Rui Hai Liu is a Professor in the Department of Food Science at Cornell University in Ithaca, NY. Liu received his Ph.D. in Toxicology from Cornell University, and also holds a M.D. and a M.S. in Nutrition and Food Toxicology. Dr. Liu’s research program is focused on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.
Dr. Liu’s research program focuses on diet and cancer, the effect of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity. Specific interests include: 1) health benefits of antioxidants/phytochemicals in fruits, vegetables and whole grains; 2) food genomics and functional foods for disease prevention and health promotion targeted at cancers, aging, and inflammatory diseases; and 3) natural products and herbal formulations for antiviral activity.
Liu teaches an undergraduate course, FDSC 2100 Food Analysis, and two graduate-level courses, FDSC 4220/6220 Functional Foods and Dietary Supplements for Health and FDSC 6210 Food Lipids. He also participates in a team-taught Food Chemistry course (FDSC 4170 Food Chemistry), lecturing on lipid chemistry and food toxicology.
Awards and Honors
- Achievement Award for outstanding contributions to the field of food science (2017) Food System Network
- 2016 General Mills Institute of Health and Nutrition Innovation Award for outstanding contributions to the health benefits of whole grains (2016) American Society for Nutrition (ASN)
- Highly Cited Researcher 2016 (2016) Thomson Reuters
- Highly Cited Researcher 2015 (2015) Thomson Reuters
- The World’s Most Influential Scientific Minds for 2015 (2015) Thomson Reuters