In international trade involving agricultural products, attempts to safeguard the health of humans, animals, and plants, have led to the imposition of sanitary and phytosanitary (SPS) standards. Due to the fact that groundnuts are susceptible to aflatoxin contamination, stringent aflatoxin standards have been imposed on groundnut trade by many developed countries. For Senegal and other groundnut exporters in the developing world, these aflatoxin standards pose a major challenge. As a result, in Senegal's confectionery groundnut sector, CIRAD (a French scientific organization) has commenced research aimed at developing an aflatoxin-reducing program. This study evaluates the potential economic impact of CIRAD's aflatoxin-reducing program. The hypotheses underlying the study are as follows: (i) The adoption of CIRAD's aflatoxin-reducing program would enhance the welfare of Senegal's confectionery groundnut farmers (ii) An overall welfare net-gain would be derived by Senegal from the adoption of the program. The analysis employs an economic surplus model that incorporates trade, as well as, domestic production and consumption. Various scenarios of program-effectiveness are examined. The results support the hypotheses of the study; besides enhancing farmers' welfare, the adoption of the aflatoxin-reducing program is expected to yield an overall net-gain ranging between US$0.56 million and US$4.25 million. The overall net-gain is, however, very small. / Master of Science

The main aim of the diploma thesis is to design a strategy for small Patisserie. It attempts to suggest changes that would help sweet shop in future development. At first is diploma thesis focused on theoretical knowledge, which are subsequently used in the practical part for analyzing the current state.

<p>Konditorska industrije Srbije u svom asortimanu sadrži &scaron;iroku paletu čokoladnih i krem proizvoda, kojima su zajednička sirovinska baza kakao zrno, kakao maslac, namenske biljne masti, kakao prah i &scaron;eder, čiji kvalitet direkno utiče na pona&scaron;anje tokom proizvodnje kao i na kvalitet finalnih proizvoda.<br />Tehnolo&scaron;ki postupak proizvodnje, koji podrazumeva različite uslove mlevenja direkno utiče na kvalitet poluproizvoda (kakao mase, čokoladne mase i masnog punjenja) kao i na kvalitet gotovog proizvoda (čokolada i krem proizvodi).<br />Metali izuzetno nepovoljno utiču na zdravlje potro&scaron;ača i na kvalitet, održivost i senzorske osobine konditorskih proizvoda. Pradenje prisustva te&scaron;kih metala, i uop&scaron;te metala, u ovoj vrsti proizvoda je veoma značajno zbog njihove toksičnosti i bioakumulacije.<br />U okviru ove disertacije su ispitani uzorci kakao i čokoladnih proizvoda, koji su prisutni u slobodnoj prodaji na trži&scaron;tu Srbije, čime se dobio pregled trenutnog stanja kontaminacije ove vrste proizvoda te&scaron;kim metalima. Takođe je ispitan i uticaj sirovinskog sastava i tehnolo&scaron;kog postupka proizvodnje na sadržaj te&scaron;kih metala i metala uop&scaron;te (olova, kadmijuma, arsena, nikla, bakra, gvožđa) u poluproizvodima (kakao masa, čokoladna masa, masno punjenje) i gotovim proizvodima (čokolada, krem proizvod).</p> / <p>The confectionery industry of Serbia includes a wide variety of chocolate and spread products, which contain common raw materials such as cocoa beans, cocoa butter, edible vegetable fats, cocoa powder and sugar. The quality of those raw materials directly affects the behavior during production as well as the quality of the final products. Technological process, which involves different milling conditions directly affect the quality of semi-finished products (cocoa mass, chocolate mass and fat filling mass) and the quality of the final product (chocolate and cream products). Metals extremely adversely affect the health of consumers and the quality, shelf life and sensory properties of confectionery products. Monitoring the presence of heavy metals, and metals in general, in this type of product is very important because of their toxicity and bioaccumulation.<br />This dissertation examined the samples of cocoa and chocolate products, which are present in commercially available market of Serbia, which provided an overview of the current situation of contamination of these products with heavy metals. It also examined the influence of raw material composition and technological process of production on the content of heavy metals and metals in general (lead, cadmium, arsenic, nickel, copper, iron) in semi products (cocoa mass, chocolate mass, fat filling) and final products (chocolate and spread products).</p>

No description available.

A mid-infrared chalcogenide fiber optic probe was employed to develop a Fourier transform infrared spectroscopy-based partial-least-squares (PLS) calibration model for the quantitative analysis of sucrose, glucose, fructose, maltose, total sugar and water content in chocolate syrup. Based on the comparison of the pure component and correlation spectra extracted from chocolate syrup and aqueous sugar solutions based models, it was determined that the tightness of the concentration ranges and the ratios of the sugars in the chocolate syrup samples did not allow to draw adequate information to build a robust PLS calibration model. PLS regression models developed using infrared spectra of chocolate syrup calibration standards prepared by addition of sugar solutions to increase the concentration range did not yield conclusive results. A different approach used for standard preparation consisted of diluting chocolate syrup samples to different degrees. This new method provided an increased concentration range for the sugars but maintained an almost constant sugar to sugar ratios. The PLS models based on these new calibration standards yielded high calibration correlation coefficients and low errors on the external validation. Accuracy, repeatability, long-term stability and ruggedness were tested and the results demonstrated that the calibration models were robust and had a better repeatability than the reference high-performance liquid chromatography method. The fact that the calibration model was developed using standards having very similar sugar profiles precluded its use for the analysis of chocolate syrup samples of different formulations. The resulting formulation-specific PLS regression model required a preclassification step to ensure that the model is applied to the appropriate sample type. A probabilistic neural network (PNN) model was developed to fulfill the preclassification requirement. PNN yielded excellent classification results. The modeling uncovered

This thesis concentrates on gaining a fundamental understanding of the crystallisation, phase behaviour, and melting in relatively simple fat/oil blends. This is the first reported study of hot stage microscopy (HSM) experiments on tripalmitin (PPP)/triolein (OOO), 1,3-dipalmitoyl-2-oleoylglycerol (POP)/OOO, and cocoa butter (CB)/hazelnut oil (HZ) systems. The HSM technique allows the visualisation of the initial crystallisation, polymorphic transformations, and melting of fat crystals; melting points can also help identify polymorphic form. Supporting experiments were also performed using differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), and X-ray diffraction (XRD). In PPP-OOO samples, HSM visualised for the first time a melt-mediated transformation from β' to β across a small liquid gap between the untransformed (β') and transformed (β) material. This behaviour was not seen with pure PPP. Melting points obtained by HSM for the PPP/OOO system were above those predicted by the Hildebrand equation, but this is attributed to the non-equilibration of concentration gradients within the system. This was evidenced by the fact that a rapid cooling rate (to produce a finer microstructure with smaller crystals, and hence reduce diffusion distances) combined with a slower remelt rate enabled samples to melt close to ideal. Indeed, final melting points obtained via HSM were consistently higher than DSC results across all systems; convection and the more three-dimensional system in DSC (as compared with the two-dimensional HSM system) may have aided melting. The POP/OOO system displayed complex remelting behaviour, especially when warmed at a relatively slow rate; this also resulted in a higher production of β. Liquid oil content was shown to not only be important in aiding transformation of lower forms to β, but also reduced the number of polymorphs observed upon remelting, as compared with pure fat samples. Liquid oil content was also shown to be crucial for transformation to β in the CB/HZ experiments; very few β crystals were seen in pure CB samples. Experiments carried out on DSC for both CB and CB-HZ cooling at 1°C/min or faster produced both α and β' crystals, but for CB-HZ this also then led to some transformation from α to β. The β polymorph was not observed when only β' was formed at slower cooling rates. A curious result was that the effect was stronger the longer the samples were held at 0°C before rewarming, with the α becoming more resilient against transforming to β' and instead transforming directly to β. More extensive transformation to β occurred if the sample was held for 30 min at 18°C or 22°C during the rewarming step. As well as showing differences in melting temperatures, the HSM and DSC results also did not always match with respect to polymorphic form. Small quantities of β crystals were seen in HSM samples that were not always seen in thermograms of equivalent DSC samples. This either highlights the limitations of DSC or suggests that polymorphic behaviour in the more fluid DSC system differs to that in HSM, or both. Growth rate analysis of PPP (in OOO) showed that both reduced supersaturation and supercooling can be correlated with the growth rates of β' and β. Growth rates of β that occurred via the melting of β' were well correlated with driving forces that took into account that the concentration of PPP in the liquid gap between β' and β (from which the β crystal was growing) was limited by the solubility of β' at the sample temperature. Whilst temperature is often seen as a key driver in governing polymorphic transformation, part of the temperature effect may be an indirect effect via the extra amount of liquid content at higher temperatures. The ability of oil to aid transformation to β may be relevant to food systems where this higher polymorphic form is the preferred type, such as chocolate. Potential applications could include producing novel fat blends with relatively stable fat network structures at a lower overall saturate level, or developing blends with bloom inhibiting properties.

The aim of thesis is a system of critical points in food production, especially in the production of confectionery products. The system is based on the ability of manufacturers to establish the critical aspects of the production of safe food, allows to systematically identify hazards and assess the probability of its occurrence during production. Danger primarily as a substance in food, which could result in adverse health effects for consumers. And subsequently helps to improve the effectiveness of controls. This concept of control techniques is apparented from the national and European legislative requirements, which are listed in the first theoretical part of this thesis. They are designed to better acquaint themselves with the general requirements that are placed on food manufacturers. With the entry into the European Union is integrated European legislation, national legislation incorporated in European policy and legal requirements are taken into national legislation the second part introduces the principles and procedures of the system of critical points. Many manufacturing processes involve multi-process from producing raw materials for the finished product. Correct, complete, and introduced the study of critical points identified by the system and regulate the factors that directly affect the safety of products. Identification and monitoring of critical points is more cost effective than the method of quality assurance inspection and testing of finished product. Records and documentation are the perfect evidence that all measures have been taken and were given the duty of care to prevent problems. In the final section is a common procedure for a system of critical points compared with an established system for a particular product. The specific products will be demonstrated readiness and capacity of the undertaking to establish a system for all products or product groups, which will subsequently be evaluated. The purpose of thesis is carefully and thoroughly analyze the system by the critical points in the manufacture of confectionery, but prove that we are able to prepare for the strict legal conditions and the hard and fierce competition. This development does not stop or avoid it, have no other than to respond promptly to these developments and to adapt in order to produce the desired changes brought about by the success and to our food industry was at a level as we wish, but also as your own work and creativity deserve. Not in vain proverb holds that "Happiness wishes prepared.

<p>U radu je ispitana mogudnost kori&scaron;denja konzumnog suncokreta i suvog ostatka divljeg origana, kao funkcionalnih komponeti za dobijanje fleks proizvoda pobolj&scaron;anih nutritivnih svojstava.<br />Optimizacijom temperature su&scaron;enja (84&deg;C, 105&deg;C, 135&deg;C, 148&deg;C) fleks proizvoda utvrđen je uticaj temperature na: hemijske, fizičke i antioksidativne osobine fleks proizvoda. Na osnovu standardne ocene fleks proizvoda dobijenih na različitim temperaturama su&scaron;enja utvrđeno je da najvedu standardnu ocenu (0,91) ima fleks proizvod dobijen primenom temperature su&scaron;enja od 84&deg;C.<br />Ispitivanjem uticaja različitih količina konzumnog suncokreta (3%, 6% i 9%) i divljeg origana (0%, 0,5% i 1%) na fizičke karakteristike fleks proizvoda i utvrđeno je da dodatak konzumnog suncokreta ima negativan uticaj, a suvi ostatak divljeg origana pozitivan uticaj na nasipnu mase i stepen ekspanzije proizvoda. Uzorak bez konzumnog suncokreta i sa 1% origana ima najbolje fizičke karakteristike, minimalnu nasipna masu od 150,2 gml-1 i maksimalan stepen ekspanzije 9,36 mlg-1.<br />Dodatak konzumnog suncokreta uticao je na promene u masnokiselinskom sastavu proizvoda. Uzorci sa 9% konzumnog suncokreta imaju manji sadržaj palmitinske (C16:0) i linolenske (C18:3) kiseline za 15%, odnosno 60% u odnosu na uzorke bez dodatka suncokreta. U pomenutim uzorcima je povedan sadržaj stearinske (C18:0) za 15% i oleinske kiseline (C18:1) za 25%.<br />Dodatak funkcionalnih komponenti u sirovinski sastav fleks proizvoda povedava sadržaj fenola dva puta, pri čemu maksimalna sadržaj fenola 2,84 mg GAE/g s.e. ima uzorak sa 9% konzumnog suncokreta i 1% suvog ostatka divljeg origana. Pomenuti uzorak karakteri&scaron;e i maksimalna antiradikalska aktivnost ekstrakata izražena preko parametara 1/IC50 0,75 mg/ml i FRAP 1,57 &mu;g AAE/g s.e<br />Konzumni sincokret u sirovinskom sastavu fleks proizvoda je pobolj&scaron;ao iskori&scaron;denje, odnosno svarljivosti proteina i sadržaj esencijalnih mineralnih materija. Dodatkom 9% suncokreta i 1% divljeg origana dobijen je maksimalan sadržaj Zn 9,26 mg/kg, Cu 4,12 mg/kg, Mg 261,87 mg/kg i Fe 12,03 mg/kg.<br />Procesom ekstrudiranja, takođe, je do&scaron;lo do pobolj&scaron;anja mikrobiolo&scaron;kih parametaara kvaliteta proizvoda jer se značajno se smanjio ukupan broj mikroorganizama, broj kvasaca i plesni i mikroorganizama iz familije Enterobakteriaceae.<br />Na osnovu rezultata potro&scaron;ačkog testa za ispitvanje dopadljivosti proizvoda, utvr&scaron;eno je da dodatak suvog ostatka divljeg origana ima pozitivan efekat na op&scaron;tu prihvatljivost fleks proizvoda od strane potro&scaron;ača, dok dodatak konzumnog suncokreta negativno utiče na ukus, miris, osobine pri žvakanju i op&scaron;ta prihvatljivost.<br />Rezultati eksperimentalnog rada su pokazali da se dodatkom konzumnog suncokreta i suvog ostatka divljeg origana dobija fleks proizvod sa povedanom sadržajem funkcionalnih komponenata koji je dopadljiv potro&scaron;ačima.<br />Istraživanja u okviru ove disertacije su ukazala da bi funkcionalni fleks proizvod sa dodatkom divljeg origana i konzumnog suncokreta bolje prihvatili potro&scaron;ači stariji od 35 godina, visoko obrazovani i sa vedim primanjima. Međutim, i dalje je prisutan izvestan stepen nepoverenja potro&scaron;ača, pa je neophodno sprovoditi kontinuiranu edukaciju o zdravstvenim prednostima upotrebe funkcionalnih proizvoda u ishrani.</p> / <p>The paper examined the possibility of using consumable sunflower and dry extract of wild oregano, as functional components of obtaining a flex product of improved nutritional properties. By optimizing the drying temperature (84&deg;C, 105&deg;C, 135&deg;C, 148&deg;C) of the flex product, the effect of temperature was determined on: chemical, physical and antioxidant properties of flex products. On the basis of the standard assessment of flex products obtained at different drying temperatures it was determined that the highest standard rating (0.91) belongs to flex product prepared using the drying temperature of 84&deg;C.<br />By examining the influence of different amounts of consumable sunflower (3%, 6% and 9%) and wild oregano (0%, 0.5% and 1%) on the physical characteristics of flex products, it has been found that the addition of consumable sunflower has a negative impact, and a dry residue of wild oregano positive impact on the bulk weight and degree of expansion of the product. The sample free of consumable sunflower and with 1% of oregano has the best physical characteristics, minimal bulk weight of 150.2 gml-1 and a maximum degree of expansion of 9.36 mlg-1 .<br />The addition of consumable sunflower influenced the changes in fatty acid composition of the product. Samples with 9% of consumable sunflower have lower content of palmitic (C16:0) and 1inolenic (C18:3) acid by 15% and 60% compared to the samples without the addition of sunflower. In the above samples there was an increased content of stearic acid (C18: 0) by 15% and oleic acid (C18:1) by 25%.<br />The addition of functional components in the raw material composition of flex product increases phenol content twice, where the maximum phenol content of 2.84 mg GAE/g s.e. is found in the sample with 9% of consumable sunflower seed, and 1 % of dry extract of wild oregano. The aforementioned sample is characterized also by a maximum antiradical activity of extracts expressed via parameters 1/1C50 0.75 mg / ml and FRAP 1.57 ɲg AAE/g s.e.<br />Consumable sunflower in the raw material composition of flex products improved the utilization the digestibility of proteins and essential mineral substances content. By the addition of 9% of sunflower and 1% of wild oregano, we obtained the maximum content of Zn, 9.26 mg/kg, Cu 4.12 mg/kg, Mg 261.87 mg/kg and Fe 12.03 mg/kg. Extrusion process, also, led to an improvement in microbiological parameters of quality of the product because it significantly reduced the total number of microorganisms, yeasts and molds and microorganisms from the family of Enterobacteriaceae.<br />Based on the results of the test for examining consumer appeal of the product, it has been established that the addition of dry extract of wild oregano has a positive effect on the general acceptability of flex products by consumers, while the addition of consumable sunflower adversely affects the taste, the smell, the properties in chewing and general acceptability.<br />The results of the experimental work showed that the addition of consumable sunflower and dry extract of wild oregano resulted in the flex product with increased content of functional components that is appealing to consumers.<br />The research within this thesis pointed out that a functional flex product with the addition of wild oregano and consumable sunflower would be better accepted by consumers older than 35, highly educated and with higher incomes. However, there is still a certain degree of mistrust of consumers, so it is necessary to implement continuous education about the health benefits of the use of functional products in diet.</p>

Užsakymų valdymo sistema yra labai svarbi prekybos dalis, todėl buvo nuspręsta sukurti naują sistemą, kuri tenkintu užsakovo reikalavimus, būtų paprasta ir lengvai suprantama vartotojui.Lietuvos ekonomikai sparčiai vystantis iškilo poreikis verslą perkelti į elektroninę erdvę. Todėl, atsirado įmonės kuriančios patogias, paprastam vartotojui lengvai suprantamas užsakymų valdymo sistemas, kurios padidina įmonės veiklos efektyvumą, nes visa, kas reikalinga susisteminama ir pasiekiama keliais mygtuko paspaudimas. / Older generation is wondering why the order management system is necessary at all. The thing is that the management system of orders gives us the possibility to cope successfully with a large quantity of orders providing services or selling goods. In addition to that, you can observe and control the ordering process easily. It is easy to see the trade balance, analyze sales and at the same time keep all necessary records. This is a very powerful tool in modern business and the proper use of this tool can increase your sales by several times.

Esta Dissertação analisou a Formação Profissional do Técnico em Panificação e Confeitaria do Instituto Federal de Educação, Ciência e Tecnologia, Câmpus Porto Alegre. Os marcos teórico-políticos iniciais que mobilizaram o autor na investigação foram o reconhecimento da histórica separação entre Trabalho e Educação e as oportunidades de escolarização básica da classe trabalhadora brasileira associada à sua formação profissional, considerando a recente expansão da Rede Federal de Educação Técnica e Tecnológica em nosso país. Esta pesquisa, particularmente, constitui-se em uma tentativa de compreender como o trabalhador-estudante reconstrói as relações entre Trabalho e Educação a partir de sua própria condição de classe trabalhadora, diante de todas dificuldades e desafios que enfrenta no seu cotidiano, no ambiente escolar, em uma sociedade capitalista que, hegemonicamente, valoriza a sua reprodução. Uma sociedade marcada pela divisão social e técnica do trabalho que absorve seus saberes e conhecimentos do ponto de vista da valorização do capital e não como condição de seu empoderamento individual e coletivo, criando ao trabalhador inúmeras dificuldades de reconhecimento para si de sua experiência e, portanto, saberes nela produzidos. A pesquisa investigou um novo profissional de nível técnico na área de panificação e confeitaria, espaço profissional que já é ocupado por outros trabalhadores sem esta formação escolar. Os caminhos metodológicos percorridos orientaram-se pela etnometodologia, através da Observação Participante com o uso de Diário de Campo e de Entrevistas. A construção do objeto de pesquisa exigiu o permenente estabelecimento entre empiria e teoria, em que o pesquisador assumiu o papel de mediador e de intérprete na busca por estabelecer e manter um diálogo coerente entre os interlocutores teóricos e os interlocutores empíricos. Logo, esta dissertação não se constitui num texto autobiográfico, mas reconhece a importância da trajetória do pesquisador nas necessárias escolhas ao longo de todo o trabalho. Desta forma, o problema de pesquisa, as categorias de análise e os referenciais teóricos emergiram em diálogo permanente com o campo de pesquisa em que sujeitos pesquisados e pesquisador estiveram implicados. Os referenciais teóricos tem algo em comum: partem do pressuposto que o ser humano se constrói no diálogo cotidiano com o mundo através de sua intervenção neste; enfatizam que saberes mobilizados e produzidos em situação de trabalho são indispensáveis para a formação humana; reconhecem e que, com os conhecimentos escolares estão mais ou menos presentes na situação de trabalho; os saberes dos trabalhadores são, portanto, processos em permanente construção em que experiência e conceito estão imbricados; consideram que é fundamental desvelar o que o trabalhador-estudante produz e reproduz em termos das relações entre trabalho e educação e que pode ser capturado ao se pensar as relações entre atividade de trabalho-saberes-valores. Assim, a Abordagem Ergológica do Trabalho se constituiu como o referencial central, nesta dissertação, para as análises e relações entre os diversos patrimônios de saberes estocado, ensinado, e a produção que resulta da atividade de trabalho. As análises tiveram como foco três temáticas, relacionadas à profissão de padeiro e confeiteiro, escolhidas pelo pesquisador e pesquisados, quais sejam: 1. A Rede de Glúten como síntese das múltiplas relações entre o patrimônio científico e os saberes da experiência na Atividade de Trabalho; 2. As Diversas Maneiras de se Produzir Pães e Confeitos, incluindo aspectos do Processo de Produção, o Itinerário Acadêmico, a Segurança, as Boas Práticas, a limpeza do laboratório, a relação com a Maquinaria e o uso de pré-misturas e o duo valorização/desvalorização do trabalho do Técnico em Panificação e Confeitaria; e, 3. Os produtos de Panificação e de Confeitaria em suas múltiplas dimensões, incluindo os aspectos Históricos, Culturais, Religiosos, Econômicos, Sociais, além da Arte e da Estética. Como desdobramento dos resultados obtidos, a conclusão de que a Formação Profissional não deveria negar os aspectos vinculados à esfera econômica e de caráter adaptativo, prescritivo e instrumental, mas ampliar o entendimento sobre o Trabalho como produção sócio-histórica e cultural. Logo, a Educação Profissional deve se pautar pela inserção profissional como garantia, no momento histórico atual, de acesso a renda e as condições necessárias para a manutenção da vida, mas também pela possibilidade de formar de trabalhadores capazes de reestabelecer novas relações de trabalho que sejam socialmente mais justas. Isso somente será possível através de uma articulação coerente entre a formação técnica e a formação política, sem a separação entre teoria e empiria, trabalho manual e trabalho intelectual, objetivando a compreensão histórico-cultural do trabalho, das ciências, das atividades produtivas, da literatura e das artes, permitindo a compreensão dos princípios científicos, culturais e sociais do trabalho e da vida. Enfim, esta dissertação aponta para a necessidade de se pensar em uma EP politécnica, reflexiva e crítica. Nisto, o conceito de Atividade de Trabalho e das experiências dos trabalhadores-estudantes pode ser um caminho promissor. / This Mater thesis analyzed the Professional Formation of the Bakery and Confectionery Technician from the Porto Alegre Campus of Instituto Federal de Educação, Ciência e Tecnologia. The starting points of investigation were the historical separation between work and education and the schooling of the Brazilian working force, taking into consideration the growth of the Rede Federal de Educação Técnica e Tecnológica. This research is based on an attempt of understanding how the worker-student rebuilds the relation between Work and Education from its own condition, having the work as his Educational Principle, with all the difficulties and challenges he faces on the daily routine, on the school environment, in a society that values the capitalist reproduction, set by the social and technical division of work and therefore doesn’t recognize nor validate the knowledge acquired from work. The research field highlights a new professional on a technical level and a work environment full of other workers. The methodological backgrounds were guided by ethnometodology, through participant observation and the use of field diary and interviews. The construction of the research object demanded the triangulation between empiria and theory, in which the researcher has the role of mediator and actor on the pursuit for establishing and keeping a coherent dialogue among the theoretical and empirical interlocutors. So, this dissertation is not an autobiography but it recognizes the importance of taking the right decisions along the research. The research problem, the categories of analysis and the theoretical references came from the research field. The theoretical reference’s principle believes humans are developed through their daily routine in the world, emphasizing that knowledge acquired from work is mandatory to the human existence and it comes from the daily routine and from dialogues that focus on school learning. They both constitute the worker’s learning. On this thesis, the abordagem ergológica is a reference for analysis and triangulation among many patrimonies of learning stored, taught and the live patrimony from the working activities. The analysis was focused on three themes chosen from all the subjects of the research, that are: 1. The different ways of producing bread and confections, including aspects of the Production Process, Academic Itinerary, the safety, good manners, the laboratory cleaning, the relation with the machinery and the use of pre-mixed sources, and also the duo valuation/devaluation from the work of the Technician in Bakery and Confectionery; 2. The gluten Variations as an overview from the multiple relation between the scientific patrimony and the learning from the working experience; and, 3.The Baking and Confectionery goods on its multiple dimensions including economic, historic, cultural, religious, artistic and aesthetic aspects. As a follow-up of the results is the conclusion that the Professional Formation must consider not only aspects from the economic field but also the work as a socio-historical and cultural aspect. Therefore, Professional Education must be based on the employability and also on the formation of workers who are able to re-establish new fair social relations, that will only be possible through a coherent articulation between the technical and political formation, that does no separate theory from empiria, handmade from intellectual work, with the goal of a socio-historic comprehension of work, sciences, productive activities, literature and arts and allow the comprehension of scientific, cultural and social principles of work and life. Finally, this thesis shows that a polytechnic, reflexive and critical Professional Education can be taught from the working activities.