Cristina L.M. Silva is an Associate Prof. at Portuguese Catholic University College of Biotechnology (ESB). She is Chem. Eng. and PhD in Biotechnology and Food Engineering. She is the leader of the Laboratory of Food Processing Engineering at the CBQF research centre. Her research is on the quality and safety of processed foods and by-products, emphasizing mathematical modelling and optimization of the processes. Her research outcomes are focused on: (i) design and optimization of food process conditions; (ii) predictive microbiology as a tool to optimize food processes; (iii) evaluation of food quality changes due to conventional and novel processing; (iv) evaluation of food quality and safety changes during storage; and (v) formulation of new foods. More specific keywords: fruits and vegetables, fruit juices, thermal processes, non-thermal innovative processes (such as ozonation, ultrasonic and UV radiation, as novel preservation techniques for fruits and vegetables), drying and freezing, and solar sustainable food processes. Her publications have a SCOPUS® h of 36 - http://orcid.org/0000-0002-0495-3955. Cristina Silva has 30 years of professional experience, having worked as a university professor, in different disciplines in the area of Chemical Engineering, Process Engineering, Thermodynamics, Physics, Transport Phenomena, Fluid Mechanics and Food Technologies, at the Catholic University of Portugal, but also at other Universities, such as the Catholic University of Leuven in Belgium, as a visiting professor. Cristina Silva has extensive experience in supervising research work, scientific coordination of a large number of international events (e.g. ISEKI-Food conferences: https://www.iseki-food.net/iseki-food-conferences), coordination of many European and international projects and networks (e.g. ISEKI_Food 1 to 3 and ISEKI_Mundus 1 to 2, and FP7 KBBE project Track_Fast). She has been a project evaluator (e.g. KBBE, LLP, ANVUR, Research Foundation - Flanders, DAFM (Ireland), FCT, COST, UEFISCDI, ANVUR (GEV05 member, etc.) in various organizations and countries. She is currently editor-in-chief of the International Journal of Food Studies and associate editor of the journals Journal of Food Process Engineering, Brazilian Journal of Food Technology and Foods. She is also a member of the editorial board of several prestigious international journals (https://publons.com/researcher/1371305/cristina-lm-silva/peer-review/ ). Cristina Silva was the creator of the ISEKI_Food network, involving institutions from all European countries and more than fifty countries worldwide. She led the projects for nine years and was the founder and president of the ISEKI-Food Association. She is currently a member of the advisory board of the ISEKI-Food Association and of the ISEKI-Food Academy. Cristina Silva has also performed prestigious functions at the Universidade Católica Portuguesa and international organizations, namely: member of the European panel in Bioeconomy, member of the Technical Monitoring Group of the Societal Challenge 2 of Horizon 2020 of FCT, Member of the Task-Force Growing the Bioeconomy of the ICA Association for European Life Science Universities, member of EFFoST Executive Committee, and member of the external evaluation panel of the School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Ireland. At the moment, Cristina Silva is assistant director for the internationalization, coordinator of 3rd cycle degrees, and coordinates the master degree in Food Engineering at Escola Superior de Biotecnologia at Universidade Católica Portuguesa. She also chairs the IUFoST (International Union of Food Science and Technology) education working group 1.2 on Emerging Issues, Key Focus Areas. Recently has been elected fellow of the International Academy of Food Science and Technology (IAFoST).
Portugal