Dr. Liu's research program focuses on diet and cancer, effect of functional foods and nutraceuticals on chronic disease risks, and bioactive agents in herbal remedies for cancer and hepatitis. Specific interests include:

1. Health benefits of phytochemicals in fruits and vegetables, and whole grains.
   
   
2. Food genomics and functional foods for disease prevention and health promotion targeted at cancers, cardiovascular disease, aging, and inflammatory disease.
   
   
3. Role of conjugated linoleic acid (CLA) in the prevention of cancer
   
   
4. Natural products and herbal formulations for antiviral activity to hepatitis B and C.

Dr. Liu teaches an undergraduate course, Food 210 Food Analysis, and two graduate-level courses, Food 621 Food Lipids and Food 622 Nutraceuticals and Functional Foods, along with a team-taught Food Chemistry course (Food 417 Food Chemistry), lecturing on lipid chemistry and food toxicology.