In 2020, I obtained my BSc in Biochemistry, at the University of Aveiro (UA), where I acquired skills in the hydrophobization of biobased plastics using agrifood industry byproducts. Herein, I learned about biomolecules recovery from food waste, mainly triacylglycerides from potato chips oily residues, their characterization, and application in starch-based bioplastics for their hydrophobization and improvement of their mechanical properties. The work developed allowed to publish a scientific paper in Foods (IF2022: 5.561), an international, scientific, peer-reviewed, open access journal, entitled “Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil”. This paper had a total of 6 authors, where I was the second one. In 2022, I obtained my MSc in Biochemistry, with specialization in Food Biochemistry, at UA. During my MSc I acquired skills in the production of short-chain organic acids using food and biodiesel industry byproducts as substrate and wastewater treatment plant sludges as the inoculum. This work allowed to prepare and present my thesis entitled “Organic acids production from industrial wastes by microbial mixed cultures”, where I obtained a final classification of 17 out 20. A manuscript from this work is being prepared and an oral communication will be presented in June 2023. Since 2019, I had the opportunity to perform 4 oral (3 of which as co-author) and 6 poster communications in different international/national congresses. Also, I was part of the local organizing committee of the 6th EPNOE International Congress (2019) and of the 5th EPNOE Junior International Congress (2022). Besides, during my academic development, I attended multiple students’ events and workshops about Biochemistry and Biotechnology. As a Master in Biochemistry specialized in Food Biochemistry, I consider that, based on my scientific and curricular path, I have the capabilities, profile, and experience to continue my scientific work and academic development as a PhD student, mainly regarding the valorization and management of food industry byproducts and waste for the development of new added-value bioproducts in a sustainable and eco-friendly manner for the production and development of bioplastics, an hot topic under my academic expertise that totally fits into the strategic activity of UA and had the support of Resiway, the largest food residues transforming industry in Portugal.