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Hygienic Quality Assessment of Food Products


Food Microbiological and Chemical Testings


  1. Conduct microbiological, contaminant and heavy metal tests
  2. Identify sources of contamination
  3. Recommend methods for rectification


Dr FONG Lai Ying, Vicki
lyfang@vtc.edu.hk


Co-operated with Food and Environmental Health Department (HK Government)


Provide Short Course Training in 'Basic Food Hygiene for Hygiene Manager'


Offer in-service training for food caterers


Dr FONG Lai Ying, Vicki
lyfong@vtc.edu.hk


Food Premises Inspection for Catering Sectors


Food Auditing and Production Modification


  1. Re-structure the production flow
  2. Set up the monitoring system for manufacturer
  3. Establish personal and kitchen hygiene guidelines


Dr FONG Lai Ying, Vicki
lyfong@vtc.edu.hk


Product Research and Development


Food Recipes Modification and Technical Problems in Processing


  1. Application of additives and selection of replacer
  2. Trial production with revised recipes
  3. Sensory assessment of tested products


Dr FONG Lai Ying, Vicki
lyfong@vtc.edu.hk