Department of Food Science and Nutrition - PolyU

🎉🏆 BIG NEWS! Our FSN research students have absolutely smashed it at the Dr. Ching Yuen-kai – IC • U3DP • Product Innovation Prize 2025-26! 🥳👏

Out of 24 incredible teams from across PolyU, only 9 made it to the final round on May 19. Challenged to use advanced 3D printing and manufacturing technologies to create designs with a positive social and environmental impact, our Food Science and Nutrition (FSN) students completely blew the judges away—taking home BOTH the Champion and 1st Runner-Up titles! 🌟

Here are the amazing winning projects:

🥇 CHAMPION
🌊 Project: Harnessing Topology and additive manufacturing for Sustainable Marine Ecosystems
👥 Team: Led by our brilliant FSN PhD student CHAN Tak Keung, collaborating with ZHANG Kin Hang (Year 3, EEE) and CHAN Ka Wa (Year 4, EEE).

🥈 1ST RUNNER-UP
🪸 Project: Reef Habitix
👥 Team: An outstanding, all-FSN powerhouse squad of PhD students: WONG Chun Ching, Leung Wai Lim, LI Chiu Wing, and REN Xing Chao.

We are so incredibly proud of your creativity, hard work, and dedication to using innovation for social good. You truly embody the PolyU spirit! 💚

Let’s give our amazing winners a huge round of applause! Drop a comment below to congratulate them! 👇🎉👇

#香港理工大學 #食品科學與營養學系 #營養科學 #食品科學

On May 13, FSN had the pleasure of hosting a delegation from the Nantong Municipal Science and Technology Bureau, led by Vice Director Mr. Liu Zhigang.

Our Associate Head, Prof. Chiou Jiachi, shared FSN’s vision for the future, highlighting our breakthroughs in nutrition and food safety. The visit wasn't just about talk—the delegation explored our Demonstration Kitchen and discussed:
✅ Joint applications for Jiangsu-Hong Kong research projects.
✅ Integrating FSN’s research strength with Nantong’s industrial power.

We are committed to the "Industry-Academic-Research" model, turning science into solutions that benefit society. Thank you to the delegation from Nantong for a fruitful exchange! 🤝🔬

#香港理工大學 #食品科學與營養學系 #營養科學 #食品科學

What if your food could do more than just satisfy hunger? 🍎🔬

We just wrapped up our 6th Research Salon, and the energy was incredible! This time, we dove deep into the world of "Functional Food," exploring the powerful bridge between traditional wisdom and cutting-edge molecular science.

Hosted by our very own Prof. Yuyan ZHU, the session was a masterclass in how what we eat interacts with our bodies and our microbiomes to shape our health.

Check out the highlights from our fantastic lineup of speakers:
✨ Prof. Wenhua LING (Sun Yat-sen University) on how dietary anthocyanins (those vibrant plant pigments!) can help prevent and treat cardiovascular diseases. ❤️
✨ Prof. Ning WANG (HKU) on the strategic journey of turning Traditional Chinese Medicine into evidence-based functional food products. 🌿
✨ Prof. Cheng LI (CUHK) on the fascinating link between Resistant Starch Type 5, gut health, and managing fatty liver disease. 🧪
✨ Prof. Renyou GAN (PolyU) on going "Beyond ‘You Are What You Eat’" to understand how our gut microbes transform phytochemicals for a real health impact. 🦠

A huge thank you to all our speakers and participants for such a vibrant exchange of ideas. By bringing together the best minds from PolyU, HKU, CUHK, and Sun Yat-sen University, we’re leading the way toward a healthier society! 🤝✨

Let’s keep pushing the boundaries of food science together! 🚀

#香港理工大學 #食品科學與營養學系 #營養科學 #食品科學

🌉 Building Bridges Through Food Science 🌱

On 15 April 2026, the Department of Food Science and Nutrition (FSN) at The Hong Kong Polytechnic University was delighted to welcome a delegation from Ningde City, Fujian Province, led by Mr. Zhang Yongning, Secretary of the Ningde Municipal Committee 🤝

During the visit, both sides had in depth exchanges on 🍎 food nutrition, 🧬 biotechnology, and 🎓 industry–academia collaboration, exploring how PolyU can serve as a vital bridge to foster cooperation and development between Ningde City and the local food technology industry.

We were honoured to have Professor Teng Jinguang, President of PolyU, join the meeting and share the University’s experience in cutting edge research and talent development 👩‍🔬👨‍🔬

This meaningful visit strengthened collaboration between FSN, the Ningde Municipal Government, and industry partners, laying a solid foundation for advancing interdisciplinary research in food nutrition and traditional Chinese dietary 🌿 and contributing to the “Healthy China” initiative💪

✨ We look forward to more fruitful collaborations ahead!

#香港理工大學 #食品科學與營養學系 #福建省寧德市 #營養科學 #食品科學

📺Now TV Programme - Medicine Online: New Diet Guideline by Prof. Kenneth Lo

Prof. Kenneth Lo Ka-hei, Assistant Professor at the Department of Food Science and Nutrition, Core Member of PolyU Research Institute for Future Food, and Vice President of Hong Kong Nutrition Association, was featured on Now TV’s programme “Medicine Online”.

During his feature, Prof. Lo explored why the 'New Inverted Food Pyramid' is gaining traction and decoded the science behind these modern dietary guidelines. 🥗He also shared practical tips for maintaining a healthy lifestyle and reducing disease risk.

📺Now TV 《杏林在線》- 「飲食從頭學(一)：還在低碳少油？」訪問羅家禧教授

香港理工大學食品科學及營養學系助理教授羅家禧近日接受Now TV 《杏林在線》訪問，分享健康飲食建議，強調參考科學證據並優化日常膳食結構，是預防慢性疾病的關鍵。

羅教授在訪問中帶大家探索「倒三角飲食金字塔」的趨勢，並從專業角度解析這些新飲食指南背後的依據。他更分享了多項實用的飲食小貼士，助大家建立健康生活模式，遠離慢性疾病！

📺View the full segment here 收看足本訪問：https://news.now.com/home/hot/player?newsId=644779

#理工大學 #理大未來食品研究院 #杏林在線 #理大 #理大食品科學及營養學系 #食品科學及營養學系 #食物安全 #食品科學 #香港理工大學

✨ Celebrating Our Journey Together! 🎓🥂

A massive shout-out to all our undergrad students and the Class of 2026 who made the End-of-Semester & Graduation Gathering an absolute blast! It was incredible to see everyone come together to toast to years of hard work and shared success. 🥂✨

The atmosphere was buzzing with so much joy and laughter — you all truly made it a day to remember. ❤️ Let’s channel that same passion and drive as we tackle the upcoming final exams! ✍️💪

🌈 Cheers to an unforgettable year and the bright futures waiting for each of you! 🚀💫

📹 Video credited to our student: Mr. ZOU Xindao, Thomas
#香港理工大學 #食品科學及營養學系

🍽️ FST Fest – Food Product Development Project 🍽️

Who says laboratories are just for experiments? At our Food Processing Laboratory, delicious ideas come to life! 🧪➡️🍴

This year, our final-year BScFST students proudly presented their creative food and beverage innovations at FST Fest, a key milestone of their Final Year Project. Over the semester, students transformed classroom knowledge into hands-on practice, producing a wide range of original products that showcased both technical skills and imagination. 🍞🍨☕

Designed to simulate real industry product launches, FST Fest offers students a valuable opportunity to interact with visitors, gather real-time feedback, and experience the excitement of marketing their own creations. This immersive platform not only highlights their hard work and innovation but also prepares them for the dynamic challenges of the food industry ahead. 🌟

👏 Come celebrate creativity, learning, and the future of food with us!

#理大 #理大食品科學及營養學系 #食品科學及營養學系 #食物安全 #食品安全 #食品科學 #香港理工大學

🎉 𝗦𝘁𝗿𝗲𝗻𝗴𝘁𝗵𝗲𝗻𝗶𝗻𝗴 𝗚𝗹𝗼𝗯𝗮𝗹 𝗣𝗮𝗿𝘁𝗻𝗲𝗿𝘀𝗵𝗶𝗽𝘀: 𝗙𝗦𝗡 & 𝗥𝗖𝗠𝗜 𝗪𝗲𝗹𝗰𝗼𝗺𝗲 𝗦𝗵𝗮𝗻𝗴𝗵𝗮𝗶 𝗨𝗻𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆 𝗼𝗳 𝗧𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗠𝗲𝗱𝗶𝗰𝗶𝗻𝗲

We were delighted to co-host a three-day visit (30 March – 1 April 2026) with the 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗖𝗲𝗻𝘁𝗿𝗲 𝗳𝗼𝗿 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗠𝗲𝗱𝗶𝗰𝗶𝗻𝗲 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 (𝗥𝗖𝗠𝗜) and welcome delegates from the 𝗦𝗵𝗮𝗻𝗴𝗵𝗮𝗶 𝗨𝗻𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆 𝗼𝗳 𝗧𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗠𝗲𝗱𝗶𝗰𝗶𝗻𝗲 (𝗦𝗛𝗨𝗧𝗖𝗠) from 31 March to 1 April 2026. 🤝

Highlights included:
🥗 Welcome dinner & curriculum discussions
🔬 Lab tour (food processing lab, sensory evaluation lab, training kitchen and teaching facilities)
🎓 Meeting with our MSc Dietetics students
📚 Joint seminar on “The Theoretical Origins and Contemporary Development of ‘Medicine and Food Homology’”

A special highlight was the seminar delivered by Prof. Hailei ZHAO (Dean), Prof. Qi XU (Professor), and Prof. Lihong SUN (Associate Professor) – exploring how food and traditional Chinese medicine have been intertwined for centuries. 🥗💊✨

Thank you to everyone who made this visit so meaningful! 🙌

🌟 Exploring the Future of Food Science at Boao FHE 2026! 🌟

In mid March, our DFSM team travelled to Boao, Hainan for the Food for Health Science Conference & Expo 2026 — an inspiring global gathering themed “Innovation Leading, Intelligent Health”. 💡🌱

We were proud to have our Head of Department, Prof. Chen Sheng, and Associate Head, Prof. Chiou Jiachi, Amber, participate as distinguished speakers, sharing their expertise on key industry topics:
• Prof. Chen delivered a compelling talk entitled "Bridging Technology and Value in Hong Kong's Healthy Food Sector.", which explored the intersection of scientific advancement and market application.
• Prof. Chiou’s presentation, “Empowering Trust Infrastructure through Technology: The Synergy of Health and Flavour in Hong Kong Practice”, which offered valuable insights into building consumer confidence through innovation.

Big congratulations to Dr Zhong Yuyue 🎉 for winning third prize in the Youth Innovation Competition—what an achievement! Our team also connected with 300+ industry experts, expanding collaborations and showcasing the strength of our programmes. 🤝✨ 🚀

🌟 探索食品科學與營養的未來｜理大 FSN 團隊亮相 2026 博鰲健康食品科學大會！ 🌟

三月中旬，理大食品科學及營養學系（FSN）DFSM 團隊遠赴 海南博鰲，參加 2026 博鰲健康食品科學大會（FHE），與全球食品科學界齊聚一堂交流最新科研與行業趨勢！🌏✨

本屆大會以 「創新引領，智匯健康」 為主題，匯聚近百家國際食品企業，並舉辦 39 場專題研討會，內容豐富精彩。

我們非常榮幸系主任 陳聲教授 及副系主任 邱家琪教授 受邀擔任研討會的主講嘉賓：
• 陳聲教授分享《健康食品創新科技的香港路徑與價值協同》，探討科研與市場的深度融合；
• 邱家琪教授帶來《科技賦能信任基建：香港實踐健康與美味的價值融合》，從創新視角解讀消費者信任的構建之道。

同時恭喜 🎉 鐘雨越博士 在「健康食品青年學者創新大賽」中榮獲 三等獎，備受肯定！

在四天的活動中，DFSM 團隊亦與 300+ 行業專家 深度交流，推廣課程並探索更多合作機會，滿載而歸！🤝🌱

🎓 Now Accepting Applications for 2026 Intake
If you’re passionate about shaping the future of food, our taught postgraduate programmes are open for applications until 30 April 2026.

📢研究生課程現正招生中！
如果你也熱愛食品科學與營養，歡迎加入我們。
📅 截止日期：2026年4月30日

🔗 Programme details 了解課程詳情：https://polyu.hk/vpElF
🔗 DFSM programme 課程信息：https://polyu.hk/uDNRb

#理大 #理大食品科學及營養學系 #食品科學及營養學系 #食物安全 #食品科學 #香港理工大學

🏆 𝗣𝗼𝗹𝘆𝗨 𝗙𝗼𝗼𝗱 𝗦𝗰𝗶𝗲𝗻𝗰𝗲 & 𝗡𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵𝗲𝗿𝘀 𝗛𝗼𝗻𝗼𝘂𝗿𝗲𝗱 𝘄𝗶𝘁𝗵 𝗣𝗿𝗲𝘀𝘁𝗶𝗴𝗶𝗼𝘂𝘀 𝗣𝗿𝗶𝘇𝗲 𝗮𝗻𝗱 𝗚𝗼𝗹𝗱 𝗠𝗲𝗱𝗮𝗹 𝗮𝘁 𝗚𝗲𝗻𝗲𝘃𝗮 𝗜𝗻𝘃𝗲𝗻𝘁𝗶𝗼𝗻𝘀 𝗘𝘅𝗵𝗶𝗯𝗶𝘁𝗶𝗼𝗻 🎉

We are beyond proud to share that 𝗣𝗿𝗼𝗳. 𝗦𝗶𝗺𝗼𝗻 𝗟𝗘𝗘 𝗠𝗶𝗻𝗴-𝘆𝘂𝗲𝗻 (Chair Professor, Biomedical Sciences) and 𝗗𝗿 𝗭𝗛𝗔𝗢 𝗖𝗵𝗲𝗻 (Postdoctoral Fellow) from our Department of Food Science and Nutrition have won both the 𝗣𝗿𝗶𝘇𝗲 𝗼𝗳 𝗞𝗼𝗿𝗲𝗮 𝗜𝗻𝘃𝗲𝗻𝘁𝗶𝗼𝗻 𝗣𝗿𝗼𝗺𝗼𝘁𝗶𝗼𝗻 𝗔𝘀𝘀𝗼𝗰𝗶𝗮𝘁𝗶𝗼𝗻 and a 𝗚𝗼𝗹𝗱 𝗠𝗲𝗱𝗮𝗹 at the 51st International Exhibition of Inventions in Geneva! ✨

Their award-winning project, PD-001R, is a first-in-class drug candidate offering new hope for treating Parkinson’s Disease and other neurodegenerative conditions. Developed from Alpinia oxyphylla Fructus, this innovation represents a powerful blend of food science, biomedical research, and clinical potential. 🧠🔬

This incredible achievement highlights the groundbreaking research happening right here in our department, making an impact on the global stage. A huge round of applause to Prof. Lee and Dr Zhao for their excellence in frontier research! 👏🎓

Feel free to learn more about this breakthrough on our department webpage: https://polyu.hk/WDdXl