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2nd - World is Our Oyster (WOO) symposium

Advances in hatchery technology for one health aquaculture

October 27-29, 2023

Location: The University of Hong Kong, HKSAR. 


Triploid technology

Compact oyster hatchery design

Sustainable oyster aquaculture

One health

Disease & stress tolerant strains

Cultivation of Hong Kong (HK) oyster species in southern China contributes to a quarter of global edible oyster production. HK oysters are Omega−3 rich nutritious delicacy, mainly consumed by rising middle-class populations. Hence, sustained expansion of this sector is essential for seafood security. However, this sector faces unprecedented challenges due to reclamation of their estuarine habitats and climate change — these human impacts are not only directly deteriorating oyster food safety and security but also seriously affecting wild seed production. The collected few wild seeds also experience mass mortality during the harvesting period in winter and their performance is often unpredictable. Thus, the sustainable aquaculture in the region is now heavily depending on hatchery produced seeds from stress tolerant and disease resilient population, especially their triploid version; and on how quickly we adapt the one health approach in aquaculture. As part of this effort, the HK-SAR has funded HKU to establish a research-based hatchery for developing novel technology to modernize the sector with knowledge exchange — the project is running smoothly in collaboration with growers and Lee Kum Kee Ltd. This 2nd “world is our oysters (WOO)” symposium is called: 

  • To demonstrate the newly designed oyster hatchery, and explain its operational protocol to various stakeholders; 

  • To identify ways through which new oyster hatchery technologies could be integrated with national effort to develop sustainable oyster aquaculture for one health with global perspective; and 

  • To discuss about the need, objectives and deliverables of the emerging “Oyster Aquaculture Alliance for One Health (OAA@HKU)”.   

Invited speakers / Discussion leaders

  1. Qi Li,  Ocean University of China. Qingdao

  2. Zinu Yu/S Xiao, South China Sea Institute of Oceanology, Guangzhou 

  3. Chung, Shiu Cheong, Lee Kum Kee Co. Ltd., Hong Kong

  4. Guizhi Wang/Minhan Dai, Xiamen University, Xiamen

  5. Lingling Wang/Linsheng Song, Dalian Ocean University, Dalian 

  6. Li Li, Institute of Oceanology, Qingdao

  7. Yu Tong Chan, DeepBay Oyster Association, Hong Kong

  8. Weiwei You/ Caihuan Ke, Xiamen University, Xiamen

  9. Xiaotong Wang, Ludong University, Yantai

  10. Experts and representatives from researchers, oyster growers 

NGO’s, industry and HK officers involved in aquaculture. 


Friday (Oct 27) - Venue: 124, Hui Oi Chow Science Building 

16:00: Opening remarks

17:00: Oyster “tasting” in “Hong Kong” Oyster Hatchery      

Saturday (Oct 28) - Venue: 3N01, Kadoorie Biological Sciences Building HKU 

09:00: Oyster aquaculture in China - problems and solutions 

11:00: New technologies for breeding multi-stress tolerant oysters 

13:00: Hatchery for entrepreneurship (discussion with “Indian curry lunch”)

14:00: One health paradigm for culturing carbon–neutral delicacy 

19:00: Discussion in Café 103 at The Ritz-Carlton (venue to be confirmed)

Sunday (Oct 29) - Venue: Lau Fau Shan, Oyster Culture Area

10:00: Technology transfer for modernizing oyster aquaculture—interaction with growers, government officials and industrialists 

11:00: Visit to HKU-SFDF’s oyster rafts and HKU’s super oysters 

13:00: Chinese lunch in oyster village and closing remarks  

For registration related queries:

Ms. Jessie Lai 


Registration fee: HKD 2500

Register here: 

Ecology and Biodiversity research division,


Sustainable Fisheries Development Fund - AFCD


Deep Bay Oyster Cultivation Association


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