Rate My Professor Shao Quan Liu

Shao Quan Liu is an Associate Professor in the Department of Food Science and Technology at the National University of Singapore (NUS), where he has served since 2008, advancing to his current role in 2014. He holds a Bachelor of Horticulture from South China Agricultural University (1985), a Postgraduate Diploma in Food Technology (1988), a Master of Technology in Food Technology (1990), and a Ph.D. in Microbiology (1994), all from Massey University in New Zealand. Prior to joining NUS, Liu worked as a Postdoctoral Fellow at the New Zealand Dairy Research Institute and Horticulture and Food Research Institute (1994–1997), followed by positions as Research Scientist and Senior Research Scientist at the New Zealand Dairy Research Institute and Fonterra Research Centre (1998–2008).

His research focuses on food and beverage fermentation, biotransformation for flavour and nutrition enhancement, biovalorisation of food processing by-products, and probiotics-fermented foods. Liu has contributed to numerous studies on microbial processes in products such as beer, soy-based beverages, coffee, and durian wine. He serves as Assistant Head of the Department at NUS and maintains an active research profile through collaborations and publications in food microbiology and flavour science.