eugene B. CHANG, International Advisory Committee member of RiFood and Martin Boyer Distinguished Professor at the University of Chicago, who visited RiFood from 30 March 2026 to 2 April 2026. During his visit, Prof. Chang delivered an inspiring talk in the RiFood International Distinguished Researcher Series, titled “Gut microbial health – why should we care?”, sharing valuable insights on the role of the gut microbiome in health, metabolism, and disease prevention. During his visit, Prof. Chang met with RiFood Principal Investigators and project teams to provide expert feedback and engage in in‑depth research discussions. He also visited the PolyU Shenzhen Research Institute, exploring facilities and met with research personnel. We sincerely thank Prof. Chang for meaningful contributions and continued support of RiFood.

Prof. Wong Ka-hing Receives Lifetime Fellowship from the International Association of Advanced Materials

The Research Institute for Future Food (RiFood) is delighted to celebrate our Director, Prof. WONG Ka-hing, has been admitted as a Lifetime Fellow of the International Association of Advanced Materials (IAAM). This prestigious honour recognises Prof. Wong’s outstanding academic achievements and visionary leadership in advancing interdisciplinary innovation. Under his guidance, RiFood has successfully translated cutting-edge in food and materials science research into impactful, real-world applications, while championing sustainability and responsible industry practices. Looking ahead, RiFood will continue to drive innovation in future food development and create positive societal impact under Prof. Wong’s leadership. Please join us in congratulating Prof. Wong on this remarkable achievement!

PolyU RiFood Launches Clinical Study on Infant Formula Allergenicity – Recruiting Participants

Research Institute for Future Food (RiFood) at The Hong Kong Polytechnic University (PolyU) is pleased to announce the launch of a clinical study on the allergenicity of partially hydrolysed infant formulas (pHFs) available in the Hong Kong market. pHFs are designed as milk substitutes for infants and toddlers diagnosed with cow’s milk protein allergy (CMPA). By breaking down milk proteins into smaller fragments and peptides, these formulas aim to reduce allergenic potential. Previous research by Dr. Kong Hang-kin, Senior Research Fellow at RiFood, revealed significant differences in allergenicity among pHFs currently available. This new cohort study will clinically evaluate these formulas and assess the risk of allergic reactions in infants and toddlers with CMPA or atopic dermatitis (eczema). The findings will provide valuable guidance for pediatricians, dietitians, and healthcare professionals in recommending suitable formulas for young children. Study Details Approved by the PolyU Institutional Review Board (Ref: HSEARS20251008010-01) Recruiting: ✔ Healthy infants and toddlers (aged 6 months to 4 years) ✔ Healthy children, but with family history of eczema or CMPA ✔ Children diagnosed with eczema or CMPA Purpose: To assess allergenic risks and improve dietary recommendations for children with allergies Contact & Enrolment Phone: 3400 8708 Online form: Enrolment / Inquiry Form (https://forms.gle/joBD7ViDv1qibTv38). Your participation will contribute to advancing clinical knowledge and improving nutrition guidance for children with allergies.