ACADEMICS
Overview
Established in 2017 and managed by Prof. Marshal LIU, the laboratory has over the years supported the award-winning Food Science and Technology common core course under his instruction. It also serves as an experiential learning platform for students to design, develop and ultimately commercialize their products. Some of the products that were developed in the lab and have been successfully commercialized include an antimicrobial hand cream, biodegradable flocculants for wastewater treatment, zero-alcohol beer, cat litter made from spent grains, smoothies produced from surplus fruit, and plant-based protein products.
Project Showcase
Cocktail Project
The cocktail project aims to evaluate the shelf-life of four popular cocktails and investigate various physical and chemical preservation methods suited for elongating their respective shelf lives. To assess their shelf lives in terms of biological safety, the project employs the techniques of total viable count and accelerated shelf-life testing based on the Hong Kong microbiological guidelines for food. Moreover, sensory assessments and pH measurements have been made to detect chemical and physical spoilages in the samples. Using these two approaches, through repeated experiments, incubation, and theoretical research, shelf lives under various storage conditions have been determined. In addition, the project suggests numerous preservation methods catered to the ingredients, compositions, and flavours of each type of cocktail examined in the research.
Highlight
Do you have an innovative idea for food development or processing? We welcome you to contact the Food Lab Coordinator, Prof. Marshal LIU.
For Current Students