一、教育、工作經曆：

2022年10月-至今,               太阳成集团tyc234cc，博士後

2020年07月-2022年09月，深圳大學，高等研究院，博士後

2015年09月-2019年12月，沈陽藥科大學，藥物分析學，博士

2014年09月-2015年06月，沈陽藥科大學，本科輔導員

2011年09月-2014年06月，沈陽藥科大學，分析化學，碩士

2007年09月-2011年06月，遼甯中醫藥大學，藥學，學士

二、研究領域： 

1. 紅葡萄酒功能成分挖掘與活性評價

2. 葡萄酒釀造副産物的開發利用

3. 發酵食品與益生菌資源開發

4. 營養功能因子穩态化與靶向遞送技術 

5. 預制食品研制與加工技術 

三、主要業績：

中國博士後科學基金面上資助

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，孫寶山. 黃烷醇硫普羅甯衍生物及其制備方法和用途, 發明專利,ZL201910659867.0