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未來食品研究院成員調查發現近半數網上飲食資訊存誤導

未來食物研究院成員羅家禧助理教授聯同香港營養學會及香港都會大學，對超過900名香港市民進行了一項有關營養知識來源及飲食攝取的調查。 調查發現，近40%受訪者曾嘗試至少一種流行飲食法，以間歇性斷食最常見 (51%)，其次為低碳飲食 (43%)。雖然逾半受訪者從社交媒體獲取健康飲食資訊，但調查顯示，逾40%網上流傳的營養建議帶有誤導成份。 羅教授分析，港人普遍注重健康飲食，同時願意通過執行不同飲食法來改善健康狀况。這些發現突顯了營養學專業人員在應對大量帶誤導成份的健康資訊方面所面對的挑戰。 網上報導 : TVB - https://polyu.me/4j5XhR5 Now TV - https://polyu.me/43CRRZe 有線新聞 - https://polyu.me/3ScQ5YC 商業電台 - https://polyu.me/43mCbIk The Standard - https://polyu.me/3FgJqcO 東方日報 - https://polyu.me/4k2cc09 明報 - https://polyu.me/4kbgCBN 星島日報 - https://polyu.me/4j6mFq5 am730 - https://polyu.me/3He4O2Y 頭條日報 - https://polyu.me/4knqbx9 大公報 - https://polyu.me/4kKKULN 文匯報 - https://polyu.me/3F0LJRn 點新聞 - https://polyu.me/3H1Xnfh 香港仔 - https://polyu.me/3ZesMSb 橙新聞 - https://polyu.me/3FcLsLe 堅料網 - https://polyu.me/4mtOjjJ  

RiFood and FSN co-organises the FSN Research Salon entitled “From Waste to Wonder: Innovating with Food Materials and Beyond”

Research Institute for Future Food (RiFood) recently co-organised a FSN Research Salon with the Department of Food Science and Nutrition (FSN), diving into the captivating theme “From Waste to Wonder: Innovating with Food Materials and Beyond” The event was graced by leading experts in sustainable development, who shared invaluable insights into the intricate landscape of waste disposal. Their contributions have significantly enriched our understanding of this dynamic field. We hope that all participants not only enjoyed the event but also had an enriching experience uncovering the latest insights in waste disposal. Your presence and active participation were crucial to the success of this gathering. Thank you to everyone who joined us and contributed to making the event a success. We look forward to your continued support and participation in future endeavours.

RiFood’s Recent Engagement Activities on “Precision Hydroponics” Gain Huge Popularity!

Hydroponics is an innovative agricultural method for sustainable food production. In collaboration with the Campus Facilities and Sustainability Office (CFSO), Research Institute for Future Food (RiFood), has recently organized engagement activities on Precision Hydroponics in PolyU campus and gained huge popularity: (1) Sharing + Tasting Session Participants learned how Precision Hydroponics can significantly biofortify vegetables with calcium and reduce carbon footprint using our patented green technology. More importantly…everyone enjoyed our yummy calcium-rich hydroponic vegetables after the sharing session!! (2) DIY Planting Workshop Participants fully engaged in all three DIY planting workshops and successfully grew their own butter lettuce in just 21 days!! Everybody was so happy to harvest and bring their own vegetables back home!! Yeah!! Do you want to experience the Precision Hydroponics in our PolyU campus?? Registration for June and July 2025 sessions is now open!! Don’t miss out the opportunity and sign up here: https://forms.office.com/r/6GBqHJ7rHs Join us to contribute carbon neutrality in our PolyU campus!! 🌍

RiFood and HKNA co-organises the Academic Seminar - HK2020 Growth Charts and Childhood Obesity

Collaborated with Hong Kong Nutrition Association (HKNA), Research Institute for Future Food (RiFood) successfully co-organised the Academic Seminar – “HK2020 Growth Charts and Childhood Obesity” at PolyU campus on 14 March 2025. The seminar brought together over 60 dietitians, nutritionists and students studying in Food Science & Nutrition. Dr Leung Suk Fong, Sophie, Clinical Associate Professor (honorary) of Department of Paediatrics, Faculty of Medicine, The Chinese University of Hong Kong, delivered an interesting and enlightening talk on the topic “HK2020 Growth Charts and Childhood Obesity”. She highlighted the causes of children obesity in Hong Kong, and advocated for a more plant- based diet as a preventive measure. We look forward to further collaboration between RiFood and HKNA in public education and promotion, facilitating the development of a healthier communities and a brighter future for the next generation.

未來食品研究院院長於《識「碳」再出發》短片介紹「食物廢料衍生3D打印複合材料」

未來食品研究院院長黃家興教授在短片《識「碳」再出發》中介紹其團隊研發的「食物廢料衍生3D打印複合材料」。該款材料以咖啡渣結合聚乳酸而製成。咖啡渣升級再造減少碳排放之餘，亦展現了廢物再利用的無限潛能。 該套紀錄短片由香港再出發大聯盟製作，介紹內地和香港在減碳節能方面的工作，說好國家的「雙碳」故事。 網上報導： 大公報 - https://polyu.me/4iqRjei (06:00 - 07:22) 文匯報 - https://polyu.me/4bJX0Bs (06:00 - 07:22) 巴士的報 - https://polyu.me/4bLYBXm (06:00 - 07:22)  

理大未來食品研究院與懲教署共同推動食物廢料升級再造

理大與懲教署於2月7日簽署合作備忘錄，共同推動食物廢料升級再造並開發環保產品。首階段合作涉及將由理大未來食品研究院研發的綠色技術[咖啡渣衍生的3D列印複合材料]應用於在囚人士的工業生產工作中。理大亦會為在囚人士提供產品設計的職業培訓，以開發更多不同的咖啡渣環保產品。 網上報導： 東方日報 - https://polyu.me/3EQmSzi 明報 - https://polyu.me/4i8BbgG 星島日報 - https://polyu.me/3EK4sjv 大公報 - https://polyu.me/3Qqsgvm 文匯報 - https://polyu.me/3X9BPCS 點新聞 - https://polyu.me/4hMhXxB Line Today - https://polyu.me/4gVLDqN

未來食品研究院院長獲委任為培養肉安全評估諮詢委員會主席

未來食品研究院院長黃家興教授獲政府委任為培養肉安全評估諮詢委員會主席，自2月14日起生效，任期四年。培養肉安全評估諮詢委員會主要負責就培養肉及其衍生產品的安全評估和人類食用安全向食物環境衞生署署長提供專業意見。

理大未來食品研究院獲得益力多第二階段的捐贈 繼續支持腸道菌群與人類健康的研究及教育工作

理大很榮幸再次獲得香港益力多乳品有限公司捐贈港幣二百萬元，繼續支持由未來食品研究院營運的「香港理工大學-香港益力多腸道益生菌益生元與人類健康聯合研究實驗室」其研究及教育工作。 自2021年成立以來，理大-益力多聯合實驗室已開展多項研究，當中包括婦女健康、便秘與腹瀉、自閉症類群障礙及腎病等領域。除了兩場暑期工作坊外，RiFood亦成功舉辦了三場國際研討會，以分享成員於首階段合作中具影響力的研究成果。 未來，我們將繼續集中開展益生菌和益生元以用於預防及治療腸道、腦部疾病和濕疹的科研工作，亦會與益力多合辦教育及推廣活動，以提高公眾對益生菌和益生元的認識，促進香港市民的健康。

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!

未來食品研究院成員入選2025年美國環境工程師及科學家學會「40位40歲以下卓越人才」

未來食品研究院成員、土木及環境工程學系及醫療科技及資訊學系助理教授金靈教授，獲美國環境工程師及科學家學會評選為2025年度「40位40歲以下卓越人才計劃」獲獎者之一。 金教授的交叉學科研究涵蓋環境化學、毒理學和微生物學領域。他的研究致力於解決地球上的健康挑戰，包括空氣污染對人類健康的影響，以及海洋污染對野生動物的影響等。金教授曾獲頒多個最佳論文以及最受歡迎論文獎，其研究卓越備受肯定。他曾受邀為《自然》撰寫評述文章，討論塑膠廢料帶來的微生物風險和空氣污染導致的健康差異等全球性問題。 完整得獎名單：https://www.aaees.org/40under40