Andrea Liceaga

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

Curriculum Vitae