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Keshun Liu, PhD (he/him/his)

Research chemist
U.S. Dept. of Agriculture, Agric. Research Service
Aberdeen, Idaho, United States

Keshun Liu has been a Research Chemist with the United States Department of Agriculture, Agricultural Research Service, since 2005. He received a Ph.D. degree in Food Science from Michigan State University and did postdoctoral research at Coca-Cola Co. and University of Georgia. Prior to joining USDA, he worked at Monsanto Co. and then University of Missouri where he was one of the contributors for fine tuning high moisture extrusion to make meat analogs. A few years later, the University transferred the technology to Beyond Meat. He has 36 years of research experience at academic institutions, private industry, and governmental agency, with expertise in chemistry, processing, and value-added utilization of soybeans, cereal grains, legumes, and their co-products. He authored or co-authored 138 publications, co-organized 6 international conferences, organized/co-organized 52 symposia for scientific meetings, and gave 115 technical presentations to domestic and international audiences. In addition, he wrote, edited or co-edited four English reference books on soybeans/soyfoods, Asian foods, and distillers’ grains. He is a member of AOCS Technical Leadership Committee, a past chair of Proteins and Co-Products (PCP) Division, and a recipient of AOCS fellow (2011), IFT fellow (2014), and PCP Division Lifetime Achievement Award (2020).

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