Hao received his MS degree in Food Science and Technology from The Ohio State University in 2015. Prior to joining the flavor research team, he worked for both a food company and a hunger organization. His past experience mainly focused on food microbiology and food shelf-life estimation, where he developed a strong interest in using statistical approaches to solve difficult questions in food science. Currently his research focuses on understanding the chemical changes that impact the coffee aroma.
Outside the lab, Hao is a fan of sports, rock music, and pop culture.