Engenharia de alimentos: a pesquisa e desenvolvimento de produtos do âmbito acadêmico ao industrial

Abstract

The Food Engineer, as a multidisciplinary professional, possesses comprehensive knowledge in engineering, food technology, and production processes. This study focuses on the role of this professional in the area of Research and Development of products, highlighting their relevance and constant pursuit of innovative proposals, which play a fundamental role in a scenario characterized by constant changes, increasing demand evolution, and more demanding consumers. Universities play a crucial role in this context, offering scientific expertise and advanced technological resources for food research. Through partnerships between universities and industries, knowledge transfer and collaboration in applied research projects drive innovation in the food industry. The objective of this study is to understand how this interaction influences the academic environment and the food market, considering the current scenario. The research adopted the narrative review method, which allows for flexible analysis and exploration of different perspectives. Data were collected through a literature review from sources such as CAPES Journal Portal, SciELO, and ScienceDirect, encompassing scientific articles, dissertations, and abstracts. Renowned organizations such as INPI, ABIA and Banco do Nordeste were also consulted. Based on the collected data, it is concluded that the synergy between academia and industry drives sectoral advancement, resulting in quality food products and benefits for both companies and consumers. This collaboration promotes innovation, enhances food products, and meets the demands of an ever-evolving market.