Liu received his BS from Xi’an Jiaotong Unviersity in 1982 and PhD of Medical Science from Okayama University School of Medicine in 1994. He completed post-doc training in Dr. Bruce Ames laboratory at University of California, Berkeley and worked as a faculty at University of California at Berkeley, Children Hospital Oakland Research Institute, University of California at Irvine, University of Kentucky College of Medicine, and Shanghai Institute for Nutritional Science, Chinese Academy of Sciences. Currently, he is a Professor and the Dean of Xi’an Jiaotong University School of Life Science and Technology and an Adjunct Professor of the School of Pharmacy, University of Southern California. Dr. Liu’s research interests include molecular and cellular mechanisms of aging, stress, and age-/stress-associated degenerative diseases with a focus on nutritional regulation of mitochondrial metabolism. He has published more 170 papers in international journals with more than 5200 times citations （H-index 42）and was elected as one of the “2014 ， 2015 and 2016 Most Cited Chinese Researchers” in the area of Biochemistry, Genetics and Molecular Biology by Elsevier.
Dr. Osama Ibrahim is a highly-experienced principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; Biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion, and Analytical Biochemistry and Immunology , Dr. Ibrahim was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies. Dr. Ibrahim received his B.S. in Biochemistry with honor and two M.S. degrees in Microbial physiology/ Fermentation and in Applied Microbiology. He received his Ph.D. in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. He is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology since 1979.
Microbiology, Molecular Biology, Food safety and Bio-processing for both pharmaceutical and food ingredients