Prof. Kwan Hoi Shan has been teaching in The Chinese University of Hong Kong (CUHK) since 1984.
He was the Dean of the Faculty of Science in the university.
He is currently the director of Food Research Centre (CUHK), professor of School of Life Sciences
and professor by courtesy of the School of Chinese Medicine (CUHK).
At the same time, he is a core professor of Biology Programme,
Food and Nutritional Sciences Programme and Molecular Biotechnology Programme.
Recently, the research team led by Prof. Kwan focuses on genomic analysis of foodborne pathogens
(Salmonella and Vibrio parahaemolyticus) and mushrooms (Lentinula edodes and Coprinopsis cinerea)
in order to explore the pathogenesis mechanism and potential nutritional and medicinal values.
He has obtained an Innovation and Technology Fund on the development of a platform for
authentication of dried seafood and tonic food products. In addition, he is involved in the identification of
Chinese medicinal materials, and the establishment of Food Composition Database
to assist SMEs to construct nutrition labels.
He has been serving 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,
a member of the Council for Testing and Certification of Innovation and Technology Commission,
and a member of Scientific Committee on Enteric Infections and
Foodborne Diseases of Centre for Health Protection, HKSAR Government.
He has published over 160 refereed papers and abstracts in international leading journals,
covering research in mushrooms, microbiology, molecular biotechnology and Chinese medicinal