Rui Hai Liu Chosen as IFT Fellow

May 6, 2010


Mindy Weinstein

Rui Hai Liu Chosen as IFT Fellow

Chicago, IL- Rui Hai Liu, Associate Professor, Cornell University, was elected IFT Fellow in 2010 for his expertise on bioactive compounds, functional foods, and nutraceuticals, and for his innovative work in whole food synergy and bioactive compounds in the prevention of chronic diseases.

Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.

Liu’s multidisciplinary training in medicine, toxicology, food science, and nutrition has shaped his research, which integrates medical and nutritional research with innovative basic investigations, analytical chemistry, and food chemistry. His work has focused on the health benefits of fruits, vegetables, and whole grains, cellular antioxidant activity, and the effect of processing on nutritional quality of fruits, vegetables, and whole grains.

Liu has published more than 90 original scientific papers in peer-reviewed journals and has given more than 200 invited research seminars and presentations around the world, and his research has had significant impacts on public policy and food product composition. He is an elected Fellow of the International Academy of Food Science and Technology (IAFoST), and an elected Fellow of the Division of Agricultural and Food Chemistry of the American Chemical Society (ACS).

IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at: