Livisay, Stacy A.
(born: 1968)Stacy A. Livisay, born in Lexington, KY, is the daughter of Shirley and Charles H. Livisay, Jr., and granddaughter of Evelyn and Charles H. Livisay, Sr. She is a graduate of Bryan Station High School in Lexington, Berea College (B.S. in agriculture), the University of Kentucky (M.A. in animal Science), and the University of Massachusetts at Amherst (Ph.D. in food science).
In 1999, Livisay was lead author of the patented method of adding calcium to grape products - patent #7033630 - and employed as a researcher and project developer at Welch's. She was later employed at The Campbell Soup Company, where she was responsible for adding vitamin E to V-8 Splash.
Livisay, co-author of a number of articles in science journals and a book chapter, lives in New Jersey.
For more see M. Davis, "Learning fortifies character and juice," Lexington Herald-Leader, 7/06/2003, City&Region section, p. B1; and Calcium-fortified, grape based products and methods for making them at freepatentsonline.com. See other Stacy Livisay patents at Justia. See her career history at Linked in. See her photograph at the Food Systems Leadership Institute.