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DESENVOLVIMENTO DE PRODUTOS NUMA INDÚSTRIA DE TRANSFORMAÇÃO DE CARNE DE AVES
Advisor(s)
Abstract(s)
O presente relatório descreve as atividades desenvolvidas durante o estágio, integrado no Mestrado em Engenharia Alimentar. A componente prática foi toda ela desenvolvida na empresa Lusiaves, situada na Marinha das Ondas, Figueira da Foz, durante sensivelmente seis meses (1000 horas), no período de 15 de janeiro a 17 de julho de 2024.O trabalho desenvolvido, ao longo do estágio, teve como tema o conceção/design e desenvolvimento de novos produtos na gama dos preparados de carne, no qual desempenhei diversas tarefas desde a atualização do registo de suporte, a recolha anual de informação referente aos ingredientes utilizados, análise de risco referente à Autenticidade – Fraude Alimentar e contaminações cruzadas até ao desenvolvimento de produto.O presente relatório encontra-se dividido em quatro capítulos. O primeiro capítulo consiste numa exposição dos objetivos propostos para o estágio e na apresentação da empresa. O segundo capítulo incide numa revisão bibliográfica sobre os termos abordados durante o decorrer do estágio. O terceiro capítulo consiste na descrição das atividades realizadas e dos resultados obtidos. Por fim, no quarto capítulo, é feita uma reflexão sobre o trabalho desenvolvido, onde expresso algumas considerações sobre as competências e conhecimentos que logrei adquirir ao longo desta enriquecedora experiência de trabalho.
This report describes the activities developed during the internship, integrated into the Master's Degree in Food Engineering. The practical component was all developed at the company Lusiaves, located in Marinha das Ondas, Figueira da Foz, for approximately six months (1000 hours), in the period from January 15th to July 17th, 2024.The work developed throughout the internship had as its theme the conception/design and development of new products in the range of meat preparations, in which I performed various tasks from updating the supporting record, the annual collection of information regarding the ingredients used, analysis of risk relating to Authenticity – Food Fraud and cross-contamination until product development.This report is divided into four chapters. The first chapter consists of an explanation of the proposed objectives for the internship and a presentation of the company. The second chapter focuses on a bibliographical review of the terms covered during the internship. The third chapter consists of a description of the activities carried out and the results obtained. Finally, in the fourth chapter, a reflection is made on the work developed, where I express some considerations about the skills and knowledge that I managed to acquire throughout this enriching work experience.
This report describes the activities developed during the internship, integrated into the Master's Degree in Food Engineering. The practical component was all developed at the company Lusiaves, located in Marinha das Ondas, Figueira da Foz, for approximately six months (1000 hours), in the period from January 15th to July 17th, 2024.The work developed throughout the internship had as its theme the conception/design and development of new products in the range of meat preparations, in which I performed various tasks from updating the supporting record, the annual collection of information regarding the ingredients used, analysis of risk relating to Authenticity – Food Fraud and cross-contamination until product development.This report is divided into four chapters. The first chapter consists of an explanation of the proposed objectives for the internship and a presentation of the company. The second chapter focuses on a bibliographical review of the terms covered during the internship. The third chapter consists of a description of the activities carried out and the results obtained. Finally, in the fourth chapter, a reflection is made on the work developed, where I express some considerations about the skills and knowledge that I managed to acquire throughout this enriching work experience.
Description
Keywords
Lusiaves Design e Desenvolvimento de Produtos Autenticidade e Fraude Alimentar Preparados de Carne Contaminações Cruzadas