Ph.D.
Associate Professor of Hospitality Management
Division of Applied Social Sciences
Director of Graduate Programs - Hospitality Management
Division of Applied Social Sciences
Research at a glance
Area(s) of Expertise
Research Summary
Pei Liu's research focuses on consumer behavior, food safety, sustainability, and emerging technologies in hospitality and food systems. She studies how consumers and industry professionals make decisions related to food, dining, technology, and sustainability, with the goal of developing practical solutions that improve hospitality experiences, food safety, and sustainable practices.
Pei Liu, Ph.D., is an Associate Professor of Hospitality Management and Director of Graduate Programs at the University of Missouri.
Liu has an extensive record of externally funded research and has served as principal investigator on multiple USDA-NIFA Food Safety Outreach Program projects. Her federally funded work has focused particularly on developing food safety education and training programs for small-scale farmers. Her current research also examines sustainable dining and food choices, food waste reduction, blockchain-enabled food traceability, artificial intelligence and emerging hospitality technologies, and consumer responses to innovative food and service experiences.
Her scholarship has appeared in leading hospitality, tourism, food safety, and foodservice journals, including the International Journal of Hospitality Management, Journal of Hospitality and Tourism Technology, Journal of Hospitality and Tourism Management, Journal of Sustainable Tourism, British Food Journal, and Food Control.
Areas of Expertise include:
- Hospitality Management
- Consumer Behavior
- Food Safety
- Sustainability
Educational background
- Ph.D., Hospitality Management and Dietetics, Kansas State University
- M.S., Hospitality Management, Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston
Courses taught
- HSP_MGMT 1991: Food Safety and Sanitation in the Foodservice Industry
- HSP_MGMT 3104: Introduction to Culinary Fundamentals
- HSP_MGMT 3300: Food Production Management
- HSP_MGMT 3310: Food Service Operations Management
- HSP_MGMT 3400: Hotel and Lodging Operations Management
- HSP_MGMT 8200: Theory Construction