News

DoRiFood shares food waste-derived 3D printing material in short film “Carbon Revolution in China”

Prof. WONG Ka-hing, Director of Research Institute for Future Food (RiFood), was featured on the short film “Carbon Revolution in China”. He introduced the food waste-derived 3D printing material developed by his team. The material is made from the upcycling of spent coffee grounds, combined with polylactic acid. This process not only reduces carbon footprint but also demonstrates the vast potential for waste reuse. The short documentary film produced by the Hong Kong Coalition features efforts in mainland China and Hong Kong aimed at carbon reduction and energy saving, telling good stories of the Nation’s advances towards its “dual carbon” goals. Online coverage: Ta Kung Pao - https://polyu.me/4iqRjei (06:00 - 07:22) Wen Wei Po - https://polyu.me/4bJX0Bs (06:00 - 07:22) Bastille Post - https://polyu.me/4bLYBXm (06:00 - 07:22)  

PolyU RiFood collaborates with Correctional Services Department for food waste upcycling

PolyU and the Correctional Services Department (CSD) signed an MoU on 7 February to jointly promote food waste upcycling and development of environmentally friendly products. The first phase of the collaboration involves the application of PolyU RiFood’s green technology (spent coffee ground derived 3D print material) to the industrial production work performed by persons in custody. PolyU will also provide vocational training in product design for persons in custody to develop more eco-friendly spent coffee grounds products. Online coverage: Oriental Daily News - https://polyu.me/3EQmSzi Ming Pao Daily News - https://polyu.me/4i8BbgG Sing Tao Daily - https://polyu.me/3EK4sjv Ta Kung Pao - https://polyu.me/3Qqsgvm Wen Wei Po - https://polyu.me/3X9BPCS Dot Dot News - https://polyu.me/4hMhXxB Line Today - https://polyu.me/4gVLDqN

Director of RiFood appointed as the Chairman of Advisory Panel on the Safety Assessment of Cultured Meat

Prof. Wong Ka-hing, the Director of the Research Institute for Future Food, was recently appointed as the Chairman of Advisory Panel on the Safety Assessment of Cultured Meat, under the Expert Committee on Food Safety, by the Government of HKSAR, for a term of four years with effect from 14 February 2025. The panel is responsible for providing advice to the Director of Food and Environmental Hygiene on matters relating to the criteria for the safety assessment and the safety for human consumption of the cultured meat and its derived products.

PolyU RiFood receives phase II donation from Yakult for continuous supporting research and education on gut microbiome and human health

PolyU was honored to receive another generous donation of HK$ 2 million from Hong Kong Yakult Co., Ltd. (Yakult) for continuous supporting the research and educational efforts of "PolyU-Yakult Joint Research Laboratory for Probiotics and Prebiotics in Human Health” operated by RiFood. Since its establishment in 2021, the PolyU-Yakult Joint Lab has conducted various research studies in areas such as women's health, constipation and diarrhoea, autism spectrum disorders, and kidney disease. Apart from two summer workshops, RiFood has successfully organized three international symposiums to disseminate members’ impactful research findings during the initial phase of our collaboration. In upcoming future, we will continue to focus on impactful and cutting-edge research in probiotics and prebiotics for the prevention and treatment of gut and brain diseases and eczema. We will also collaborate with Yakult to organize educational and promotional activities to raise public awareness of probiotics and prebiotics, thereby promoting public health of Hong Kong.

Discover the Power of Upcycling: Transforming Food Waste into Value

Did you know that food waste is the largest component of Hong Kong’s municipal solid waste? It is time for us to explore innovative ways to upcycle food and reduce landfill waste. The Research Institute for Future Food (RiFood) recently co-organized the workshop "From Waste to Worth: What Is Upcycled Food and Why Should We Try It?" with the School of Hotel and Tourism Management (SHTM) and the Campus Facilities and Sustainability Office (CFSO). During the event, we discussed the importance of food upcycling in reducing waste and lowering our carbon footprint, and participants enjoyed tasting upcycled snacks. Moreover, food waste can also be transformed in exciting ways. In collaboration with the Food and Wine Academy at SHTM, we co-organised the "Brew-tiful Workshop," where participants experienced the art of crafting beers from coffee grounds, bread, and fruit, each offering a unique taste distinct from traditional wheat-brewed beer. We hope these workshops inspire everyone to think creatively about reducing food waste and our carbon footprint. Together, we can make a difference!

RiFood member receives AAEES “40 Under 40 Recognition Program” Award 2025

Prof. Nathanael JIN Ling, Member of the Research Institute for Future Food (RiFood), and Assistant Professor in the Department of Civil and Environmental Engineering and the Department of Health Technology and Informatics, has been recognised by the American Academy of Environmental Engineers and Scientists (AAEES) as one of the recipients of the “40 Under 40 Recognition Program” Award for 2025. Prof. Jin’s interdisciplinary research focuses on the intersection of environmental chemistry, toxicology and microbiology. His works addresses critical planetary health challenges, including air pollution’s impact on human health and marine pollution’s effects on wildlife. Prof. Jin’s research has been recognised by multiple Best Paper and Most Popular Paper Awards. He was invited by Nature to contribute commentaries to discuss global issues such as microbial hazards in plastic waste and health disparities from air pollution. Full list of the award recipients: https://www.aaees.org/40under40

PolyU and CSD sign MOU to promote upcycling of food waste and development of eco-friendly products

The Hong Kong Polytechnic University (PolyU) and the Correctional Services Department (CSD) signed a Memorandum of Understanding (MoU) today to jointly promote the upcycling of food waste and the development of environmentally friendly products, injecting new impetus into the sustainable development of the correctional industry. The MoU sets out a framework for collaboration between PolyU and CSD to jointly promote innovative development initiatives over the next five years, including the application of PolyU’s scientific research results on food waste upcycling to industrial production in correctional institutions; and the provision of vocational training to persons in custody (PICs) in the design and production of environmentally friendly products by PolyU to enhance their employability. The collaboration not only promotes environmental protection but also assists in the rehabilitation of PICs. Witnessed by Prof. Christopher CHAO, Vice President (Research and Innovation) of PolyU, and Mr NG Chiu-kok, Deputy Commissioner of Correctional Services (Rehabilitation and Management), the MoU was signed by Prof. WONG Ka-hing, Director of the Research Institute for Future Food and Professor of the Department of Food Science and Nutrition of PolyU, and Mr TONG Soen, Assistant Commissioner of Correctional Services (Rehabilitation). Prof. Chao said at the ceremony that PolyU has been tackling social challenges and promoting sustainable development through innovative research and translating research outcomes over the years. The “food waste-derived 3D printing material” patented technology covered in the collaboration project was developed by PolyU’s Research Institute for Future Food, which opens up a new way to tackle the problems of municipal food waste and greenhouse gas emissions in Hong Kong. Both parties will work together to create a mutual aid ecosystem, where new economic, ecological, and cultural value can be generated, contributing to the realisation of a cohesive society and sustainable development. Addressing the ceremony, Mr Ng said that the CSD has been committed to introducing green measures in correctional work to build an integrated and sustainable correctional system. The signing of the MoU marks an important milestone in the sustainable development of correctional work. The first phase of the collaboration involves the application of PolyU’s patented technology for making 3D printing material with spent coffee grounds to the industrial production work performed by PICs. PolyU will also provide vocational training in product design for PICs to develop more environmentally friendly spent coffee grounds products. The environmentally friendly spent coffee grounds products will be available for sale on the CSD Sports Association's online charity gift sales platform, Made In Prison, to promote messages of supporting rehabilitation and environmental protection to the public. All proceeds from the sale, after deducting necessary costs, will be donated to various local registered charities, providing PICs with opportunities to contribute to the community.   Online coverage: Bastille Post - https://polyu.me/40L4FdH Wen Wei Po - https://polyu.me/41638QG Sina HK - https://polyu.me/3Q54rsW Hong Kong Business - https://polyu.me/42JkqV4

RiFood co-organises scientific meeting on turning “Healthy China 2030” vision into action

The Research Institute for Future Food (RiFood), in collaboration with Department of Food Science and Nutrition (FSN) and the Hong Kong Nutrition Association (HKNA), co-organised the HKNA 45th Anniversary Scientific Meeting at PolyU campus on 14 December 2024, attracting over 120 participants including students, researchers, industry experts and medical professionals from Hong Kong, Macao and Mainland China. The meeting, themed on “Healthy China 2030—From vision to action”, featured presentations by three distinguished scholars from the Chinese Nutrition Society, providing an in-depth overview of the developments in the nutrition profession and the national nutrition plan in Mainland China, and explaining how the plan contributes to the realisation of the “Healthy China 2030” vision. Prof. YANG Yuexin, President of the Chinese Nutrition Society, explained in detail the registration system for dietitians and its current status in Mainland China, and encouraged medical professionals in Hong Kong to equip themselves by applying to become registered dietitians in China and embracing lifelong learning in the field of nutrition. During the event, Dr CHIOU Jiachi, Associate Director of RiFood and Associate Head of FSN, highlighted the achievements of the Institute and the Department in nutrition research and professional education. She looks forward to further collaboration between PolyU and HKNA for a new chapter in healthcare development.  

RiFood-developed fungus-based fat replacer enables healthy low-fat indulgences

AkkMore™, a novel formula of fat replacer developed by the Research Institute for Future Food (RiFood), has been used in the production of low-fat food products including low-fat ice cream of 3% fat content. The innovation was developed by the team led by Dr Gail CHANG Jinhui, RiFood Core Member, and was awarded silver medal at the 2022 Special Edition of the Geneva International Exhibition of Inventions. AkkMore™ is produced from natural fungal sources, and has been tested for its effectiveness in bringing a number of health benefits, including preventing obesity and other metabolic diseases, enhancing gut health, modulating the immune response, and reducing anxiety. The research team is now working on “Cream Mate”, an AkkMore™-based cream substitute. Cream Mate enables cream products to contain less fat, to be able to be frozen for long time, and to extend shelf-life while holding sensory appeal comparable to traditional cream. The use of Cream Mate helps reduce calorie and the consumption of dairy products in the desserts, as well as the amount of food waste due to expiration. This helps food producers to make their production more sustainable and economical. In addition, RiFood is collaborating with Hotel ICON on the use of Cream Mate in preparing reduced-fat desserts to be served on the hotel regular menus, which are available starting on 1 March.  

Dr James Fang named one of the six Pew Marine Fellows worldwide

Dr James Fang named one of the six Pew Marine Fellows worldwide Big congratulations to Dr. James Kar-Hei Fang, the core member of RiFood and the Associate Professor of the Department of Food Science and Nutrition, for being recognized as one of the six global recipients of the esteemed 2024 Pew Fellowship in Marine Conservation. Dr. Fang stands as the only recipient from East Asia this year, a testament to his exceptional work and dedication. The selection process, overseen by an international committee of marine science experts, is highly competitive and rigorous. The Pew Fellowship supports each recipient with a grant of US$150,000 over three years, enabling them to pursue a research project dedicated to marine conservation. Dr. Fang's innovative research is centered on restoring pearl oyster reefs, a crucial step towards enhancing marine environmental health, biodiversity, and seafood sustainability in Hong Kong. Join us in celebrating this remarkable achievement!