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Andrea M Liceaga

Department of Food Sciences 

  • Associate Professor of Food Science, Director of the Sensory Evaluation Laboratory
Nelson Hall of Food Science (NLSN) Room 3233
745 Agriculture Mall Dr
West Lafayete, IN 47907

Ph.D. (Food Chemistry),  M.Sc. (Food Microbiology),  University of British Columbia, Canada. 
B.Sc.  (Biochemical Engineering and Food Processing Management), Instituto Tecnológico de Estudios Superiores de Monterrey (ITESM), Mexico.                 

  • Bioactive peptides
  • Muscle food proteins: Functionality, structure-function relationships and interactions 
  • Entomophagy and insect protein applications 
  • Value-added products from under-utilized resources
  • Applied Sensory Evaluation of foods and beverages
  • Raman spectroscopy of food proteins
Aquatic Products
Dairy Products
Sensory Science

Current Graduate Students and Research Lab Members

Awards & Honors

(2014) Dr. Jack Long Undergraduate Teaching Award in Food Science.

(2015) Dr. Jack Long Undergraduate Teaching Award in Food Science.

Selected Publications

Nguyen, E. B., Jones, O. G., Kim, B. Y., San Martin, F., & Liceaga, A. M. (n.d.). Impact of enzyme treatment microwave-assisted hydrolysis on functional and antioxidant properties of Rainbow trout (Oncorhynchus mykiss) by-products. Journal of Fisheries Science. doi:10.1007/s12562-017-1067-3

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.

Suwal, S., Ketnawa, S., Liceaga, A. M., & Huang, J. (2017). Electro-membrane fractionation of antioxidant peptides from protein hydrolysates of rainbow trout (Oncorhynchus mykiss) byproducts. Innovative Food Science and Emerging Technologies, 45, 122-131.

Felicia, H., Jones, O. G., O'Haire, M., & Liceaga, A. M. (2017). Functional properties of Tropical Banded cricket (Gryllodes sigillatus) protein enzymatically hydrolyzed with Alcalase. Journal of Food Chemistry, 224, 414-422.

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.

Ketnawa, S., & Liceaga, A. M. (n.d.). Effect of microwave treatment on antioxidant activity and antigenicity of fish frame protein hydrolysates. Food and Bioprocess Technology. doi:DOI: 10.1007/s11947-016-1841-8

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.

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

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