Upcoming Events

【HSS X CIDE Webinars Invitation】Food for Good Series Technology Salon

No. Webinars
1 Soft Foods for the Elderly: Current Status and Opportunities  
老年软餐:现状和机遇

Date: 20 Apr 2021 Tuesday
Time: 3:00 pm-4:30 pm
Speaker: Prof. Kwan Hoishan
Former Chairman, Expert Committee on Food Safety of HKSAR Government;
 Emeritus Professor, CUHK;
2 Functional foods for gut health: Recent advances and development 
肠道健康功能食品:现状与发展

Date: 21 Apr 2021 Wednesday
Time: 10:30 am-12:00 pm
Speaker: Prof. Peter Cheung
Director of Food Research Center and Professor in CUHK Shatin
3 Antimicrobial resistance and One Health 
微生物耐药性与“同一健康”理

Date: 21 Apr 2021 Wednesday
Time: 13:30 - 15:00
Speaker: Mr. Gyanendra Gongal
Regional Advisor, HPN, WHO Regional Office for Southeast Asia
世界卫生组织 南亚区域办事处 区域顾问

Venue: Zoom Online
Language: English
Meeting Link:
https://cuhk-edu-cn.zoom.us/j/5129753280?pwd=MVpOZzlISnVtekJzQmZONUNEZWI1QT09
Meeting ID: 512 975 3280
Moderated by: Dr. Shanquan CHEN, Lecturer, HSS

About the Events:

1. Soft Foods for the Elderly: Current Status and Opportunities 

Content:
-Aging 
-How aging affects the food consumption 
-International guidelines for soft food
-Development of soft food in different countries 
-Food safety concern on soft food 

Keynote Speaker
Prof. Kwan Hoishan, 关海山 教授 
Former Chairman, Expert Committee on Food Safety of HKSAR Government;
Emeritus Professor, CUHK;

Professor Kwan Hoishan is one of the world's most influential scholars in the area of Microbiology and Food Science. He has published in top medicine, food science, and molecular biology journals on a wide range of research topics, such as Molecular genetics and genomic analysis of bacteria, fungi, and marine animals, Food Safety and Authentication, Molecular Biology and Biotechnology, and Molecular Analysis of Chinese Medicine and Food. He has obtained, as principal investigator or co-investigator, over HK$103 million of external competitive research funding. He has currently served as Membership in Genetic Society of America, Coprinopsis cinerea Genome Consortium, American Society for Microbiology, and American Association for Advancement of Science.
 

2. Functional foods for gut health: Recent advances and development 

Keynote Speaker
Prof. Peter Cheung, Director of Food Research Center and Professor in CUHK Shatin

Professor Peter Cheung is one of the world's most influential scholars in the area of food and nutritional science. He has published in top biochemistry and food science journals on a wide range of research topics, such as the Structure-function of cell wall polysaccharides, Bioactive substances from mushroom and edible fungi, Chemical properties, and biological functions of dietary fiber, Prebiotics, probiotics, and the gut microbiome. 

 

3. Antimicrobial resistance and One Health 

Keynote Speaker
Mr. Gyanendra Gongal
Regional Advisor, HPN, WHO Regional Office for Southeast Asia

Gyanendra Gongal, Gyanendra Gongal is working as a Regional Advisor (Food Safety) under Healthier Populations and Noncommunicable diseases (HPN) in the World Health Organization (WHO) Regional Office for Southeast Asia (SEARO). He joined WHO in 2006 and he has been actively involved as one of the team members in the development and implementation of a bi-regional strategy called Asia-Pacific Strategy for Emerging Diseases (APSED). He was an FAO/WHO consultant for avian influenza preparedness and response in the Maldives and Sri Lanka during 2005. He has been one of the active members of the regional tripartite coordination group (FAO-OIE-WHO) in the Asia-Pacific region since 2010 which has helped to promote a better understanding of intersectoral collaboration for addressing rabies, emerging zoonoses, food safety, and antimicrobial resistance at the human-animal interface. He has contributed in the advocacy and promotion and operationalization of One Health in the Asia-Pacific region.

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