Rui Hai Liu is a Professor in the Department of Food Science at Cornell University. He holds a joint appointment in the Field of Environmental Toxicology and is a member of the graduate fields of Food Science and Technology, and Environmental Toxicology.  Liu received his Ph.D. in Toxicology from Cornell University.  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.

Dr. Liu teaches an undergraduate course, FD SC 2100 Food Analysis, and two graduate-level courses, FD SC 6210 Food Lipids and FD SC 6220 Nutraceuticals and Functional Foods, along with a team-taught Food Chemistry course (FD SC 4170 Food Chemistry), lecturing on lipid chemistry and food toxicology.

Research Interests/Work in Progress

Dr. Liu's research program focuses 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. 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.

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