Cristina Luisa Miranda Silva

Centre for Biotechnology and Fine Chemistry (CBQF)

Cristina Luisa Miranda Silva

clsilva@porto.ucp.pt

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 Education Committee of IUFoST - International Union of Food Science and Technology, and at ESB coordinates the PhD in Biotechnology, is responsible for the international relations, and president of the Pedagogical Council. 

Cristina is also a member of the direction board of the Research Center (CBQF), associate editor of the Journal of Food Processing Engineering, and editor-in-chief of the International Journal of Food Studies.

 

 

Publications

Ramos, B., Brandão, T. R. S., Teixeira, P., & Silva, C. L. M. (2020). Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables. Food Microbiology, 85. doi:10.1016/j.fm.2019.103282

Tremarin, A., Canbaz, E., Brandao, T. M. R. S., & Silva, C. L. M. (2019). Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. LWT - Food Science and Technology, 102, 159-163. doi:10.1016/j.lwt.2018.12.027

Pinheiro, J., Ganhão, R., Gonçalves, E. M., & Silva, C. L. M. (2019). Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: Optimizatiob and validation. Foods, 8(12), 1 - 17. doi:10.3390/foods8120649

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), 1-9. doi:10.1111/jfpp.13459

Ramos, I. N., Brandão, T. R. S., & Silva, C. L. M. (2015). Simulation of solar drying of grapes using an integrated heat and mass transfer model. Renewable Energy, 81, 896-902. doi:10.1016/j.renene.2015.04.011

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV