Associate Professor, Fujian Agriculture and Forestry University, Canada 📝
Ying Liu is an accomplished Associate Professor at the Haixia Institute of Technology, part of Fujian Agriculture and Forestry University, since May 2023. With a robust academic background, she holds a Ph.D. in Biochemistry and Molecular Biology from the University of British Columbia, and a B.Sc. in Plant Science from Dalhousie University. Liu is passionate about developing sustainable agricultural practices and enhancing food security through her research.
Profile
Google Scholar
Education 🎓
Ying Liu earned her Ph.D. from the University of British Columbia (2012-2016), focusing on the potential of breadfruit as a dietary protein source. Her thesis, supervised by Dr. Susan J. Murch, emphasized the evaluation of this underutilized plant. She also completed her B.Sc. in Plant Science at Dalhousie University (2008-2012), where her research revolved around light use efficiency and carbon exchange in Mimosa pudica.
Experience 💼
Liu’s professional journey includes significant roles in various reputable organizations. She is currently a Chemistry Analyst at the Canadian Food Inspection Agency (2021-present) and has worked as a Research Associate at the British Columbia Institute of Technology since 2017. Previously, she served as a Post-Doctoral Fellow at the same institute (2016-2017) and gained valuable experience as a Research Assistant at Dalhousie University (2011-2012).
Research Interests 🔬
Ying Liu’s research is centered on the development of underutilized plants for sustainable agriculture, evaluation of health impacts of plant-based diets, and the creation of statistical tools for quality control of plant products. She has notably contributed to the botanical and agricultural research of breadfruit, aiming to enhance food security and dietary health. Her innovative work utilizes metabolomics for exploring plant chemistry, leading to significant advancements in the field.
Awards 🏆
Ying Liu has been recognized for her contributions to science and education. She received competitive grants for her research projects, including funding from ECO Canada and Natural Sciences and Engineering Research Council of Canada, underscoring her commitment to advancing knowledge in biochemistry and agriculture.
Publications Top Notes 📚
Ying Liu has authored numerous peer-reviewed articles. Some notable publications include:
Liu, Y. et al. (2016). “Evaluation of Breadfruit (Artocarpus altilis) as a Dietary Protein Source.” Journal of Food Science Link – Cited by 150 articles.
Liu, Y. & Murch, S.J. (2017). “Analytical Method for Determining Ethanol in Kombucha.” Journal of Agricultural and Food Chemistry Link – Cited by 80 articles.
Liu, Y. et al. (2020). “Chemometrics and Metabolomics in Cannabis Research.” Phytochemistry Reviews Link – Cited by 50 articles.
Conclusion
Ying Liu stands out as a suitable candidate for the Best Researcher Award due to her comprehensive academic background, substantial research contributions, effective mentorship, and community-oriented approach. While there are areas for improvement, particularly in enhancing the visibility of her research and fostering interdisciplinary collaborations, her strengths significantly outweigh these considerations. Her work not only advances scientific knowledge but also contributes to food security and public health, aligning well with the award’s values. Thus, Liu’s nomination for the Best Researcher Award is strongly supported.