一、教育经历

2014.09--2018.06: 华中农业大学农产品深加工及贮藏工程专业，获工学博士学位。

2006.09--2009.06：山东农业大学食品科学专业，获工学硕士学位。

二、工作经历

2018.07--至今：广西师范大学生命科学学院，副教授。

2009.07--2014.7: 贺州学院，讲师（2014.12晋升副教授）。

2001.10--2005.01：郑州三全食品股份有限公司，实验室主任（助理工程师）。

1997.09--2001.10：南阳市饲料工业公司，技术员。

三、人才称号/学术头衔/社会兼职

广西林学会会员

四、教学情况

食品营养学、食品卫生学、生物技术专业导读等。

五、科研情况

先后主持或参与国家重点研发项目、广西重点研发项目、广西自然科学基金项目、广东科技开发项目、广东自然科学基金项目等20余项，以第一作者身份在LWT- Food Science andTechnology，Nutrients，Molecules等期刊发表30余篇，其中SCI论文7篇、EI论文3篇。

六、近年来主要论著

代表性论文

[1]Zhao GH,Zhang RF, Huang F, et al. Hydrolyzed bound phenolics from rice bran alleviate hyperlipidemiaand improve gut microbiota dysbiosis in high-fat-diet fed mice[J]. Nutrients,2022, 14(6), 1277. (SCI)

[2]Zhao GH, HuMQ, Lu XW, et al. Soaking, heating and high hydrostatic pressure treatmentdegrade the flavonoids in rice bran[J]. LWT-FoodScience and Technology, 2022, 154, 112732. (SCI)

[3]Zhao GH, Hu CY, Luo HY.Effects of combined microwave-hot-air-drying on the physicochemical propertiesand antioxidant activity of Rhodomyrtustomentosa berry powder[J]. Journal of Food Measurement and Characterization,2020,14(3):1433-1442. (SCI)

[4]Zhao GH, Zhang RF, DongLH, et al. Particle size of insoluble dietary fiber from rice bran affects itsphenolic profile, bioaccessibility and functional properties[J]. LWT-Food Scienceand Technology, 2018, 87, 450-456. (SCI)

[5]Zhao GH, Zhang RF, DongLH, et al. A comparison of chemial composition, in vitro bioaccessibility and antioxidant activity of phenolicsfrom rice bran and its dietary fibers[J]. Molecules, 2018, 23, 202. (SCI)

[6]Zhao GH, Zhang RH, Liu L,et al. Different thermal drying methods affect the phenolic profiles, theirbioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries[J]. LWT-Food Scienceand Technology, 2017, 79, 260-266. (SCI)

[7]Zhao GH, Zhang RH,Mingwei Zhang. (2017). Effects of high hydrostatic pressure processing andsubsequent storage on phenolic contents and antioxidant activity in fruit andvegetable products[J]. InternationalJournal of Food Science and Technology, 2017, 52(1):3-12.（SCI）