Hongzhi Liu

Prof. Dr Hongzhi Liu is an experienced researcher and author in the field of food science and nutrition, specializing in plant-based proteins, bioactive peptides, and functional food development. With a background in food technology and nutritiona biochemistry, Prof. Dr Hongzhi Liu has contributed extensively to research on sustainable food systems and innovative protein processing techniques. She had extensive experience in plant-based proteins, functional foods, nutrition science, and research. Having worked in both academic and industry settings, Prof. Dr Hongzhi Liu brings a comprehensive understanding of the applications of plant proteins in developing functional foods that support health and wellness. Prof. Dr Hongzhi Liu has published research in peer-reviewed journals, and their work focuses on the intersection of nutrition, health, and sustainable food production. Their expertise in food innovation and bioactive peptides positions them as a leading voice in the growing field of plant-based nutrition.