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What's Happening Events

20
Mar 2021
(Sat)

Science Behind Food and Cooking

Event of
HKU SPACE 生命科學與科技在線
Subject
Food, Nutrition and Healthcare|Dietetics and Nutrition, Nursing Studies and Healthcare

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Date & time
20Mar 2021 (Sat)10:30 - 11:25
Venue
Online talk
Fee
Free
Speaker
  • Dr Sam Leung

Dr Sam Leung

Dr Sam Leung is a food scientist at the University of Hong Kong focusing on research in lipid metabolism. He has worked at several food and nutrition laboratories at the University of Hong Kong and contributed to successful research projects resulting in 18 publications of articles and reviews. In addition to his research role, Sam is a lecturer at HKU School of Professional and Continuing Education in topics including food science, food microbiology, laboratory skills in food science. Sam holds a PhD degree in Lipidomics from the University of Hong Kong.

Enquiry
3762 0833 (timothy.yeung@hkuspace.hku.hk)
Relevant Programmes
食品創新與科學(高中應用學習)證書
Remarks

Language - Cantonese


Each food material undergoes unique physical and chemical changes during processing and cooking. By understanding the scientific changes and principles behind cooking, you can explore how to create innovative, flavorful and nutritious food. This talk aims to highlight key chemical changes in food cooking and will provide an insight of the underlying principles of the “food science and health” module of Applied Learning (ApL) programme: Food Innovation and Science.