教育背景
1981—1985  中国华南农业大学，学士
1987—1988  新西兰梅西大学，研究生证书
1988—1990  新西兰梅西大学，硕士学位
1990—1994  新西兰梅西大学，博士学位

工作经历
1994年7月—1997年9月，新西兰恒天然乳品研发中心，博士后
1998年2月—2005年6月，新西兰恒天然乳品研发中心，研究员
2005年6月—2008年1月，新西兰恒天然乳品研发中心，高级研究员
2008年3月—2014年4月，新加坡国立大学理学院食品工程系，助理教授
2014年4月—现在，新加坡国立大学理学院食品工程系，副教授

研究领域        
食品与饮料发酵
风味与营养生物转化
食品加工副产物生物利用
植物基益生菌发酵食品

代表性论文         
[1] Chan, M.Z.A., Chua, J.Y., Toh, M.Z., and Liu, S.-Q. (2019). Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage. Food Microbiology. 82, 541-550
[2] Chua, J.Y., Lu, Y.Y., and Liu, S.-Q. (2018). Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage. Food Microbiology. 76, 533-542
[3] Goh, V, Lau, H, Liu, S.-Q., Lassabliere, B., Guervilly, R., Sun, J.C., Bian, Y., and Yu, B. (2019). Comparative analysis of pomelo using headspace-solid phase micro-extraction and solvent assisted flavour evaporation. LWT – Food Science and Technology. 99, 328-345
[4] Lee, L.W.W., Tay, G.Y., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2017). Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee. LWT – Food Science and Technology. 77, 225-232
[5] Lee, L.W.W., Tay, G.Y., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2017). Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: II. Roasted coffee. LWT – Food Science and Technology. 80, 32-42
[6] Lu, Y.Y., Fong, A.S.Y.L., Chua, J.-Y., Huang, D.J., Lee, P.R., and Liu, S.-Q. (2018). Mechanistic studies on the transformation of volatile sulfur compounds during durian wine fermentation. Molecules. 2018, 23, 1456
[7] Toh, D., Chua, J.Y. and Liu, S.-Q. (2018). Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer. LWT – Food Science and Technology. 91, 26-33
[8] Toh, M.Z., and Liu, S.-Q. (2017). Impact of co-culturing Bifidobacterium animalis subsp. Lactis HN019 with yeasts on microbial viability and metabolite formation. Journal of Applied Microbiology. 123, 956-968
[9] Tan, H.R., Lau, H.X.Y., Liu, S.-Q., Tan, L.P., Sakumoto, S., S., Lassabliere, B., Leong, K.-C., Sun, J.C., and Yu, B. (2019). Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry. LWT – Food Science and Technology. 108, 221-232
[10] Vong, W.C., and Liu, S.-Q. (2019). Development of a novel functional beverage from okara (soybean residue) using a combination of carbohydrase, probiotic Lactobacillus paracasei and yeast Lindnera saturnus. LWT – Food Science and Technology. 100, 196-204
[11] Wang, C.H., Sun, J.C., Lassabliere, B., Yu, B., Zhao, F.F., Zhao F.J., Chen, Y., and Liu, S.-Q. (2019). Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: Fermentation of green coffee beans and impact of coffee roasting. Journal of the Science of Food and Agriculture. 99, 409-420

[12] Zhang, W., Leong, S.M., Zhao, F., Zhao F., Yang, T., and Liu, S.-Q. (2018). Viscozyme L pretreatment improves the aroma of palm kernel oil after kernel roasting. Food Research International. 107, 172-181

NUS网站

https://www.fst.nus.edu.sg/our_people/faculty-members/liu-shao-quan/