O profissional autônomo nas engenharias - ferramentas e desafios: uma revisão para a engenharia de alimentos

Abstract

The Food Engineering graduation has a multidisciplinary curricular matrix with theoretical and practical applications such as: food processing and technologies, legislation, exact science, administration and marketing for the formation of a professional capable of working in the food or chemical sector. Among the various career possibilities, there is an independent and autonomous role. In this sense, the present work had the objective of carrying out a literature review on several aspects related to the autonomous professional and the food engineer. For this option, following the legislation regarding payment of taxes and social security contribution is necessary to have the right of social security equal to all taxpayers. In addition to accounting requirements, the freelancer must have marketing and entrepreneurship knowledge to manage their client portfolio and offer their service in order to build revenue for their work. This is one of the challenges to overcome, which with the aid of a solid foundation of management knowledge and practical entrepreneurship, would increase the chances of career success. Finally, it was observed that although some courses with this subject are offered by the university, the professional should seek additional knowledge for the practical knowledge of the entrepreneurial vision.