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:
health benefits of antioxidants/phytochemicals in fruits, vegetables and whole grains;
food genomics and functional foods for disease prevention and health promotion targeted at cancers, aging, and inflammatory diseases; and
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.
Areas Of Expertise
Diet And Cancer
Food Science and Technology
Risk Analysis, Communication and Policy
Cornell University - 1993
Master of Science
Harbin Medical School - 1985
Bachelor of Science
Harbin Medical School - 1982
Harbin Medical School - 1982
Awards & Honors
2018 Gilbert A. Leveille Award and Lectureship for his pioneering research in whole foods and the potential health benefits of bioactive compounds in foods 2018 The Institute of Food Technologists (IFT)
2018 Highly Cited Researcher 2018 Clarivate Analytics and Web of Science
2017 Highly Cited Researcher 2017 Clarivate Analytics and Web of Science
Achievement Award for outstanding contributions to the field of food science 2017 Food System Network
Nutrition and Health Innovation Award 2017 China Health Promotion Foundation
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
Tanner Award 2016 The Institute of Food Technologists (IFT)
Highly Cited Researcher 2015 2015 Thomson Reuters
Fellow of the Royal Society of Chemistry (FRSC) 2015 Royal Society of Chemistry
The World’s Most Influential Scientific Minds for 2015 2015 Thomson Reuters
Achievement Award for outstanding contributions to the health promotion 2014 China Health Promotion Foundation, Beijing, P.R. China
Changjiang Scholar 2014 the Ministry of Education, P. R. China
Highly Cited Researcher 2014 2014 Thomson Reuters
The World's Most Influential Scientific Minds: 2014 2014 Thomson Reuters
World Chinese Stars of 100 2014 World Chinese Venture Model Association, Beijing, China
Ranked No.3 of the top most-cited scientists in the field of Agricultural Sciences 2013 Essential Science Indicators (ESI), Institute of Scientific Information (ISI)
Elected Member of Phi Tau Sigma Honorary Society for Food Science and Technology 2012 Phi Tau Sigma Honorary Society for Food Science and Technology, January 26, 2012.
Professional Achievement Award for outstanding contributions to the field of food science 2012 Chinese American Food Society (CAFS)
Elected Fellow of American Association for the Advancement of Science (AAAS) 2011 American Association for the Advancement of Science (AAAS), November 10, 2011.
Elected Fellow of the Institute of Food Technologists (IFT) 2010 The Institute of Food Technologists (IFT), March 18, 2010
FDSC 5000: Master of Professional Studies (Agriculture) Project