Associate Professor LIU Shao Quan



B.Sc. South China Agricultural University, Guangzhou, China, 1985; M.Sc. Massey University, New Zealand, 1990; Ph.D, Massey University, New Zealand, 1994; Postdoctoral Fellow, New Zealand Dairy Research Institute, 1994-1997.

Contact Information

Office: S14-06-05
Tel: (65)-6516-2687 | Fax: (65)-6779-1691
Email: chmlsq@nus.edu.sg


 

ORCID: 0000-0003-0868-2731

ResearcherID: D-3172-2016

 

Research Interests

General interests are food science and technology. Specific foci are:

  • Flavour modulation (e.g. tea, coffee, palm kernel oil)
  • Food and beverage fermentation (e.g. probiotic beer, fruit wine, meat sauce)
  • Valorisation of food processing side streams (e.g. okara, tofu whey)

 

Research Highlight

 

Ref: Vong, W.C. and Liu, S.-Q. (2017) Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts. Journal of the Science of Food and Agriculture. 97, 135-143.

Enzymatic reactions leading to green leaf volatiles in soybean (solid arrows) and the proposed pathways for yeast transformation of volatiles (broken arrows). Yeast enzymes and metabolic intermediates are highlighted in grey. AAT = Alcohol acyltransferase; ADH = alcohol dehydrogenase; ALDH = aldehyde dehydrogenase; LOX = lipoxygenase; HPOD = hydroperoxyoctadecadienoic acid; HPOT = hydroperoxyoctadecatrienoic acid.

 

Teaching Contributions

  • FST3101 Food Microbiology & Fermentation
  • FST3106 Sensory and Flavour Science
  • FST5202 Advanced Food Fermentation

 

Representative Publications 

  • Lu, Y.Y.; Putra, S.D.; Liu, S.-Q. A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeast. Int. J. Food Microbiol. 2018, 265, 1-8.
  • Zhang, W.; Leong, S.M.; Zhao, F.; Zhao F.; Yang, T.; Liu, S.-Q. Viscozyme L pretreatment improves the aroma of palm kernel oil after kernel roasting. Food Res. Int. 2018, 107, 172-181.
  • Chua, J.Y.; Lu, Y.Y.; Liu, S.-Q. Biotransformation of soy whey into soy wine by four commercial strains of Saccharomyces cerevisiae. Int. J. Food Microbiol. 2017, 262, 14-22.
  • Toh, M.Z.; Liu, S.-Q. Impact of co-culturing Bifidobacterium animalis subsp. lactis HN019 with yeasts on microbial viability and metabolite formation. J. Appl. Microbiol. 2017, 123,956-968.
  • Vong, W.C.; Lim, X.Y.; Liu, S.-Q. Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara. Appl. Microbiol. Biotechnol. 2017, 101, 7129-7140.