Dr FONG Lai Ying
Associate Professor
Academic Staff
TEACHING AREAS
- Food Science and Processing
- Food Testing and Quality Control
- Food Packaging Materials and Application
- Food Legislation and Safety
QUALIFICATIONS
| 2008 | EdD in Food Technology, University of Western Australia |
| 1991 | MPhil in Food Science and Technology, University of Strathclyde |
| 1983 | BSc in Food Science and Nutrition, Fu Jen Catholic University |
EMPLOYMENT
| 2018 - Present | Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong |
| 1994 - 2018 | Dept. of Applied Science in the Institute of Vocational Education, Chai Wan |
| 1987 - 1988 | Maxim’s Caterers and Bakery Ltd |
| 1986 - 1987 | Sino-Wally Ham Manufacturing Co Ltd |
| 1983 - 1986 | Food and Beverage Dept for Nikko International |
PROFESSIONAL SOCIETIES and AFFILIATION
| 2018 - Present | Committee Board Member of Hong Kong Organic Resource Centre (HKORC managed by the Baptist University) |
| 2015 - Present | Advisory Committee member for the Agriculture and Fisheries (ACAF) of the Hong Kong Government (HKSAR) |
| 2011 - Present | Honorable Adviser for the Hong Kong Food Professionals Association |
| 2010 - Present | Panel Member for the Food and Environmental Hygiene Department (FEHD) of the Hong Kong Government (HKSAR) |
| 2010 - Present | Specialist for the Food and Nutritional Science, Hong Kong Council for Accreditation of Academic & Vocational Qualifications (HKCAAVQ) |
| 2010 - Present | Food Category Technical Expert and Technical Assessor, Hong Kong Accreditation Service (HKAS) |
| 2009 - 2018 | Certification Committee Member of Hong Kong Organic Resource Centre Certification(HKORC managed by the Baptist University) |
| 2000 - Present | HACCP and ISO 22000 Technical Committee Member for Hong Kong Quality Assurance Agency (HKQAA) |
| 1998 - Present | Fellow Member of Institute of Food Technologists, USA |
| 1990 - Present | Fellow Member of Institute of Food Science and Technology, UK |
RESEARCH INTERESTS
- New Ingredients Application for Health Food Products
- Innovations in Food Processing and Packaging
- Mousse Food Development for Elderly and Dysphagia Patients
- Global Food Traceability and Safety
SELECTED PUBLICATIONS AND CONSULTANCY
- More than a hundred of articles and interview scripts released by the multi-media on food science and food safety issues including TVB, ATV, RTHK, Now TV, (For instance : 學是學非, 動新聞..etc) ; newspapers such as Ming Pao, 東方日報, 太陽報 and South China Morning Post; magazines such as 選擇月刋, 壹週刋….. etc. since 2008 to present.
- Numbers of consultancy projects have been conducted with the support of funding by the Hong Kong Industrial Department, Government since 2001, for “Cook Chill and Cook Freeze for Central Kitchen”; “Treasure Food and Zero Food Waste” in 2011.
- Provided professional training course for Education Bureau of HK Government for Secondary School Teachers on ‘NSS Enriching Knowledge for the Technology and Living Curriculum Series: (4) Food Preservation in 2010, 2013 & 2014 respectively.
- Three books namely as「越食越安心」, 增訂版「越食越安心」and 「食安解碼」were published in 2009, 2012 and 2017 respectively.