A empresa júnior e sua contribuição na formação do profissional de engenharia de alimentos do estado do Ceará

Abstract

Over the years, we are faced with an increasingly competitive job market, in which candidates for a particular job are evaluated on a range of desirable skills and abilities. Upon graduation in Food Engineering, students deal with different situations that help them to develop such skills, but in addition, there are other ways to work on soft skills and one of them is to participate in a Junior Company, which offers a professional environment and an opportunity to insert the student in the job market even before completing the graduation. In this way, the present work aimed to evaluate the contribution of the Junior Company in the development of the soft skills of Food Engineering students, in order to verify the impact that is generated in the professional life of food engineers after experiencing such an experience. A qualitative-quantitative research was carried out through the application of a questionnaire prepared through Google Forms, with 12 closed and 2 open questions with 21 members and 32 former members of Conalimentos Jr., a junior company of the Food Engineering course at the Federal University from Ceara. It was found that most of the participants assigned grades 4 and 5 to all the skills assessed that are developed within the Junior Enterprise, with emphasis on communication, creativity, leadership and teamwork. In addition, 98.1% of the participants stated that they feel a more prepared professional for the job market due to their experience within the Junior Company. It was then found that the Junior Enterprise has a positive impact on the lives of its members, developing skills and making them more prepared for the job market.