Technical course in Food

Professional Profile:

The Food Technician, at the end of the course on Bom Jesus campus, is an entrepreneur and a transformative professional of the primary and agro-industrial sector, who coordinates and participates in work teams.

They plan, execute, monitor and control the stages of food processing, as well as the treatment of their effluents and the implementation of systems that contribute to the control of the environmental impact caused by the processes of food production.

They manage and carry out the activities of acquisition and commercialization of raw materials, inputs and final products, acting in qualitative, quantitative and microbiological control, from the raw material to the final product, including the monitoring of the process of hygienization, cleaning and sanitation of food production.

They know and develop applied techniques, control and execute technical-scientific activities in the field of food processing; they participate in the area of research, innovation, new product development and marketing; identifying and applying marketing techniques for the distribution, commercialization of products and dissemination.

They advise studies on the implementation and development of projects, as well as supervise activities related to the acquisition, maintenance and repair of facilities and equipment, with application of innovations in the processes of assembly, monitoring and management of the enterprise.

They elaborate reports, expert opinions and projects, including the incorporation of new technologies.

They provide technical assistance in food industries, public agencies, cooperatives, rural communities, rural properties and others, they implement and manage quality control systems in food production.

Scope of activity:

 The Food Technician is qualified to work in:

• Agro-industrial units;
• Food quality analysis and control laboratories;
• Waste treatment units;
• Research and development centers for new products;
• Industries of production and distribution of raw materials and inputs;
• Technical assistance and extension agencies related to the food and education sector;
• Locations of food product commercialization;
• Food elaboration and preparation units;
• Sanitary inspection agencies;
• Other bodies or companies that maintain activities in the area of food;
• Customer protection services;
• Their own enterprise as self-employed professionals.

Duration:

Three years

Shift:

Morning and afternoon.