Rui Hai Liu

Rui Hai Liu is a **Professor in the Department of Food Science** at Cornell University, part of the College of Agriculture and Life Sciences. He holds a Ph.D. in Toxicology from Cornell University (1993), an M.D. and M.S. in Nutrition and Food Toxicology from Harbin Medical School (1982/1985), and a B.S. from the same institution (1982). His research focuses on **diet and cancer prevention**, **functional foods/nutraceuticals**, and **bioactive compounds in natural products**, particularly their roles in combating chronic diseases and antiviral activity. He teaches courses in Food Analysis, Functional Foods, and Food Chemistry.

**Key Achievements**: Liu has been recognized as a **Highly Cited Researcher** (2014–2025), received the **Gilbert A. Leveille Award (2018)**, and is a **Fellow of AAAS (2011)** and **IFT (2010)**. His work has advanced understanding of phytochemicals in fruits, grains, and herbs, with studies on antioxidants, flavonoids, and whole foods' health benefits.

**Research Themes**: His lab investigates **antioxidant mechanisms in foods**, **gut-microbiota interactions**, and **natural product-based therapies** for cancer, aging, and metabolic disorders. Notable projects include studies on blueberry and apple peel extracts' synergistic effects, ferulic acid's role in metabolic syndrome, and oleanolic acid's anticancer properties.

**Grants & Collaborations**: Liu leads projects on **food genomics**, **3D food printing**, and **international collaborations with Chinese research institutions**, supported by grants like the General Mills Health and Nutrition Award. His **Liu Lab** actively explores translational applications of food science discoveries.