Chemosensing technology for instant food freshness testing

Have you ever had any concern over the freshness of sashimi or sushi that you eat in restaurants? Have you ever wished you could run a screening test on-the-spot so that you would know if safety standards had been met?

 

City University of Hong Kong (CityU) has successfully developed such a screening method utilising chemosensing technology to test the freshness of food to see if it is good enough for consumption. Three graduates from the College of Business at CityU, Mr Johnny Lai Wai-fung, Mr Rafael Ng Hoi-wai and Mr Percy Chung Sai-yau, submitted a business plan based on this new screening method to the 80s Dream Competition organised by Commercial Radio Hong Kong. Their business plan was favourably received and the business was awarded with the Investors Choice.

 

The three graduates have set up MoniQ Technology Company Limited to bring these chemosensors to the market. A sushi restaurant chain is considering installing such chemosensors in all its branches for freshness quality assurance and the safety of their customers.

 

They will meet the press to share their stories on how they have turned a technology invention at their alma mater into a business plan. Also joining the trio is the mastermind behind the new chemosensing technology, Dr Michael Lam Hon-wah, Associate Professor in the Department of Biology and Chemistry at CityU. Dr Lam will talk about chemosensing technology and demonstrate a chemosensor prototype.

We would like to invite you to cover the following event:

Date:   27 August 2012 (Monday)

Time:  2:30 pm

Venue:     B6656, Academic 1, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon Tong, Hong Kong (lift 3)

 

Media enquiries: Mirror Fung, Communications and Public Relations Office (Tel: 3442 6808 or 6183 0853)