Publicação: Controlo da Qualidade numa Indústria de Ovos Líquidos Pasteurizados
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O presente relatório de estágio insere-se no âmbito do Mestrado em Engenharia Alimentar da Escola Superior Agrária de Coimbra e resulta da realização do estágio curricular efetuado entre 10 de fevereiro e 18 de agosto de 2025 na empresa Derovo – Derivados de Ovos, S.A. na unidade fabril de Pombal, dedicada à produção de ovoprodutos líquidos pasteurizados, incluindo a linha FullProtein. O principal objetivo deste estágio centrou- se no aprofundamento dos conhecimentos relativos ao controlo de qualidade e à segurança alimentar em contexto industrial certificado. Durante o período de estágio, foram acompanhadas diariamente as atividades do Departamento de Qualidade, focando-se no controlo rigoroso das matérias-primas, no acompanhamento e monitorização do processo produtivo. Todo este controlo é fundamental para garantir o cumprimento dos padrões sanitários e de qualidade exigidos em produtos de origem animal, sobretudo em ovoprodutos líquidos, onde a pasteurização é uma etapa crucial para a segurança alimentar. A componente documental do sistema de gestão da qualidade foi também uma área de intervenção relevante, incluindo a gestão do sistema HACCP, que permitiu identificar e monitorizar os pontos críticos de controlo ao longo do processo produtivo. Este sistema tem como finalidade assegurar a deteção antecipada e controlo dos riscos de contaminação microbiológica, química ou física, minimizando a possibilidade de falhas que possam comprometer a inocuidade dos produtos. O estágio possibilitou ainda a colaboração ativa em auditorias internas e externas e no seguimento das ações corretivas e preventivas, destacando-se a importância da melhoria contínua e da conformidade com os elevados padrões regulamentares e de mercado. A estrutura organizacional do departamento de qualidade foi caracterizada como fundamental para a coordenação eficaz de todas as atividades relacionadas com controlo, registos e comunicação interna, assegurando a rastreabilidade e o cumprimento das normas. A empresa Derovo é certificada segundo os referenciais mais exigentes do setor alimentar, nomeadamente a norma BRC (versão 9), ISO 9001 para Sistemas de Gestão da Qualidade, ISO 14001 focada na gestão ambiental, bem como certificações específicas como Halal e Kosher. A existência destas certificações reflete o compromisso da organização com a qualidade, segurança, sustentabilidade e atendimento às necessidades diversificadas do mercado global. No que diz respeito ao processo produtivo, foi elaborado e analisado um fluxograma detalhado que descreve todas as etapas, desde a receção da matéria-prima até ao acondicionamento e expedição dos produtos finais. Os ovoprodutos líquidos pasteurizados produzidos na unidade fabril de Pombal abrangem uma gama diversificada, que inclui ovo inteiro pasteurizado, clara e gema pasteurizadas, além das bebidas proteicas à base de albumina de ovo. Estes produtos são amplamente utilizados na indústria alimentar, conferindo vantagens significativas como a uniformidade de qualidade, facilidade e rapidez no manuseamento, e amplas aplicações em diferentes preparados alimentares nos setores de pastelaria, panificação, hotelaria e restauração. Este estágio revelou-se uma oportunidade única para a aplicação prática dos conhecimentos teóricos adquiridos no mestrado, proporcionando uma visão integrada e verdadeira do funcionamento de um sistema de gestão da qualidade e segurança alimentar em contexto industrial. Através da participação ativa nas rotinas de controlo, foi possível compreender a importância de políticas estruturadas, sistemas de monitorização eficazes e a influência das certificações na manutenção da confiança do consumidor e na competitividade da empresa.
The present internship report is part of the Master’s Degree in Food Engineering at the Escola Superior Agrária de Coimbra and results from the curricular internship carried out between February 10 and August 18, 2025, at Derovo – Derivados de Ovos, S.A., at the Pombal production facility, dedicated to the manufacture of pasteurized liquid egg products, including the FullProtein line. The main objective of this internship was to deepen knowledge related to quality control and food safety in a certified industrial environment. Throughout the internship period, the daily activities of the Quality Department were monitored, focusing on the rigorous control of raw materials and the follow-up and monitoring of the production process. All of this control is essential to ensure compliance with the sanitary and quality standards required for products of animal origin, particularly liquid egg products, where pasteurization is a crucial step for food safety. The documentation component of the quality management system was also an important area of involvement, including management of the HACCP system, which made it possible to identify and monitor critical control points throughout the production process. The purpose of this system is to ensure the early detection and control of microbiological, chemical, or physical contamination risks, minimizing the possibility of failures that could compromise product safety. The internship also provided active participation in internal and external audits and in the follow-up of corrective and preventive actions, highlighting the importance of continuous improvement and compliance with stringent regulatory and market standards. The organizational structure of the quality department proved fundamental for the effective coordination of all activities related to control, record-keeping, and internal communication, ensuring traceability and compliance with regulations. Derovo is certified according to the most demanding standards in the food sector, namely the BRC standard (version 9), ISO 9001 for Quality Management Systems, ISO 14001 focused on environmental management, as well as specific certifications such as Halal and Kosher. These certifications reflect the organization’s commitment to quality, safety, sustainability, and meeting the diverse needs of the global market. Regarding the production process, a detailed flowchart was prepared and analyzed, describing all stages from raw material reception to packaging and dispatch of the final products. The pasteurized liquid egg products manufactured at the Pombal facility include a diverse range such as pasteurized whole egg, pasteurized egg white and yolk, as well as protein beverages based on egg albumen. These products are widely used in the food industry, offering significant advantages such as consistent quality, ease and speed of handling, and broad applicability across various food preparations in the pastry, baking, hospitality, and food service sectors. This internship proved to be a unique opportunity for the practical application of the theoretical knowledge acquired during the master’s program, providing an integrated and realistic view of the operation of a quality and food safety management system in an industrial setting. Through active participation in control routines, it was possible to understand the importance of structured policies, effective monitoring systems, and the role of certifications in maintaining consumer trust and strengthening the company’s competitiveness.
The present internship report is part of the Master’s Degree in Food Engineering at the Escola Superior Agrária de Coimbra and results from the curricular internship carried out between February 10 and August 18, 2025, at Derovo – Derivados de Ovos, S.A., at the Pombal production facility, dedicated to the manufacture of pasteurized liquid egg products, including the FullProtein line. The main objective of this internship was to deepen knowledge related to quality control and food safety in a certified industrial environment. Throughout the internship period, the daily activities of the Quality Department were monitored, focusing on the rigorous control of raw materials and the follow-up and monitoring of the production process. All of this control is essential to ensure compliance with the sanitary and quality standards required for products of animal origin, particularly liquid egg products, where pasteurization is a crucial step for food safety. The documentation component of the quality management system was also an important area of involvement, including management of the HACCP system, which made it possible to identify and monitor critical control points throughout the production process. The purpose of this system is to ensure the early detection and control of microbiological, chemical, or physical contamination risks, minimizing the possibility of failures that could compromise product safety. The internship also provided active participation in internal and external audits and in the follow-up of corrective and preventive actions, highlighting the importance of continuous improvement and compliance with stringent regulatory and market standards. The organizational structure of the quality department proved fundamental for the effective coordination of all activities related to control, record-keeping, and internal communication, ensuring traceability and compliance with regulations. Derovo is certified according to the most demanding standards in the food sector, namely the BRC standard (version 9), ISO 9001 for Quality Management Systems, ISO 14001 focused on environmental management, as well as specific certifications such as Halal and Kosher. These certifications reflect the organization’s commitment to quality, safety, sustainability, and meeting the diverse needs of the global market. Regarding the production process, a detailed flowchart was prepared and analyzed, describing all stages from raw material reception to packaging and dispatch of the final products. The pasteurized liquid egg products manufactured at the Pombal facility include a diverse range such as pasteurized whole egg, pasteurized egg white and yolk, as well as protein beverages based on egg albumen. These products are widely used in the food industry, offering significant advantages such as consistent quality, ease and speed of handling, and broad applicability across various food preparations in the pastry, baking, hospitality, and food service sectors. This internship proved to be a unique opportunity for the practical application of the theoretical knowledge acquired during the master’s program, providing an integrated and realistic view of the operation of a quality and food safety management system in an industrial setting. Through active participation in control routines, it was possible to understand the importance of structured policies, effective monitoring systems, and the role of certifications in maintaining consumer trust and strengthening the company’s competitiveness.