News

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.  

Director of RiFood appointed as Chairman of Sustainable Fisheries Development Fund Advisory Committee

Prof. Wong Ka-hing, Director of Research Institute for Future Food, was recently appointed as Chairman of Sustainable Fisheries Development Fund Advisory Committee, under the Agriculture, Fisheries and Conservation Department (AFCD), by the Government of HKSAR, for a term of three years with effect from 3 March 2026. The committee is responsible for providing advices to the Director of AFCD on the overall strategy for projects supported by the Sustainable Fisheries Development Fund, as well as advising on the relative priorities of funding applications.

RiFood International Distinguished Researcher Series: Prof. Xiaoyong YANG

We are delighted to share the highlights from our recent RiFood International Distinguished Researcher Series, featuring Prof. Xiaoyong YANG, Professor of Comparative Medicine and of Cellular and Molecular Physiology, Yale School of Medicine. The seminar was successfully held on 6 February 2026. Prof. YANG captivated the audience with his inspiring talk, “Metastat: The Great Reset of Metabolism,” offering thought provoking insights into metabolic regulation and its implications for future research and health innovation . Participants gained valuable perspectives that will undoubtedly enrich their academic and professional pursuits. A heartfelt thank you to Prof. YANG, as well as to all participants, for contributing to the success of this meaningful event!

Congratulations to Prof. Wong Ka-hing on Receiving the President’s Award for Outstanding Achievement 2025

The Research Institute for Future Food (RiFood) is delighted to celebrate our Director, Prof. WONG Ka-hing, on being awarded the President’s Award for Outstanding Achievement 2025 under the category “Knowledge Transfer: Society.” This prestigious honour recognises Prof. Wong’s visionary leadership in advancing RiFood’s mission—from transforming cutting edge food technology patents into impactful commercial applications, to promoting sustainable practices across the food industry. His unwavering commitment to community engagement have created meaningful and lasting societal benefits. Under Prof. Wong’s leadership, RiFood will continue to drive innovation and deliver real world impact in future food development. Please join us in congratulating Prof. Wong on this remarkable achievement!

RiFood’s Local Delicacies Shine at the FarmFest 2026

RiFood in collaboration with the Agriculture, Fisheries and Conservation Department, developed a variety of creative local snacks that were sold at the FarmFest2026 and received overwhelming support from the public! ✨Popular snacks included: 🐟 Shake Shake Fried Siu Mai 🐟🥢 Premium Reservoir Carp Siu Mai 🍡😋 Threadfin Fish Balls 🥪🥚 Healthy Fresh Fish Luncheon Meat Sandwich 🍲 Papaya & Peanut Reservoir Bighead Carp Soup 🍅 Tomato & Potato Reservoir Carp Soup 🍄🧀 Cheese-Baked Local Portobello Mushrooms 🍮🐟 Fish Scale Collagen Jelly The carnival also featured a special exhibition area showcasing RiFood’s contributions to modern and sustainable aquaculture technologies and modern cultivation technologies, allowing the public to learn more about the latest developments in the local agricultural and fisheries industry. RiFood will continue to develop locally inspired agricultural and fisheries processed products and precision agriculture solutions, enhancing overall industry efficiency and strengthening its ability to adapt to environmental changes.