The One Million Dollar Entrepreneurship Competition was launched in 2011 by the Hong Kong University of Science and Technology, with the aim of discovering the best business proposal. This year, nine awards have been set up in the Macao regional competition. The winning teams from the Macao regional competition will represent Macao at the final. The 1st round (Top 18) results of the competition were announced on April 8, 2020. The three teams of Cheng Yu Tung College were selected to the shortlist of the 1st round top 18. The first team is 2048 (Macau) Brewery (Funny Eye) which is owned by college member Crystal Kwok, college alumni Alison Tam and Lucas Lio. The second one is Macau Meteorological Classroom which is initiated by Yoyo Tam and Mandy Tong. The third team is called Macau Tea Soda that is led by college members Charlie Huang and Alyssa Liu.
Founded on December 3, 2018, 2048 (Macau) Brewery is currently the only company in Macau that has the technology to brew craft beer and bring it to the Macau market. It officially became an incubation team of the Centre for Innovation and Entrepreneurship of the University of Macau on July 1, 2019. The team has won several awards of entrepreneurship competition in Macau, Great Bay Area and Mainland China.
The Macau Meteorological Classroom aims to promote the education of meteorology and environmental science to the public, and enhance the public’s response to different types of weather and crisis awareness. Since July 2018, Cheng Yu Tung College has assisted the team to develop teaching program for primary school students, hence conducting Mathematic Board Game and STEM programs in different education centers and schools in Macau. In 2019, 4C Education Macau Co., Ltd. was established. Macau Tea Soda is a group aimed to merge Chinese traditional tea culture and Sino-Portuguese characteristics to produce healthy and refreshing carbonated tea beverages. Cheng Yu Tung College Non-Resident Fellow Tam Kin Yip, an Associate Professor of the Faculty of Health Science, guided the team to improve the product quality and taste by the use of scientific methods such as ultra-high performance liquid chromatography, quadrupole time-of-flight mass spectrometer, etc.