孙舒扬，女，山东荣成人，工学博士，副教授，食品基础教研室主任。2009年毕业于江南大学生物工程学院。
现授课程：
食品生物化学、网络资源与信息检索
目前研究方向或领域：
果蔬精深加工与安全控制、生物酶制剂纯化及应用、酿造微生物筛选及应用。
目前承担的科研项目：
1、烟台市科技计划项目—发酵食品生物胺消除新方法—功能化Fe₃O₄纳米球@二胺氧化酶耦合体的研发及应用（2019XDHZ091），经费20万元。
2、国家自然科学基金青年基金项目—植物乳杆菌生物胺分解酶的表征及其在果酒中的作用机制研究（**），经费24万元。
3、山东省高等学校发展计划项目—中国樱桃果酒关键酿造技术的研究及产品开发（J13LE10），经费5万元。
4、山东省中青年科研奖励基金—双菌偶联法生产低酸果酒的研究（BS2010NY007），经费7万元。
5、横向合作课题—桑葚酒生产工艺研究及产品开发技术转换，经费17万元。
6、横向合作课题—发糕用发酵剂的培养工艺标准化，经费5万元。
目前有代表性的论文：
1. Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations. Food research International (SCI二区，IF=3.579), article in press, 2019.
2. Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution. International Journal of Food Properties (SCI三区，IF=1.398), 2019, 22(1): 1270–1282.
3. Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines. LWT - Food Science and Technology (SCI二区，IF=3.714), 2018, 89: 449-456.
4. Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine. Journal of the Institute of Brewing (SCI四区，IF=0.994), 2018, 124:477-484.
5. Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines. Food Microbiology (SCI二区，IF=4.38), 2016, 55: 16-24.
6. Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality. Journal of the Science of Food and Agriculture (SCI三区，IF=2.38), 2016, 96: 1880-1887.
7. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines. Food Microbiology (SCI二区，IF=4.38), 2014, 44: 15-23
8. Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines. Food Chemistry (SCI二区，IF=5.399), 2013, 138: 2233-2241.
9. Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality. International Journal of Food Science and Technology (SCI三区，IF=2.38), 2013, 48: 1783–1790.
10. Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS- SPME-GC-MS and HPLC. International Journal of Food Science and Technology (SCI三区，IF=2.38), 2012, 47(1): 100-106.
11. Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines. Food Chemistry (SCI二区，IF=5.399), 2011, 127: 547–555.
12. Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China). Flavour and Fragrance Journal (SCI三区，IF=1.377), 2010, 25: 206–213
13. Membrane-bound ‘synthetic lipase’ specifically cultured under solid-state fermentation and submerged fermentation by Rhizopus chinensis: A comparative investigation. Bioresource Technology (SCI一区，IF=6.669) , 2009, 100: 1336–1342.
14. Shu Yang Sun, Yan Xu, Dong Wang. Novel minor lipase from Rhizopus chinensis during solid-state fermentation: Biochemical characterization and its esterification potential for ester synthesis. Bioresource Technology (SCI一区，IF=6.669), 2009, 100: 2607-2612.
15. Shu Yang Sun, Yan Xu. Purification and biochemical characterization of an intracellular lipase by Rhizopus chinensis under solid-state fermentation and its potential application in the production of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Journal of chemical technology and Biotechnology (SCI三区，IF=2.659), 2009, 84: 435-441.
16. Shu Yang Sun, Yan Xu, Dong Wang. Regulation of environmental factors on the expression of a solid-state speci?c lipase (Lip1) with Rhizopus chinensis by western blot and indirect Elisa. Bioresource Technology (SCI一区，IF=6.669), 2009, 100: 3152-3156.

目前有代表性的发明专利：
1. 一种樱桃起泡酒的酿造方法，中国发明专利，3.X。
2. 一种樱桃果酒的酿造方法，中国发明专利，5.4。
3. 一种果酒生物降酸新菌株、制备方法及其应用，中国发明专利，3.8。
4. 一种利用葡萄皮渣生产酒精的方法，中国发明专利，0.5。
5. 一种乌饭树果酒的酿造方法，中国发明专利，4.4。