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PolyU Establishes New Department to Nurture Food Tech

Image Credits: PolyU, Press Release
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The Hong Kong Polytechnic University (PolyU) of Hong Kong has recently unveiled its newest academic department, the Department of Food Science and Nutrition (FSN), marking a significant milestone as Hong Kong’s first UGC-funded specialised department in this field. To commemorate this momentous occasion, PolyU organised an International Conference on Food and Human Health, which was followed by a Grand Opening Ceremony.

The opening ceremony was graced by more than 300 distinguished guests, including government officials, community leaders, industry partners, and staff. The ceremony was officiated by prominent individuals holding significant roles, such as the Permanent Secretary for Environment and Ecology Bureau (Food Branch) of the HKSAR, the Council Chairman of PolyU, the Acting President of PolyU, the Vice President (Research and Innovation) of PolyU, the Dean of Faculty of Science of PolyU, and the Head of Department of Food Science and Nutrition of PolyU.

Since the beginning of the 21st century, the food supply chain has evolved into a complex and specialised industrial process, with ensuring quality management becoming a significant challenge. In response to the escalating concerns about food safety following various large-scale food safety incidents, PolyU took a proactive step in 2008 by introducing the self-financed BSc (Hons) in Food Safety and Technology program.

The Department of Food Science and Nutrition (FSN) at PolyU is built upon four fundamental pillars: Food Safety, Food Technology, Human Nutrition, and Chinese Medicine. Its primary objective is to offer expertly designed training programs that foster the growth of skilled professionals in the food industry.

Additionally, FSN is committed to addressing health-related issues and engaging in impactful research endeavours aimed at promoting innovation and sustainable development for the betterment of humanity and the world.

The Permanent Secretary for Environment and Ecology Bureau (Food Branch) of the HKSAR expressed her expectations for the newly established Department of Food Science and Nutrition. She anticipates that experts from relevant fields will join forces, collaborating and exchanging their knowledge and experience to develop innovative solutions that will benefit society. She also expressed delight in witnessing the nurturing of young professionals in related fields.

Meanwhile, the Council Chairman of PolyU stated that the newly established Department of Food Science and Nutrition is strategically positioned to become a hub of excellence in research, education, and outreach pertaining to food and human health. He expressed confidence in the department’s ability to make substantial contributions to the advancement of knowledge in these domains, ultimately benefiting society as a whole.

During the Grand Opening Ceremony, two captivating food projects were showcased. The first project presented the AkkMore™ formula which has been transformed into a low-calorie ice cream and received accolades. The second project showcased modernised and sustainable mariculture techniques, particularly in grouper cultivation. The grouper was even served as one of the dishes at the Ceremony dinner.

The two lead professors emphasised the vital role of technology in addressing food safety, sustainability, and nutrition-related health concerns. They expressed their dedication to fostering excellence in holistic education and impactful research in Food Science and Nutrition, aiming to contribute innovative solutions for the betterment of society.

To achieve their goals, FSN collaborates closely with the Research Institute for Future Food (RiFood) and Research Centre for Chinese Medicine Innovation (RCMI), pooling interdisciplinary expertise in science, nutrition, engineering, and social sciences to tackle multifaceted challenges and create positive impacts on human health and well-being.

Technology plays a pivotal role in the cutting-edge advancements and innovative solutions offered by the Department of Food Science and Nutrition (FSN). With an unwavering commitment to addressing food safety, sustainability, and health-related challenges, FSN leverages technology to drive research, education, and knowledge transfer in this critical field.

By bringing together experts from various disciplines and collaborating with research institutes, FSN fosters a holistic approach to tackle multifaceted issues and create positive impacts on society. Through the integration of technology-driven strategies and interdisciplinary expertise, FSN is poised to lead the way in transforming the food industry, improving human health, and ensuring a sustainable future for generations to come.

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