Welcome from the Conference Chairperson

On behalf of the University of Hong Kong and the School of Biological Sciences, we take great pleasure in welcoming our distinguished guests, speakers and delegates to Global Challenges in Food, Nutrition & Environment Symposium, being held at University of Hong Kong, December 6 to 9, 2018 in Hong Kong. The University of Hong Kong is committed to promote food and nutrition sustainability and healthy environment in Hong Kong, China and its neighboring countries and is aiming to be a key player in food and environment related research efforts. The conference theme, “Integration of food, nutrition and environment”, reflects the interplay between the current state of knowledge and ideas and innovations that are important to assure food security and enhance population health. Over the three-day Conference span, a panel of distinguished guest speakers from across the world will update the attendees on recent developments and up-to date information on related issues ranging from public health matters, new technologies to regulations, harmonization and law. We are greatly indebted to all experts, contributors and sponsors for the generous and enthusiastic support for this Conference. We hope that you will take time after the Conference to explore the many attraction and culinary heaven offered by dynamic Hong Kong.

Jetty Lee
Conference Chairperson

 

 

 


KEYNOTE SPEAKER

Professor Pingfan Rao
Professor and Director of the Chinese Academy of Science (CAS), Shanghai Institutes of Biological Sciences (SIBS) Joint Center of Food and Nutrition Research, Zhejiang Gongshang University, China

 

INVITED SPEAKERS

Professor Harri Alenius
Institute of Environmental Medicine, Karolinska Institute, Sweden

Professor Colin Barrow
Chair in Biotechnology, Deakin University, Australia

Professor Bryan Brooks
Environmental Science and Biomedical Studies, Baylor University, USA

Professor Kyungho Choi
Environmental Health Sciences, Seoul National University

Dr. Terry Van Gevelt
Politics & Public Administration and Civil Engineering, The University of Hong Kong, Hong Kong

Professor Ralf Greiner
Max Rubner-Institut, Germany

Professor Wolfgang Kneifel
Department of Food Science and Technology, BOKU, Austria

Professor Kenneth Mei Yee Leung
School of Biological Sciences, The University of Hong Kong, Hong Kong

Professor Perry Ng
Associate Chair of the Department of Food Science and Human Nutrition, Michigan State University, USA

Professor Baukje de Roos
Rowett Institute of Nutrition & Health, University of Aberdeen, UK

Professor Seppo Salminen
Professor in Food Development, Director of Functional Foods Forum, University of Turku, Finland

Professor Mingyong Xie
Director of the State Key Laboratory of Food Science and Technology, Nanchang University, China


 

(Additional keynote / invited speakers to be confirmed)