Cristina L.M. Silva is Associate Prof. at Portuguese Catholic University – College of Biotechnology (ESB). She is Chem. Eng. and PhD in Biotechnology and Food Engineering, and is involved in research on quality and safety of processed foods, with special emphasis on mathematical modelling and optimisation of the processes.
She is lecturer of curricular units of Food Processing and Transport Phenomena. She coordinated several national and international projects and was president of the association ISEKI-Food. She is currently a member of the advisory committee of the ISEKI-Food Association, chair of the WG1.2 Education Committee of IUFoST - International Union of Food Science and Technology, and at ESB coordinates the Master degree on Food Engineering.  
Cristina is a member of the ESB direction board and responsible for the international relations and 3rd cycle degrees, associate editor of the Journal of Food Processing Engineering, and editor-in-chief of the International Journal of Food Studies

Publications:

Phuon, V., Ramos, I. N., Brandão, T. R. S., & Silva, C. L. M. (2021). Assessment of the impact of drying processes on orange peel quality characteristics. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.13794 [1]

Önal, B., Adiletta, G., di Matteo, M., Russo, P., Ramos, I. N., & Silva, C. L. M. (2021). Microwave and ultrasound pre-treatments for drying of the “Rocha” pear: Impact on phytochemical parameters, color changes and drying kinetics. Foods, 10(4). https://doi.org/10.3390/foods10040853 [2]

Gonçalves, E. M., Abreu, M., Pinheiro, J., Brandão, T. R. S., & Silva, C. L. M. (2020). Quality changes of carrots under different frozen storage conditions: A kinetic study. Journal of Food Processing and Preservation, 44(12). https://doi.org/10.1111/jfpp.14953 [3]

Pinheiro, J., Ganhão, R., Gonçalves, E. M., & Silva, C. L. M. (2019). Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimization and validation †. Foods, 8(12). https://doi.org/10.3390/foods8120649 [4]

Sroy, S., Fundo, J. F., Miller, F. A., Brandão, T. R. S., & Silva, C. L. M. (2019). Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice. Journal of Food Processing and Preservation, 43(12). https://doi.org/10.1111/jfpp.14276 [5]

Tremarin, A., Canbaz, E. A., Brandão, T. R. S., & Silva, C. L. M. (2019). Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. LWT, 102, 159–163. https://doi.org/10.1016/j.lwt.2018.12.027 [6]

Ek, P., Araújo, A. C., Oliveira, S. M., Ramos, I. N., Brandão, T. R. S., & Silva, C. L. M. (2018). Assessment of nutritional quality and color parameters of convective dried watercress (Nasturtium officinale). Journal of Food Processing and Preservation, 42(2). https://doi.org/10.1111/jfpp.13459 [7]

Gil, M. M., Miller, F. A., Brandão, T. R. S., & Silva, C. L. M. (2017). Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data Fitting. Food and Bioprocess Technology, 10(12), 2208–2225. https://doi.org/10.1007/s11947-017-1989-x [8]