108 Stocking Hall
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 in 1993. He also holds a M.D. in Medicine and a M.S. in Nutrition and Food Toxicology. Prior to joining the faculty, Liu was a Research Associate in the Department of Clinical Sciences in the College of Veterinary Medicine at Cornell University. His effort distribution is 60% research, and 40% teaching.
Dr. Liu’s research program focuses on diet and cancer, 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 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 to hepatitis B and C.
Liu teaches an undergraduate course, FD SC 2100 Food Analysis, and two graduate-level courses, FD SC 6210 Food Lipids and FD SC 6220 Functional Foods and Nutraceuticals. He also participates in a team-taught Food Chemistry course (FD SC 4170 Food Chemistry), lecturing on lipid chemistry and food toxicology.