Professor Biao Suo is a scientific and technological innovation talent in universities of Henan province. His research area includes the molecular ecology of food microorganisms and food safety, as well as the utilization of microbial resources in traditional fermented noodle based staple foods. He was a visiting scholar in the Department of Food Science at Purdue University from 2018 to 2019; From 2010 to 2013, he was a lecturer in the Department of Food Quality and Safety at the School of Food Science and Technology, Henan Agricultural University. He had been an associate professor in the Department of Food Quality and Safety at the School of Food Science and Technology, Henan Agricultural University since 2013. He has hosted multiple national level grants including National Natural Science Foundation of China and Sub-project of the National Key R&D Program of the 14th Five-Year Plan. He has published more than 70 papers, including more than 20 papers indexed by SCI as the first or corresponding author, and 1 ESI highly cited paper in 2020. He has published 1 book in English and 3 planning textbooks.