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Da Teoria à Prática: Qualidade e Segurança Alimentar no Retalho Alimentar
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Este relatório detalha o estágio curricular, parte integrante do Mestrado em Engenharia Alimentar da Escola Superior Agrária de Coimbra, relata as tarefas executadas na Auchan Retail Portugal – Aveiro. O estágio permitiu acompanhar a rotina de diferentes departamentos de Produtos Frescos — Peixaria, Frutas e Verduras, Padaria/Pastelaria e Gastronomia, Talho e Queijaria —, com foco no controlo de qualidade e segurança alimentar em contexto de retalho. As tarefas principais incluíram a verificação de validades, rastreabilidade, frescura e qualidade, gestão de armazenamento e supervisão das normas de higiene, atualização de preços, gestão de etiquetas, acompanhamento de auditorias, controlo de faltas de produtos e registos de limpeza. Paralelamente, foi realizado um inquérito à população para avaliar a perceção social da profissão de engenheiro alimentar. Os resultados evidenciaram a importância da integração da teoria com a prática, reforçando conhecimentos técnicos de segurança alimentar, gestão de qualidade e organização comercial. O estágio contribuiu para o desenvolvimento de competências de análise crítica, tomada de decisão e trabalho em equipa, destacando o papel do engenheiro alimentar no retalho como agente essencial para garantir a qualidade dos alimentos, a conformidade legal e a satisfação do consumidor.
This report details the curricular internship, an integral part of the Master's Degree in Food Engineering at the Higher Agricultural School of Coimbra, and describes the tasks performed at Auchan Retail Portugal – Aveiro. The internship allowed me to follow the routine of different Fresh Produce departments – Fish, Fruit and Vegetables, Bakery/Pastry and Gastronomy, Butchery and Cheese – with a focus on quality control and food safety in a retail context. The main tasks included checking expiry dates, traceability, freshness and quality, storage management and supervision of hygiene standards, price updates, label management, monitoring audits, checking for missing products and cleaning records. At the same time, a survey was conducted among the population to assess the social perception of the food engineer profession.The results highlighted the importance of integrating theory with practice, reinforcing technical knowledge of food safety, quality management and commercial organisation.The internship contributed to the development of critical analysis, decision-making and teamwork skills, highlighting the role of the food engineer in retail as an essential agent in ensuring food quality, legal compliance and consumer satisfaction.
This report details the curricular internship, an integral part of the Master's Degree in Food Engineering at the Higher Agricultural School of Coimbra, and describes the tasks performed at Auchan Retail Portugal – Aveiro. The internship allowed me to follow the routine of different Fresh Produce departments – Fish, Fruit and Vegetables, Bakery/Pastry and Gastronomy, Butchery and Cheese – with a focus on quality control and food safety in a retail context. The main tasks included checking expiry dates, traceability, freshness and quality, storage management and supervision of hygiene standards, price updates, label management, monitoring audits, checking for missing products and cleaning records. At the same time, a survey was conducted among the population to assess the social perception of the food engineer profession.The results highlighted the importance of integrating theory with practice, reinforcing technical knowledge of food safety, quality management and commercial organisation.The internship contributed to the development of critical analysis, decision-making and teamwork skills, highlighting the role of the food engineer in retail as an essential agent in ensuring food quality, legal compliance and consumer satisfaction.
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Engenharia Alimentar Segurança Alimentar Auchan Retalho Controlo de qualidade