PolyU takes steps to enhance food safety and technology
The Hong Kong Polytechnic University (PolyU)'s Department of Applied Biology and Chemical Technology (ABCT) has recently established the Food Safety and Technology Research Centre with an aim of raising the standard of food safety by providing research, consultancy and training services to food and related industries in Hong Kong and the Pearl River Delta Region.
The first of its kind run by a higher education institution, the Food Safety and Technology Research Centre was officially opened by Clement Leung, Director of Food and Environmental Hygiene, Food and Environmental Hygiene Department, HKSAR Government; Professor Timothy W Tong, PolyU President; and Professor Wong Wing-tak, Head of ABCT and Director of the Food Safety and Technology Research Centre.
This event drew nearly 200 participants from the Chinese mainland, Hong Kong and Taiwan, including government officials, renowned academics and industry professionals.
Speaking at the opening ceremony, Professor Tong said, "PolyU is committed to raising food safety standards through education and research. Building on our strengths in food science research and education, we believe that the centre will serve as an international platform for knowledge and technology transfer, as well as for collaborations and information sharing on the constant challenge of ensuring food safety."
Headed by Professor Wong Wing-tak, the research centre is founded with a mission to become a first-class centre with leading authority and excellent services in the areas of food safety and food technology.
"By bringing together expertise of various areas, the new centre will not only help raise the standard of food safety and the related testing and certification, but also facilitate interdisciplinary collaborations in the region. The centre will be actively engaged in food science research and new technology development, and provide training and consultancy service for the industry. In the long run, we hope we could bolster public confidence on the safety of food supplies," said Professor Wong.
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