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Controlo da Qualidade Alimentar numa Indústria de Panificação Industrial
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Abstract(s)
O presente relatório enquadra-se no Mestrado em Engenharia Alimentar na
Escola Superior Agrária de Coimbra. O estágio curricular decorreu de 15/02/2021 a
14/08/2021 na empresa Bimbo Donuts Portugal Lda, mais especificamente na unidade
fabril de Albergaria- a- Velha, onde se produz exclusivamente pão de forma.
A realização deste estágio compreendeu dois objetivos principais. O primeiro foi o
acompanhamento diário das tarefas realizadas pelo departamento de qualidade e a
realização das análises efetuadas para o controlo de qualidade das matérias-primas,
material de embalagem e produto acabado. As análises realizadas para controlo do
produto acabado incluem, como por exemplo, análises físico-químicas, sensoriais e
monitorização do aparecimento de bolores. O segundo consistiu em dar formação e
treino acerca da avaliação sensorial do pão, a colaboradores da produção, para ser
implementada a avaliação sensorial a produto acabado na zona de embalagem. Em
simultâneo, houve a realização de uma prova cega, através do teste triangular, com o
objetivo de dinamizar e sensibilizar os colaboradores para a área da análise sensorial e
de analisar a sua aptidão na distinção dos produtos produzidos pela Bimbo dos da
concorrência/ dos de marca própria para clientes da empresa.
As análises e controlos realizados durante o estágio permitiram verificar todo o
trabalho que é realizado diariamente na Bimbo Donuts Portugal Lda, de forma a
produzirem alimentos de alta qualidade e segurança, com o objetivo de satisfazer as
necessidades do consumidor.
Em relação à formação sensorial (teórica e prática) realizada verificou-se que os
colaboradores (maquinistas, ajudantes gerais e os supervisores) demostraram interesse
pelo tema, havendo troca de conhecimentos, participação ativa dos colaboradores e
colocação das suas questões.
Dos resultados da prova cega concluiu-se que os colaboradores conseguem
distinguir, através da aparência e sabor, o pão produzido pela Bimbo do que é produzido
pela concorrência. Em relação aos produtos produzidos na fábrica de Albergaria,
apenas conseguiram diferenciar, através da aparência, o pão de marca Bimbo do de
marca própria para clientes da empresa
This report is part of the Master's degree in Food Engineering at the Escola Superior Agrária de Coimbra. The curricular internship took place from 15/02/2021 to 14/08/2021 at the company Bimbo Donuts Portugal Lda, more specifically at the Albergaria-a-Velha manufacturing unit, where sliced bread is exclusively produced. This internship had two main objectives. The first was the daily monitoring of the tasks carried out by the quality department and the analysis carried out to control the quality of raw materials, packaging material and finished product. The analysis carried out to control the finished product include, for example, physical, chemical and sensory analysis and monitoring of the appearance of mold. The second consisted of providing training on the sensory evaluation of bread, to production employees, to implement the sensory evaluation of the finished product in the packaging area. At the same time, a blind test was carried out, using the triangular test, with the aim of energizing and sensitizing employees to the area of sensory analysis and analysing their aptitude in distinguishing products produced by Bimbo from those of the competition/those of own brand for company customers. The analysis and controls carried out during the internship made it possible to verify all the work that is carried out daily at Bimbo Donuts Portugal Lda, in order to produce high quality and safe food, with the aim of satisfying consumer needs. In relation to the sensory training (theoretical and practical) carried out, it was found that employees (machiniste, general assistants and supervisors) showed interest in the topic, there was an exchange of knowledge, active participation of employees and posing their questions. From the results of the blind test, it was concluded that the employees were able to distinguish, through appearance and taste, the bread produced by Bimbo from those produced by the competition. With regard to the products produced at the Albergaria factory, they were only able to differentiate, through appearance, between Bimbobranded bread and own-brand bread for the company's customers
This report is part of the Master's degree in Food Engineering at the Escola Superior Agrária de Coimbra. The curricular internship took place from 15/02/2021 to 14/08/2021 at the company Bimbo Donuts Portugal Lda, more specifically at the Albergaria-a-Velha manufacturing unit, where sliced bread is exclusively produced. This internship had two main objectives. The first was the daily monitoring of the tasks carried out by the quality department and the analysis carried out to control the quality of raw materials, packaging material and finished product. The analysis carried out to control the finished product include, for example, physical, chemical and sensory analysis and monitoring of the appearance of mold. The second consisted of providing training on the sensory evaluation of bread, to production employees, to implement the sensory evaluation of the finished product in the packaging area. At the same time, a blind test was carried out, using the triangular test, with the aim of energizing and sensitizing employees to the area of sensory analysis and analysing their aptitude in distinguishing products produced by Bimbo from those of the competition/those of own brand for company customers. The analysis and controls carried out during the internship made it possible to verify all the work that is carried out daily at Bimbo Donuts Portugal Lda, in order to produce high quality and safe food, with the aim of satisfying consumer needs. In relation to the sensory training (theoretical and practical) carried out, it was found that employees (machiniste, general assistants and supervisors) showed interest in the topic, there was an exchange of knowledge, active participation of employees and posing their questions. From the results of the blind test, it was concluded that the employees were able to distinguish, through appearance and taste, the bread produced by Bimbo from those produced by the competition. With regard to the products produced at the Albergaria factory, they were only able to differentiate, through appearance, between Bimbobranded bread and own-brand bread for the company's customers
Description
Keywords
Pão Controlo da qualidade Análise sensorial Formação