Home > RGC Public Lectures > 9 September 2017 - RGC Public Lectures - Food Safety and Health

RGC Public Lectures - Food Safety and Health

Two leading scholars have been invited to deliver public lectures organized by the Research Grants Council on 9 September 2017 (Saturday). Details of the lectures are as follows:

Topic Speaker Time
Genome Sequence Database for the Identification of Foodborne Pathogens in Hong Kong

Professor Kwan Hoi-shan (Research Professor of the School of Life Sciences at the Chinese University of Hong Kong)

2:30 pm - 3:30 pm

Food Safety and Health: Source and Cause of Foodborne Poisoning

Dr Jennifer Wan Man-fan (Associate Professor of the School of Biological Sciences at the University of Hong Kong)

3:30 pm - 4:30 pm

Venue: Lecture Theatre G/F, Hong Kong Central Library (Location Map)
Language: Cantonese
Free admission on a first-come, first-served basis.

For enquires, please contact us at 2524 3987 or rgc@ugc.edu.hk.

First Session

Topic: Genome Sequence Database for the Identification of Foodborne Pathogens in Hong Kong
Speaker: Professor Kwan Hoi-shan
Time: 9 September 2017 (Saturday) 2:30pm - 3:30pm


Brief introduction:

Foodborne disease is a common public health issue around the world. Genome sequencing of foodborne pathogenic bacteria is the golden standard for foodborne outbreak investigation. Professor Kwan will give a lecture entitled “Genome Sequence Database for the Identification of Foodborne Pathogens in Hong Kong”, to introduce the first genome sequence database (including Salmonella Typhimurium and Vibrio parahaemolyticus) and analytical platform on Hong Kong foodborne pathogens. The platform facilitates the monitoring of trends of foodborne outbreaks and clinical investigations; and has contributed to the resolution of the German Escherichia coli outbreak in 2011.


About the Speaker:

Professor Kwan Hoi Shan has been teaching in The Chinese University of Hong Kong since 1984. He is the director of Food Research Centre (CUHK), professor of School of Life Sciences (CUHK), and honorary professor of the School of Chinese Medicine (CUHK). Professor Kwan was awarded the Bronze Bauhinia Star (BBS) for his meritorious public and community service, particularly his contribution in promoting food safety and quality assurance. He served as the Chairman of the Expert Committee for Food Safety of Food and Environmental Hygiene Department, the Chairman of the Accreditation Advisory Board of Hong Kong Accreditation Service. He is currently a member of the Chinese Medicines Board of Chinese Medicine Council of Hong Kong, Chinese Medicine Development Committee, Committee on Reduction of Salt and Sugar in Food and Scientific Committee on Enteric and Infections and Foodborne Diseases of Centre for Health Protection. His research interests include molecular biotechnology, genetics and genomics of enteric bacteria, edible and medicinal fungi, medicinal plants and marine animals. His funding sources include Department of Health, Industrial Support Fund, Research Grants Council (RGC) Earmarked Grants, The Hong Kong Jockey Club Charities Trust, Research Fund for the Control of Infectious Diseases and Research Grants Council (RGC) Central Allocation Vote. He has published over 200 refereed papers and abstracts in international journals and conference.

 

Analytical workflow in an outbreak of a foodborne pathogen

Hong Kong foodborne pathogen genome database and analysis platform

Hong Kong foodborne pathogen genome database and analysis platform

 

Second Session

Topic: Food Safety and Health: Source and Cause of Foodborne Poisoning
Speaker: Dr Jennifer Wan Man-fan
Time: 9 September 2017 (Saturday) 3:30pm - 4:30pm


Brief introduction:

Anyone could be infected by foodborne diseases by consuming contaminated food, which may cause illness, disability and even death. Food poisoning often results from eating food contaminated with toxins. These toxins can be from natural plants, harmful bacteria, viruses, chemicals or industrial contaminants. As such, food safety is essential to good nutrition and health. Dr Wan will deliver a talk on “Food Safety and Health: Source and Cause of Foodborne Poisoning”, to introduce different sources of food-related toxins and to highlight the importance of education in public health nutrition and safe food handling as a key measure for disease prevention.


About the Speaker:

Dr Jennifer Wan is an Associate Professor at the University of Hong Kong. She has over 20 years teaching experience with the Food and Nutritional Science BSc program. Her teaching expertise includes of clinical nutrition, functional food, food toxicology, public health nutrition, and Chinese medicine and medicated diet. Her research interests include dietary lipids and cancer, food toxicology, systems biology and Chinese medicine. Dr Wan obtained her Ph.D. from the University of Southampton, UK, and her Traditional Chinese Medicine (TCM) medical degree from the TCM University of Beijing. Her postdoctoral training and previous appointments were held at the Harvard Medical School, USA. She has been the chairperson of the Hong Kong Food Science and Technology Association, and presently serves as an advisor for the Hong Kong Nutrition Association and for the Food Safety Expert Panel Committee of the Hong Kong Government of the SAR.