Deputy Director, at Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, China.
Dr. Guangxian Liu, a highly regarded molecular biologist, currently serves as Deputy Director at the Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences. With a Ph.D. in Chemistry from Jiangxi Normal University, he specializes in agricultural product processing, food microbial fermentation, and protein modification. Renowned for integrating irradiation and glycosylation to reduce food allergenicity, Dr. Liu is a recipient of prestigious awards such as the Outstanding Young Agricultural Researcher Award and the Jiangxi Provincial Outstanding Youth Foundation. He leads innovative projects backed by the National Natural Science Foundation of China and other key funding agencies. A pioneer in asparagus deep-processing, he developed China’s first asparagus processing database and introduced over 20 novel products including asparagus baijiu and fermented juices. His work bridges cutting-edge science and industrial application, impacting food biotechnology nationally and globally. 🌱🧪
Professional Profile
Scopus
🎓 Education
Dr. Guangxian Liu pursued his doctoral studies at Jiangxi Normal University, earning a Ph.D. in Chemistry. His academic journey was rooted in a deep passion for exploring molecular interactions within agricultural systems. During his doctoral tenure, he focused on the structural and chemical transformations of food proteins under various processing techniques. His education laid the groundwork for a career in interdisciplinary agricultural research, particularly in food biochemistry, allergen modification, and microbial fermentation. His exposure to advanced analytical methods, such as proteomics and irradiation-based food processing, positioned him to address global challenges in food safety and preservation. His academic training is further enriched by his participation in national and international research exchange programs, enhancing his ability to lead collaborative and innovative studies. 📘🔬
💼 Experience
Dr. Liu has amassed over 15 years of experience in food science and agricultural processing, currently serving as Deputy Director at the Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences. He has led several high-impact research initiatives funded by prominent agencies including the National Natural Science Foundation of China, Jiangxi Provincial R&D Programs, and the China Postdoctoral Science Foundation. Dr. Liu has extensive experience overseeing both basic and applied research, focusing on protein modification, food allergen reduction, and functional fermentation. His work has translated into patented innovations and industrial technologies, notably in asparagus processing. Additionally, he serves in editorial roles and collaborates with leading national laboratories such as the State Key Laboratory of Food Science at Nanchang University. His guidance has nurtured emerging talent while his strategic leadership has propelled Jiangxi’s agro-processing industry to new heights. 🏭📊
🔍 Research Interest
Dr. Liu’s research interests revolve around agricultural product processing, food microbial fermentation, and protein modification at the molecular level. He is particularly focused on reducing allergenicity in food proteins through advanced modification techniques such as gamma irradiation and glycosylation, rooted in epitope shielding theory. His interests also include probiotic fermentation, antioxidant-enriched food production, and the valorization of local crops like asparagus through deep-processing technologies. Dr. Liu’s interdisciplinary approach connects molecular biology, food chemistry, and agricultural engineering, allowing for innovative product development. He has been instrumental in applying proteomic and structural biology tools to elucidate the mechanisms underlying protein desensitization and flavor formation in fermented foods. His dedication to translating lab-scale innovation into commercial applications showcases his vision for sustainable, health-enhancing food systems. 🧫🌾
🏆 Awards
Dr. Guangxian Liu has received multiple honors for his innovative contributions to molecular food science. These include the Outstanding Young Agricultural Researcher Award, the Jiangxi Provincial Outstanding Youth Foundation, and selection for the China Association for Science and Technology’s Overseas Exchange Program for Outstanding Young Talents. These accolades underscore his exceptional impact in agricultural biotechnology and protein desensitization. His awards reflect not only scientific excellence but also his leadership in bridging research and practical industry application. Dr. Liu has also been recognized at provincial and national levels for his pioneering work on deep-processing technologies for local agricultural products such as asparagus. His recognition by funding bodies such as the National Natural Science Foundation of China and his inclusion in multiple provincial innovation programs further affirm his status as a trailblazer in applied molecular biosciences. 🥇🎖️
📚Top Noted Publications
Dr. Liu has published widely in peer-reviewed journals such as Food Chemistry, Food Research International, Food Bioscience, and International Journal of Food Science and Technology. His research papers explore innovative topics in protein modification, microbial fermentation, and antioxidant mechanisms in food processing. Notable recent work includes his 2025 study on glycosylation-coupled irradiation to reduce allergenicity in egg proteins, contributing critical insights into epitope masking at a molecular level.
🔗 Selected Publications:
📘 1. Liu, G., et al. (2025).
Title: Shielding allergenic epitopes through glycosylation-irradiation synergy
Journal: Food Bioscience
Summary: This cutting-edge study explores a novel strategy combining glycosylation and Co-60 irradiation to modify food proteins in a way that masks or shields allergenic epitopes, significantly reducing allergenicity without compromising nutritional integrity. It opens promising avenues in hypoallergenic food development and personalized nutrition.
📑 Cited by: 8 articles
🔗 Link to article on ScienceDirect
🍹 2. Liu, G., et al. (2023).
Title: Microbial fermentation for enhanced antioxidant activity in asparagus juice
Journal: Food Research International
Summary: This study demonstrates how microbial fermentation—particularly using Lactobacillus strains—can be employed to enhance the antioxidant properties of asparagus juice. The research identifies optimal fermentation conditions, biochemical pathways, and the resulting increase in phenolic and flavonoid content, supporting functional beverage innovation.
📑 Cited by: 12 articles
🔗 Link to article on ScienceDirect
🧬 3. Liu, G., et al. (2022).
Title: Protein desensitization via Co-60 irradiation and conformational engineering
Journal: Food Chemistry
Summary: This foundational research explores how Co-60 gamma irradiation can alter protein structure at the molecular level, effectively reducing allergenic potential. It integrates conformational engineering with irradiation techniques, offering safe methods for food protein modification and allergen management.
📑 Cited by: 19 articles
🔗 Link to article on ScienceDirect
Conclusion
Dr. Guangxian Liu is highly suitable and deserving of the Best Researcher Award under the International Molecular Biologist Awards. His sustained excellence in innovation, research leadership, and molecular-level insights into food processing position him as a pioneer in the cross-section of molecular biology and agricultural product development. His novel approaches to protein desensitization, fermentation biotechnology, and asparagus-based innovation have not only advanced science but also generated real-world applications. With minor enhancements in international collaboration and academic exposure, Dr. Liu’s trajectory promises even greater global impact.