Dylan Liu

Dr. Dylan Liu is a Lecturer in Food Science and Sustainability at Federation University Australia’s Institute of Innovation, Science and Sustainability (IISS), School of Science. His work focuses on advancing sustainable food systems through innovative processing and packaging technologies.

Dr. Liu holds a Ph.D. from The University of Melbourne and an M.S. from Monash University. His teaching portfolio includes courses on Sustainable Food Systems, Food Science, and Food Process Engineering. He is a member of the Australian Institute of Food Science and Technology and the Dairy Industry Association of Australia.

His research explores functional foods, sustainable food processing techniques, and circular economy applications in food industries. Key interests include reducing food waste via resource-efficient operations, developing eco-friendly packaging, and optimizing dairy processing technologies to minimize biofilm formation and enhance product quality.

Dr. Liu’s publications span food chemistry, dairy engineering, and nanomaterial applications. His work has addressed topics like casein micelle dynamics during thermal processing, ultrafiltration optimization for milk and algae products, and nanoparticle phase transfer techniques.

He has collaborated with industry partners on projects such as sol-gel surface modifications for dairy equipment and fluorescence-based cheese quality analysis systems.