一、教育、工作经历：

2022年10月-至今,               东莞理工学院，博士后

2020年07月-2022年09月，深圳大学，高等研究院，博士后

2015年09月-2019年12月，沈阳药科大学，药物分析学，博士

2014年09月-2015年06月，沈阳药科大学，本科辅导员

2011年09月-2014年06月，沈阳药科大学，分析化学，硕士

2007年09月-2011年06月，辽宁中医药大学，药学，学士

二、研究领域： 

1. 红葡萄酒功能成分挖掘与活性评价

2. 葡萄酒酿造副产物的开发利用

3. 发酵食品与益生菌资源开发

4. 营养功能因子稳态化与靶向递送技术 

5. 预制食品研制与加工技术 

三、主要业绩：

中国博士后科学基金面上资助

四、代表性研究成果：

1. Hao Suo, Shan Xiao, Bo Wang., et al. Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria. Food Bioscience. 2024,58, 103815.
   

2. Hao Suo, Shan Xiao, Bo Wang., et al. Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods. Food Chemistry: X. 2024, 21,101164.

3. Hao Suo, Mohammad Rezaul Islam Shishir, Qi Wang., et al. Red Wine High-Molecular-Weight Polyphenolic Complex Ameliorates High-Fat Diet-Induced Metabolic Dysregulation and Perturbation in Gut Microbiota in Mice. Journal of Agricultural and Food Chemistry.2023, 71 (18), 6882-6893.

4. Hao Suo, Mohammad Rezaul Islam Shishir, Jianbo Xiao., et al.Red Wine High-Molecular-Weight Polyphenolic Complex: An Emerging Modulator of Human Metabolic Disease Risk and Gut Microbiota. Journal of Agricultural and Food Chemistry. 2021 69 (37),10907-10919.(cover paper)

5. Hao Suo, Ruochen Tian. Jing Li., et al. Compositional characterization study on high - molecular -mass polymeric polyphenols in red wines by chemical degradation. Food Research International.2019,123,440-449.

6. Hao Suo, Ruochen Tian, Wei Xu., et al. Novel Catechin-tiopronin conjugates derived from grape seed proanthocyanidins degradation: process optimization, high-speed counter-current chromatography preparation as well as antibacterial activity. Journal of Agricultural and Food Chemistry. 2019,67(41):11508-11517.

7. 索昊，孙宝山. 黄烷醇硫普罗宁衍生物及其制备方法和用途, 发明专利,ZL201910659867.0