Received his bachelor’s degree, master’s degree, and Ph.D. from Jiangnan University (former Wuxi University of Light Industry). He was a visiting scholar at Oregon State University, Kyoto University, and Tokyo University. He is a professor at the School of Biotechnology at Jiangnan University. He was the vice-president of Jiangnan University and Director of the Key Laboratory of Industrial Biotechnology of the Ministry of Education. 

Most of Prof. Xu’s research expertise is in flavor chemistry, fermentation biotechnology of traditional Chinese alcoholic beverages (Baijiu and Huangjiu), and microbial enzyme technology for academic and industrial purposes. Prof. Xu has published more than 200 original/review papers in scholarly journals, including leading journals in his area, such as Advanced Materials, ACS Catalysis, Applied and Environmental Microbiology, and Journal of Agricultural and Food Chemistry. He has published over ten book chapters and has edited three books. He was honored with the National Technology Invention Award, and he was an outstanding inventor of Jiangsu Province.

Ph.D., Professor of the Department of Food Science & Technology, Shanghai Jiao Tong University, Dean of the School of Food Science and Engineering, & Associate Director of the Division of Life and Food, Ningxia University. He received his bachelor’s and Ph.D. degrees at Nanjing Agricultural University. He was awarded the Ministry of Education Yangtze River scholar in 2023, the Excellent Young Scientist Foundation of NSFC in 2016, and a visiting scientist at Australia's Commonwealth Scientific and Industrial Organization (CSIRO) in 2010. Professor Liu’s research interests focused on flavor chemistry, perception, and sensory evaluation. Professor Liu hosted and undertook over 30 national, provincial, ministerial, and enterprise projects. Based on this research work, he has published over 140 academic papers indexed by SCI as the first author or corresponding author, edited eight books as the associate editor, and authorized 11 issued Chinese patents. He organized the 1st/4th Chinese Food Flavor Youth Forum (Shanghai/Ningxia), and he serves as Executive Director or committee member for several societies or academic organizations, including the China Livestock Products Processing Research Association, the Sensory Analysis Standardization Technical Committee, et al. Prof. Liu is also an Editorial Advisory Group of Food Science and Technical Abstracts (FSTA), and Editor or Editorial Board member for more than 10 SCI/EI-indexed journals. 

Graduated from Nanjing Agricultural University in 2006 with a PhD in Food Science; From 2006 to 2017, he/she served as a lecturer, associate professor, and doctoral supervisor at the School of Food Science and Technology, Shanghai Ocean University. From 2010 to 2011, he/she was a visiting scientist at the Commonwealth Scientific and Industrial Organization (CSIRO) in Australia. From 2014 to 2015, he/she served as the assistant dean of the School of Food Science, Shanghai Ocean University; Since 2017, Professor and Doctoral Supervisor at the School of Agriculture and Biology, Shanghai Jiao Tong University.

The main research of Prof. Liu is food flavor perception and quality evaluation, and the "First China Food Flavor Science Youth Forum" was organized and held. Has led nearly 10 national level projects, with the first author/corresponding author in Fundamental Research Biosens Bioelectron、Biomaterials、Food Chemistry Food Science and Human Wellness Journal of Agricultural and Food Chemistry、 Published 106 papers in Chinese Journal of Food Science, Journal of Food Science and Technology, and other journals. Authorized 7 invention patents and co edited 5 textbooks and works.

is a professor at the Faculty of Food Science and Nutrition at Poznań University of Life Sciences, Poznań, Poland, where I lead a Food Volatilomics and Sensomics group (www.volatilomics.puls.edu.pl). His main scientific interest is food chemistry and analysis, especially flavour and volatile compounds. He is interested in forming flavour compounds in various foods, key odorants, off flavours, volatilomics, authenticity testing, and developments and implementation of extraction, separation and detection methods in these analyses. Of these methods, my special attention is drawn to comprehensive two-dimensional chromatography (GCxGC-ToFMS), gas chromatography–olfactometry (GC-O), volatile profiling using chromatography and quasi-electronic noses, and various sample preparation techniques. He authored and co-authored over 140 publications in JCR journals, over a dozen chapters in books, and edited a book on food flavours.