Nancy D. Asen

Dr. Nancy D. Asen serves as an Assistant Professor in the A. R. Smith Department of Chemistry and Fermentation Sciences at Appalachian State University, a position she assumed in August 2024. Her pioneering work centers on enhancing the functionality of alternative protein sources—including plant and microbial proteins—through sustainable bioprocessing methods such as fermentation and green extraction technologies.

Her educational background includes a PhD in Food Science from the University of Manitoba (2023), an M.S. in Food Science from Washington State University, an M.S. in Industrial Microbiology from the University of Port Harcourt, Nigeria, and a BSc in Microbiology from the University of Calabar, Nigeria.

Dr. Asen's research focuses on bioprocessing oilseeds, legumes, microbial protein, and agri-food by-products as alternative protein sources. She develops sustainable food ingredients and technologies while investigating bioactive properties of fermented plant-based proteins for functional food applications. Her work addresses critical gaps in sustainable nutrition and protein functionality enhancement.

Analysis of her 2023-2024 publications reveals concentrated expertise in plant protein extraction (particularly yellow field peas and pulses), functional property optimization, and bioactive peptide identification. Key themes include fermentation-based valorization, cholinesterase-inhibitory peptide characterization, and sustainable processing strategies, spanning food science, biochemistry, and computational modeling.

Scientific Awards:

• No scientific awards were mentioned in the provided text.

Regarding advising and grants, the text does not specify current students or funded projects. As a new faculty member leading active research, she is expected to mentor graduate students and pursue external funding in sustainable protein technologies.

Dr. Asen leads a research laboratory focused on sustainable bioprocessing of alternative proteins, employing fermentation and green extraction to develop innovative food ingredients. Her team investigates protein functionality enhancement, flavor improvement in oilseed proteins, and bioactive compound identification for next-generation plant-based foods.