Prof. Rui Liu, a distinguished faculty member at Huazhong Agricultural University, China, brings over two decades of academic excellence and innovation in the fields of molecular nutrition, apicultural science, and functional food research. With a solid foundation in food science and engineering, he has spearheaded 21 research projects, authored 67 peer-reviewed publications, and holds 13 patents with 10 more under process. His work has earned him numerous national and provincial honors, including the MOE Science Progress First Prize. Prof. Liu’s research has advanced the understanding of bee product efficacy, dietary polyphenols, and value-added food processing, making a significant impact on health, agriculture, and industry.
Author Profile
Education
Prof. Rui Liu began his academic journey with a strong inclination toward food science and technology. He earned his Bachelor of Engineering from the Department of Food Science and Technology at Huazhong Agricultural University in 1993. His foundational years were deeply rooted in understanding the biochemical, technological, and engineering aspects of food systems. Committed to deepening his expertise, Prof. Liu pursued his Ph.D. in Engineering at the same university, graduating in 2004. These formative academic years were marked by rigorous study, research immersion, and a budding interest in apicultural sciences and functional food components.
Experience
Prof. Rui Liu has cultivated a distinguished professional career deeply rooted in Huazhong Agricultural University, where he has held various academic and administrative roles since 1993. Beginning in student affairs management, he transitioned into full-time teaching and research in 2002. Over the years, he has emerged as a key academic leader in the College of Food Science and Technology, where he actively contributes to the advancement of educational programs, interdisciplinary research, and mentorship of young scholars. His three-decade-long service reflects a steadfast commitment to institutional development, curriculum innovation, and public engagement. Beyond the university, Prof. Liu’s expertise is widely recognized through significant appointments in government and industry. He serves as Vice Chairman of the China Apicultural Association, Executive Vice Chairman of the Hubei Provincial Apicultural Association, Director of the Wuhan Bee Product Quality & Safety Engineering Control Research Center, and Position Expert for the Wuhan Modern Urban Agricultural Industry Technology System.
Research Focus
Prof. Rui Liu’s research encompasses the intersecting domains of molecular nutrition, apicultural product science, and value-added agricultural processing, positioning him as a leading innovator in functional food and health-related agricultural research. His scientific endeavors focus on exploring the health-promoting properties of bee-derived substances, bioactive food compounds, and plant-based polyphenols. Noteworthy contributions include the probiotic-mediated enhancement of bee product efficacy, achieved through cutting-edge metabolomics and synthetic biology techniques. He has also successfully identified biomarkers in Chinese honey varieties, offering new perspectives on their physiological and therapeutic potential. Prof. Liu’s multi-omics research on polyphenol-gut microbiota interactions has provided valuable insights into their role in regulating metabolic health and preventing conditions such as atherosclerosis, alcoholic liver injury, and urinary tract infections. Additionally, his investigations into thermal food processing have revealed how such processes influence the bioavailability of dietary polyphenols, further bridging food science and human health.
Prof. Rui Liu’s pioneering contributions to food science and apicultural research have earned him widespread recognition at national, provincial, and municipal levels. Among his most prestigious honors are the MOE Science Progress First Prize 🥇, the Outstanding Scientific Researcher Award, and the Outstanding Science and Technology Commissioner Award, each reflecting his outstanding achievements in scientific innovation and community impact. Beyond individual accolades, Prof. Liu has played a vital role in certifying six key research outcomes and in the development of three regional standards that have elevated the quality and safety benchmarks within the food and apicultural sectors. His practical expertise is further evidenced by 13 published patents and 10 more under process, highlighting his commitment to translating scientific discovery into real-world applications that benefit industry, public health, and agricultural sustainability.
Publications
📘 Metabolic characteristics of catechin (monomeric flavan-3-ols), B-type linkage flavan-3-ols and A-type linkage flavan-3-ols revealed by un-targeted and targeted metabolomics – Food Research International (2025)
📘 Integrated Multi-Omics Analysis Reveals the Regulatory Mechanism of Peanut Skin Procyanidins on Lipid Metabolism in High-Fat-Diet-Induced Obese Mice – Nutrients (2025)
📘 Antioxidant and anti-aging effect of queen bee larvae (Apis mellifera) protein hydrolysates in Drosophila melanogaster – International Journal of Biological Macromolecules (2025)
📘Identification of phenolamine in rape bee pollen and its protective effect and mechanism on alcoholic liver injury – Food Science and Human Wellness (2025)