معرفی
Dr. Yafei Liu is a Lecturer in Food Science & Technology at the School of Health & Life Sciences, Teesside University. He is actively engaged in research and accepts PhD students. His work bridges food science, microbiology, and human health, with a focus on sustainable food technologies and gut microbiota modulation.
His educational background includes:
- BSc in Food Quality and Safety, China Agricultural University
- MSc in Food Science and Technology, Chulalongkorn University, Thailand
- PhD in Food Science, University of Otago, New Zealand
Dr. Liu's research centers on fermentation for bioconversion of agricultural wastes, protein chemistry (particularly egg proteins), non-thermal technologies like pulsed electric fields (PEF), and gut microbiota interactions with dietary fiber. His work explores how food components influence microbial ecosystems in the human gut, especially using models like the Simulator of the Human Intestinal Microbial Ecosystem (SHIME). He investigates resistant starch, non-starch polysaccharides, and their role in short-chain fatty acid production.
His recent publications highlight a strong trend in functional foods, non-thermal processing, and microbiome-directed nutrition. The articles span applications of high-hydrostatic-pressure processing, fermentation dynamics of starches, and synergistic effects of prebiotics and probiotics on gut health. These works reflect an interdisciplinary approach integrating food chemistry, microbiology, and nutritional science.
Currently, Dr. Liu is involved in two major research projects:
- Valorisation of potato peel and brewer's spent grain for sustainable fresh tomato packaging (Active, 2025)
- Enhancing sustainability in commercial pig farming (Completed, 2023)
He has collaborated with researchers from Canada and New Zealand and continues to contribute to the advancement of sustainable and health-promoting food technologies.
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