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Centre for Interdisciplinary Research on Food
By-Products Utilization

Latest News

Newsletter Issue 02


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Newsletter Issue 01


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Taster Programmes and Workshops for Secondary Schools Students
(31 December 2022)

A series of taster programmes and workshops (Themes: “No Food Waste – fully utilize the food sources” and “Revitalization of Food By-products”) for local secondary school students.  Nearly 400 students from 15 secondary schools participated in the taster programmes and workshops held in Food By-products Revitalisation Lab.






VTC Future Skills Community Event (9-11 December 2022)

Deliverables of the CIFU were displayed in VTC Future Skills Community Event at the Hong Kong Convention and Exhibition Centre.






Training Workshop for Shine Skills Centre (29 November 2022)

A training workshop was organised for students from Shine Skills Centre.  The students learnt the freeze-drying processing methods and procedures to make kale cookies for Christmas packs without using artificial colorant.






FoodSmart Conference and Expo for the Food and Beverage Trade 2022 (14 November 2022)

Edible spoons were showcased in FoodSmart Conference and Expo for the Food and Beverage Trade 2022 held at Hong Kong Convention and Exhibition Centre.






Taster Programme for Secondary School Students (12 November 2022)

A 2-day taster program (lecture, guided tour, and workshop) was organized for secondary school students and their families at the Food By-products Conversion Lab.  Basic principles and potential applications of eggshell-derived PLA polymers were introduced.






THEi Research Webinar (25 October 2022)

An oral presentation (Title: Should We Embrace Upcycled Food Products?) was delivered in THEi Research Webinar 






InnoCarnival 2022 (22-30 October 2022)

Deliverables of eggshell-derived polymers created from the Food By-products Conversion Lab were showcased in InnoCarnival 2022, which was held at Science Park.  Visitors could examine the samples with different percentages of eggshell-derived materials. The polymers were presented in design concepts to promote a positive environmental impact on society and stimulate visitors’ curiosity and discussion on sustainable lifestyle.  THEi students were engaged in this activity to promote the concepts of “Sustainable Living” to all visitors.






A live online workshop (Title: Food By-product Usage: Making Edible Spoon by Using Okara and Sponge Cake Crust) was delivered on 24 October 2022.






A pre-recorded webinar (Title: Novel Materials for Green Hydrogen Production, Energy Conversion, and Fuel Cell Applications) was delivered as well.


THEi Student Applied Research Presentations 2022 (1-10 August 2022)

 A total of 74 abstracts, 62 posters, and 24 video presentations were submitted by THEi students and exhibited online, and the Best Poster Awards and Best Video Presentation Awards were given to the most outstanding students’ work. The event attracted over 1,700 visits from local and overseas institutes.




SARP2022_2       SARP2022_3


Demonstration of Making Plant-based Meat and Sausages (16 May 2022)

A demonstration was organised to VTC’s senior managements and leading experts from industry.





Workshop on Egg-derived PLA, Filament Production, and Applications (28 April 2022)

A training workshop was organised for THEi students.






Virtual Research Symposium (29 March 2022)



Research Webinar (26 March 2022)

Meeting the Hydrogen Economy Era: Development of Hydrogen Production Method from Hydrogen Storage Materials



Opening Ceremony (1 March 2022)


The opening ceremony can be viewed here.


Logo Design Competition

The CIFU research team initiated a Logo Design Competition to allow all THEi students to demonstrate their creativity. The Competition was open to all THEi students between April and June 2021. All entries were collected and the competition met its deadline on 30 June 2021. The entries received were of the highest quality, with students echoing themes of sustainability, innovation and creativity. The entries were judged by the entire research team including THEi’s President, THEi’s Research Manager and members from all faculties on aesthetic, relevance, creativity and originality.


Congratulations to the following winners:


Mak Chun Ning

Bachelor of Science (Honours) in Multimedia Technology and Innovation


Tsui On Kay Michelle

Bachelor of Science (Honours) in Health Care

Liu Xingyu Caroline

Bachelor of Arts (Honours) in Advertising

Ng Sze Wai

Bachelor of Science (Honours) in Surveying


Training Workshops

  • Ball-milling Machine

A training workshop for the ball-milling machine was held on 27 August 2021 at Rm 1003, Tsing Yi campus.


  • Gel Permeation Chromatography Machine (GPC)

Two training workshops for the Gel Permeation Chromatography Machine (GPC) were held on 26 August and 27 August 2021 at Rm 1003, Tsing Yi campus.


  • Accelerated Solvent Extractor (ASE) System

A training workshop for the Accelerated Solvent Extractor (ASE) System was held on 27 August 2021 at Rm 1003, Tsing Yi campus.


  • 3D Printing Machine

A training workshop for the 3D Printing Machine was held on 25 August 2021 at S311b, Chai Wan Campus.


  • Fermentation System

A training workshop for the Fermentation System was held on 25 August 2021 at N1035, Chai Wan Campus.


Fermentation system


  • Visit to the “Central Kitchen” of social enterprise “CookEasy” (17 June 2021)

The CIFU team visited the “Central Kitchen” of “CookEasy” to explore potential research collaboration in both edible and non-edible perspectives. The team had an opportunity to taste the soft meals.


“Central Kitchen” of “CookEasy” at Kwai Chung

Soft meal

Soft meals for individuals with swallowing difficulty

Group photo

The CIFU team and staff of “CookEasy”