Yi Liu is a senior scientific officer at the European Food Safety Authority. Her major contribution to the food enzyme safety evaluation is the transformation of the dietary exposure assessment to actual consumption data-based methodology. Currently she is the team leader of the food enzyme sector, working with a multidisciplinary team of scientists. Previously she evaluated the food safety of GM crops, developed guidance on new generation techniques for targeted mutagenesis and human safety endpoints for genetically modified animals. Before taking up employment at EFSA in 2008, she spent seven years at the University of Genova (Italy) as a group leader on stem cell gene profiling and tissue reconstruction under microgravity conditions. She holds a MSc in biotechnology (virology) from Wageningen University (the Netherlands) and a PhD on molecular genetics and microbiology from ETH Zürich (Switzerland).