Rui Hai Liu

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.

Research Focus

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.

Teaching Focus

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.

Areas Of Expertise

• Antioxidants
• Bioactive Compounds
• Breast Cancer
• Chemoprevention
• Diet And Cancer
• Dietary Supplements
• Flavonoids
• Food Analysis
• Food Chemistry
• Functional Foods
• Lipids
• Nutraceuticals
• Phenolics
• Phytochemicals
• Whole Foods
• Whole Grains

Graduate Fields

• Environmental Toxicology
• Food Science and Technology
• Horticulture
• Risk Analysis, Communication and Policy