Professor Sheng Chen is a Professor at the Department of Applied Biology and Chemical Technology in the Hong Kong Polytechnic University (PolyU) and Director of Shenzhen Key Lab on Food Biological Safety Control.

He obtained his Doctor of Veterinary Medicine from China Agriculture University in 1997 and Ph.D degree from the University of Maryland at College Park in 2004. He has been doing research on bacterial antimicrobial resistance and his current research covers antimicrobial resistance study in Veterinary, Food and Medical Microbiology. 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 Chinese 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. Prof. Chen is also a member of the Shenzhen Expert Committee to help Shenzhen government’s decision on the technology development. He is currently the Director of Shenzhen Key Laboratory for Food Biological Safety Control, Associate Director of the Food Safety and Technology Research Center in the Hong Kong Polytechnic University and past Chairman of Animal Ethic Committee and member of the Central Animal Facility Management Committee at PolyU. He has authored many publications on the topic including sever publications in The Lancet Infectious Diseases and The New England Journal of Medicine.