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GOOD ENOUGH TO EAT?

Food, in its glorious and inglorious forms, is the focus of several strands of research at HKU. One is looking at food safety and how to keep contaminants off of our plates, the other at the deeper meanings of the Hong Kong and Chinese diets.

Gaps in the Food Chain

Politics and commerce, as much as physical factors, can influence whether our food is
fit for consumption.

A Saucy Take on History

What do Lee Kum Kee, Sriracha hot sauce and tea have in common? They are barometers of the fundamental changes that have swept through Hong Kong and China over the past two centuries.

The Low-lifes in
Our Food

Microscopic toxins in food can wreak all sorts of havoc with health. Dr Hani El-Nezami’s laboratory has been sleuthing them out.

Cultural Musings on the Dinner Table

Dr Isaac Yue of the School of Chinese has been considering the cultural significance of foods in China’s past and present.

When One Man’s Meat Is Another’s Poison

The ‘ideal diet’ can be as much about identity and politics as science, as Professor Angela Leung has been discovering in her study of the introduction of nutritional science from the West into China in the early 20th century.

Junior Chefs Master Science

A cooking competition organised by the Faculty of Science encouraged junior secondary school students to apply scientific principles in their daily lives.