孙希云，女，汉族，1978年12月生，博士，教授，硕士生导师，国家现代农业产业技术体系辽宁创新团队设施蔬菜保鲜加工岗位专家，主要从事果蔬精深加工、健康食品营养与创制方面的教学与科研工作。获得沈阳市高层次人才、沈阳农业大学天柱山英才、沈阳农业大学教学名师、沈阳农业大学优秀教师、沈阳农业大学优秀共产党员等荣誉称号。兼任中国食品科学技术学会果蔬加工分会委员、中国园艺学会小浆果分会理事、辽宁省食品质量安全学会会员。沈阳农业大学服务乡村振兴团队首席专家和辽宁省科技特派团专家。
承担本科生《食品科学与工程导论》、《软饮料工艺学》、《现代食品工业企业经营管理》和研究生《食品加工过程控制》《现代食品分离重组技术》、《食品经营管理实务》等课程的教学任务，其中《食品科学与工程导论》获评辽宁省线上线下混合一流课程、《软饮料工艺学》获评校级线下一流课程，是辽宁省社会实践一流课程《食品科学综合实践》骨干教师。主持省级以上教改项目3项，获辽宁省教育教学成果奖一等奖2项、二等奖1项。指导本科生获得辽宁省大学生食品创新大赛一等奖2项、辽宁省普通高等学院校大学生智慧农业创新创业大赛一等奖1项、第七届全国青年科普创新实验暨作品大赛（辽宁分赛区）复赛未来教育组一等奖1项、国家级大学生创新创业项目1项。参编教材2部。
主持国家自然科学基金青年科学项目、辽宁省农业攻关及产业化项目、辽宁省科技特派团项目、辽宁省自然基金项目、辽宁省博士启动项目、沈阳市科技特派团项目、校青年科学基金项目、横向课题等各1项，参加科技部“十二五”、“十三五”重点研发项目各1项。曾获辽宁省科技进步二等奖、神农中华农业科技二等奖、中国食品科学技术学会科技创新技术进步一等奖、沈阳市科技进步一等奖各1项。在Food Chemistry、Food control、Journal of Functional Foods等国内外学术杂志发表论文31篇，其中 SCI 检索12篇；主编专著1部、参编5部；申请授权发明专利10余件。
附：代表性论文
1.Hui Tan, Baoyue Cui, Kexin Zheng, Ningxuan Gao, Xuening An, Yu Zhang, Zhen Cheng, Yujie Nie, Jinyan Zhu, Li Wang, Kuniyoshi Shimizu, Xiyun Sun*, Bin Li *. Novel inhibitory effect of black chokeberry (Aronia melanocarpa) from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study. Food Chemistry: X, 2024, 21:101032. (SCI收录, JCRⅠ区, IF=6.1)
2.Xiyun Sun, Jiaqi Hu, Hongwei Xiao, Chunju Liu, Feifei Yang, Wuyi Liu, Ziyu Guo, Yulong Wu, Shoujiang Chen, Haiou Wang*. Effect of pectin addition on the drying characteristics of freeze-dried restructured strawberry blocks. LWT-Food Science and Technology, 2024, 192: 115716. (SCI收录, JCRⅠ区, IF=6)
3.Guanyu Ji, Guangpeng Liu, Bin Li, Hui Tan, Ruoyu Zheng, Xiyun Sun*, Fatao He*. Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation. Food Bioscience, 2023, 51: 102337. (SCI收录, JCRⅠ区, IF=5.2)
4.Na Yang, Xinhua Zhang, Yuzhuo Lu, Feng Jiang, Jumeng Yu, Xiyun Sun *, Yi Hao*. Use of DENBA+ to assist refrigeration and extend the shelf-life of strawberry fruit. Postharvest Biology and Technology, 2022, 195: 112152. (SCI收录, JCRⅠ区, IF=7)
5.Xiyun Sun, Shokri Sajad, Binhe Gao, Zihan Xu, Bin Li, Tong Zhu, Yuehua Wang*, Jinyan Zhu*. Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine. LWT-Food Science and Technology, LWT-Food Science and Technology, 2022, 156: 113070. (SCI收录, JCRⅠ区, IF=6)
6.Binhe Gao, Jingwen Wang, Yuehua Wang, Zihan Xu, Bin Li, Xianjun Meng, Xiyun Sun*, Jinyan Zhu*. Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics. Food Control, 2021, 133: 108603. (SCI收录, JCRⅠ区, IF=6)
7.Xiyun Sun, Sajad Shokri*, Zixuan Wang, Bin Li, Xianjun Meng. Optimization of explosion puffing drying for browning control in Muskmelon (Cucumis melo L.) using Taguchi orthogonal arrays. LWT-Food Science and Technology, 2021, 142: 111021. (SCI收录, JCR Ⅰ区, IF=6）
8.Xiyun Sun, Zihan Xu, Yuehua Wang, Ning Liu∗. Protective effects of blueberry anthocyanin extracts on hippocampal neuron damage induced by extremely low-frequency electromagnetic field. Food Science and Human Wellness, 2020, 9(3): 264-271. (SCI收录, JCRⅠ区, IF=7）
9.Xiyun Sun, Zhicheng Yan, Tong zhu, Jinyan Zhu, Yuehua Wang, Bin Li∗, Xianjun Meng∗. Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein. Food Chemistry, 2019, 279: 63-69. (SCI收录, JCRⅠ区, IF=8.8）
10.Ling-shuai Meng, Bin Li, Dong-nan Li, Yue-hua Wang, Yang Lin, Xian-jun Meng, Xi-yun Sun*, Ning Liu.Cyanidin-3-O-glucoside attenuates amyloid-beta (1-40)-induced oxidative stress and apoptosis in SH-SY5Y cells through a Nrf2 mechanism. Journal of Functional Foods, 2017,(38): 474-485. (SCI收录, JCRⅠ区, IF=5.6）