Engenharia de alimentos na gestão e controle de qualidade do comércio varejista

• Autor(a) principal: Albuquerque, Italo Moreira
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/70788
• topic: Gestão; Controle de qualidade; Engenharia de alimentos

The current job market is increasingly aggressive and has become competitive for professionals, demanding that the Food Engineer seek what is necessary within the profession and that he manages to develop during his training such skills that distinguish him from other candidates, however, this Professionals in their work must monitor their products, carry out activities that involve handling food and non-durable products, up to the stage of displaying them for sale. The objective of this work is to verify the performance of the food engineer in the management and quality control of the food retail trade. A study was carried out using the descriptive method, with an exploratory research approach, with data collection procedures based on a bibliographical research. The studies included in this research were found through searches made in the databases: Google Scholar and SCIELO (Scientific Electronic Library Online), using the combination of descriptors: “Management, Quality Control and Food Engineering”, with delimitation of time in the last 10 years, with a total of 193 articles found, with the application of some filters such as: year (2022), pages in Portuguese and review articles. After a detailed analysis of the studies, 4 were excluded because they were duplicates, leaving a total of 189 articles, of which only 13 met the criteria to be included in this work. Therefore, the role of the food engineer in the retail trade is important and at the same time complex, even though it is not yet unanimous. Their role is in fact indispensable, therefore, there is a need for a technician in charge at the height of a Food Engineer in this sector, since this branch of activity has become increasingly diversified in terms of types of food and with regard to the forms of production and marketing, as this professional has extremely specific requirements to manage and understand the best ways to offer quality products and services to its customers.