What values do you carry with you from your education at the Faculty of Biotechnology?

From Católica, I carry values such as scientific rigor, critical thinking, a sense of responsibility, and strong human awareness. My education taught me to see each person holistically, respecting their context, and it strengthened my commitment to empathetic, high-quality nutrition practice.

 

What message would you share with new students beginning their journey in Nutrition Sciences?

I would advise them to seek balance between studying and extracurricular activities. Make the most of this special stage of life! Take risks, experiment, and participate in everything the Faculty of Biotechnology has to offer. You might discover, as I did, new passions along the way.

 

“My goal is to contribute to a more informed society through food literacy and nutrition education.”

 

Why did you choose Nutrition Sciences, and what fascinates you about this field?

During high school, although I knew university would be my next step, I was uncertain about which field to pursue. During that period of research and reflection, I came across a video about the Nutrition Sciences programme almost by chance, and my interest was immediate. As I learned more about the course, its areas of practice, and its real impact on people’s health and lives, I became certain this was my path.
I prepared myself diligently and applied to Universidade Católica Portuguesa. Being accepted was one of the happiest moments of my life. Now, as a graduate, I can say that Nutrition goes far beyond healthy eating. What fascinates me most is its profound human dimension. Food is one of the purest forms of love, present from childhood to old age, leaving a lasting impact on both memory and health throughout life.

 

“Community intervention is essential because it allows us to understand the people on the other side and their daily challenges.”

 

How would you describe your academic experience at the Faculty of Biotechnology?

My academic experience was enriching and demanding but also welcoming. I would highlight the close relationship between students and faculty, which creates a supportive environment, essential for learning and personal growth. These four years were a period of significant development, during which I balanced academic work with extracurricular activities, preparing myself confidently for the future.

 

You were a member of the Faculty’s Pedagogical Council…

I joined because I wanted to participate more actively in academic life and contribute to improving the student experience. It was a challenge that pushed me out of my comfort zone and helped me develop key soft skills, such as time management, communication, and responsibility.

 

In your final year, you completed internships at Casa Sacerdotal of the Diocese of Porto and at Centro Social Paroquial do Padrão da Légua. How did these experiences shape your view of the nutritionist’s role?

These are experiences I remember with great fondness, especially because of how warmly I was welcomed. They reinforced my passion for Nutrition. I had the opportunity to work in real-life settings with two distinct populations - older adults and children - which required constant adaptability and empathy. I believe community intervention is fundamental to our training, as it allows us to truly understand the people we serve and their daily challenges. It also helps us recognize how socioeconomic, cultural, and emotional factors influence food choices. This understanding underpins a more humanistic, ethical, and context-aware practice, enabling us to develop strategies tailored to each group and setting, and therefore more effective.

 

“Perfect healthy eating does not exist, but I always strive to make conscious choices suited to my daily routine.”

 

You mentioned the importance of curricular activities. Is there one you would highlight?

The project “Todos pra Mesa,” a children’s nutrition education initiative developed by nutritionist Catarina Trindade (also alumna of the Faculty of Biotechnology). For one month, I participated in the project’s summer camps, leading various activities with children, including the daily preparation of recipes for lunches and snacks. The main goal was to show that balanced eating does not have to be boring. Through hands-on activities where children could actively participate, we encouraged them to try new flavours and build a more positive relationship with food. This experience allowed me to put theory into practice in an educational context and witness the potential of nutrition as a tool for change. I learned that when a solid foundation is built early in life, it has a decisive impact on future choices. Today, my own diet is more balanced, varied, and colourful - but not perfect. Perfect healthy eating does not exist; I simply strive to make conscious choices that fit my daily routine.

 

You are currently specializing in Nutrition Education. Do you consider it an important dimension of Nutrition Sciences?

Although it is still undervalued by society, I am convinced its recognition will continue to grow. It is essential to know how to communicate effectively and understand the challenges associated with behavioural change, empowering individuals to make informed and autonomous decisions. There are still significant challenges, including misinformation, sociocultural diversity, and the need to balance personalization with evidence-based practice.

 

What role would you like to play in building a more conscious and healthier society?

I consider myself a dreamer, and my goal is to contribute to a more informed society through food literacy and nutrition education, in creative and dynamic ways. For me, Nutrition is the foundation of everything - care, prevention, and the future.

 

Which book or podcast would you recommend to someone interested in this field?

I recommend the book Novos Mitos que Comemos by nutritionist Pedro Carvalho, for its accessible approach. In the area of nutrition education, I would highlight the podcast Histórias Pra Mesa, which I find particularly interesting for giving voice to children and their perceptions about food.