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PolyU and Soy-Sky FarmTech establish joint laboratory for innovative soy research and functional food development

The Hong Kong Polytechnic University (PolyU) and Soy-Sky FarmTech Company Limited (Soy-Sky FarmTech) have announced the establishment of the PolyU-Soy-Sky FarmTech Joint Laboratory for Innovative Soy Research and Functional Food Development (the Laboratory). The Laboratory is dedicated to advancing research on soy-based functional foods and promoting the translation of sustainable agricultural technologies. The donation ceremony for the Joint Laboratory was held on 10 July on the PolyU campus, where Prof. Jin-Guang TENG, President of PolyU, and Mr Kenneth TING, Chairman of Soy-Sky FarmTech, exchanged commemorative souvenirs. Other distinguished guests in attendance included Ms Clara CHAN, Chief Executive Officer of the Hong Kong Investment Corporation Limited (HKIC), members of PolyU senior management and scholars, Soy-Sky FarmTech senior management, shareholders and industry partners. In his welcoming remarks, Prof. Jin-Guang Teng highlighted PolyU’s commitment to research and innovation, noting that the University’s Research Institute for Future Food (RiFood) conducts impactful, cutting-edge research in food science and human health. He remarked that the establishment of the Laboratory not only demonstrated PolyU’s recognised research strengths in food science and human health but also underscored the importance of industry-academia collaboration in promoting national food security, advancing sustainable agricultural development and supporting national strategies. He also stated that PolyU and Soy-Sky FarmTech would leverage their respective strengths to contribute to food technology innovation in Hong Kong, as well as to national food security and agricultural modernisation. Mr Kenneth Ting stated that the establishment of the Laboratory provided strong support and opportunities for the company to expand into soybean value chain downstream businesses beyond its existing upstream operations. He expressed hope that, through collaboration with PolyU RiFood, innovative soybean products could be developed. He also looked forward to leveraging Hong Kong’s agricultural technology and food innovation capabilities to create a “Hong Kong Soybean Story” from laboratory to dining table and showcasing Hong Kong’s unique advantages in these sectors and contributing to national food security and sustainable development. In her speech, Ms Clara Chan expressed her anticipation that the strong collaboration between PolyU and Soy-Sky FarmTech would bring together more resources and talent in the field of agricultural technology, resulting in fruitful research outcomes. HKIC looks forward to the Laboratory’s research achievements and will actively promote the commercialisation, implementation and internationalisation of these outcomes, enabling Hong Kong’s innovations and solutions to benefit the world. Through interdisciplinary collaboration, the Laboratory will conduct innovative research on soybeans and food development, support the industry in developing novel soy-based functional foods and related sustainability, and foster a “Healthy Eating and Sustainable Living” culture. PolyU and Soy-Sky FarmTech aim to jointly advance the Nation’s agricultural and food technology sectors, extend research achievements to Belt and Road countries, and work together to build a healthier and greener future.     Prof. Jin-Guang Teng (left) presented a commemorative souvenir to Mr Kenneth Ting (right).   Mr Kenneth Ting (right) presented a commemorative souvenir to Prof. Jin-Guang Teng (left).

RiFood member conducts a survey finds nearly half of online diet tips are false

Prof. Kenneth LO Ka-hei, Member of the Research Institute for Future Food (RiFood), collaborated with the HKNA and Hong Kong Metropolitan University to conduct a survey on the sources of nutrition knowledge and dietary intake of over 900 Hong Kong residents. The survey found that nearly 40% of participants had tried at least one popular diet, with intermittent fasting being the most common choice (51%), followed by low-carbohydrate diets (43%). While over half of the participants learnt nutrition information from online media, the random survey has found over 40% of nutrition advice circulating online to be scientifically misleading. Prof. LO, noted that the findings reflect Hongkongers’ growing emphasis on healthy eating and their willingness to explore different dietary approaches to improve their health. The findings have highlighted the challenges faced by nutrition professionals in addressing the overwhelming amount of false health information online. Online coverage: TVB - https://polyu.me/4j5XhR5 Now TV - https://polyu.me/43CRRZe i-Cable - https://polyu.me/3ScQ5YC CRHK - https://polyu.me/43mCbIk The Standard - https://polyu.me/3FgJqcO Oriental Daily News - https://polyu.me/4k2cc09 Ming Pao Daily News - https://polyu.me/4kbgCBN Sing Tao Daily - https://polyu.me/4j6mFq5 am730 - https://polyu.me/3He4O2Y Headline Daily - https://polyu.me/4knqbx9 Ta Kung Pao - https://polyu.me/4kKKULN Wen Wei Po - https://polyu.me/3F0LJRn Dot Dot News - https://polyu.me/3H1Xnfh Lion Rock Daily - https://polyu.me/3ZesMSb Orange News - https://polyu.me/3FcLsLe Kin Liu - 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.

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!