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Professor H.S.Kwan J.P.

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

(CUHK),

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

food and

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

materials.

關海山教授自1984年起任教於香港中文大學,現任食品研究中心主任、生命科學學院教授及中醫學院名譽教授。關教授曾擔任食物環境衞生署食物安全專家委員會主席及香港認可處認可諮詢委員會主席;現任香港檢測和認證局委員及衛生防護中心腸道傳染及食物傳播疾病科學委員會成員。關教授熱心參與公共及社會服務,表現傑出,尤其致力促進食物安全和質素保證,貢獻良多,獲頒授銅紫荊星章

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