Cristina Luisa Miranda Silva

Profile

Academic degrees:

Year Academic degree Institution
1993 Ph.D. (Biotechnology; Food Engineering) Universidade Católica Portuguesa, Escola Superior de Biotecnologia  
1990 M.Sc. (curricular diploma) Universidade Católica Portuguesa, Escola Superior de Biotecnologia
1988 Degree in Chemical Engineering Universidade do Porto, Faculdade de Engenharia (high diploma of 5 years)

 

Professional activities:

Period Position or category Institution
From 1987 to 1989 Teaching Assistant Universidade do Porto, Ciências da Nutrição
From 1988 to 1989 Collaborator Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 1989 to 1993 Teaching Assistant Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 1993 to 2007 Assistant Professor Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 1996 to 1997 Coordinator of the Food Engineering Degree Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 1998 to 1999  Sub-Director of the Undergraduate Studies Division Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 2000 to 2006 Coordinator of the Food Engineering Degree, Assessor of Director of the Undergraduate Studies Division and Member of the Direction Committee  Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 2006 to 2008 Responsible for the International Relations Office, Assessor of Director of the Undergraduate Studies Division and Member of the Direction Committee Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 2008 to 2009 Responsible for the International Relations of ESB, Assessor of Director of the Undergraduate Studies Division and Member of the CBQF – Interface A4 LAE direction board Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 2007 to present  Associate Professor Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 2010 to present  Responsible for the International Relations of ESB, Coordinator of 3rd Cycle degrees, President of Pedagogic Committee, Principal Investigator of the CBQF "Food risk mitigation tools and strategies" research group Member of the coordination committee of CBQF Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 2013 to present  Member of the directive board of the state research center – CBQF Universidade Católica Portuguesa, Escola Superior de Biotecnologia
From 2005 to 2011  President ISEKI_Food Association (IFA http://www.iseki-food.net)
From 2011 to present  Past president Member of the board ISEKI_Food Association (IFA) http://www.iseki-food.net)
From 2005 to present Member of the Executive Committee EFFoST (http://www.effost.org/)
From 2011 to present Member of: ISEKI_Food Academy (https://www.iseki-food.net/academy) ISEKI_Food Association (IFA) http://www.iseki-food.net)
From 2013 to present  Member of European Bioeconomy panel (http://ec.europa.eu/research/bioeconomy/) European Commission
From 2013 to present  Member of Task-Force – “Growing the Bioeconomy”  ICA – Association for European Life Science Universities
From 2011 to present  Member of Education Committee IUFoST From 2014 to present Member of European Academy of Food Engineering (EAFE)  EFFoST Special Interest Group (http://efeacademy.eu/)
From 2011 to present Editor-in-chief of IJFS – http://www.iseki-food-ejournal.com ISEKI_Food Association (IFA) http://www.iseki-food.net)
 

Member of the Editorial Board of:

  • Food Engineering Reviews
  • Journal of Food Engineering
  • Journal of Food and Nutrition Research
  • Innovative Romanian Food Biotechnology Journal
  • ISRN Biomathematics
 
 

Evaluator of the Programmes:

  • EC ALIA
  • FP7-KBBE-2011-5
  • SOCRATES LEONARDO & YOUTH
  • LLP
  • Polish-Norwegian Research Programme
  • ANVUR
  • 7FWP midterm reviews
 
     
     

 

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Scientific areas of activity

The main research is dedicated to QUALITY and SAFETY of processed foods, with special emphasis on mathematical modelling and optimisation of the processes.

Research interests:
Research interests are focused on: (i) design and optimization of food process conditions; (ii) predictive microbiology and predictive quality as tools 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. Work is also developed on sterilization of medical devices, particularly modelling ethylene oxide sterilization processes.

 

Associate Professor
School of Biotechnology

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