Former Técnico student Joana Ximenes Belo developed her Master’s thesis in Biotechnology in the framework of a collaboration between two ULisboa research groups – LEAF, from Instituto Superior de Agronomia, and iBB from Instituto Superior Técnico. Joana established a thermosonication process for the preservation of whey from Mozzarella cheese manufacturing, for its subsequent valorization. The work was supervised by Marília Mateus and Filipa M. V. Silva, and was recently published in Dairy journal. See more.