Cristina L.M. Silva is an Associate Professor at the Universidade Católica Portuguesa – College of Biotechnology (ESB) and leads the Laboratory of Food Processing Engineering at the CBQF research center. Her research focuses on the quality and safety of processed foods.

With 30 years of experience, she has taught at several institutions, including the Catholic University of Leuven in Belgium. Her expertise includes Chemical Engineering, Process Engineering, Transport Phenomena, Fluid Mechanics, and Food Technologies.

Her research, with a SCOPUS® h-index of 42, involves mathematical modeling and optimization of food processes, design and optimization of food process conditions, predictive microbiology, and quality changes in food due to processing.

Cristina Silva founded and led the ISEKI_Food network, which connects institutions across Europe and beyond. She also serves as an associate editor for several leading journals.

As the coordinator of internationalization and 3rd cycle degrees at Escola Superior de Biotecnologia, Universidade Católica Portuguesa, she contributes to food science education. Her work with the IUFoST education working group and recognition as a fellow of the International Academy of Food Science and Technology (IAFoST) highlight her ongoing contributions to the field.