CV
Professor Sheng CHEN is a Professor at the Department of Applied Biology and Chemical Technology in the Hong Kong Polytechnic University and Director of Shenzhen Key Lab on Food Biological Safety Control.
He obtained his DVM degree from China Agriculture University in 1997, Ph.D degree in Food Microbiology from the University of Maryland at College Park in 2004 and conducted Postdoctoral training at the Medical College of Wisconsin during 2004~2009. He joined the Hong Kong Polytechnic University in 2009 and works in the Department of Applied Biology and Chemical Technology as an Assistant Professor, Associate Professor and Professor since then. His current research covers studies on bacterial antimicrobial resistance, virulence and persistence in Veterinary, Food and Medical Microbiology areas. His research lies on the interface of clinical study and basic science using multi-disciplinary approaches with an ultimate goal to develop novel therapies to combat bacterial antimicrobial resistance.
Prof. Sheng Chen participates in the Hong Kong government’s policy making through an ad-hoc working group on microbial guidelines for ready-to-eat food, under the Department of Food and Environmental Hygiene of Hong Kong Government. Prof. Chen is also a member of the Shenzhen Expert Committee to help Shenzhen government’s decision on the biotechnology development. He is currently the Director of Shenzhen Key Laboratory for Food Biological Safety Control and past Chairman of Animal Ethic Committee and member of the Central Animal Facility Management Committee at PolyU. He has authored over 140 publications on areas of bacterial pathogenesis and antimicrobial resistance including several publications in The New England Journal of Medicine, The Lancet Infectious Diseases, Nature Communication and PNAS.

1. Hypervirulent/Hyper-resistant K Pneumonia: A Clinical And Molecular Update

1. Masterclass 7 - Specials In Intensive Care - 15 May, 2019