https://repositorio.ufms.br/handle/123456789/6674 2026-07-02T16:53:19Z 2026-07-02T16:53:19Z https://repositorio.ufms.br/handle/123456789/14591 2026-06-30T13:18:31Z 2026-01-01T00:00:00Z

Título: IMPACTOS SOCIOAMBIENTAIS E ESTRATÉGIAS DE SUSTENTABILIDADE NA CADEIA PRODUTIVA DA CANA-DE-AÇÚCAR NO BRASIL: UMA REVISÃO DE LITERATURA Abstract: Sugarcane plays a prominent role in the Brazilian agroindustry, not only due to the production of sugar and ethanol but also because of the use of its biomass for energy generation, the utilization of agro-industrial by-products for the production of packaging materials (biopolymers), and other products of industrial interest. In this context, this study aims to analyze the socio-environmental impacts associated with the expansion of sugarcane cultivation in Brazil, considering historical, environmental, social, and technological aspects related to the development of the sugar-energy sector. The research was conducted through a literature review of scientific articles, books, technical and institutional documents, and legislation on the subject. The analyzed studies demonstrated that the expansion of sugarcane cultivation contributed to economic development and to the consolidation of Brazil as one of the world's leading producers of sugar and ethanol. However, this process has also been associated with environmental impacts, including ecosystem changes, intensive use of natural resources, and waste generation, as well as social challenges related to labor conditions in rural areas. The literature further indicates that technologies aimed at biofuel production, the utilization of agro-industrial by-products, and the development of renewable packaging and materials can contribute to reducing environmental impacts and promoting a more efficient use of raw materials. It is concluded that the adoption of sustainable practices, combined with technological innovation and the strengthening of public policies, can contribute to the development of a more efficient production chain, with reduced waste generation and a better balance between economic development, social responsibility, and environmental preservation. Tipo: Trabalho de Conclusão de Curso

2026-01-01T00:00:00Z https://repositorio.ufms.br/handle/123456789/14590 2026-06-30T13:08:39Z 2026-01-01T00:00:00Z

Título: Panificação sem glúten: O impacto da fermentação natural Abstract: Gluten-free baking has emerged as an area of ​​growing scientific and technological interest, driven both by increased clinical recognition of gluten-related disorders and by the growing demand for products free of this protein network. However, the absence of gluten represents a significant challenge for the baking industry, as it compromises essential structural properties of the dough, such as elasticity, gas retention, and the sensory quality of the final product. In this context, natural fermentation emerges as a promising alternative, capable of improving the technological, nutritional, and functional characteristics of gluten-free products. This work is characterized as an integrative literature review, carried out through the analysis of scientific articles, with the objective of investigating the impact of natural fermentation on gluten-free baking. Aspects related to sensory quality, nutritional value, functional potential, the concept of clean label, and sustainability were addressed. The results show that natural fermentation significantly contributes to improving the texture, volume, and aroma of products, in addition to increasing the bioavailability of nutrients and promoting the formation of bioactive compounds. Additionally, this technology allows for the reduction of artificial additives, meeting current consumer demands for more natural foods. Despite the observed advances, gaps remain in the literature, especially regarding the standardization of fermentation processes, microbiological variability, and the understanding of interactions between microorganisms and gluten-free matrices. Therefore, the need for studies that deepen the knowledge about the application of natural fermentation in this context is highlighted. Thus, natural fermentation represents an innovative and promising strategy for the development of gluten-free baked goods with improved sensory, nutritional, and functional quality, contributing to meeting both the needs of consumers with dietary restrictions and the industry's demands for differentiated products with higher added value. Tipo: Trabalho de Conclusão de Curso

2026-01-01T00:00:00Z https://repositorio.ufms.br/handle/123456789/14516 2026-06-25T15:58:29Z 2026-01-01T00:00:00Z

Título: ESTUDO CONCEITUAL PARA IMPLANTAÇÃO DE UMA CERVEJARIA Abstract: The brewing industry is a key segment of the beverage sector, exerting a significant economic impact on the production chain and generating a large number of direct and indirect jobs. In Brazil, the sector is characterized by a consolidated and highly competitive market, comprising major industrial groups alongside a growing number of microbreweries and craft breweries. Significant growth has been observed in recent decades, driven by market diversification, rising consumption of specialty beers, and an increasing appreciation for regional and craft products. Beyond its economic impact, the brewing supply chain encompasses strategic sectors—such as agriculture (barley, malt, and hop production), industry (manufacturing of inputs, packaging, and equipment), and logistics—highlighting its systemic importance. Within this dynamic landscape—marked by stringent regulatory requirements, constant technological innovation, and fluctuations in raw material and energy costs—an integrated analysis of technical aspects serves as a systematic tool to support decision-making, providing guidelines for the industry's structuring, planning, and management. In this context, conducting a technical feasibility study plays a strategic role in structuring new ventures by integrating the various analyses required for the industrial planning process. To this end, an applied study was conducted—grounded in bibliographic and documentary research—covering the key stages involved in establishing a brewery. Initially, an analysis of the business environment and market was performed. Subsequently, production processes, production planning, and mass and energy balances were defined. Finally, the industrial layout, plant location studies, logistics, workforce sizing, and other aspects essential to the venture's planning were developed. Tipo: Trabalho de Conclusão de Curso

2026-01-01T00:00:00Z https://repositorio.ufms.br/handle/123456789/14418 2026-06-01T19:37:56Z 2026-01-01T00:00:00Z

Título: APLICAÇÃO DA CURVA ABC PARA RESTAURANTE EM CAMPO GRANDE – MS Abstract: Inventory control is a fundamental element for the efficient management of restaurants, as it directly influences waste reduction, purchase planning, and business profitability. However, many establishments still present weaknesses in this process, mainly due to the absence of structured management tools. In this context, the present study aimed to analyze the inventory of a restaurant located in Campo Grande, Mato Grosso do Sul, Brazil, using the ABC Curve as a tool to identify the items with the greatest financial impact on the establishment's consumption. The research is characterized as a case study with both qualitative and quantitative approaches. Data collection was carried out through an interview with the restaurant manager, observation of the storage area, and a complete inventory of stock items, recording information such as product description, unit of measurement, unit cost, and monthly consumption. Quantitative analysis was performed based on the calculation of the Monthly Consumption Value (MCV), followed by the classification of items according to the ABC Curve methodology. The results showed that a small portion of the supplies accounts for the highest financial representativeness in the inventory, especially high-value and high-turnover proteins on the menu, such as filet mignon, ancho steak, and salmon. The application of the ABC Curve proved to be an efficient tool to support decision-making and direct the control of the most relevant items, contributing to the improvement of purchase planning and to a more efficient management of restaurant supplies. Tipo: Trabalho de Conclusão de Curso

2026-01-01T00:00:00Z