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Certificate
Sauce is one of the seven necessities in a Chinese household, and what if we get it out from the kitchen and put it in research? It has led to the winning of a merit prize in the 2016 Lee Kum Kee Innovation Competition by four PolyU undergraduate students.
The four students (Li Chung Pang and Cheng Shing Sau from Chemical Technology, Lai Sin Ting from Food Safety and Technology and Liu Chun Ming from Computing) have spent three months to research on the making of snack with distinctive regional flavor, and the winning snack, named the Magic Trio, is composed of scallop, pig ears and chicken tendons, representing creatures from the sea, land and air, respectively.
The Lee Kum Kee Innovation Competition was co-organized by CIFST and LKK (China) with the aim to provide a practical platform for undergraduates of food science or related subjects to conduct innovative research in food with the use of Chinese condiments. Students from 10 Universities took part in the competition, with the PolyU being the only representative from Hong Kong.
Let us take this opportunity to congratulate the students on receiving the award!
The four students (Li Chung Pang and Cheng Shing Sau from Chemical Technology, Lai Sin Ting from Food Safety and Technology and Liu Chun Ming from Computing) have spent three months to research on the making of snack with distinctive regional flavor, and the winning snack, named the Magic Trio, is composed of scallop, pig ears and chicken tendons, representing creatures from the sea, land and air, respectively.
The Lee Kum Kee Innovation Competition was co-organized by CIFST and LKK (China) with the aim to provide a practical platform for undergraduates of food science or related subjects to conduct innovative research in food with the use of Chinese condiments. Students from 10 Universities took part in the competition, with the PolyU being the only representative from Hong Kong.
Let us take this opportunity to congratulate the students on receiving the award!
