Rui Liu is an professor at the College of Food Science and Engineering, Tianjin University of Science and Technology, China. She completed Bachelor, Master, and Doctor degrees from Tianjin University in 2008, 2010, and 2013 and has joined Tianjin University of Science and Technology since then. Her research focuses on processing techniques for agricultural and marine raw materials and by-products, such as sea cucumber, wheat grain, wheat germ, garlic, etc. She extended her research to the structural analysis of natural bioactive components and their functions. Her research will contribute to an improvement in product quality and economic value.