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創新科技推動農業 邁向高質量可持續發展 (Chinese Only)

隨着全球人口持續增長、城市化進程加快，傳統農業正面臨前所未有的挑戰。土地資源有限、氣候變化帶來的影響，以至農業過程中產生的環境污染問題，使人類需要尋找更高效、可持續的農業生產方式。水耕栽培作為新型種植技術，逐漸受到廣泛關注和應用。 水耕栽培是指在沒有土壤的情況下，透過營養液供應植物所需的養分。與傳統土壤栽培相比，水耕技術能精確調控溫度、濕度、養分和光照等種植條件，為農作物度身訂造合適和穩定的生長環境。 一直以來，本港的蔬菜供應以進口為主。現時本港約有50個水耕農場，產量僅佔本地生產蔬果總量的百分之三。雖然水耕栽培能有效及穩定地生產蔬菜，但建立水耕系統的前期投資和日常營運成本費用高昂，導致本地水耕蔬菜成本價格較高，不利於與內地進口蔬菜競爭，市民對購買水耕蔬菜的意欲亦相對薄弱，為水耕業的長遠發展帶來隱憂。 研發精準水耕生物營養強化技術 消費者越來越重視健康、崇尚天然飲食。因此透過創新科技加強水耕蔬菜的優點，提升其市場競爭力，是促進本地水耕業現代化及可持續發展的關鍵。香港理工大學未來食品研究院近年致力推動現代化農業科技，透過其負責營運、全港首個促進城市耕種的研發平台「信佳城市綠色耕種研究實驗室」，研發精準水耕生物營養強化技術，提升本地糧食生產力，並推動健康飲食與可持續生活文化。 政府一直重視本地漁農業發展，更於去年底公布《漁農業可持續發展藍圖》，循產業化的角度促進業界升級轉型、現代化及可持續發展。我們的研究團隊今年更獲漁農自然護理署可持續農業發展基金資助，以現有的專利技術為基礎，進一步研發精準水耕生物營養強化技術，於種植過程中提高蔬菜的礦物質或微量營養素含量。團隊特別針對本港市民普遍攝取不足的鈣、鐵及碘的情況，把這些微量營養素加入常食用的蔬菜，例如鶴藪白菜和沙律菜中，讓大眾透過日常飲食，方便實惠地滿足營養需求，提供針對性的天然營養補充解決方案。 具環境效益及降低成本 雖然水耕蔬菜在本港未算普及，但水耕栽培具有顯著的環境效益，被視為農業可持續發展的重要一步。 首先，水耕栽培的用水量較傳統土壤栽培大幅減少，對於水資源緊張的香港尤其重要。其次，水耕栽培的種植周期較快，亦不受氣候限制，能持續穩定產出，避過天然災害和蟲害，毋須使用農藥，減少對環境的污染。 此外，水耕栽培能充分利用縱向空間，大大節省土壤栽培所需的種植面積，生產基地可由農地轉移到面積較小、建築密度較高的城市大樓或工廈之內，不但能活化空間，亦能把原有的農地投入其他更高經濟價值的產業中，並進一步減低食品運輸過程中產生的碳排放，降低生產成本。 促進本地水耕業現代化 運用高科技推動農業可持續發展是全球的大趨勢。政府一直鼓勵農業界以可持續作業的模式應對不斷轉變的經營環境，包括發展都市農業等，以實現業界整體升級轉型，融入粵港澳大灣區的發展大局。 為全面提升本地水耕菜的市場競爭力，我們的研究團隊將與本地水耕企業合作，進一步優化精準水耕生物營養強化技術，構建生產線並制訂有關標準作業流程。團隊亦會透過舉辦技術工作坊，與本地水耕企業分享項目研究成果，提供相關技術支援及質量控制檢測服務，促進營養強化技術的知識轉移，共同促進本地水耕業現代化和可持續發展，協助產業增值。 Online coverage: SingTao Daily - https://www.stheadline.com/knowledge/3397409/

RiFood co-organises scientific meeting on turning “Healthy China 2030” vision into action

The Research Institute for Future Food (RiFood), in collaboration with Department of Food Science and Nutrition (FSN) and the Hong Kong Nutrition Association (HKNA), co-organised the HKNA 45th Anniversary Scientific Meeting at PolyU campus on 14 December 2024, attracting over 120 participants including students, researchers, industry experts and medical professionals from Hong Kong, Macao and Mainland China. The meeting, themed on “Healthy China 2030—From vision to action”, featured presentations by three distinguished scholars from the Chinese Nutrition Society, providing an in-depth overview of the developments in the nutrition profession and the national nutrition plan in Mainland China, and explaining how the plan contributes to the realisation of the “Healthy China 2030” vision. Prof. YANG Yuexin, President of the Chinese Nutrition Society, explained in detail the registration system for dietitians and its current status in Mainland China, and encouraged medical professionals in Hong Kong to equip themselves by applying to become registered dietitians in China and embracing lifelong learning in the field of nutrition. During the event, Dr CHIOU Jiachi, Associate Director of RiFood and Associate Head of FSN, highlighted the achievements of the Institute and the Department in nutrition research and professional education. She looks forward to further collaboration between PolyU and HKNA for a new chapter in healthcare development.  

RiFood-developed fungus-based fat replacer enables healthy low-fat indulgences

AkkMore™, a novel formula of fat replacer developed by the Research Institute for Future Food (RiFood), has been used in the production of low-fat food products including low-fat ice cream of 3% fat content. The innovation was developed by the team led by Dr Gail CHANG Jinhui, RiFood Core Member, and was awarded silver medal at the 2022 Special Edition of the Geneva International Exhibition of Inventions. AkkMore™ is produced from natural fungal sources, and has been tested for its effectiveness in bringing a number of health benefits, including preventing obesity and other metabolic diseases, enhancing gut health, modulating the immune response, and reducing anxiety. The research team is now working on “Cream Mate”, an AkkMore™-based cream substitute. Cream Mate enables cream products to contain less fat, to be able to be frozen for long time, and to extend shelf-life while holding sensory appeal comparable to traditional cream. The use of Cream Mate helps reduce calorie and the consumption of dairy products in the desserts, as well as the amount of food waste due to expiration. This helps food producers to make their production more sustainable and economical. In addition, RiFood is collaborating with Hotel ICON on the use of Cream Mate in preparing reduced-fat desserts to be served on the hotel regular menus, which are available starting on 1 March.  

Dr James Fang named one of the six Pew Marine Fellows worldwide

Dr James Fang named one of the six Pew Marine Fellows worldwide Big congratulations to Dr. James Kar-Hei Fang, the core member of RiFood and the Associate Professor of the Department of Food Science and Nutrition, for being recognized as one of the six global recipients of the esteemed 2024 Pew Fellowship in Marine Conservation. Dr. Fang stands as the only recipient from East Asia this year, a testament to his exceptional work and dedication. The selection process, overseen by an international committee of marine science experts, is highly competitive and rigorous. The Pew Fellowship supports each recipient with a grant of US$150,000 over three years, enabling them to pursue a research project dedicated to marine conservation. Dr. Fang's innovative research is centered on restoring pearl oyster reefs, a crucial step towards enhancing marine environmental health, biodiversity, and seafood sustainability in Hong Kong. Join us in celebrating this remarkable achievement!  

Prof. Sheng CHEN elected as a fellow of the American Academy of Microbiology (AAM)

Congratulations to Prof. Sheng CHEN, Head of the Department of Food Science and Nutrition and member of RiFood, for being elected as a fellow of the American Academy of Microbiology (AAM)! Prof. Chen is the only scholar from Greater China (Hong Kong) to be included among the 2024 Academy Fellows! Fellows of the AAM, an honorific leadership group within the American Society for Microbiology are recognised for their scientific achievements and original contributions that have advanced microbiology. Prof. Chen’s election to this fellowship is undoubtedly a significant affirmation for him and PolyU.  

RiFood Research: Close to 90% of C-Section Babies Experience Illness Before the Age of 1, Scholars Recommend Continued Breastfeeding; Cesarbiotic Formula reduced the number of illness incidence, Boosts Disease Resistance by nearly Three-Fold

PolyU Study: Close to 90% of C-Section Babies Experience Illness Before the Age of 1 Scholars Recommend Continued Breastfeeding   Cesarbiotic Formula reduced the number of illness incidence, Boosts Disease Resistance by nearly Three-Fold     HONG KONG, 6 MAY 2024 - Two in five newborns in Hong Kong were delivered by C-section. The Hong Kong Polytechnic University (PolyU) study commissioned by Danone focuses on the long-term correlation between the eating habits of C-section babies and their growth needs. The study reveals that close to 90% of C-section babies have fallen ill before the age of one, and they fall ill more often. A comparison between C-section babies who consume different formulas for 12 months has shown that those who consume Cesarbiotic Formula reduced the number of times they fall sick, and boost disease resistance by nearly three-fold.   PolyU pointed out that breast milk is the best source of nutrition, including probiotics for infants. Probiotics help establish a healthy gut ecosystem and reduce the risk of illness. Dr Chiou Jiachi, Associate Director of the Research Institute for Future Food, Associate Professor for Department of Food Science and Nutrition at PolyU, said, “This is the first real-world study to understand the relationship between the feeding method and the development of the gut ecosystem. Hong Kong has one of the highest rates of C-section deliveries in Asia. We hope to provide useful information for the parents so their babies can develop a healthy gut ecosystem.”   The study revealed C-section babies consumed Cesarbiotic Formula in the first two weeks of life had more beneficial bacteria in the gut compared to C-section babies cosumed regular formula. The dysbiosis of gut microbiota may affect immune development in babies, making them more susceptible to illness. The study also found, C-section babies who consumed Cesarbiotic Formula for 12 months boost disease resistance by nealy three-fold. The findings also showed, babies consumed Cesarbiotic Formula, the chances of not experiencing upper respiratory diseases, gut diseases and allergies are higher than those who consume regular formulas. The likelihood of them taking antibiotics is lower than those who consume regular formulas.     Pediatrician Dr. Yim Sau Wing states: "Studies have pointed out that, compared to babies born through natural childbirth, babies delivered by C-section have a relatively higher risk of infection and illness. Babies born by C-section do not come into contact with the beneficial bacteria in the birth canal during the birthing process, leading to an imbalance in their gut microbiome - the harmful bacteria outnumber the beneficial bacteria, which can make them more susceptible to infections, allergies, respiratory tract issues, e.g. asthma and gastrointestinal conditions, such as diarrhea and constipation. Therefore, if we can increase and continuously supplement the beneficial gut bacteria in C-section babies, there is a chance to boost their immunity and reduce their frequency of getting sick."   "Breastmilk provides the best and most suitable nutrition and probiotics for babies. But if breastmilk is insufficient, parents can consider specialized formula containing the beneficial bacteria strains and prebiotics, which can help supplement the gut microbiota in C-section babies. Research shows this could help reduce their risk of illness and allergies. Studies have also found that even for C-section babies beyond 1 year old, supplementing with probiotics and prebiotics can enhance the balance of the gut microbiome, and this may help establish long-term immune protection. Each baby has different needs at different stages of growth, so it's recommended to consult a doctor to choose the appropriate feeding method," Dr. Yim added.[TK1]   In 2021, PolyU launched a study on infants’ health needs based on different delivery and feeding methods; the study is now in its third phase. In the first phase, the Bifidobacterial in C-section babies was almost nowhere to be found. Bifidobacteria is a crucial beneficial bacteria for promoting good gut health and proper immune development in babies. In the second phase, the study found that the effectiveness of different formula milk in supplying gut microbiota to C-section babies varies by up to 40 times. The third phase observed the growth condition of C-section babies for 12 months. It was discovered that those babies are more likely to fall ill. Compared to C-section babies consumed regular formula, those consumed Cesarbiotic Formula reduced the number of times they fall sick, and boost disease resistance by nearly three-fold.   # ‘Disease Resistance’ refer to reduce number of illness  

Dr ZHAO Xin receives Biomaterials Young Investigator Award

Dr ZHAO Xin receives Biomaterials Young Investigator Award. Congratulations to Dr ZHAO Xin, Member of the Research Institute for Future Food (RiFood), Research Institute for Intelligent Wearable Systems (RI-IWEAR) and Research Centre for Chinese Medicine Innovation (RCMI), Associate Professor in the Department of Applied Biology and Chemical Technology (ABCT), for receiving the 2024 Biomaterials Young Investigator Award. Dr Zhao’s research focuses on Translational Regenerative Medicine, where she integrates material science, cell biology, engineering and medicine, to develop solutions for modulating cell micro-environments, controlling cell behaviours and generating tissue-engineered organs, thus addressing critical clinical issues. Launched by the Society of Biomaterials together with international journals including Biomaterials and Materials Today, the award recognises and encourages early career researchers in biomaterials science with outstanding contributions to the field. An award ceremony will be held at the 12th World Biomaterials Congress on 26–31 May 2024 in Daegu, South Area. Dr Zhao will receive the award in person and share on her innovative research.

PolyU-led novel food waste-derived 3D printing materials to be showcased at InnoCarnival 2023

The novel food waste-derived 3D printing materials developed by the Research Institute for Future Food (RiFood) will be showcased at the InnoCarnival 2023 to be held from 28 October to 5 November 2023 at Hong Kong Science Park. Prof. WONG Ka Hing, Director of RiFood, said that food waste can be simply divided into two types. “The first type is kitchen waste, which mainly comes from households or restaurants. The second type is food/agro-waste generated by food processing plants. As these food/agro-wastes come from food factories, waste production is concentrated and the waste composition is relatively homogenous. Examples include spent coffee grounds, spent tea leaves, potato peels, etc. The innovative green technology we showcase is upcycling the spent coffee grounds and tea leaves into novel 3D printing materials,” he explained. 3D printing has become very popular in recent years, and Fused Deposition Modelling (FDM) is the one of the most commonly used 3D printing methods. FDM can print various tools with plastic as the main printing material. Prof. Wong said that their innovative green technology can combine spent coffee grounds/tea leaves with polylactic acid (PLA) to produce a novel 3D printing material. “This novel food waste-derived 3D printing material (up to 50% of food waste) can be used in FDM 3D printers without affecting its printing performance. With a strong tensile strength (10-40 MPa), the novel 3D printing material can be used for a wide range of applications, such as production of modular furniture and display goods,” he elaborated. This novel sustainable 3D printing material exhibits excellent ductility and can be used for printing shock-absorbing structures. To ensure compliance with the low-carbon policy, the novel 3D printing material is customisable, scalable, does not require any chemical additives during the mass production process, and its carbon footprint is about 36% lower than that of commercial PLA 3D printing material. The team is going to collaborate with a local coffee chain to produce eco-friendly 3D-printed furniture and display goods using their spent coffee grounds. Various 3D printed products made from spent coffee grounds will also be showcased at the Carnival.

RiFood develops functional selenium nanoparticles for managing postmenopausal osteoporosis

  October 20 2023 marks this year’s World Osteoporosis Day. On the same day, Prof. WONG Ka-hing, Director of the Research Institute for Future Food (RiFood) and Professor in the Department of Food Science and Nutrition (FSN), shared with the media his team’s latest research on the development of novel Cs4-selenium nanocomposites (Cs4-SeNPs) for managing postmenopausal osteoporosis.    Selenium is an essential trace mineral to human health, playing important roles in many physiological functions. In the past decades, substantial evidences have demonstrated that Se deficiency is detrimental to bone microarchitecture and associated with osteoporosis, suggesting its crucial role in bone metabolism. Recently, selenium nanoparticles (SeNPs) have become a new research target, since they were found to possess remarkable bioactivity and lower toxicity compared to those selenocompounds commomly found in foods. Nevertheless, scientific research concerning their effects on bone health is currently very limited.   By using the polysaccharide-protein complex isolated from Cordyceps sinensis, Prof. Wong has successfully prepared novel selenium nanoparticles (entitled “Cs4-SeNPs”), with well-characterized structure and high stability. Interestingly, Cs4-SeNPs (10μM) were found to markedly induce proliferation, differentiation, and mineralization of the pre-osteoblast murine MC3T3-E1 cells. More importantly, Cs4-SeNPs (25-500μg/kg BW/d) exhibited promising in vivo bone protective efficacy against OVX-induced osteoporosis by promoting bone formation, inhibiting bone resorption, and improving bone microarchitecture after oral gavage for 6 weeks. This patented nanotechnology has gained wide recognition with various international awards, while the research findings have been recently published in Journal of Functional Foods.   Further investigation on Cs4-SeNPs’ gastrointestinal stability, intestinal absorption and metabolism is now underway. The team look forward to collaborating with the industry in further development of related health food products and drugs.   Online coverage: CRHK - https://polyu.me/3RZVpj4 Oriental Daily News - https://polyu.me/3twkkjV am730 - https://polyu.me/46UdmUm Ta Kung Pao - https://polyu.me/46XUy6Q Wen Wei Po - https://polyu.me/48XfxIx Read the full research paper: https://doi.org/10.1016/j.jff.2023.105832   

理大研究：逾七成半剖腹產母親遇到哺乳困難 剖腹產嬰兒益菌量近乎零 不同配方奶粉建立腸道益菌效果差異超過40倍

香港，2023年6月27日 - 香港大約每五個初生嬰兒便有兩個經剖腹分娩。香港理工大學（理大）就剖腹產嬰兒建立早期腸道益菌情況進行研究，發現逾七成半（77%）採用剖腹分娩的母親曾遇到哺乳困難，包括較遲上奶及乳汁不足，當中近七成（69%）對此感到壓力，而需要選擇配方奶粉餵哺嬰兒。然而，調查發現就補足剖腹產嬰兒腸道益菌效果方面，不同配方奶粉差異高達 40 倍。 理大去年就不同分娩方式對腸道微生物發展進行本地首項專門研究，發現剖腹產嬰兒腸道內雙歧桿菌水平近乎零；雙歧桿菌是一種可協助嬰幼兒建立良好免疫力以及保持腸道健康的關鍵益菌，可透過餵哺補足。因此，理大今年進行第二階段研究，冀了解剖腹產嬰兒建立腸道益菌的有效方法。 母乳是最好且最適合為嬰兒提供包括益生菌等所需營養的來源。然而，研究發現採用剖腹分娩的母親往往遇到哺乳困難，需要選擇配方奶粉補足嬰兒的營養需要。配方奶粉即使未能完全取代母乳中的分泌型免疫球蛋白A、益生元和益生菌，以及賀爾蒙等營養，但仍可提供嬰兒成長的元素。 理大研究人員收集了75個分別接受15款配方奶粉餵哺的本地剖腹產初生嬰兒的糞便樣本，比較當中雙歧桿菌的數量。研究發現，不同樣本在一周後腸道內雙歧桿菌的數量可出現高達 40 倍差異。當中為剖腹產嬰兒專研的益生致親組合配方可最快補足益菌數量，在首周後已追至貼近接受母乳餵哺的順產嬰兒腸道益菌之水平，並一直持續至四周後。在十二周後，雖然不同樣本中的雙歧桿菌水平已大致相若，不過剖腹產益生致親組別的短雙歧桿菌的數量仍然處於明顯較高水平。 第2頁 理大食品科學與營養學系副系主任、未來食品研究院副院長邱家琪博士表示：「香港是亞洲區內剖腹分娩率最高的地方之一。因此，我們希望透過科研，了解剖腹產嬰兒的特別營養需要。我們的研究發現腸道益菌數量與餵哺方式息息相關，不同配方產品的效用會有明顯差異。雖然母乳是初生嬰兒最好的營養來源，但如因不同理由而需要餵哺配方奶粉，父母應了解不同餵哺方式所提供的營養成分，幫助剖腹產嬰兒及早建立良好的腸道微生物組成。」 兒科專科徐梓筠醫生指出，剖腹產嬰兒及早提升腸道益菌，可以增強剖腹產嬰兒的免疫力。徐醫生認為：「剖腹產嬰兒在出生過程中未有接觸母親產道，較少接觸媽媽的產道益菌，尤其是雙歧桿菌。雙歧桿菌是母乳、母乳餵養的嬰兒腸道和產道中最常見的有益細菌，有助嬰兒建立免疫力。剖腹產嬰兒的腸道微生態容易出現失衡，害菌比例較高，而益菌比例較少，嬰兒較多機會出現敏感及腸道問題，如腹瀉﹑便秘等，所以剖腹產嬰兒有特定的營養需要，需要及早補足益生菌。雖然母乳能提供最好及最適合嬰兒的營養和益生菌，但若然母乳不足，父母可以考慮選用為剖腹產嬰兒專研的配方。這類專研配方含有產道同類益菌種及益生元，能為嬰兒補充益菌來源，及早打好免疫基礎，科研實證可減少將來出現過敏、腹瀉及上呼吸道感染的機會 。研究亦指出，即使是一歲以上的剖腹產嬰兒，補充益生菌及益生元也有助他們建立長遠的免疫保護。如要需要，最好詢問醫生的意見。 」