Dr. Felix Cheung

Felix Cheung is the Founder and CEO of IXON Food Technology. He holds a PhD in Plasma Physics from the University of Sydney and is a former editor of the scientific journal Nature. At IXON, Felix leads the development of Advanced Sous-vide Aseptic Packaging (ASAP) and the PhantomCure system—breakthrough food science technologies designed to eliminate the need for cold-chain logistics. By utilizing advanced cleanroom engineering and natural preservation methods, his work enables highly perishable, premium agricultural products and proteins to be safely stored at room temperature for up to two years without compromising taste or texture.

My Sustainability Goals for 2026:

1. Decarbonize the Food Supply Chain: I hope to see Hong Kong’s F&B sector transition away from energy-intensive cold-chain logistics, adopting ambient preservation technologies to drastically cut Scope 3 carbon emissions.
2. Eradicate Commercial Food Waste: By extending the shelf-life of highly perishable imports at room temperature, I aim to see a significant reduction in the volume of spoiled food sent to Hong Kong’s landfills.
3. Scale Local Green-Tech Innovation: I want to see Hong Kong establish itself as a premier launchpad for deep food-tech innovation, driving sustainable agricultural solutions across the Greater Bay Area and beyond.