News

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!  

Prof. Sheng CHEN elected as a fellow of the American Academy of Microbiology (AAM)

Congratulations to Prof. Sheng CHEN, Head of the Department of Food Science and Nutrition and member of RiFood, for being elected as a fellow of the American Academy of Microbiology (AAM)! Prof. Chen is the only scholar from Greater China (Hong Kong) to be included among the 2024 Academy Fellows! Fellows of the AAM, an honorific leadership group within the American Society for Microbiology are recognised for their scientific achievements and original contributions that have advanced microbiology. Prof. Chen’s election to this fellowship is undoubtedly a significant affirmation for him and PolyU.  

RiFood Research: Close to 90% of C-Section Babies Experience Illness Before the Age of 1, Scholars Recommend Continued Breastfeeding; Cesarbiotic Formula reduced the number of illness incidence, Boosts Disease Resistance by nearly Three-Fold

PolyU Study: Close to 90% of C-Section Babies Experience Illness Before the Age of 1 Scholars Recommend Continued Breastfeeding   Cesarbiotic Formula reduced the number of illness incidence, Boosts Disease Resistance by nearly Three-Fold     HONG KONG, 6 MAY 2024 - Two in five newborns in Hong Kong were delivered by C-section. The Hong Kong Polytechnic University (PolyU) study commissioned by Danone focuses on the long-term correlation between the eating habits of C-section babies and their growth needs. The study reveals that close to 90% of C-section babies have fallen ill before the age of one, and they fall ill more often. A comparison between C-section babies who consume different formulas for 12 months has shown that those who consume Cesarbiotic Formula reduced the number of times they fall sick, and boost disease resistance by nearly three-fold.   PolyU pointed out that breast milk is the best source of nutrition, including probiotics for infants. Probiotics help establish a healthy gut ecosystem and reduce the risk of illness. Dr Chiou Jiachi, Associate Director of the Research Institute for Future Food, Associate Professor for Department of Food Science and Nutrition at PolyU, said, “This is the first real-world study to understand the relationship between the feeding method and the development of the gut ecosystem. Hong Kong has one of the highest rates of C-section deliveries in Asia. We hope to provide useful information for the parents so their babies can develop a healthy gut ecosystem.”   The study revealed C-section babies consumed Cesarbiotic Formula in the first two weeks of life had more beneficial bacteria in the gut compared to C-section babies cosumed regular formula. The dysbiosis of gut microbiota may affect immune development in babies, making them more susceptible to illness. The study also found, C-section babies who consumed Cesarbiotic Formula for 12 months boost disease resistance by nealy three-fold. The findings also showed, babies consumed Cesarbiotic Formula, the chances of not experiencing upper respiratory diseases, gut diseases and allergies are higher than those who consume regular formulas. The likelihood of them taking antibiotics is lower than those who consume regular formulas.     Pediatrician Dr. Yim Sau Wing states: "Studies have pointed out that, compared to babies born through natural childbirth, babies delivered by C-section have a relatively higher risk of infection and illness. Babies born by C-section do not come into contact with the beneficial bacteria in the birth canal during the birthing process, leading to an imbalance in their gut microbiome - the harmful bacteria outnumber the beneficial bacteria, which can make them more susceptible to infections, allergies, respiratory tract issues, e.g. asthma and gastrointestinal conditions, such as diarrhea and constipation. Therefore, if we can increase and continuously supplement the beneficial gut bacteria in C-section babies, there is a chance to boost their immunity and reduce their frequency of getting sick."   "Breastmilk provides the best and most suitable nutrition and probiotics for babies. But if breastmilk is insufficient, parents can consider specialized formula containing the beneficial bacteria strains and prebiotics, which can help supplement the gut microbiota in C-section babies. Research shows this could help reduce their risk of illness and allergies. Studies have also found that even for C-section babies beyond 1 year old, supplementing with probiotics and prebiotics can enhance the balance of the gut microbiome, and this may help establish long-term immune protection. Each baby has different needs at different stages of growth, so it's recommended to consult a doctor to choose the appropriate feeding method," Dr. Yim added.[TK1]   In 2021, PolyU launched a study on infants’ health needs based on different delivery and feeding methods; the study is now in its third phase. In the first phase, the Bifidobacterial in C-section babies was almost nowhere to be found. Bifidobacteria is a crucial beneficial bacteria for promoting good gut health and proper immune development in babies. In the second phase, the study found that the effectiveness of different formula milk in supplying gut microbiota to C-section babies varies by up to 40 times. The third phase observed the growth condition of C-section babies for 12 months. It was discovered that those babies are more likely to fall ill. Compared to C-section babies consumed regular formula, those consumed Cesarbiotic Formula reduced the number of times they fall sick, and boost disease resistance by nearly three-fold.   # ‘Disease Resistance’ refer to reduce number of illness  

Dr ZHAO Xin receives Biomaterials Young Investigator Award

Dr ZHAO Xin receives Biomaterials Young Investigator Award. Congratulations to Dr ZHAO Xin, Member of the Research Institute for Future Food (RiFood), Research Institute for Intelligent Wearable Systems (RI-IWEAR) and Research Centre for Chinese Medicine Innovation (RCMI), Associate Professor in the Department of Applied Biology and Chemical Technology (ABCT), for receiving the 2024 Biomaterials Young Investigator Award. Dr Zhao’s research focuses on Translational Regenerative Medicine, where she integrates material science, cell biology, engineering and medicine, to develop solutions for modulating cell micro-environments, controlling cell behaviours and generating tissue-engineered organs, thus addressing critical clinical issues. Launched by the Society of Biomaterials together with international journals including Biomaterials and Materials Today, the award recognises and encourages early career researchers in biomaterials science with outstanding contributions to the field. An award ceremony will be held at the 12th World Biomaterials Congress on 26–31 May 2024 in Daegu, South Area. Dr Zhao will receive the award in person and share on her innovative research.

PolyU-led novel food waste-derived 3D printing materials to be showcased at InnoCarnival 2023

The novel food waste-derived 3D printing materials developed by the Research Institute for Future Food (RiFood) will be showcased at the InnoCarnival 2023 to be held from 28 October to 5 November 2023 at Hong Kong Science Park. Prof. WONG Ka Hing, Director of RiFood, said that food waste can be simply divided into two types. “The first type is kitchen waste, which mainly comes from households or restaurants. The second type is food/agro-waste generated by food processing plants. As these food/agro-wastes come from food factories, waste production is concentrated and the waste composition is relatively homogenous. Examples include spent coffee grounds, spent tea leaves, potato peels, etc. The innovative green technology we showcase is upcycling the spent coffee grounds and tea leaves into novel 3D printing materials,” he explained. 3D printing has become very popular in recent years, and Fused Deposition Modelling (FDM) is the one of the most commonly used 3D printing methods. FDM can print various tools with plastic as the main printing material. Prof. Wong said that their innovative green technology can combine spent coffee grounds/tea leaves with polylactic acid (PLA) to produce a novel 3D printing material. “This novel food waste-derived 3D printing material (up to 50% of food waste) can be used in FDM 3D printers without affecting its printing performance. With a strong tensile strength (10-40 MPa), the novel 3D printing material can be used for a wide range of applications, such as production of modular furniture and display goods,” he elaborated. This novel sustainable 3D printing material exhibits excellent ductility and can be used for printing shock-absorbing structures. To ensure compliance with the low-carbon policy, the novel 3D printing material is customisable, scalable, does not require any chemical additives during the mass production process, and its carbon footprint is about 36% lower than that of commercial PLA 3D printing material. The team is going to collaborate with a local coffee chain to produce eco-friendly 3D-printed furniture and display goods using their spent coffee grounds. Various 3D printed products made from spent coffee grounds will also be showcased at the Carnival.

RiFood develops functional selenium nanoparticles for managing postmenopausal osteoporosis

  October 20 2023 marks this year’s World Osteoporosis Day. On the same day, Prof. WONG Ka-hing, Director of the Research Institute for Future Food (RiFood) and Professor in the Department of Food Science and Nutrition (FSN), shared with the media his team’s latest research on the development of novel Cs4-selenium nanocomposites (Cs4-SeNPs) for managing postmenopausal osteoporosis.    Selenium is an essential trace mineral to human health, playing important roles in many physiological functions. In the past decades, substantial evidences have demonstrated that Se deficiency is detrimental to bone microarchitecture and associated with osteoporosis, suggesting its crucial role in bone metabolism. Recently, selenium nanoparticles (SeNPs) have become a new research target, since they were found to possess remarkable bioactivity and lower toxicity compared to those selenocompounds commomly found in foods. Nevertheless, scientific research concerning their effects on bone health is currently very limited.   By using the polysaccharide-protein complex isolated from Cordyceps sinensis, Prof. Wong has successfully prepared novel selenium nanoparticles (entitled “Cs4-SeNPs”), with well-characterized structure and high stability. Interestingly, Cs4-SeNPs (10μM) were found to markedly induce proliferation, differentiation, and mineralization of the pre-osteoblast murine MC3T3-E1 cells. More importantly, Cs4-SeNPs (25-500μg/kg BW/d) exhibited promising in vivo bone protective efficacy against OVX-induced osteoporosis by promoting bone formation, inhibiting bone resorption, and improving bone microarchitecture after oral gavage for 6 weeks. This patented nanotechnology has gained wide recognition with various international awards, while the research findings have been recently published in Journal of Functional Foods.   Further investigation on Cs4-SeNPs’ gastrointestinal stability, intestinal absorption and metabolism is now underway. The team look forward to collaborating with the industry in further development of related health food products and drugs.   Online coverage: CRHK - https://polyu.me/3RZVpj4 Oriental Daily News - https://polyu.me/3twkkjV am730 - https://polyu.me/46UdmUm Ta Kung Pao - https://polyu.me/46XUy6Q Wen Wei Po - https://polyu.me/48XfxIx Read the full research paper: https://doi.org/10.1016/j.jff.2023.105832