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Andrea M Liceaga

Department of Food Sciences 

  • Assistant Professor of Food Science

Education
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.                 


Research
  • 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

Teaching
Dairy Processing
Sensory Evaluation
Introduction to Food Science

Selected Publications

Liceaga, A. M., & Mueller, J. (in press). Characterization and cryoprotection of invasive silver carp (Hypophthalmicthys molitrix) protein hydrolysates. J. Aquatic Food Prod. Technol, (TBD), TBD. Retrieved from http://www.tandfonline.com/toc/wafp20/current#.UoZknsQgfbM

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

Liceaga, A. M., 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.

Liceaga, A. M., Ballard, T., & Skura, B. (in press). Incorporating a modified problem-based learning exercise in a traditional lecture and lab-based dairy products course. Journal of Food Science Education.

Liceaga, A. M., Cheung, I., & Li-Chan, E. C. Y. (2009). Application of protease-hydrolyzed Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen Pacific cod fillet mince. Journal of Food Science, 74(8), 588-594.