Media

HKU Outstanding Young Researcher Discovers the Anticarcinogenic Function of Selected Natural Condiments

22 Mar 2013

A recent study of the University of Hong Kong discovered that selective use of natural condiments as meat seasoning can significantly reduce the formation of carcinogenic substances formed in high-temperature heating process. Together with appropriate cooking method, some novel food components that help prevent cancer can also be formed. Dr Ming-fu Wang, Associate Professor of the School of Biological Sciences who led the research team, is presented with the University Outstanding Young Researcher Award 2012 for his exceptional achievements in the research area.

Members of the media are cordially invited to a press briefing on the research findings. Below please find the details :

Date: March 25, 2013 (next Monday)
Time: 11:30 to 12:30
Venue: Faculty of Science Conference Room, Room G15, G/F, Chong Yuet Ming Physics Building, HKU
            (next to Chong Yuet Ming Fountain) Map http://www.maps.hku.hk/index.php?lang=en
Spokesperson : Dr Ming-fu Wang, Associate Professor, School of Biological Sciences

The Outstanding Young Researcher Award is made to academic staff at the rank of Associate Professor and below the age of 40, who demonstrates outstanding research accomplishments of international recognition and involvement in high-impact applied research work. This award, together with many other awards for outstanding academics and Faculty members, will be presented at the Award Presentation Ceremony for Excellence in Teaching, Research and Knowledge Exchange on 27 March  (next Wednesday) at 5pm in Loke Yew Hall of HKU.

For press enquiry and interview arrangement, please contact :
Rhea Leung, Manager (Media) of Communications and Public Affairs Office, at 2857 8555 / 9022 7446 or rhea.leung@hku.hk; or Cindy Chan, Communication Manager of Faculty of Science at 2241 5286/ 6703 0212 or  cindycst@hku.hk .