We are happy to announce that the ABCT department has won the Merit Award at the Lee Kam Kee Food Innovation Competition 2014. The LKKFIC is an annual competition co-organized by Lee Kam Kee and the Chinese Institute of Food Science and Technology; it is designed to promote and highlight excellence in food innovation and related fields, as well as to inspire the next generation of science/business expertise. This year, the competition has brought over 100 boundary-pushing submissions from 10 renowned universities in Hong Kong and China.
Under the supervision of Dr. Gary Cheung and Dr. Amber Chiou, our participating team of two FST students Chu Lo Yi and Li Bingyi, two CT students Chan Pui In and Yip Wai Ming, and a MKT student Shu junzhe, has performed limitless creativity and has finally impressed the judge panel with their great work: "鱼蛋连心" (Fish ball with stuffing). Let us take this opportunity to congratulate our team for the recognition!
Award presentation ceremonies were held in Hangzhou on 5 Nov and in PolyU on 18 Nov.
Under the supervision of Dr. Gary Cheung and Dr. Amber Chiou, our participating team of two FST students Chu Lo Yi and Li Bingyi, two CT students Chan Pui In and Yip Wai Ming, and a MKT student Shu junzhe, has performed limitless creativity and has finally impressed the judge panel with their great work: "鱼蛋连心" (Fish ball with stuffing). Let us take this opportunity to congratulate our team for the recognition!
Award presentation ceremonies were held in Hangzhou on 5 Nov and in PolyU on 18 Nov.
