Uso de metodologia ágil para melhoria sensorial em cerveja mainstream em uma indústria de bebidas no estado do Ceará

Abstract

Nowadays society is constantly changing and information is cascading more and more quickly, so it is necessary for companies to adapt to changes more quickly in order to remain in the market. Beer consumers are increasingly looking for varieties and good sensory experiences. The beverage industry needs to renew itself quickly and assertively. A problematic proposed in this work was based on the application of agile methodology and Scrum for the sensorial improvement of mainstream beers produced by a Beverage Industry in the State of Ceará. The basis of the study was founded on the concept of Scrum, where through Sprints during the year 2020 were raised solutions to problems of the production process that impacted on sensory off-flavors and that generated a positive impact on the indicator monitored by the industry in question. At the end of the action plan for the final sprint, there was an increase of 0.58 points in the indicator.