Yu-Chen Liu

About Me
I am originally from Taiwan and received my master’s degree in Food Science and Biotechnology from National Chung Hsing University. My research background includes nutrition, functional foods, and neuroscience. During my master’s research, I investigated the effects of common buckwheat polysaccharides on cognitive impairment, which sparked my interest in the gut-brain axis and the role of gut microbiota in health and disease. After completing my master’s degree, I worked as a research assistant at Academia Sinica in Taiwan for about one year, where I further developed my research experience in neuroscience. These experiences motivated me to pursue doctoral training and deepen my understanding of nutritional and biomedical research.

Why I chose the Nutritional Sciences Program at the University of Arizona
I chose the University of Arizona because of its interdisciplinary research environment and the opportunity to explore different research areas through faculty rotations. The University of Arizona’s research environment and mentorship will allow me to build on my previous training, develop new research skills, and explore new approaches to nutritional science. I look forward to integrating my background in nutrition, food science, and neuroscience during my PhD training.