Valorization of byproducts from fishprocessing, chicken feathers and cheese whey are produced in greater quantity by agrofood industry and significant amounts of these compounds with potential for valorisation are discarded. Besides pollution and hazard aspects, cheese, poultry and fish processing wastes have a potential for recycling raw materials or for conversion into useful products of higher value. On this project, we aim to optimize an ecofriendly method, based on enzymatic hydrolysis, to extract proteins from cheese whey, collagen from trash fish and keratin from chicken feathers to create added value raw materials for wound dressings and cosmetic products. To perform this project we will use the collection of thermostable enzymes of CBA. The use of theses enzymes in extraction process eliminates the use of chemical compounds, leading to the formation of peptides free of hazardous chemicals, facilitating its applications.