Educational Qualifications
1981–1985, South China Agricultural University, Guangzhou, China, B. Horticulture
1987–1988, Food Technology, Massey University, Palmerston North, New Zealand, Postgraduate Diploma
1988–1990, Food Technology, Massey University, Palmerston North, New Zealand, M. Tech
1990–1994, Microbiology, Massey University, Palmerston North, New Zealand, Ph.D

Work Experience
07/1994-09/1997: New Zealand Dairy Research Institute/Horticulture and Food Research Institute, Palmerston North, New Zealand, Postdoctoral Fellow
02/1998–06/2005: New Zealand Dairy Research Institute/Fonterra Research Centre, New Zealand, Research Scientist
06/2005– 01/2008: Fonterra Research Centre, Fonterra, New Zealand, Senior Research Scientist
03/2008–04/2014: Department of Food Science and Technology, National University of Singapore, Assistant Professor
04/2014–Current: Department of Food Science and Technology, National University of Singapore, Associate Professor

Research Interests            
1. Food and beverage fermentation
2. Biotransformation for flavour and nutrition
3. Biovalorisation of food processing by-product
4. Probiotics-fermented foods

Representative Publications            
[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 Webpage

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