Department of Chemistry and Fermentation Sciences

Education

• PhD in Food Science, University of Manitoba, Canada (2023)
  • Mentor: Dr. Rotimi E. Aluko
  • Her doctoral research involved determining the effect of heat treatment on the properties of yellow field peas, isolating cholinesterase-inhibitory peptides, and investigating sustainable protein extraction strategies from plant-based sources.
• M.S. Food Science, Washington State University
• M.S. Industrial Microbiology, University of Port Harcourt, Nigeria
• BSc. Microbiology, University of Calabar, Nigeria

Professional Experience 

Nancy D. Asen is an Assistant Professor in the A. R. Smith Department of Chemistry and Fermentation Sciences at Appalachian State University (August 2024 - Present). In this role, she leads pioneering research on enhancing the functionality of alternative protein sources, specifically plant and microbial proteins, through sustainable bioprocessing methods, including fermentation and green extraction technologies. 

Before joining Appalachian State University, Dr. Asen served as a Post-Doctoral Research Fellow at the University of Saskatchewan, where her work focused on deflavoring proteins from oilseeds (canola, flax, sunflower, hempseed) and analyzing their flavor profiles and functional properties. 

Research/Interests 

Dr. Asen's primary research interests center on the bioprocessing and utilization of oilseeds, legumes, microbial protein, and agri-food industry by-products as alternative protein sources. She is dedicated to developing and applying novel and sustainable food ingredients and technologies, as well as exploring the bioactive properties of fermented plant-based protein foods for food formulations. 

Selected Publications

• Asen, N. D., Aluko R. E., Utioh, A., Martynenko, A., Bhowmik, P. (2023). Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications. Foods.
• Asen, N. D., Udenigwe, C. C., Aluko R. E. (2023). Quantitative Structure-Activity Relationship modeling of acetylcholinesterase and butyrylcholinesterase-inhibiting peptides. Journal of Agricultural and Food Chemistry.
• Asen, N. D., Odagu, O., Udenigwe, C., & Aluko, R. E. (2023). Butyrylcholinesterase inhibitory activity of peptides identified from yellow field pea (Pisum sativum) enzymatic protein hydrolysates. Journal of Functional Foods.
• Ganeshan, S., Asen, N. D., Wang, Y., Tulbek, M. C and Nickerson, M. T. (2024). Fermentation-based valorization of pulse proteins. Applied Biosciences.