GRADUATE PROFILE

The graduate profile of the Higher Technology Course, following the General National Curriculum Guidelines for Professional and Technological Education (CNE/CP Resolution No. 1/2021, of January 5, 2021, of the National Education Council), establishes that professional training must be obtained in an integrated manner with other education modalities and with the dimensions of work, science, culture and technology, and must be organized in technological axes according to the socio-occupational structure of work and the requirements of professional training in the various stages of development; considering current laws and regulations.

The Higher Technology Course in Food has in its educational itinerary the interdisciplinary elements that guide the organization of the course, giving visibility to the offer of Professional and Technological Education. Thus, the educational trajectory addresses the aspects of professionalization practiced in the world of work, the socio-occupational structure of the area of professional activity, and the scientific-technological foundations of the productive processes of goods and services.

This is an updated profile aligned with market demands for the training of a technology professional prepared for the exercise of the profession, integrated with science, culture and technology; committed to sustainable development and efficient management of resources, goods and services, and capable of promoting innovation in processes. Some of the competencies and skills related to the production of food and beverages and required for the exercise of the Food Technologist profession are:

• Conducting chemical, microbiological, sensory, toxicological and environmental analyses;
• Managing and executing processing and beneficiation processes;
• Managing and executing programs for conservation and quality control, equipment maintenance and waste management;
• Management, entrepreneurship, innovation and development of new industry products;
• Inspection, expertise, evaluation and issuance of technical reports and opinions;
• Willingness to work in teams; creativity; fondness for challenges; scientific curiosity; methodical and detail-oriented personality; leadership spirit and capacity to develop logical reasoning.