News

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.

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

創新科技推動農業 邁向高質量可持續發展 (Chinese Only)

隨着全球人口持續增長、城市化進程加快，傳統農業正面臨前所未有的挑戰。土地資源有限、氣候變化帶來的影響，以至農業過程中產生的環境污染問題，使人類需要尋找更高效、可持續的農業生產方式。水耕栽培作為新型種植技術，逐漸受到廣泛關注和應用。 水耕栽培是指在沒有土壤的情況下，透過營養液供應植物所需的養分。與傳統土壤栽培相比，水耕技術能精確調控溫度、濕度、養分和光照等種植條件，為農作物度身訂造合適和穩定的生長環境。 一直以來，本港的蔬菜供應以進口為主。現時本港約有50個水耕農場，產量僅佔本地生產蔬果總量的百分之三。雖然水耕栽培能有效及穩定地生產蔬菜，但建立水耕系統的前期投資和日常營運成本費用高昂，導致本地水耕蔬菜成本價格較高，不利於與內地進口蔬菜競爭，市民對購買水耕蔬菜的意欲亦相對薄弱，為水耕業的長遠發展帶來隱憂。 研發精準水耕生物營養強化技術 消費者越來越重視健康、崇尚天然飲食。因此透過創新科技加強水耕蔬菜的優點，提升其市場競爭力，是促進本地水耕業現代化及可持續發展的關鍵。香港理工大學未來食品研究院近年致力推動現代化農業科技，透過其負責營運、全港首個促進城市耕種的研發平台「信佳城市綠色耕種研究實驗室」，研發精準水耕生物營養強化技術，提升本地糧食生產力，並推動健康飲食與可持續生活文化。 政府一直重視本地漁農業發展，更於去年底公布《漁農業可持續發展藍圖》，循產業化的角度促進業界升級轉型、現代化及可持續發展。我們的研究團隊今年更獲漁農自然護理署可持續農業發展基金資助，以現有的專利技術為基礎，進一步研發精準水耕生物營養強化技術，於種植過程中提高蔬菜的礦物質或微量營養素含量。團隊特別針對本港市民普遍攝取不足的鈣、鐵及碘的情況，把這些微量營養素加入常食用的蔬菜，例如鶴藪白菜和沙律菜中，讓大眾透過日常飲食，方便實惠地滿足營養需求，提供針對性的天然營養補充解決方案。 具環境效益及降低成本 雖然水耕蔬菜在本港未算普及，但水耕栽培具有顯著的環境效益，被視為農業可持續發展的重要一步。 首先，水耕栽培的用水量較傳統土壤栽培大幅減少，對於水資源緊張的香港尤其重要。其次，水耕栽培的種植周期較快，亦不受氣候限制，能持續穩定產出，避過天然災害和蟲害，毋須使用農藥，減少對環境的污染。 此外，水耕栽培能充分利用縱向空間，大大節省土壤栽培所需的種植面積，生產基地可由農地轉移到面積較小、建築密度較高的城市大樓或工廈之內，不但能活化空間，亦能把原有的農地投入其他更高經濟價值的產業中，並進一步減低食品運輸過程中產生的碳排放，降低生產成本。 促進本地水耕業現代化 運用高科技推動農業可持續發展是全球的大趨勢。政府一直鼓勵農業界以可持續作業的模式應對不斷轉變的經營環境，包括發展都市農業等，以實現業界整體升級轉型，融入粵港澳大灣區的發展大局。 為全面提升本地水耕菜的市場競爭力，我們的研究團隊將與本地水耕企業合作，進一步優化精準水耕生物營養強化技術，構建生產線並制訂有關標準作業流程。團隊亦會透過舉辦技術工作坊，與本地水耕企業分享項目研究成果，提供相關技術支援及質量控制檢測服務，促進營養強化技術的知識轉移，共同促進本地水耕業現代化和可持續發展，協助產業增值。 Online coverage: SingTao Daily - https://www.stheadline.com/knowledge/3397409/

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.