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Andrea M Liceaga

Department of Food Sciences 

  • Associate Professor of Food Science

Ph.D. (Food Chemistry),  M.Sc. (Food Microbiology),  University of British Columbia, Canada. 

B.Sc.  (Biochemical Engineering and Food Processing Management), Instituto Tecnol√≥gico de Estudios Superiores de Monterrey (ITESM), Mexico.                 

  • Muscle food proteins: Functionality, structure-function relationships and interactions 
  • Cryopreservation 
  • Shelf-life extension of fresh and frozen fish and fish products 
  • Fish processing, value-added products from under-utilized fish 
  • Raman spectroscopy

Dairy Processing
Sensory Evaluation
Introduction to Food Science

Selected Publications

Jang, H. L., Liceaga, A. M., & Yoon, K. Y. (in press). Isolation and characteristics of anti-inflammatory peptides from enzymatic hydrolysates of sandfish (Arctoscopus japonicus) protein. Journal of Aquatic Food Product Technology.

Jang, H. L., Liceaga, A. M., & Yoon, K. Y. (2016). Purification, characterization and stability of an antioxidant peptide derived from sandfish (Arctoscopus japonicus) protein hydrolysates. Journal of Functional Foods, 20, 433-442.

Mueller, J., & Liceaga, A. M. (2016). Characterization and cryoprotection of invasive silver carp (Hypophthalmicthys molitrix) protein hydrolysates. Journal of Aquatic Food Product Technology, 25(1), 131-143.

Thomson, S., Applegate, B., Martyn, R., & Liceaga, A. M. (2015). Analysis of seed vigor responses in soybean to invasive silver carp protein hydrolysate treatments. American Journal of Experimental Agriculture, 5(3), 178-191.

Malaypally, S. P., Kim, K. H., Ferruzzi, M. G., San Martin-Gonzalez, M. F., Goforth, R., & Liceaga, A. M. (2015). Influence of Molecular Weight on Intracellular Antioxidant Activity of Invasive Silver Carp (Hypophthalmichthys molitrix) Protein Hydrolysates. Journal of Functional Foods, 18, 1158-1166.

Ho, K., Ferruzzi, M. G., Liceaga, A. M., & San Martin-Gonzalez, M. F. (2015). Microwave-assisted extraction of all-trans-lycopene in tomato peels and effect of extraction conditions on carotenoid profile. LWT- Food Science and Technology, 62(1), 160-168.

Cardoso-Ugarte, G. A., Sosa-Morales, M. E., Ballard, T., Liceaga, A. M., & San martin-Gonzalez, M. F. (2014). Microwave-Assisted Extraction of betalains from red beet (Beta vulgaris) LWT- Food Science and Technology, 59(1), 276-282.

Liceaga, A. M., Ballard, T., & Estes, L. (2014). Increasing content knowledge and self-efficacy of high school educators through an online course in food science. Journal of Food Science Education, 13(2), 28-32.

Nelson, L., Keener, K., Kaczay, K., Banerjee, P., Jensen, J., & Liceaga, A. (2013). Comparison of the FryLess 100K Radiant Frying System to oil immersion frying. LWT - Food Science and Technology, 53, 473-479.

Ballard, T., & Skura, B. (2011). Incorporating a modified problem-based learning exercise in a traditional lecture and lab-based dairy products course. Journal of Food Science Education, 10(2), 19-22.

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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