Līga Marcinkoniene is a food science researcher and academic professional specializing in organic goat milk quality, dairy processing, and cheese production. She is currently pursuing doctoral studies in Food Science, supported by a strong academic background in agricultural sciences. Her professional experience includes research, university-level teaching of practical courses, project management, and leadership roles within agricultural and organic farming organizations. She has been actively involved in nationally funded research projects focused on the suitability of goat milk for cheese production and has extensive hands-on experience in dairy processing and the development of organic goat milk products. Līga Marcinkoniene regularly presents her research at international scientific conferences, addressing seasonal variations in milk composition, fatty acid profiles, and casein characteristics relevant to cheese-making. Her work reflects a strong commitment to sustainable agriculture, innovation in dairy technologies, and effective knowledge transfer between scientific research and practical agri-food applications.
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