News

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.

RiFood Strengthens International Collaboration through Visit to the National University of Singapore (NUS)

Research Institute for Future Food (RiFood) continues to expand its international research network through a recent visit to the Department of Food Science and Technology, National University of Singapore (NUS). Representing RiFood, Prof. WONG Ka-hing, Director of RiFood, and Prof. GAN Renyou, Member of RiFood, met with Prof. ZHOU Weibiao, Professor and Head of Department, and Prof. HUANG Dejian, Professor and Deputy Head of Department. The visit built upon the productive exchanges initiated during Prof. Huang's recent visit to PolyU and further strengthened the partnership. Discussions focused on exploring new opportunities for collaboration in food science, future food innovation, and sustainable food production, with the shared goal of addressing global challenges in food security, nutrition, and sustainability. As part of the visit, RiFood delivered two engaging seminars: 🔹 Prof. WONG Ka-hing introduced RiFood's vision, research strengths, and major initiatives in advancing future food research and innovation. 🔹 Prof. GAN Renyou shared his research on “Commercializing Duckweed as a Bio-manufacturing Platform”, highlighting the potential of duckweed as a sustainable resource for future food and biotechnology applications. The visit also provided valuable opportunities for in-depth discussions with faculty members from the Department of Food Science and Technology, fostering exchanges on emerging research trends and identifying potential collaborative projects for the future. RiFood looks forward to deepening its collaboration with NUS and working together to develop innovative solutions that contribute to a more sustainable, nutritious, and resilient food future through impactful international partnerships.

RiFood Welcomes Prof. Hélder A. SANTOS for Inspiring Academic Engagement at PolyU

RiFood was honoured to host Prof. Hélder A. SANTOS during his visit to PolyU as a PAIR Fellow from 29 July to 4 August 2026. Prof. Santos is Professor and Head of the Department of Biomaterials and Biomedical Technology, University Medical Center Groningen, University of Groningen, The Netherlands. A highlight of the visit was Prof. Santos’s presentation in the RiFood International Distinguished Researcher Series, titled “From Smart Nanobiomaterials to Precision Medicine: Engineering the Next Generation of Drug Delivery for Precision Oncology”. The seminar brought together researchers and students from diverse disciplines to explore the latest advances in nanobiomaterials, precision medicine, and innovative drug delivery technologies for cancer treatment. Throughout his visit, Prof. Santos engaged in productive discussions with RiFood's Management Committee, Principal Investigators, researchers and start-up teams. Drawing on his extensive international experience, he shared valuable insights on emerging research trends, strategic research development, interdisciplinary collaboration, and the translation of scientific discoveries into real-world applications. The visit provided an excellent platform for knowledge exchange, fostering new ideas and opportunities for future collaboration across research and innovation. We sincerely thank Prof. Santos for his inspiring contributions and unwavering support of RiFood's mission to advance impactful research, innovation, and global partnerships in future food, health, and biomedical technology.

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)