Two innovations - ginger milk curd and an indoor carbon dioxide filter - were named the most impressive at the Hong Kong Student Science Project Competition 2006.
The two winning teams won a science exchange trip to Singapore this summer.
DMHC Siu Ming Secondary School investigated milk curd and discovered that its hardness can be increased by the acid found in ginger juice.
Based on the findings, the team came up with a refined recipe for the dessert that allows a better chance of successful coagulation caused by enzymatic reaction.
The team also came up with new milk curd flavours which are being tested.
The indoor carbon dioxide filter, designed by SKH Bishop Mok Sau Tseng Secondary School students, is a device that can reduce the use of air- conditioning.