从实验室到生活日常：浸大开启食品创新与智慧消费新对话

Can innovations in crop science and consumer psychology work together to build a healthier, more sustainable food future?

In celebration of World Food Day, the Research Office hosted a vibrant Research Mingle on 15 October, bringing together scholars and students to explore how HKBU research is shaping the future of food. The event spotlighted interdisciplinary efforts to tackle global food challenges – from enhancing nutritional value through biotechnology to nudging healthier consumer choices through smarter retail design.

Two HKBU scholars took centre stage with engaging mini-talks. Professor Liao Pan from the Faculty of Science shared his pioneering work in plant biotechnology, highlighting how genetic engineering of tomatoes using a modified enzyme (HMGS S359A) significantly boosted levels of vitamin E, provitamin A, lycopene, squalene, and phytosterols – all compounds known for their antioxidant and health-promoting properties. This breakthrough offers promising applications not only for nutrition but also for skincare and agricultural sustainability.

From a consumer behavior perspective, Professor Zheng Wanyi of the School of Business presented her research on how visual aids in online grocery platforms can influence purchasing decisions. One key finding revealed that when product quantities were shown with clear visual representations, such as images of multiple identical packs, consumers were more likely to choose larger, value-for-money options. This insight shows how such visuals can nudge shoppers to buy more than they need—raising the risk of overbuying—because the bigger option feels easier to compare and seems like a better deal.

Beyond the talks, attendees enjoyed a hands-on experience with smoothie bikes, where they pedaled to blend their own plant-based drinks – a fun and symbolic activity promoting both sustainable living and healthy eating. The event also featured a Research Showcase with a range of food-related projects from the Faculty of Arts and Social Sciences, the Faculty of Science and the School of Chinese Medicine, drawing interest not only from the audience but also from curious passersby who stopped to learn how HKBU research is contributing to the global food system.

As the world grapples with issues of nutrition, climate change, and consumer behavior, HKBU researchers are proving that innovation can start with a seed – or even a shopping cart.