Research was developed in partnership with the Faculty of Medicine of the University of Porto and the firms: Saloio, Unicer Frulact and Biostrument. The Faculty of Biotechnology (ESB) of the Catholic University-Porto presented the results of the project ACTIPEP. This is an investigation focuses on improving nutritional foods through the use of by-products, in particular whey obtained in the production of cheese and yeast. Through these residues hitherto undervalued, and taking into account its high protein content, ESB produced new peptide extracts that reveal unique biological features. It is a line of work developed in partnership with the Faculty of Medicine of the University of Porto and the companies Saloio, Unicer Frulact and Biostrument, which also has the support of the Agrarian School of Coimbra.

The project also yielded extracts with nutraceutical properties odd, especially across antihypertensive, antimicrobial and prebiotic. Research is assumed as a workaround still supported and sustained scientific – with overall understanding of economic terms, technical and industrial and environmental – a problem well identified two distinct industries sectors, but with similar problems (Cheese Saloio and Unicer), particularly with regard to the use of waste production.