Fisheries & Aquaculture

Biography

Dr. Andrea Liceaga is an Associate Professor in the Department of Food Science at Purdue University. She has an MSc and PhD in Food Science from the University of British Columbia (Vancouver, Canada).Her BSc is on Biochemical Engineering from the Technological Institute of Monterrey (ITESM)-Guaymas, Mexico. Her research includes studying structure-function relationships of fish proteins and peptides, cryopreservation and shelf-life extension of fresh and frozen fish, as well as sensory evaluation and development of value-added products from under-utilized fish. Dr. Liceaga teaches the “Aquatic Products” undergraduate/graduate course. She is also the Director of the Sensory Evaluation Laboratory at Purdue University

Research Interest

Studying structure-function relationships of fish proteins and peptides, cryopreservation and shelf-life extension of fresh and frozen fish, as well as sensory evaluation and development of value-added products from under-utilized fish.