• Associate Professor Shao Quan Liu graduated with a PhD in 1994 from Massey University, New Zealand.  He worked for the New Zealand Dairy Research Institute (now Fronterra Research and Development Centre), in the field of dairy fermentation before joining the National University of Singapore in 2008.
  • Associate Professor Shao Quan Liu is  a faculty member of the Food Science and Technology Programme at the National University of Singapore. He currently teaches food fermentation and flavour science, while researching in the areas of tropical fruit wines, specialty beers, coffee and tea bio-conversion, lipid flavour biotransformation, biovalorisation of food processing side streams and delivery of probiotics via food fermentation.