Changqi Liu

Changqi Liu is Professor at San Diego State University's School of Exercise and Nutritional Sciences, College of Health and Human Services. He earned his Ph.D. in Nutrition and Food Sciences from Florida State University (2016), M.S. in Animal and Food Sciences from University of Kentucky (2011), and B.E. in Food Quality and Safety from Sichuan Agricultural University (2008). His research spans food allergen detection, protein functionality, sustainable food systems including edible insects, and nutritional biochemistry.

Research integrates food chemistry with immunology, focusing on allergen characterization and mitigation strategies. Recent publications demonstrate innovation in alternative protein sources and sustainable food technologies.

Honors include International Union of Food Science Oral Presentation Award (2018), IFT Graduate Student Paper Competition awards, and Phi Tau Sigma induction. Teaching includes Advanced Food Science, Experimental Food Technology, and co-instruction of cross-disciplinary courses in sustainable agriculture. Administrative roles include founding member of the Center for Better Food Futures and graduate program coordination. Grant funding secured from university programs and foundations including NATA Research and Education Foundation.