The project on the development of a platform for the authentication of dried seafood and tonic food products led by Prof. Kwan Hoi-shan, director of the Food Research Centre, has recevied funding of HK$3 million from the Innovation and Technology Commission of the Hong Kong Government.


In his project, Professor Kwan develops a platform and database for the DNA-based species authentication of common dried seafood and tonic food products in Hong Kong by providing essential DNA information that can be used by the government authorities, local industry and testing centres. The platform will enable the industry to regularly monitor and verify the origins and species of these products and will also provide the authorities concerned with molecular references. Such efforts are deemed useful to curb mislabelling and fraudulent substitution in the local market.


Apart from a diagnostic kit for DNA-based species authentication, a rapid kit that enables quick differentiation of genuine and fake products will also be developed for front-line quality control. In future, a comprehensive food DNA database will also be developed to facilitate authentication of other food products.