Prof. Shuxiang Liu is an associate professor at the Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University. She holds a PhD in Food Science and Engineering from Washington State University and is currently doing postdoctoral research in Microbiology at the Institute of Microbiology, Guangdong Academy of Sciences. Her main research areas include the effects of water activity on microbial survival and heat resistance, the application of radio frequency heating technology in agricultural product processing, and the control of foodborne pathogens by non-thermal treatment.