Dr. Liu has been conducting innovative researches and development in novel and new processing technologies for food and agricultural products for improved nutrition, value, quality, sustainability, and processing efficiency. The food related research has been focused on blanching pretreatment, drying; characterization of thermal, chemical, physical, and rheological properties of agricultural and food products; food-processing equipment; optimization of food-processing; and food quality evaluation and control as well as functional food development. He has undertaken over 10 national and provincial-level projects such as the National Natural Science Foundation and the Modern Agricultural Industry System, published over 40 high-level academic papers, obtained 4 national patents, and won 1 provincial award. Moreover, he served as a guest editor for the journals of Frontiers in Nutrition, Foods, and Agriculture, and a youth editorial board member for Food & Medicine Anthropology and Journal of Future Foods. He also served as reviewer of Renewable and Sustainable Energy Reviews, Industrial Crops and Products, LWT, Food and Bioprocess Technology, etc.

E-mail: lzlcaucoe@163.com；zilliu@ncu.edu.cn