Dr. Ka-sing Leung graduated from the Department of Chemistry, University of Hong Kong. He had worked as a chemistry professional in the Hong Kong Government for almost 25 years, during which he was Senior Chemist at Food and Environmental Hygiene Department, the Senior Chemist-in-charge of the Food Safety and Quality Group at the Government Laboratory. His work included food safety and testing, in particular providing research and technical advisory support to risk assessment, risk management and food legislation amendments. Dr. Leung is now an Adjunct Associate Professor at the Department of Applied Biology and Chemical Technology cum Associate Director of the Food Safety and Technology Research Centre, Hong Kong Polytechnic University. He takes up teaching and research work in food laws and regulations, risk analysis and food safety control, risk-benefit assessment, quality and safety management, testing and certification. In addition, he is Adviser to the Food Safety Center of Civic and Municipal Affairs Bureau, Macau. Dr. Leung is a Chartered Chemist and Fellow of the Royal Society of Chemistry as well as Certified Food Scientist of the International Food Science Certification Commission. He is also assessor of the Hong Kong Laboratory Accreditation Scheme (HOKLAS); member of the former Accreditation Advisory Board Working Party on Food, Hong Kong Accreditation Service; member of the Food Safety Technical Committee of Hong Kong Quality Assurance Agency; and Adviser on Quality, Shenzhen Consumer Council, Shenzhen, China. His expertise includes food science and safety, analytical chemistry, product testing, testing and certification, quality management, occupational safety and health.

Leslie Chan is a registered dietitian and he also possesses a Master degree in primary health care.  Leslie is very active in community nutrition education campaigns.  Leslie founded the organic baby food brand “BabyBasic” in 2015, providing baby food that matches infants’ nutrition needs, while providing nutrition consultation services on pregnancy and infant nutrition.  Leslie is currently chef-host for a TV program, teaching the general public about healthy cooking.  His publications include “A+ recipes for pregnancy”, “0-3yr A+ recipes”, “recipes for hypercholesterolemia” and “recipes for diabetics”.

KK Chan has an astounding 30 years of experience in the culinary world, specialising in Cantonese, Beijing, Sichuan and Huaiyang cuisine. As a renowned consultant and head chef at a Michelin-starred restaurant, Mr Chan maintains the traditional characteristics of each dish, while adding fresh elements to create delicate dishes that not only taste heavenly, but also preserve a sense of style.

KK Chan has won numerous global awards, including a remarkable one star Michelin Guide rating, the Champion Award at the Chinese Cuisine World Championship, a Gold with Distinction Award at the Hong Kong Best of the Best Culinary Awards, and was declared Overall Champion in TVB’s Apprentice Chef Competition – amongst many others.

Moreover, Mr Chan has been a well-respected member of Le Cordon Bleu, the prestigious global culinary network, since 1895. In 2013, Mr Chan was awarded the International Master of Chinese Cuisine Award by the World Association of Chinese Cuisine. In 2014, Mr Chan was honoured to receive the Top 10 Chinese Master Chef Award in the Chinese Cuisine Golden Horse Award, which is a fitting recognition of Mr Chan’s contributions and outstanding achievements.

Mr Chan also actively participates in charity activities, as well as serving as the MC on the popular TVB series My Private Kitchen. Mr Chan is also the ambassador of the Occupational Safety and Health Council, Hong Kong Trade Development Council, CLP Power HK Limited and Hong Kong Ocean Park.

Dr. Albert Chiu received his BSc (1st class Honours in Chemistry and Biochemistry) and PhD (Carbohydrate Chemistry) from University of London. Coming back HK, he has been serving in the food & consumer products industry for over 35 years. Currently he holds the position of Technical Director of a local listed consumer products conglomerate and his work mainly involves product R&D, quality surveillance, food and operational safety, training and technical services as well as project management work.

Apart from the abovementioned work engagement, Dr. Chiu, with his extensive experience in industrial operations, has also contributed actively to both local Academia and HKSAR Government. He had served as visiting lecturer of HKU, HK PolyU ;course curriculum advisor for HKU and City U; subject specialist for the HKCAAVQ and HKSAR Food Safety Centre.

In terms of Professional Qualification, Dr. Chiu is a Chartered Chemist and Fellow of the Royal Society of Chemistry, UK.

Dr Gabriel Chan Hoi-huen graduated from The Chinese University of Hong Kong where she received a Bachelor of Science in Biochemistry (with a minor degree in Psychology) and a Master of Philosophy in Physiology. Besides, she obtained a Postgraduate Diploma in Education in Liberal Studies and a PhD in Biology from Hong Kong Baptist University. Prior to joining EduHK, she was a lecturer in Institute of Vocational Education and CPCE, The Hong Kong Polytechnic University. She has been teaching different courses in biology, human physiology, microbiology, molecular biology, and food hygiene and nutritional health. Her research interests lie mainly in Traditional Chinese medicine and cardiovascular physiology particularly focusing on hypertension, atherosclerosis and diabetes. Committed to community service, she is a mentor for Wofoo Social Enterprises and she is a fellow of Hong Kong College of Community Health Practitioners. She is active in health education and promotion.

Dr Leong In Son graduated from the Department of Medicine, Chinese University of Hong Kong. He received his gastroenterology and hepatology training in Pamela Youde Nethersole Eastern Hospital and University of Utrect, the Netherlands. Currently Dr Leong is a private specialist in gastroenterology and hepatology.