Food Safety and Technology Research Centre

Food safety has been a major concern in Hong Kong and the Mainland. Reports on food poisoning and unsafe food have repeatedly made headlines in recent years, making food safety one of the top priorities locally and internationally. Addressing the importance of food safety, the HKSAR Government established the Centre for Food Safety (CFS) in 2006 under the Food and Environmental Hygiene Department (FEHD) with an aim to prevent food safety-related incidents through food hazard control measures and tighter laws and regulations.

An authority on food science and chemistry in Hong Kong, the Department of Applied Biology and Chemical Technology (ABCT Department) has developed expertise in food engineering and food technology. Operating under the Department, FSTRC serves as a platform to strengthen local and international collaborations. Our vision and mission are as follows:

Vision

FSTRC aims to become a world-class food safety and food technology authority and offer one-stop services to safeguard public health.

Mission

Through an extensive range of research, consultancy and training programs supported by government grants and funding, FSTRC will be a hub of food safety in Hong Kong and the Mainland.

Six Key Research Areas

FSTRC actively promotes the research and development of food safety and technology in six key areas, namely 1) testing and certification, 2) risk analysis and toxicology, 3) functional food development, 4) innovative technology development, 5) nutrition and public health and 6) education and professional development. Combining the findings and solid scientific research experience of its team, FSTRC has developed various innovative food technologies to address the issue. It also aims to raise public awareness of food safety through education programs, information sharing and related risk analytical research.

Projects

Food Hygiene Standard Certification System (FHSCS) for local catering industry (Prof. Kahing Wong / Dr Ka-sing Leung)

Development of rapid detection tools, bionsensors and chemosensors for the application on environmental surveillance, biomedical diagnosis and food testing

A highly selective FRET-based fluorescent probe for rapid detection of food contaminants (Prof. Mankin Wong)
- FRET-based rapid detection technique for formaldehyde
- High specificity and stability; not affected by food color; Relatively low cost
- Funded by 2011年對外科技合作專項-廣州市科技和資訊化局
- Suitable for on-site food safety testing and front line quality control
- Collaborated with GDCIQ
- Chinese patent file no.: 201410409453.X

Risk-benefit Analysis of Fish Commonly Consumed in Southern Part of China (Prof. Samuel Chun-lap Lo / Prof. Kevin Kwok / Dr Ka-sing Leung)

Part of an national project, and in collaboration with GDCDC & China National Center for Food Safety Risk Assessment
To construct a national database on methyl-mercury & polyunsaturated fatty acids of fish commonly consumed in China

PolyU-UMD Joint Food Safety Training Programme (JIFSAN)

Establishment of A Mass Spectral Database for Rapid Authentication of Edible Oils Using MALDI-MS (Prof. Zhongping Yao)

Establish a MALDI-MS spectral database of edible oils
Determine the authenticity of an edible oil sample within 5 min based on a unique MALDI-MS spectral pattern
Funded by ITF-ITSP (Tier 3); Innovation & Technology Commission
Collaborated with Nestlé R&D (China) Ltd.
CFS funded consultancy project: Developing guidelines on good practice of using frying oil in Hong Kong

Improving Meat Quality of Cultured Giant Grouper (Prof. Kevin Kwok)

Investigate the effects of algae supplement (fish feed) on meat quality (hardness & gumminess, DHA, collagen) in cultured giant grouper
Funded by ITF-ITSP (Tier 2); Innovation and Technology Commission
Collaborated with Aquaculture Technologies Asia (R&D) Ltd.

Suga Research Laboratory for Sustainable Urban Green Agriculture (Prof. Kahing Wong)

Develop the next generation Urban Agriculture model (e.g. precision hydroponics)
Investigate the relationship between major environmental factors (e.g. temperature) and hydroponic vegetables (e.g. growth rate)
Systematically determine and compare the food safety risk in vegetables originated from hydroponics and traditional farming in terms of harmful chemicals (e.g. heavy metals) and foodborne pathogens (e.g. E. coli)
Develop high-efficient, eco-friendly and standardized recycling/upcycling technologies for by-products generated in hydroponics
Industrial donation: Suga International Holdings Ltd.

Study in Early Nutrition (Prof. Man-sau Wong)

1. Establish the first nutrient database on breast milk from local lactating women

Supported by local breastfeeding associations
To characterize the eating patterns of local mothers
To investigate the nutritional composition, including trace elements & fatty acid profile
To examine the impact of local dietary characteristics on nutritional composition of human milk

2. Effectiveness of a community based early nutrition program on promoting breastfeeding and optimizing infant growth and diet quality (NCT03493594)

To evaluate the effects of postpartum nutrition program on
- Success of breastfeeding by comparing the average duration of breastfeeding between intervention group and control group (primary outcome)
- Diet quality of the infants and mothers (secondary outcome)

Study on Gut Microbiota in Hong Kong Populations (Prof. Man-Sau Wong / Prof. Amber Chiou)

Establish the first nutrient database on breast milk from local lactating women

To establish the first gut microbiota database from both breastmilk-fed & infant formula-fed infants in Hong Kong
To set up a research platform for determining gut microbiota in Hong Kong infants (breast-milk Vs infant formula)
To study if early establishment of the gut microbiome is influenced by breastfeeding and/or traditional infant formula fed in vaginal-delivered infants
Funded by HMRF

Organize short courses and workshops for general citizens

5-day HACCP workshop (upon request)

Regular seminars and symposia

International Food Safety Symposia