![]() 董浩，博士/博士后，副教授，连续多年入选食品科学领域全球前2%顶尖科学家榜单，入选广东省青年科技人才培育计划（合作导师：吴清平院士），担任中国食品科学技术学会第四届青年工作委员会委员，中国畜产品加工研究会第二届青年工作委员会委员，中国检验检测学会青年科技工作者委员会委员，全国焙烤制品标准化技术委员会（SAC/TC488）委员，中国农业工程学会农产品质量与营养工程专业委员会委员，中国食品科学技术学会第二届食品真实性与溯源分委员会委员，广州市生物技术学会副秘书长，广东省食品安全学会理事，受邀担任Food Chemistry（一区TOP）、LWT-Food Science and Technology（一区TOP）等期刊副主编/编委。主要从事食品质量安全控制与营养健康研究，近五年，主持完成国家自然科学基金、中国博士后科学基金面上项目、广东省重点领域研发计划课题、广东省基础与应用基础研究基金等省部级以上项目8项，以第一或通讯作者在食品科学、中国食品学报、Trends in Food Science & Technology、Comprehensive Reviews in Food Science and Food Safety、Food Chemistry等期刊发表论文40余篇（SCI一区TOP论文30余篇），获授权发明专利18件，出版英文著作2部，获广东省科技进步二等奖2项（主持1项，排名第三1项），获广东省教学成果奖一等奖1项、二等奖1项。
n 教育、进修经历 2022.10-2025.09 华南理工大学/广东环凯微生物科技有限公司 博士后 2016.09-2019.06 华南理工大学 食品科学与工程学院 工学博士 2013.07-2016.08 广州质量监督检测研究院 技术研发部 2010.09-2013.06 华南理工大学 轻工与食品学院 工学硕士 2006.09-2010.06 合肥工业大学 生物与食品工程学院 工学学士
n 代表性科研项目 1. 国家自然科学基金，《间二羟基结构类多酚对烤牛肉中杂环胺形成的抑制作用及机制研究》（32001729） 2. 中国博士后科学基金面上项目，《含间苯二酚结构的多酚抑制杂环胺PhIP产生的作用机理及其构效关系研究》（2023M740759） 3. 广东省普通高校重点领域项目，《间二羟基结构类多酚对肉类食品加工及消化过程中杂环胺的影响机制研究》（2025ZDZX2031） 4. 广东省重点领域研发计划项目-课题，《粤式传统肉制品安全控制与品质提升关键技术研究与示范》（2025B0202130003） 5. 广东省重点领域研发计划项目-课题，《天然食用色素加工关键技术与产品开发》（2022B0202040001） 6. 广东省基础与应用基础研究基金，《膳食类黄酮对肉制品中氨基咪唑氮杂芳烃类杂环胺生成的抑制机理研究》（2019A1515111213） 7. 广东省驻镇帮镇扶村农村科技特派员团队项目，《特色农产品加工适应性及其保鲜储藏技术研究与推广》（KTP20240272） 8. 广东省普通高校特色创新类项目，《荔枝果壳多酚对危害物杂环胺生成的抑制及分子机制研究》（2022KTSCX058） n 代表性论文、著作等（近五年） 1. Huang Xiaojun, Qian Min, Zeng Xiaofang, Bai Weidong, Yang Hongshun, Wu Qingping, Dong Hao*. Recent advances in the formation of protein-bound heterocyclic aromatic amines and their transformation during digestion: A comprehensive review. Trends in Food Science & Technology, 2025, 164, 105271. 2. Chen Qi, Xian Yanping, Liang Ming, Qian Min, Wu Qingping, He Qi, Zeng Xiaofang, Bai Weidong, Dong Hao*. Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment. Food Chemistry, 2025, 484, 144357. 3. Huang Xiaotong, Chen Qi, Wei Xianling, Wang Jingjing, Lu Zhi, Wu Qingping, Li Chao, Zeng Xiaofang, Bai Weidong, Dong Hao*. Inhibitory effects of polysaccharides of various sources on 2-amino-3,8-dimethylimidazole[4,5-f] quinoxaline (MeIQx) in roasted beef patties. Food Chemistry, 2025, 495, 146500. 4. Huang Xiaotong, Xian Yanping, He Qi, Wu Qingping, Bai Weidong, Zeng Xiaofang, Dong Hao*. Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review. Food Chemistry, 2025, 473, 143122. 5. Guo Minting, Xian Yanping, Zhao Xiaojuan, Qian Min, Li Jun, Zeng Xiaofang, Bai Weidong, Dong Hao*. The latest advances on the formation, exposure level and control strategies of nitrosamines in meat, poultry and fish products. Food Chemistry, 2025, 488, 144837. 6. Yan Kangling, Kong Jiaxin, Yu Limei, Yang Juan, Zeng Xiaofang, Bai Weidong, Qian Min, Dong Hao*. Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS. Food Chemistry, 2025, 481, 143979. 7. Chen Qi, Cao Jinxuan, She Wenhai, Bai Weidong, Zeng Xiaofang, Dong Hao*. Salt reduction in cured meat products: A review on strategies and mechanisms. Food Science and Human Wellness, 2025, 14, 9250056. 8. Zhang Yuanhong, Zeng Defeng, Cai Shihong, Liu Qiaoyu, Sun Weizheng, Hu Xin, Peng Hui, Dong Hao*, Zeng Xiaofang. Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausage. Food Chemistry, 2025, 493, 145921. 9. Chen Jiaxin, Wu Enhao, Dong Hao*, Yu Limei. Chitosan as a bioactive preservative in seafood and meat products: Meta-analysis on microbial safety, physicochemical stability, and organoleptic quality. Food Chemistry, 2026, 498, 147171. 10. Liu Qiaoyu, Xiao Sili, You Yun, Huang Xiaoxia, Wei Xianling, Yan Junmeng, Dong Hao*, Zeng Xiaofang, Bai Weidong. Understanding pyrogallic acid-myofibrillar protein interaction and its effect on flavor release via spectral and molecular dynamics simulations. International Journal of Biological Macromolecules, 2025, 320, 145650. 11. Xiao Sili, Huang Xiaoxia, He Xiting, Chen Zitao, Li Xiaoyan, Wei Xianling, Liu Qiaoyu, Dong Hao*, Zeng Xiaofang, Bai Weidong. Interactions between curcumin and fish−/bovine-derived (type I and II) collagens: Preparation of nanoparticle and their application in Pickering emulsions. Food Chemistry, 2025, 487, 144781. 12. Dong Hao, Ye Huiping, Bai Weidong, Zeng Xiaofang, Wu Qingping. A comprehensive review of structure–activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal-processed food. Comprehensive Reviews in Food Science and Food Safety, 2024, 23, e70032. 13. Dong Hao, Chen Qi, Xu Yan, Li Chao, Bai Weidong, Zeng Xiaofang, Wu Qingping, Xu Huan, Deng Jinhua. Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties. Food Chemistry: X, 2024, 23, 101672. 14. Chen Qi, Xu Yan, Dong Hao*, Bai Weidong, Zeng Xiaofang. Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis. Food Chemistry: X, 2024, 22, 101404. 15. Chen Qi, Li Ying, Yan Kangling, Bai Weidong, Zeng Xiaofang, Wu Qingping, Deng Jinhua, Dong Hao*. Variations of volatile flavors and microbial communities in Chinese Chaozhou pickle during natural fermentation revealed by GC-IMS and high-throughput sequencing. LWT-Food Science and Technology, 2024, 191, 115610. 16. Huang Xiaoxia, You Yun, Zeng Xiaofang, Liu Qiaoyu, Dong Hao*, Qian Min, Xiao Sili, Yu Limei, Hu Xin. Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon. Food Chemistry, 2024, 437, 137806. 17. Li Yanxin, Zhao Wenhong, Qian Min, Wen Zhiyi, Bai Weidong, Zeng Xiaofang, Wang Hong, Xian Yanping, Dong Hao*. Recent advances in the authentication (geographical origins, varieties and aging time) of tangerine peel (Citri reticulatae pericarpium): A review. Food Chemistry, 2024, 442, 138531. 18. Huang Xiaoxia, You Yun, Liu Qiaoyu, Dong Hao*, Bai Weidong, Lan Bifeng. Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast. Food Chemistry, 2023, 421, 136174. 19. Yu Yue, Chai Yinghui, Yan Yujie, Li Zhanming, Huang Yue, Chen Lin, Dong Hao*. Near-infrared spectroscopy combined with support vector machine for the identification of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) adulteration using wavelength selection algorithms. Food Chemistry, 2025, 463, 141548. 20. Zheng Xuan, Guo Lei, Zhu Chuanhui, Hu Tao, Gong Xinghou, Wu Chonggang, Wang Guangjin, Dong Hao*, Hou Yuanjing. A robust electrochemical sensor based on AgNWs@MoS2 for highly sensitive detection of thiabendazole residues in food samples. Food Chemistry, 2024, 433, 137304. 21. Qian Min, Ruan Fengxi, Zhao Wenhong*, Dong Hao*, Bai Weidong*, Li Xiangluan, Huang Xiaoyuan, Li Yanxin. The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine. Food Chemistry, 2023, 416, 135844. 22. Xu Yan, Ye Huiping, Dong Hao*, Zeng Xiaofang, Yang Juan, Xiao Gengsheng, Bai Weidong, Wu Jihong, He Qi, Xian Yanping. Determination of 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) and its precursors and possible intermediates in a chemical model system and roast pork. LWT-Food Science and Technology, 2023, 177, 114581. 23. Xu Yan, Li Haixia, Liang Jian, Ma Jina, Yang Juan, Zhao Xiaojuan, Zhao Wenhong, Bai Weidong, Zeng Xiaofang, Dong Hao*. High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry. Food Chemistry, 2021, 361, 130147. 24. Dong Hao, Xian Yanping, Li Haixia, Bai Weidong*, Zeng Xiaofang*. Potential carcinogens heterocyclic aromatic amines (HAAs) in foodstuffs: formation, extraction, analytical methods and mitigation strategies. Comprehensive Reviews in Food Science and Food Safety, 2020, 19, 365-404. 25. Ye Huiping, Yang Juan, Xiao Gengsheng, Zhao Yan, Li Zhanming, Bai Weidong, Zeng Xiaofang*, Dong Hao*. A comprehensive overview of emerging techniques and chemometrics for authenticity and traceability of animal-derived food. Food Chemistry, 2023, 402, 134216. 26. Xiao Sili, Meng Xinyi, Cai Leyao, Liu Qiaoyu, Wei Xianlin, Zeng Xiaofang, Bai Weidong, Dong Hao*. Effects of four amino acids (Arg, Gly, Lys, and Pro) on the structural integrity and emulsification properties in myofibrillar protein of Litopenaeus vannamei during freeze-thaw cycles. Journal of the Science of Food and Agriculture, 2026, 106, 1514-1523. 27. You Yun, Huang Xiaoxia, Xiao Sili, Zhuang Xiaoqi, Liu Qiaoyu, Zeng Xianjun, Wei Xianling, Zeng Xiaofang, Dong Hao*. Effect of gamma irradiation on microbial growth, physicochemical properties, and non-volatile flavour of chicken sausages during storage. International Journal of Food Science and Technology, 2024, 59, 1789-1800. 28. Qian Min, Li Yanxin, Li Jiali, Lu Zhi, Lai Jia, Zeng Yuhui, Zhu Bing, Bai Weidong, Li Yinghua, Dong Hao*. Understanding the antihepatocarcinogenic activity of typical flavonoids from Citri Reticulatae pericarpium and their mechanism via HepG2 cells apoptosis experiment and molecular docking. International Journal of Food Science and Technology, 2025, 60, vvaf146. 29. Ye Yuehua, Liu Xiaoyan, Bai Weidong, Zhao Wenhong, Zhang Ying, Dong Hao*, Pan Zhenhui. Effect of microwave-ultrasonic combination treatment on heating-induced gel properties of low-sodium tilapia surimi during gel setting stage and comparative analysis. LWT-Food Science and Technology, 2022, 161, 113386. 30. Dong Hao, Chen Qi, Qian Min, Bai Weidong, Zeng Xiaofang. 4.3 - Sampling techniques for the determination of volatile components in food of animal origin. Comprehensive Sampling and Sample Preparation (Second Edition), 2025, 4, 267-296. (Elsevier, Academic Press, ISBN: 978-0-443-15979-4) n 教学科研获奖情况 1. ![]() 广东省科技进步奖二等奖，《![]() 广东特色水产食品提质增效关键技术创新与产业化应用》，2025年10月，广东省人民政府 2. 广东省科技进步奖二等奖，《![]() 餐饮食材质量安全与真实性检测技术体系构建及应用》，2020年2月，广东省人民政府 3. 广东省教学成果奖一等奖，《思政铸魂 创新赋能 实践强基—涉农高校食品学科研究生人才培养体系构建与实践》，2025年12月，广东省教育厅 4. 广东省教学成果奖二等奖，《工农融合·数智赋能：应用型大学食品类专业人才培养模式创新与实践》，2025年12月，广东省教育厅 5. 中国食品科学技术学会科技进步奖二等奖，《植物源保健食品及原料中化学风险物质检测和消减技术研究及标准化》，2024年11月，中国食品科学技术学会 6. 中国食品科学技术学会科技进步奖二等奖，《肉鸽梯次加工及其品质控制关键技术研发与应用》，2024年11月，中国食品科学技术学会 |
