湖南湘潭人，共产党员，硕士毕业于湖南农业大学，获得国家奖学金、A类奖学金、省级优秀毕业生、优秀团员等荣誉，曾在日本鹿儿岛大学进行一年的联合培养，研究食品保鲜技术。主要研究领域：米制品的加工与品质。

发表论文：

1. Sijie Zhang, Lin Ou, Cuiping Yi*, Qiutao Xie, Yang Shan. Identification, evaluation, control of yellow-causing bacteria and their influence on the quality of high moisture rice-based food. Food Control. 2024

2. Sijie Zhang, KUMANOTO Risa，Weiguo Wu & HAMANAKA Daisuke. Effects of Ultraviolet Irradiation on the Storage Quality and Bacterial Diversity of Fresh-cut Cabbage[J]. Food science and technology research, 2024.

3. Sijie Zhang, Congcong Li, Junling Wu, Simin Peng, Haifeng Mao, Weiguo Wu & Luyan Liao. Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes[J]. Food Chemistry: X, 2023,18.

4. Sijie Zhang, Congcong Li, Junling Wu, Simin Peng, Haifeng Mao, Weiguo Wu & Luyan Liao. Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled Brassica napus[J]. Fermentation-Basel, 2023,9(3).

5. 张思颉,罗凤莲,邓淼等.干燥及冷冻处理对襄荷花苞挥发性成分的影响[J].食品与机械,2022,38(02):159-166.

6. 张思颉,李梓旋,宋汶亭等.襄荷中黄酮类化合物的抗氧化性研究[J].食品科技,2020,45(07):230-23.