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Abstract(s)
O trabalho que se apresenta de seguida diz respeito a um relatório de estágio curricular, realizado no âmbito do Mestrado em Qualidade e Segurança Alimentar.
O estágio decorreu na empresa Bísaro – Salsicharia Tradicional e teve uma duração de quatro meses. Foi uma experiência bastante enriquecedora no sentido em que permitiu o contacto direto com uma indústria alimentar, com acesso ao processamento de diversos produtos cárneos, desde a receção de matérias-primas até à comercialização.
O principal objetivo deste trabalho foi tomar contacto com todas as atividades promovidas pela Bísaro durante o período do estágio, no âmbito dos processos de fabrico dos diferentes produtos de salsicharia por eles fabricados e comercializados.
Num primeiro instante é feita uma descrição da empresa e dos seus produtos, seguida de um relato das atividades desenvolvidas, de modo a demonstrar a experiência vivida ao longo dos quatro meses. Como género de auto-avaliação, no final apresenta-se uma reflexão crítica na qual estão abordadas as aprendizagens e as dificuldades sentidas ao longo do estágio e, também algumas recomendações para o melhoramento de processos na empresa.
The work presented below relates to a report of a curricular Internship, accomplished under the master's degree in Food Quality and Safety. The Internship took place in the company Bísaro - Salsicharia Traditional and lasted four months. It was a very enriching experience in the sense that allowed direct contact with the food industry, with access to the processing of various meat products, from receipt of raw materials to commercialization. The main objective of this work was to make contact with all the activities promoted by Bísaro during the internship period, within the manufacturing processes of different sausage products manufactured and commercialized by them. In a first moment it’s made a description of the company and its products, followed by a report of the activities undertaken, in order to demonstrate the experience gained over four months. As a kind of self-evaluation in the end is presented a critical reflection on the learning which are addressed the difficulties felt over the internship and also some recommendations for improving processes in the company.
The work presented below relates to a report of a curricular Internship, accomplished under the master's degree in Food Quality and Safety. The Internship took place in the company Bísaro - Salsicharia Traditional and lasted four months. It was a very enriching experience in the sense that allowed direct contact with the food industry, with access to the processing of various meat products, from receipt of raw materials to commercialization. The main objective of this work was to make contact with all the activities promoted by Bísaro during the internship period, within the manufacturing processes of different sausage products manufactured and commercialized by them. In a first moment it’s made a description of the company and its products, followed by a report of the activities undertaken, in order to demonstrate the experience gained over four months. As a kind of self-evaluation in the end is presented a critical reflection on the learning which are addressed the difficulties felt over the internship and also some recommendations for improving processes in the company.
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Keywords
Indústria alimentar Produtos cárneos Processamento