News & Stories

Researchers at the Hong Kong University of Science and Technology (HKUST) have developed a cutting-edge AI-assisted 3D food printing solution that combines printing with infrared cooking, paving the way for safer, more efficient, and visually appealing food production. Traditional 3D food printing methods often require additional postprocessing steps, which can have unappealing food ingredients, imperfect shapes, and even potential microbial contamination. To address these challenges, the team from the Division of Integrative Systems and Design (ISD) at HKUST has developed an AI-enhanced system that combines extrusion-based printing with simultaneous infrared heating for on-the-fly cooking of intricate starch-based foods. Using graphene heaters for cooking, they precisely controlled the cooking process, ensuring that starch-based food items retain their intended shape and quality.

Standing at the intersection of technology and healthcare, the three visionary HKUST alumni—Dr. Kyle WONG, Dr. Nick CHIN, and Teric CHAN—never underestimate the power of their school-day dreams to safeguard the health of their fellow citizens. With unwavering dedication and innovative spirit, they have poured their hearts and souls into their inventions over the past five years, ultimately giving rise to the world’s first mobile app for contactless pulse rate measurement cleared by the US Food and Drug Administration in 2024. That same year, Kyle and Teric were named on Forbes 30 Under 30 Asia list in the healthcare and science category, gaining global recognition as rising entrepreneurs.

A research team led by Prof. LIU Kai from the Division of Life Science and Department of Chemical and Biological Engineering at the Hong Kong University of Science and Technology (HKUST) has established an innovative intracranial pre-olivary pretectal nucleus (OPN) optic tract injury model (pre-OPN OTI), shedding light on crucial mechanisms of functional axonal rewiring following central nervous system injury.

The Hong Kong University of Science and Technology (HKUST) is proud to be the exclusive university partner of the Consulate General of France in Hong Kong & Macau for the Anita Conti Sustainable Innovation Fellowship, under the partnership framework of France-HKUST Innovation Hub. The Fellowship pays tribute to Anita Conti (1899-1997), also known as « la Dame de la Mer » (the Lady of the Sea ) and the first French woman oceanographer and a pioneer in marine ecology, as well as her scientific contribution and commitment to the protection of the oceans. It aims to inspire the next generations of researchers, innovators, and environmentalists to address the challenges of climate change and its impacts on our planet.

The Department of Chemistry at the Hong Kong University of Science and Technology (HKUST), hosted the 31st Symposium on Chemistry Postgraduate Research in Hong Kong on March 22, 2025, at its Clear Water Bay campus. Since its inception in 1994, the symposium has been a flagship annual event, bringing together postgraduate students, faculty members from all UGC-funded institutions, and industry partners to showcase cutting-edge chemistry research and foster academic and professional collaborations.

The Hong Kong University of Science and Technology (HKUST) and China Telecom Group Co., Ltd. (hereinafter referred to as "China Telecom") officially signed a strategic cooperation agreement on March 26, marking a significant step in strengthening industry-academia-research collaboration. As part of this partnership, both parties announced the establishment of an Artificial Intelligence Innovation Laboratory and a Quantum Innovation Joint Laboratory. Additionally, they will launch a Joint Talent Development Program under a "1+2+1" innovation framework to drive cutting-edge technological advancements, facilitate research commercialization, and cultivate a high-caliber talent pipeline.

香港科技大學（科大）昨日橫空出現一所城寨士多，沒有「龍捲風」也並非「三不管地帶」，卻雲集了科大來自17個國家及地區同學的創意和熱情，在香港七、八十年代的城寨佈景下，交流各方家鄉的獨特文化與集體回憶。 這個為期兩天的「環球文化祭」由科大理學院舉辦，旨在促進本地與國際生的文化交流。今年的活動共設有36個特色攤位，由105位來自 17個國家和地區的同學精心設計，當中更首度邀得來自非洲、阿塞拜疆、哈薩克斯坦、蒙古、尼泊爾、法國、烏茲別克斯坦及英國等地的學生參與，推廣各自家鄉的獨特文化; 包括品嘗法國傳統食品、演奏瑞典民俗樂器、試穿烏茲別克傳統服飾及學習尼泊爾傳統民俗舞蹈等，當然也少不了香港本土的傳統懷舊玩具和小食如眼鏡朱古力、珍寶珠、西瓜波及扭蛋扭卡機等。活動吸引逾千名來自不同文化背景的師生參與，不僅於考試時期為同學帶來放鬆的一刻，更讓學生擴闊國際視野，認識不同文化。 科大國際本科生比例一直名列本港大學之冠。過去數年，科大學士課程每年所錄取的非本地生中，近半來自中國內地以外。除歐、美、澳、非洲及亞洲等地，亦有同學來自「一帶一路」及其它較少來港就讀國家，包括烏茲別克、摩爾多瓦、委內瑞拉和也門等。大學會不時舉辦活動，讓這些來自全球逾40個國家及80多個地區的教職員和學生互相交流，體驗多元文化的魅力。