News
HKBU participates in China International Food Safety & Quality (CIFSQ) Conference to promote food safety
1 Nov, 2024
Hong Kong Baptist University (HKBU) recognises the immense potential of food tech in addressing global challenges. This year, the University has partnered with the Food Safety Consortium (FSC) to participate in the influential China International Food Safety & Quality (CIFSQ) Conference in Shanghai between 30th and 31st October, 2024, with the aim of promoting Hong Kong’s expertise in food safety and quality while actively exploring networking and collaboration opportunities with the industry.
The HKBU delegation was led by Prof. Terence Lau, Interim Chief Innovation Officer of HKBU and Chairman of FSC. Other members included Prof. Wong Kong Chu Chris, Associate Dean (Transdisciplinary Development) from Faculty of Science; Prof. Zhu Furong, Associate Dean (Research and Postgraduate Studies) from Faculty of Science; Dr Ren Kangning, Associate Professor from Department of Chemistry; and Prof. Xu Baojun Bruce, Chair Professor and Department Head from Department of Life Sciences, Beijing Normal University-Hong Kong Baptist University United International College (UIC).
Prof. Terence Lau delivered a keynote speech on “Recent Technological Advances and Collaborations in Food Safety”. He shared insights on “Building a Safer Food Future”, discussing how recent technological advancements in point-of-care diagnostic platforms address unmet needs in microbiological food safety. He also highlighted HKBU’s commitment to transforming the University’s Food Tech innovations into industry applications, and explained how FSC, a Hong Kong-based nonprofit organisation, establishes a network of food industry professionals to prevent, detect, and address public health threats from unsafe food.
Prof. Zhu Furong presented his innovative multi-mode photodetection technology to key stakeholders in the food safety sector. This technology offers an IoT solution for fruit quality detection and authentication, with potential applications in the intelligent screening of sulfur-treated Chinese medicinal materials, food quality, and authentication.
HKBU showcased two innovations from its start-up companies at the event. They are the IoT solutions for fruit quality developed by Prof. Furong Zhu (Crimson Vision) and the microfluidic technologies for combating antimicrobial resistance developed by Dr Ren Kangning (MicroFlow Innovation). We also had the honor of hosting an engagement dinner for industry representatives, fostering connections with influential international and regional organisations in the food safety arena.
CIFSQ brought together 600 global experts to address critical issues and identify recent advances in science, intelligent technologies, and effective best practices that can make a difference in improving food safety. It is one of the largest and most influential professional events in the Asia-Pacific region. For more details about CIFSQ, please visit http://www.chinafoodsafety.com.