Recycling and green living have attracted more and more attention from the society. In the daily food processing process, food by-products such as fruit peels, egg shells, coffee grounds, etc. will cause a lot of waste of resources. THEi High-tech Institute) has newly established an interdisciplinary food by-products research center, focusing on innovative research on the environmental protection of food by-products. Some students have successfully made bean dregs and wine dregs into edible vegetable meat burgers and sausages, as well as edible utensils.
Research Student: Giving New Life to Food By-Products
The THEi Interdisciplinary Food By-Products Research Center houses two research laboratories that provide an interdisciplinary applied research platform for edible and non-edible food by-products.
The "Food By-Product Regeneration Laboratory" mainly conducts research on edible by-products, such as transforming food by-products with high dietary fiber and protein into healthy foods. The team of teachers and students has cooperated with soy product production and brewing companies earlier to repeatedly test bean dregs and Wine lees, this food by-product has been successfully made into edible vegetable meat burgers and sausages, as well as edible utensils, etc., to create a new healthy eating and dining experience.
Marcus (He Wenyan), a student at THEi High Technology Academy who participated in the research, said that the research was inspired by the concept of plant meat and edible utensils. The edible spoons and chopsticks they developed have different flavors such as original, lemon and cocoa. Taste, Marcus is delighted with the results of this research and development, and believes that in addition to adding interest to the dining experience, more importantly, it can give new life to food by-products.
The "Food By-Product Transformation Laboratory" at THEi High Tech Chai Wan Campus was opened on March 1.
(Photo provided by THEi)
Grind egg shells to make takeaway lunch boxes, etc.
The "Food By-Products Transformation Laboratory" located on the Chai Wan campus of THEi High Technology Academy, mainly through advanced scientific equipment and technology, converts non-edible food by-products into environmentally friendly materials that can be used to make different products.
Among them, students and instructors studying product design are currently conducting a research on plastic substitute materials. By extracting high-calcium compounds in eggshells, they can make degradable materials, and study the materials used to make takeaway lunch boxes, shovels, etc. Appliances contribute to environmental protection and sustainable development.
The interdisciplinary food and by-products research center of THEi High-tech Academy of Sciences was officially opened today (1st). Director of the Environment Bureau, Wong Kam-sing, said in his speech at the online opening ceremony that he was delighted to see the new interdisciplinary food and by-products research center established by THEi High-tech Academy of Sciences and hoped to regenerate food waste. Expand waste-to-materials, help reduce waste and reduce carbon.
Tai Chak Tong, Chairman of the Vocational Training Council, said that "waste reduction" is an indispensable measure for Hong Kong to achieve carbon neutrality. developing.
Professor Cao Xiufang, President of THEi High-Tech Institute, hopes that the center will provide a platform for students, as well as partners from academia and industry, to master new technologies and promote innovation through research on food by-products.
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