Supermarkets mislabeled oilfish filet as codfish filet. Stores claimed whelk pieces as abalone slides. 'Fraudulent substitutions' is hot in the city. They damage the confidence of both locals and tourists in food products in Hong Kong.

The Innovative and Technology Commission of the Hong Kong Government funded a HK$3 million project 'First-Stage Development of Platform for Authentication of Dried Seafood and Tonic Food Products'. The leader of the project is Professor Kwan Hoi Shan, Director of the Food Research Centre at CUHK. The project aims to develop a database and platform with morphological data and DNA sequences of common dried seafood and tonic food products in Hong Kong. This platform enables the government, local industry, and testing laboratories to monitor food products with DNA sequence markers. The second target of the project is to develop a rapid DNA-based diagnostic kit for species authentication. Laboratories can quickly distinguish genuine products from the fake ones with the database and the kit.

With these efficient quality assurance controls, mislabeling and fraudulent substitution in the local markets can be controlled. The project will contribute to food safety and enhance the reputation of the local food market.

Professor Kwan received a Bronze Bauhinia Star (BBS) of 2012 for his meritorious public and community service, particularly his contribution to promoting food safety and quality assurance.