Lisa Dean

Lisa Dean is a Professor in the Department of Food, Bioprocessing and Nutritional Sciences at North Carolina State University (NCSU) and a USDA-ARS Research Food Technologist. Her work focuses on peanut quality, lipid chemistry, nutritional analysis, and bioactive compound isolation from peanut plants. She holds certifications including Certified Food Scientist (IFT) and membership in societies like the American Chemical Society and American Peanut Research and Education Society.

Education includes a Ph.D. in Food Science (1999) and M.S. in Food Science and Nutrition (1989) from NCSU and University of Delaware, respectively, and a B.S. in Chemistry (1981) from Towson State University. Her research has led to patents on fabric-stain prevention and numerous awards, including the USDA Certificate of Appreciation and Amy Rextrew Award.

Research interests emphasize peanut flavor development, fatty acid composition, and applications of peanut by-products. She collaborates on projects like enhancing peanut resveratrol content and studying maternal diet impacts on human milk microbiota. Her work bridges food science, nutrition, and agricultural sustainability.

Publications span over 30 years, covering topics from peanut genetics to food processing innovations. She advises on sustainable protein sources and has contributed to USDA peanut breeding programs. Current projects focus on improving peanut nutritional profiles and reducing postharvest losses through hermetic storage solutions.