Cristina L.M. Silva is Associate Professor at Portuguese Catholic University – College of Biotechnology (ESB) (http://www.cbqf.esb.ucp.pt/en/docentes-cristina-silva-en). She is Chem. Eng. and PhD in Biotechnology and Food Engineering, and is involved in research on quality and safety of processed foods and by-products, with special emphasis on mathematical modelling and optimisation of the processes. Her research interests are focused on: (i) design and optimization of food/by-products 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 research interests can be described by the following keywords: fruits and vegetables, fruit juices, sensory analysis, thermal processes, non-thermal innovative processes (such as ozonation, ultrasonic and UV radiation, as novel preservation techniques for fruits and vegetables), drying and freezing. She is also working on sterilization of medical devices. She published 115 papers in refereed international journals – which have received to date 1585 cites since 1996 listed by the ISI® web of knowledge and has an Elsevier SCOPUS® h-index of 25 - http://orcid.org/0000-0002-0495-3955
She is currently responsible for the International Relations, coordinator of the 3rd cycle degrees, president of the pedagogic committee at ESB, member of the directive board of the state research center – CBQF (http://cbqf.esb.ucp.pt/), and Principal Investigator of CBQF "Food risk mitigation tools and strategies" research group.