Textured-Modified Diets in Home Economics / Technology and Living (New)


Room 1502, 15/F, HKU SPACE Po Leung Kuk Stanley Ho Community College, 66 Leighton Road, Causeway Bay, Hong Kong


  1. To enrich participants’ pedagogical knowledge in texture-modified foods and beverages.
  2.  To enable participants to apply the principles of nutrition and texture-modified foods in designing and developing food products / meal planning with desired nutritional, textural and sensory characteristics in meeting the needs of specific populations.
  3. To facilitate participants to promote STEAM education in school through teaching the implications for food science and technology in texture-modified foods (e.g. physicochemical properties of food changes, 3D food printing technology).

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