辛广，男，汉族，1966年2月生，博士，教授，博士生导师，中共党员。沈阳农业大学食品学院果蔬加工团队带头人，农业部国家浆果加工技术研发中心学术带头人、国家林业局小浆果工程技术研究中心学术带头人，农业部东北野生猕猴桃异位资源保存圃负责人、北方特色浆果保鲜加工创新团队骨干成员，“兴辽英才”农业专家，辽宁省“五一”劳动奖章获得者。任中国食品科学技术学会休闲食品加工分会理事、中国菌物学会食用菌贮藏与加工产业分会常务理事，国家林业和草原局院校教材建设专家库专家、辽宁省食品科学技术学会副秘书长、辽宁省科技奖励评审专家、辽宁省宏观经济研究智库专家、辽宁省科技特派团专家、辽宁省生命科学学会生物资源与开发专业委员会副主任、辽宁省食品质量与安全学会名誉理事、辽宁省食用菌秸秆栽培及资源利用重点实验室专家委员会副主任、辽宁省天然产物活性分子开发及利用重点实验室学术委员会委员、辽宁省高层次科技专家库专家、辽阳市小浆果生物科技产学研联盟（岭秀山）副理事长、鞍山绿佳泰南果梨产业技术研究院特邀专家。
主要研究方向为食品贮藏与加工，在Trends in Food science & Technology、Critical Reviews in Food Science and Nutrition、Food Chemistry、Food Science and Human Wellness、《食品科学》、《中国农业科学》等杂志发表论文100余篇，授权专利7件，担任《食品科学》、《中国调味品》编委。主持省级教学项目3项，获辽宁省教学成果一等奖，指导本科生获辽宁省“互联网+”大赛金奖、辽宁省食品创新大赛一等奖。副主编“十三五”规划教材2部。承担国家公益性行业科研专项课题、“十三五”重点专项子课题《食用菌采后生理、品质变化规律及劣变调控机制研究》、国家农业成果转化基金项目等多项课题，制定行业标准1项、地方标准7项，筛选软枣猕猴桃新品种3个，获批新食品原料1个。先后获中国食品科学技术学会科技创新奖-技术进步一等奖、神农中华农业科技奖、辽宁省科技进步二等奖。
附：（近五年代表性的文章）
1.Sun, L.-b., Zhang, Z.-y., Xin, G., et al. (2020). Advances in umami taste and aroma of edible mushrooms. Trends in Food Science & Technology. (SCI收录，JCRⅠ区，IF=15.3 通讯作者)
2.Feng, Y., Xu, H., Xin, G., et al. (2023). Effect of light on quality of preharvest and postharvest edible mushrooms and its action mechanism: A review. Trends in Food Science & Technology. (SCI收录，JCRⅠ区，IF=15.3 通讯作者)
3.Xia, R., Hou, Z., Xin, G., et al. (2023). Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review. Critical Reviews in Food Science and Nutrition. (SCI收录，JCRⅠ区，IF=10.2 通讯作者)
4.Hou, Z., Xia, R., Xin, G., et al. (2024). Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review. Food Chemistry. (SCI收录，JCRⅠ区，IF=8.8 通讯作者)
5.Feng, Y., Xin, G., et al. (2022). Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods. Food Chemistry. (SCI收录，JCRⅠ区，IF=8.8 通讯作者)
6.Feng, Y., Xu, H., Xin, G., et al. (2022). Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus. Food Chemistry. (SCI收录，JCRⅠ区，IF=8.8 通讯作者)
7.Zhang, Z., Zhang, X., Xin, G., et al. (2019). Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures. Food Chemistry. (SCI收录，JCRⅠ区，IF=8.8 通讯作者)
8.Xia, R., Wang, Y., Xin, G., et al. (2024). Umami loss mechanism upon shiitake mushrooms under cold storage: Revisiting the role of energy metabolism via integrated physiological and transcriptomic analysis. Postharvest Biology and Technology. (SCI收录，JCRⅠ区，IF=7 通讯作者)
9.Xia, R., Zhao, X., Xin, G., et al. (2023). Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release. Food Science and Human Wellness. (SCI收录，JCRⅠ区，IF=7.0 通讯作者)
10.Li, Y., Feng, Y., Xin, G., et al. (2023). Sexual spores in edible mushroom: bioactive components, discharge mechanisms and effects on fruiting bodies quality. Food Science and Human Wellness. (SCI收录，JCRⅠ区，IF=7.0 通讯作者)
11.Song, M., Xu, H., Xin, G., et al. (2022). Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China. Food Science and Human Wellness. (SCI收录，JCRⅠ区，IF=7.0 通讯作者)
12.Zhao, X., Wei, Y., Gong, X., Xu, H., Xin, G. (2020). Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods. Food Science and Human Wellness. (SCI收录，JCRⅠ区，IF=7.0 通讯作者)
13.Sun, L., Xin, G., Hou, Z., et al. (2021). Biosynthetic Mechanism of Key Volatile Biomarkers of Harvested Lentinula edodes Triggered by Spore Release. Journal of Agricultural and Food Chemistry. (SCI收录，JCRⅠ区，IF=6.1 通讯作者)
14.优化HS-SPME-GC-MS方法表征香菇不同成熟阶段的关键挥发性化合物. 食品科学，2024. (EI 通讯作者)
15.模拟冷链温度条件下不同采收方式对黑皮鸡枞菌品质的影响. 食品科学，2022. (EI 通讯作者)
16.炒制时间对不同复配比例黑皮鸡枞菌-平菇复合酱风味的影响. 食品科学，2022. (EI 通讯作者)
17.不同成熟度软枣猕猴桃果实的划分标准及贮藏特性. 中国农业科学，2019. (通讯作者)
18. 变温压差膨化干燥对秀珍菇鲜香味的影响. 食品科学，2019. (EI 通讯作者)