The Master's in Biotechnology and Innovation was the impetus for my entry into the world of industry/retail, where the role of the nutritionist, in a more silent manner, gains relevance through what is put on the market. The Master’s course in Biotechnology and Innovation gave me the tools to understand the wider impact that a nutritionist’s intervention can have in these areas and how it is possible to contribute to the improvement of food products. The choice to study at the ESB was due to the recognition that this is an institution that adds value. I had already had the opportunity to contact the institution in Lisbon, so I had a good reference. There was also very good feedback from people who had completed this master's degree, which made the choice easier. Additionally, knowing that the ESB's network of partnerships and contacts is wide and relevant, further reinforced my decision, insofar as it made the objectives of this master's course tangible.

Throughout this experience, the atmosphere of closeness between students, professors and, in fact, all the University’s employees I came across, has marked me. They also understood the limitations that sometimes exist in a master's degree whose classes are held after work, and provided the support to make it possible.