Līga Prieciņa

Līga Prieciņa is an Assistant Professor in the Department of Human Physiology and Biochemistry at the Latvia University of Agriculture. Her research focuses on food science, particularly the impact of processing techniques on bioactive compounds in vegetables and meat. Key areas include thermal treatments, drying methods, and antioxidant properties in agricultural products.

Her work spans studies on leeks, carrots, celery, and pork meat, analyzing phenolic compounds, carotenoids, and preservation methods. She has contributed to peer-reviewed journals like Innovative Food Science and Emerging Technologies and Proceedings of the Latvian Academy of Sciences, with notable citations in her field.

• Research Highlights: Thermal processing effects, cryopreservation, herbal extracts in meat quality
• Notable Outputs: 5 peer-reviewed articles (2013–2021)

Dr. Prieciņa actively participates in academic conferences and workshops, including sessions on rural development and food science innovations. Her research emphasizes practical applications for enhancing food quality and nutritional retention.