1985.09-1989.07江西農(nóng)業(yè)大學蔬菜 學士

1989.09-1992.07北京農(nóng)業(yè)大學 農(nóng)產(chǎn)品加工及貯藏工程碩士

1997.09-2004.07中國農(nóng)業(yè)大學 農(nóng)產(chǎn)品加工及貯藏工程 博士

1992.06-1995.06 北京市永定門食品廠 研發(fā)部經(jīng)理/工程師

1995.06-2005.12 中國農(nóng)業(yè)大學食品科學與營養(yǎng)工程學院 講師、副教授

2005.12- 中國農(nóng)業(yè)大學食品科學與營養(yǎng)工程學院 教授

2011.01-2019.5 中國農(nóng)業(yè)大學食品科學與營養(yǎng)工程學院 副院長、教授

2019.5- 中國農(nóng)業(yè)大學食品科學與營養(yǎng)工程學院 院長、教授

《Innovative Food Science and Emerging Technologies》編委、《Food Engineering Review》編委、《農(nóng)業(yè)工程學報》編委、《食品工業(yè)科技》編委、《食品質(zhì)量安全檢測學報》編委

第一屆食品安全國家標準審評委員會委員、農(nóng)業(yè)部蔬菜加工專業(yè)委員會主任、食品非熱加工產(chǎn)業(yè)技術創(chuàng)新聯(lián)盟理事長、中國食品科學技術學會食品非熱加工分會理事長、國際食品工程學會(International Society of Food Engineering)執(zhí)委、美國食品學會食品非熱加工分會(Non-thermal Processing Division of IFT)執(zhí)委

果蔬加工、食品非熱加工

《食品加工新技術概論》、《軟飲料工藝學》、《食品學院新生研討課》

高壓二氧化碳誘導Escherichia coliO157:H7形成VBNC狀態(tài)的機制，國家自然科學基金，2015.01-2015.12

高壓二氧化碳誘導Escherichia coli O157:H7形成VBNC狀態(tài)的分子機制，國家自然科學基金，2016.01-2019.12

蔬菜加工關鍵共性技術篩選與論證，農(nóng)業(yè)部財政項，2015.01-2015.12

果蔬茶加工行業(yè)監(jiān)測研究，農(nóng)業(yè)部財政項目，2015.01-2017.12

蔬菜副產(chǎn)物綜合利用技術研究與示范，農(nóng)業(yè)部公益性行業(yè)專項，2013.01-2017.12

高壓二氧化碳對NFC桃汁流變性質(zhì)的非熱調(diào)控機制，國家自然科學基金，2012.01-2015.12

食品非熱加工裝備開發(fā)與新技術研究，科技部“863計劃”項目，2011.01-2015.12

果蔬深加工關鍵技術引進，農(nóng)業(yè)部“948”項目，2011.01-2015.12

PATS誘導多酚對天竺葵素-3-葡萄糖苷輔色反應途徑與機制，教育部博士點基金，2011.01-2013.12

累計發(fā)表SCI論文130余篇，累計被引用3000余次，2014－2016連續(xù)三年被愛思唯爾評為農(nóng)業(yè)與生物科學領域中國高被引用學者。

代表性論文如下：

Li R., Wang Y., Ling J.,LiaoX. (2017). Effects of high pressure processing on activity and structure of solubleacid invertase in mango pulp, crude extract, puri?ed form and modelsystems.Food Chemistry,231, 96-104.

Zhao, F., Wang, Y.,An, H., Hao,Y., Hu. X., Liao, X. (2016). New Insights into the Formation of Viable But NonculturableEscherichia coliO157:H7 Induced by High Pressure CO2.mBio, 7(4): e00961-16.

Rao, L., Bi, X., Zhao, F., Wu, J., Hu, X., &Liao, X. (2016). Effect of high-pressure CO2 processing on bacterial spores.Critical Reviews in Food Science and Nutrition, 56(11), 1808-1825.

Zhou, L., Bi, X., Xu, Z., Yang, Y., &Liao, X. (2015). Effects of high-pressure CO2 processing on flavor, texture, and color of foods. Critical Reviews in Food Science and Nutrition, 55(6), 750-768.

Li, R., Wang, Y., Wang, S., &Liao, X. (2015).A comparative study of changes in microbiological quality and physicochemical properties of N2-infused and N2-degassed banana smoothies after high pressure processing.Food and Bioprocess Technology, 8(2), 333-342.

Zhao, L., Wang, Y., Qiu, D., &Liao, X. (2014). Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice.Food and Bioprocess Technology, 7(11),3246-3258.

Li, R., Wang, Y., Hu, W., &Liao, X. (2014). Changes in the activity, dissociation, aggregation, and the secondary and tertiary structures of a thaumatin-like protein with a high polyphenol oxidase activity induced by high pressure CO2. Innovative Food Science & Emerging Technologies, 23, 68-78.

Zhou, L., Wang, Y., Liu, F., Bi, X., &Liao, X. (2014). Effect of high pressure carbon dioxide on the properties of water soluble pectin in peach juice. Food Hydrocolloids, 40, 173-181.

Zhao, L., Wang, Y., Wang, S., Li, H., Huang, W., & Liao, X. (2014). Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment.International Journal of Food Microbiology, 174, 12-18.

Liu, F., Wang, Y., Li, R., Bi, X., &Liao, X. (2014). Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars.Innovative Food Science & Emerging Technologies, 21, 35-43.

Liu, F., Wang, Y., Bi, X., Guo, X., Fu, S., &Liao, X. (2013).Comparison of microbial inactivation and rheological characteristics of mango pulp after high hydrostatic pressure treatment and high temperature short time treatment.Food and Bioprocess Technology, 6(10),2675-2684.

Hu, W., Zhou, L., Xu, Z., Zhang, Y., &Liao, X. (2013). Enzyme inactivation in food processing using high pressure carbon dioxide technology. Critical Reviews in Food Science and Nutrition, 53(2), 145-161.

Zhao, F., Bi, X., Hao, Y., &Liao, X. (2013). Induction of viable but nonculturableEscherichia coli O157: H7 by high pressure CO2 and its characteristics. Plos One, 8(4), e62388.

Wang, Y., Yi, J., Yi, J., Dong, P., Hu, X., & Liao, X. (2013).Influence of pressurization rate and mode on inactivation of natural microorganisms in purple sweet potato nectar by high hydrostatic pressure.Food and Bioprocess Technology, 6(6), 1570-1579.

Li, H., Zhao, L., Wu, J., Zhang, Y., &Liao, X. (2012). Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin. Food Microbiology, 30(1), 139-145.

Hu, W., Zhang, Y., Wang, Y., Zhou, L., Leng, X., Liao, X.,& Hu, X. (2010). Aggregation and homogenization, surface charge and structural change, and inactivation of mushroom tyrosinase in an aqueous system by subcritical/supercritical carbon dioxide.Langmuir, 27(3), 909-916.

Sun, J., Bai, W., Zhang, Y., Liao, X., & Hu, X. (2011). Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field. Food Chemistry, 126(3), 1203-1210.

Sun, J., Bai, W., Zhang, Y., Liao, X.,& Hu, X. (2011). Effects of electrode materials on the degradation, spectral characteristics, visual colour, and antioxidant capacity of cyanidin-3-glucoside and cyanidin-3-sophoroside during pulsed electric field (PEF) treatment.Food Chemistry, 128(3), 742-747.

Xu, Z., Wu, J., Zhang, Y., Hu, X., Liao, X., & Wang, Z. (2010). Extraction of anthocyanins from red cabbage using high pressure CO2. Bioresource Technology, 101(18),7151-7157.

Liao, H., Kong, X., Zhang, Z., Liao, X., & Hu, X. (2010). Modeling the inactivation of Salmonella Typhimurium by dense phase carbon dioxide in carrot juice. Food Microbiology, 27(1), 94-100.

Zhou, L., Zhang, Y., Leng, X., Liao, X., & Hu, X. (2010).Acceleration of precipitation formation in peach juice induced by high-pressure carbon dioxide.Journal of Agricultural and Food Chemistry, 58(17),9605-9610.

一種黃瓜汁飲料及其制備方法，ZL201310322682.3，2016-4-13

一種誘導細菌進入活的非可培養(yǎng)狀態(tài)的方法，ZL201210392524.0，2014-05-04

一種芒果酪及其制備方法，ZL201210150626.1，2013-8-7

一種紫甘薯飲料及其制備方法，ZL201010622270.8，2013-4-24

一種草莓清汁的非熱加工方法，ZL201010217124.7，2012-06-27

一種十字花科植物色素提取液異味去除方法，ZL200810104060.2，2010-06-19

一種高壓二氧化碳殺菌裝置，ZL201020102940.9，2010-11-10

一種CO2回收和防止冰堵的裝置，ZL200820080743.4 1，2009-8-5

一種連續(xù)式CO2殺菌設備，ZL200820080736.4，2009-2-4

一種果膠快速分級方法，ZL200810118915.7，2009-01-21

一種加工番茄汁的破碎工藝，ZL200510126419.2，2007-11-14

一種防止果蔬汁產(chǎn)生白色沉淀的方法，ZL200510126418.8，2007-10-03

防止胡蘿卜汁中形成白色沉淀的方法，ZL200410033784.4，2006-07-05

胡蘿卜濃縮汁的加工方法，ZL200410033785.9，2006-5-3

“萬人計劃”科技創(chuàng)新領軍人才，中組部，2016

農(nóng)業(yè)科研杰出人才及創(chuàng)新團隊，食品非熱加工創(chuàng)新團隊，農(nóng)業(yè)部，2015

科技部創(chuàng)新人才推進計劃重點領域創(chuàng)新團隊，食品非熱加工創(chuàng)新團隊，科技部，2015

2015年度農(nóng)產(chǎn)品加工業(yè)十大科技創(chuàng)新推廣成果，食品超高壓技術與裝備，農(nóng)業(yè)部，2015

首都科技盛典推動“北京創(chuàng)造”10大科技人物提名，北京市委宣傳部，2015

中國食品科學技術學會突出貢獻獎，中國食品科學技術學會，2015

科技北京百名領軍人才，北京市科委，2014

北京市發(fā)明專利獎，一種用于超高壓容器的密封裝置，北京市政府，2014

領跑者5000（F5000）—中國精品科技期刊頂尖學術論文，花色苷的結構穩(wěn)定性與降解機制研究進展，中國科學技術信息研究所，2014

蘋果貯藏保鮮與綜合加工關鍵技術研究及應用, 國家科學技術進步獎二等獎,國務院，2013

番茄加工產(chǎn)業(yè)化關鍵技術研究與應用，中華農(nóng)業(yè)科技獎一等獎，農(nóng)業(yè)部，2013

教育部自然科學獎，高壓脈沖電場應用于食品加工的基礎研究，教育部, 2012

第七屆北京市高等教育教學成果獎，食品科學與工程類本科生“1-2-3-N”實踐教學體系的構建與實踐，北京市，2012

中華農(nóng)業(yè)科技獎創(chuàng)新團隊，非熱力加工與技術創(chuàng)新團隊，農(nóng)業(yè)部，2011