食品及健康科學學系

研究範疇

• Pharmacology
• Cardiovascular Physiology
• Chinese Medicine
• Functional Food
• Food Safety
• Toxicology
• Microbiology
• Probiotics

研究範疇

• Authentication of Chinese Materia Medica
• Standardization of Chinese medicine
• Herb-drug interaction
• Health care promotion

研究範疇

• Chemical Analysis of Foods in Relation to Toxicology and Health Risk Assessment
• Isolation and Characterization of Food Protein/ polysaccharides
• Study of food toxicants/contaminants & food safety risk assessment
• Healthy food product development & sensory analysis

諮詢範疇

• Functional food R&D with TCM
• Exploration of Emerging Technologies in Food Processing

研究範疇

• Transition Metal Chemistry
• Kinetics and Mechanisms
• Catalysis
• Analytical Chemistry

研究範疇

• Natural or Herbal compounds as photosensitizers for Photodynamic Therapy (PDT)
• Nanotechnology for Chinese Medicine

研究範疇

• Orthopaedic Biomaterials
• Bone Tissue Engineering
• Biomaterial Surface Modifications
• Biomedical Engineering

研究範疇

• Molecular and Cellular Basis of Neurodegenerative Disorders
• Development of novel treatment for Alzheimer’s disease and Parkinson’s disease

研究範疇

• Organometallic Chemistry
• Analytical Chemistry

研究範疇

• Drug repurposing
• Drug resistance in cancer

研究範疇

• Prenatal and Postnatal Counselling
• Patient care and safety