Rui Hai Liu Research Laboratory - Functional Foods and Food Chemistry
Dr. Liu's research program focuses on diet and cancer, effect of functional foods and nutraceuticals on chronic disease risks, bioactive compounds in natural products, and herbal remedies for anticancer and antiviral activity. Specific interests include:
- Health benefits of phytochemicals in fruits and vegetables, and whole grains.
- Food genomics and functional foods for disease prevention and health promotion targeted at cancers, cardiovascular disease, aging, and inflammatory disease.
- Natural products and herbal formulations for antiviral activity to hepatitis B and C.
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.