New Food Safety and Technology Research Centre · 2018. 7. 23. · Issue | Aug 2011 Food Safety and...
Transcript of New Food Safety and Technology Research Centre · 2018. 7. 23. · Issue | Aug 2011 Food Safety and...
Issue | Aug 2011
Food Safety and Technology Research Centre
ood scares happened one after
another. Milk tainted with
Melamine, Taiwanese drinks
containing cancer-causing additive
Bis(2-ethylhexyl)phthalate (commonly
abbreviated as DEHP) and bean
sprouts causing deadly E coli outbreak
were the latest scandals that have
hung over us. While the prevalence of
unsafe foods is shaking our
confidence, a pioneering "Food
Safety and Technology Research
Centre" has been launched recently
at PolyU to forge a stronger defence
for the food we put on our plates.
Established by Department of Applied
Biology and Chemical Technology
(ABCT), the Centre is the first of its kind
that is run by a higher education
institution, bringing together top-notch
experts in the field of biochemistry,
biophysics microbiology, toxicology
and nutrition, who have enjoyed track
records in food science research and
innovations.
At the frontline against unsafe foods,
scientists at the Centre are dedicated
to develop quicker, higher volume
and more accurate methods of food
testing. Research work on rapid and
high-throughput technology for
detection of harmful substances such
as toxins, contaminants, antibiotics
and food borne pathogens has shown
preliminary success. In fact, a new
portable DNA biosensor has just
received a Gold medal in the 39th
International Exhibition of Inventions of
Geneva in April this year. This
international accolade is important in
boosting testing capacity in
conventional laboratory and raising
inspection standards on all food down
our stomach.
PolyU takes steps to enhance food safety and technology
F
Food Safety and Technology Research Centre
The recent discovery of cancer-causing additive Bis(2-ethylhexyl)phthalate, commonly abbreviated
as DEHP, scares people away from drinks from Taiwan. In Hong Kong, reports on food poisoning and
unsafe food for human consumption have also repeatedly made the news headlines in recent years.
This succession of food scares has shaken consumers' confidence in our food supply. Although intense
media attention has a part to play in causing overreaction among consumers, long-term
accumulation of toxic chemicals such as melamine and heavy metals such as lead in the body
together with prolonged exposure to trace amounts here and there do actually harm our health.
Therefore, a pioneering “Food Safety and Technology Research Centre” has been launched recently
at PolyU, offering advanced testing services and ground-breaking innovations for detection of
harmful substances which are unmatched by conventional laboratory.
Issue | Aug 2011
Tel: (852) 3400-2929 Fax: (852) 2333-2410 Email: [email protected] Website: www.pdo.polyu.edu.hk
This brand new chemistry, biology and
microbiology laboratory space has a
few sophisticated instruments. One of
them is Nuclear Magnetic Resonance
(NMR) system and the other is
Chromatography and Spectrometer
Systems which permit highly
specialized testing for chemical
composition, contaminants, marine
toxins, trace elements, and heavy
metals at molecular level. These
devices offer greater speed,
accuracy, specificity and sensitivity
than conventional laboratory,
eliminating the need for relying on
overseas laboratory for advanced
tests.
An equally pressing issue is the need
for scientific bases in advancing
safety standards and regulations. To
complete the picture, the Centre has
strong focus on studying health risks
from hazards such as bacterial and
chemical contamination, and the
effect on Asian population, Chinese in
particular, that have unique diet and
lifestyle. This kind of important studies
will provide conclusive scientific
evidence that safety and public
health regulations, such as tolerable
daily intake levels, have to improve
upon.
PolyU's food scientists have a part to
play in food safety control while the
President, Prof Timothy W. Tong, is
rendering his full support in this area.
Prof Tong said, "PolyU is committed to
raising food safety standard through
education and research. Building on
our strengths in food science research
and education, we believe that the
Centre will serve as an international
platform for knowledge and
technology transfer, as well as for
collaborations and information
sharing on the constant challenge of
ensuring food safety."
Head of ABCT and Director of the
Food Safety and Technology
Research Centre Prof Wong Wing-tak
was also confident that the team
would gear up for the challenge. "By
bringing together expertise at various
areas, the new Centre will not only
help raise the standard of food safety
and the related testing and
certification, but also facilitate
inter-disciplinary collaborations in the
region. The Centre will be actively
engaged in food science research
and new technology development
and provide training and consultancy
service for the industry. In the long run,
we hope we could bolster public
confidence on the safety of food
supplies."
The Centre also provides
cutting-edge expertise and
technology in support of food
industry. For example, advanced
sensory evaluation facilities are in
place to allow new food products to
be taste-tested under strict conditions,
which is an essential process in
boosting flavour, quality and
attractiveness in food product
development. Expertise in advanced
food processing is available to help
local food business set up rigorous
procedures to catch up with global
safety standards. Another mission of
the Centre is the development of
functional food that provides health
benefits beyond the nutrients they
contain. They are working at unique
formula that make healthy food, such
as mushrooms, tea and soybeans,
that have the potential to fight
chronic diseases, promote health,
and reduce health care costs.
Working hand in hand with the
community, PolyU's food scientists will
continue to strive in improving quality
and safety of our food.
Nuclear Magnetic Resonance system
Inauguration of the Research Centre on 9 August 2011
Chromatography System
Issue | Aug 2011
問題食品一宗接一宗,繼含有三聚氰胺
的有毒奶品後,近期又發現可致癌的塑
化劑飲料,連豆芽都被驗出含有能致命
的大腸桿菌⋯⋯這不禁使我們對食物安
全的信心面臨另一新低點!不過,理大
新成立的食物安全及科技研究中心,卻
能令我們放心把食物再放進肚子裡。
由理大應用生物及化學科技學系建立的
食物安全及科技研究中心,是香港首間
由專上學府營運的食物檢測中心,雲集
生物化學、生物物理學、微生物學、毒
理學及營養學的頂尖專家,中心在食品
檢測的創新科技及研究等多方面,均擁
有豐富及實用的經驗。
既要為人們堅守著健康的前線,科學家
們不斷研究和開發最快、最準確,以及
更有效的方法,來找出有問題的食品以
及食品的問題。其中,研究員針對食品
中的毒素、污染物、抗生素及食源性致
病菌等研發的快速及高效的檢測技術,
目前已得到了初步的成功,最近,由中
心發明的一部便攜式基因(DNA)即時感測
器,更於今年四月在日內瓦舉行的第39
屆國際發明展中榮獲金獎。理大食物
安全及科技研究中心的工作實在非常
重要,因為他們的工作量可遠比傳統化
驗室的高,而檢測範圍可以擴展至所有
食品種類,為我們的口腹全面把關。
該中心設備齊全,其化學、生物及微生
物實驗室都配置了最先進的儀器,包括
了核磁共振系統(NMR),以及先進的氣相
色譜分析系統等,可以準確偵測食品的
化學成份、污染物、海洋毒素、微量
元素,並能檢測可達分子水平的重金
屬等。與傳統的化驗室相比,這所中心
能提供更快捷、更準確而且仔細的檢測
報告,甚至以往需靠外國先進的檢測中
心協助處理的複雜測試,現在都可在中
心裡進行。
以科技來推動安全標準及法規向前邁
進,同樣顯得逼切,要兩者兼顧,理大
食物安全及科技研究中心
理大食物安全及科技研究中心啟動「為食新勢力」
台灣飲料被發現含有致癌的塑化劑,不但令人們對台灣飲料起了戒心,更因連串有關食物安全的問題令消
費者對食物供應的信心大大動搖。雖然食物供應總體來說仍是安全及可靠的,不過,經過媒體大肆的
報導,仍少不免引起人們一些過敏的反應,尤其是一些有毒的化學物質如三聚氰胺,或是鉛等重金屬,哪
怕是微量,長期在體內積聚已足以危害健康。香港理工大學(理大)新成立的食物安全及科技研究中心,現
正提供了嶄新的檢測服務,為食物安全好好把關。
Issue | Aug 2011
Tel: (852) 3400-2929 Fax: (852) 2333-2410 Email: [email protected] Website: www.pdo.polyu.edu.hk
的食物安全及科技研究中心把此定為其
中重點研究目標,希望能夠減少對健康
有所威脅的有害物質如細菌、化學污染,
以及從亞洲及中國人獨有的飲食習慣及
生活方式分析其影響。他們所得的研究
結果,將會是重要的科學數據,用於提
高食物安全標準,甚至是修訂公共衛生
的條例,例如需要釐定食物中某種成分
於每日最高攝取量的標準訂定,亦可以
參考中心的最新測試報告了。
科學家在捍衛食物安全的工作上能有很
大的貢獻,理大校長唐偉章教授對此更
是大力支持。唐教授說:「從教育到研
究,理大一直不遺餘力地提升食物安全
的標準,透過我們在食物科學的研究及
教育,我們深信,食物安全及科技研究
中心能夠成為一個國際級的平台,促進
知識及技術轉移至社會的同時,也透過
協作及信息交流,結集各方力量來應付
各種挑戰,確保食物安全。」
食物安全及科技研究中心總監黃永德教
授深信中心各同寅已作好裝備,隨時面
對未來的挑戰。他說:「我們匯集了多
方專家的力量,新設立的中心不單能夠
提升食物安全及相關的檢測與認證工作
的水平,且會促進區內跨學系的交流和
合作。研究中心還會積極進行食品科學
研究及創新技術的研發,更會為相關行
業提供培訓及顧問服務。長遠來說,
我們希望能夠加強公眾對食品安全的
信心。」
研究中心能為食品業提供技術及專業知
識的支援,例如,新食品的味道須經過
多重的測試,而中心設有先進的味道
分析設備,正好幫助業界在研發過程
中提升產品的味道和質素,令它更有
「味力」!本地的食品企業也可以尋求
中心的專家的顧問服務,授以先進的食
品製造程序,協助業界建立嚴謹的製造
程序來趕上國際的安全標準。研究中心
另一目標是功能食品的開發,用以提升
食品本身營養價值以外的健康功能。目
前,中心的研究員正以獨特的方程式來
製造健康食物,其中包括冬菇、茶及豆類
等,研究指出它們都有對抗慢性疾病、強
身健體,從而減低醫療開支的優點。
有了中心的專家和社會各界攜手努力,
食物的質素及安全就能得到提升和保
證,我們也就吃得放心了。
磁力共振系統
中心剛於今年8月9日正式成立
氣相色譜分析系統