01. Universidade Federal Rural de Pernambuco - UFRPE (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/1
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Item Relatório de Estágio Supervisionado Obrigatório. Estágio em unidade de beneficiamento de algodão(2024) Brito, Eyshila Paloma Costa de; Laurenti, Renato; http://lattes.cnpq.br/8853216777317634; http://lattes.cnpq.br/0065466719471642Item Aspectos legais e socioambientais da mariscagem e estudo de caso para o município de Igarassu no estado de Pernambuco, Brasil(2023-09-13) Silva, Fabiana Augusto da; Holanda, Romildo Morant de; http://lattes.cnpq.br/4283130448063981; http://lattes.cnpq.br/6418193409038549The extraction of shellfish on the Brazilian coast, especially on the northeastern coast, is considered traditional, where this culture permeates generations of family members. At the same time that the shellfishing activity is carried out, the shells resulting from the activity are discarded improperly, generating an environmental liability with environmental impacts in the small, medium and long term, forcing the need to implement a shellfish management plan. activity, from logistics for transporting workers, to processing the product obtained and the waste generated. The objective of this research was to survey the needs of shellfish gatherers with regard to carrying out their daily activities, with the aim of proposing the implementation and use of a basic unit of the container type to process their products, promoting good practices in hygiene and safety. The research was carried out between the months of August 2019 and February 2020, in the region of Canal de Santa Cruz, municipality of Igarassu - Pernambuco, and a bibliographical review survey focused on the problem pointed out in the research. Visits to the location, image recording and data collection were carried out with the aid of a questionnaire, where the shellfish gatherers pointed out some of their main needs during work.Item Equiparação de atividade de monitoria acadêmica da disciplina: Aproveitamento integral do pescado: Relatório da atividade de monitoria na disciplina Aproveitamento Integral do Pescado(2021-11-13) Silva, Márcia Gomes Tavares da; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205; http://lattes.cnpq.br/4286048324269297Academic monitoring is the teaching-learning process, which develops the autonomy and full training of monitors, encouraging integration between students and teachers, where it was possible to experience a little of what the word teaching means. During the theoretical and practical classes, he was able to experience and learn about this division of patent existing in the educational institution, known as student and teacher. The monitor-student contact is of great importance for the transfer of knowledge acquired about the discipline in which he acted as monitor, the entire process was of great importance for opening future actions of the student in the professional training phase. The discipline of Integral Use of Fish aims to transfer theoretical and practical knowledge in the best way, so that it is absorbed by the student with the highest level of learning. The theoretical classes were held in the classroom, located in the CEGOE block (Obra-School Graduation Teaching Center) at the Federal Rural University of Pernambuco, after each theoretical class, a practical class was held in the fish processing sector. is located in the same institution, at the Professor Johei Koike Fisheries and Aquaculture Base, where all the previous theoretical subject taught in the classroom by the professor responsible for the discipline, Professor Paulo Roberto, was put into practice. The Fish Technology Laboratory (Latpesc) is located in the Department of Fisheries and Aquaculture, where students learned about and experienced the use of technological equipment used to produce fish by-products and derivatives. From monitoring, I was able to participate in events that contributed to the growth and knowledge of my academic curriculum, where I taught the Technical Workshop on Filleting and Preparation of Breaded, at the XVIII Meeting of Organic Producers of the Northeast, held in the Marreco community, located in the city of Lagoa de Itaenga, Zona da Mata, North of Pernambuco, events like this, which contributed to my academic and professional growth.Item Relato de experiência: importância dos procedimentos operacionais padronizados no combate e prevenção de pragas(2023-04-18) Melo, Esmeraldo Rodrigues Bandeira de; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836The Estágio Supervisionado Obrigatório (ESO) is the obligatory discipline of the eleventh period of the Bachelor's Degree in Veterinary Medicine at the Universidade Federal Rural de Pernambuco (UFRPE) and aims to describe all the activities of the student, lived in the experience of the internship of 420 hours. The ESO was held at Carapitanga Indústria de Pescado do Brasil LTDA, located in Jaboatão do Guararapes - PE. At the company, the steps taken were: product deglazing; receipt of fish; improvement; packaging; transport and processing, complying with the provisions of its HACCP (hazard analysis and critical control points); and temperature control throughout the production process. All actions were monitored by Carapitanga's Quality Control (CQ) team. ESO supervision was carried out by Veterinary Doctor Tatiane Ribeiro Freire, QC Coordinator. The activities were carried out from November 8, 2022 to March 3, 2023, during the Mandatory Supervised Internship discipline, under the guidance of professor Dr Maria Betânia de Queiroz Rolim. The internship is of great importance, as it provides technical experience in the face of the responsibility of the responsible technician, a veterinarian, in the fish processing industry, under the control of the Federal Inspection Service.Item Comparação dos perigos identificados dos sistemas APPCC do beneficiamento do leite pasteurizado tipo A integral e da cadeia de beneficiamento da lagosta(2022-09-29) Silva, Amanda Maria Moura da; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/6507615073748591The Estágio Supervisionado Obrigatório (ESO) is the compulsory subject of the 11° of the bachelor's degree in Veterinary Medicine at the Universidade Federal Rural de Pernambuco (UFRPE), of extreme importance for the formation of the student. It is based on practical experience of 420 hours, in a specific sub-area of veterinary medicine, whose focus is to enable the student to perform his/her function, through the acquisition of the title of veterinarian. In this sense, the main objective of this report is to demonstrate the main activities carried out by the student Amanda Maria Moura da Silva, under the guidance and supervision, respectively, of the professor Dr Maria Betânia de Queiroz Rolim, the veterinarian and technical manager George Pires Martins and the doctor veterinarian and technical manager Tatiane Ribeiro Freire, and as a secondary objective, to compare the hazards identified in the hazard analysis system and critical control points of the process of processing of whole type A pasteurized milk from Polilac and the lobster processing chain Carapitanga. The ESO took place from June 27 to July 29, 2022, at the Indústria de Laticínios e Derivados Lácteos do Agreste Meridional Eireli – Fazenda Polilac, located on the BR-423 highway, in the rural area of the municipality of Garanhuns-PE and from August 1 to September 16, 2022, at Carapitanga Indústria de Pescados do Brasil Ltda, located in the municipality of Jaboatão dos Guararapes-PE. The ESO allowed the technical and practical knowledge in the area of inspection of food of animal origin, showing the role of the veterinarian in the quality control of the products and as technical responsible.Item Relato de experiência: implementação e adequação dos Procedimentos Operacionais Padrão (POPs) da Carapitanga Indústria de Pescados do Brasil Ltda(2022-09-28) Silva, Eudes Barbosa da; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/4541399047296928The report of the Mandatory Supervised Internship was aimed at describing the technical activities developed during the period from July 05 to Setember 16, 2022, in the industry Carapitanga Indústria de Pescados do Brasil LTDA., located in Jaboatão dos Guararapes - PE, during the Discipline Supervised Internship Required. At Carapitanga, the activities developed were received from fish, processing, packaging, storage and transportation, in compliance with the provisions of its HACCP (Hazard Analysis and Critical Control Points), temperature control throughout the production process under control the Quality Control Laboratory and its team. Such activities were overseen by Veterinarian Tatiane Ribeiro Freire, coordinator of Quality Control at Carapitanga. All activities were carried out during the course 08525 - Mandatory Supervised Internship, of the Bachelor's Degree in Veterinary Medicine, Universidade Federal Rural de Pernambuco - UFRPE, under the guidance of Professor Maria Betania de Queiroz Rolim. The compulsory curricular traineeship provided the technical and practical knowledge of the routine of a veterinary technician in the fish processing industry under the control of the Federal Inspection Service.Item Impactos durante o beneficiamento de citros no Brasil, uma revisão de literatura(2019) Oliveira, Tainã Viana; Barboza, Marianne de Lima; http://lattes.cnpq.br/8665242735385886; http://lattes.cnpq.br/4834067373201417Item Elaboração de estudos no âmbito do Projeto Pernambuco Rural Sustentável(2019) Santana, Bruno de Souza; Mendonça Júnior, Antônio Francisco de; http://lattes.cnpq.br/3551551589013115; http://lattes.cnpq.br/4411547244441089Item Umbú: uma ação a favor do beneficiamento do fruto como alternativa rentável e de valorização social para o município de Jurema - PE(Universidade Federal Rural de Pernambuco (SEDE); Departamento de Morfologia e Fisiologia Animal, 2009) Duarte, Helena SimõesO Umbu é uma espécie típica da família Anacardiácea nativa da Caatinga do Nordeste brasileiro, adaptada ás regiões semi-áridas. Ocorre desde o Ceará até o norte de Minas Gerais (CASTRO,2001). O umbuzeiro é cultivado, atualmente, em todos os países da faixa tropical e equatorial do globo, desde que não sejam úmidos e nem muito rasos. Preferem os solos argilo-silicosos, profundos, férteis. Visando minimizar as perdas pós-colheita do umbu e, contribuir para o desenvolvimento do município de Jurema-PE, o presente projeto pretende contribuir de forma significativa para a melhoria da qualidade de vida de jovens e adultos incentivando-os principalmente a desenvolver a indústria caseira.Item Gastronomia sustentável: aproveitamento integral de frutas e hortaliças como geração de trabalho e renda a comunidade da Paróquia de Nossa Senhora do Rosário-Várzea-Recife/PE(Universidade Federal Rural de Pernambuco (SEDE); Departamento de Tecnologia Rural, 2011) Romeiro, Edenilze TelesA qualificação de pessoas envolvidas no setor de serviços de alimentação fora do lar, hoje conta com cerca de um milhão de estabelecimentos, conforme dados da Associação Brasileira das Indústrias de Alimentação (ABIA). Esse setor emprega desde Chefes de cozinhas, aos funcionários que desempenham diversas funções como é o caso do auxiliar de cozinha. O presente trabalho objetivou promover capacitação profissional as mulheres residentes na comunidade da Várzea - PE para desenvolver a função de auxiliar de cozinha e de confeitaria, e oportunizar o crescimento e participação delas nesse mercado de trabalho. Para isso foram elaborados material de apoio e ministradas aulas teóricas e práticas no Centro de Atividades Domésticas - CAD - bairro Várzea-Recife-PE. Ao final dos cursos realizados as alunas estavam aptas a desenvolver atividades que competem a esses profissionais da área de cozinha, ou até mesmo desenvolvimento de atividades afins á alimentação segura de acordo com as boas praticas de alimentação e produção de alimentos, visto que a qualidade higiênico-sanitária dos alimentos constitui um fator essencial á segurança alimentar dos consumidores e garante uma produção que compete qualidade e segurança em todo processo produtivo.