PolyU announced the establishment of the Department of Food Science and Nutrition (FSN), which is Hong Kong’s first UGC-funded academic department specialising in Food Science and Nutrition. To celebrate its inauguration, an International Conference on Food and Human Health was held at PolyU, followed by a Grand Opening Ceremony.

More than 300 guests, including government officials, community leaders, industry partners, and staff attended the opening ceremony. Miss Lau Lee Kwan Vivian, Permanent Secretary for Environment and Ecology Bureau (Food Branch) of the HKSAR; Dr Lam Tai-fai, Council Chairman of PolyU; Prof. Wing-tak Wong, Acting President of PolyU; Prof. Christopher Chao, Vice President (Research and Innovation) of PolyU; Prof. Raymond Wong, Dean of Faculty of Science of PolyU; and Prof. Chen Sheng, Head of Department of Food Science and Nutrition of PolyU, officiated the ceremony.

Based on the key pillars of Food Safety, Food Technology, Human Nutrition, and Chinese Medicine, FSN is dedicated to providing professionally crafted training to nurture food specialists. FSN is also focused on addressing health-related issues and pursuing impactful research to promote innovative and sustainable development that benefits the world and mankind.

FSN will also work hand-in-hand with Research Institute for Future Food (RiFood) and Research Centre for Chinese Medicine Innovation (RCMI) to provide interdisciplinary solutions for major societal challenges through advanced research and knowledge transfer, creating positive impacts to improve the health and well-being of mankind.