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
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.
Ithaca, NY 14853-7201 Tel: (607) 255-6235; Fax: (607) 254-4868 E-mail:RL23@cornell.edu URL: http://foodscience.cornell.edu/cals/foodsci/research/labs/liu/index.cfm