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