Concepções sobre as relações entre ciência, tecnologia, inovação e o desenvolvimento no Proem do Câmpus Cornélio Procópio da UTFPR

This dissertation deals with the conceptions of the relationship between science, technology, innovation, development and society. We aimed to analyze the ways to conceive these relations in documents of the Entrepreneurship and Innovation Programme (Proem) of the Federal Technological University of Paraná (UTFPR) and analyze the conceptions of these relations in view of managers and participants of the Program on Campus Cornélio Procópio, locus of research. It is recognized that the concepts of science, technology, innovation and development are polysemic, so varied are the definitions given by different theorists. For the research were characterized these conceptions into two streams, one called traditional or conservative current, which is supported by the classical theories, that is, those that were developed by authors recognized as classics, and the other current, referred to as critical concepts that sustains it are presented by authors recognized as critical, among which houses the Science studies, Technology and Society (CTS). This categorization buoyed analysis of Proem documents and analysis of the statements collected through interviews with three managers of Proem and eleven participants in the Program. As a result of the research, in general, although there is evidence in Proem documents of a social concern in relation to its role in society, it was observed that the program is based on the traditional and hegemonic view on the subject. In the documents analysis, it was noticed that the conceptions arranged CTS studies are present in relation to the multidimensional development concept. However, the texts analyzed, mostly were identified strong indications of thought supported by logical positivism, in propositions that refer to marketing issues, a proposal to generate an entrepreneurial culture guided by the development of technological innovations designed to meet and / or induce market demands, through production methods for popular goods. As for how managers and participants Proem in Campus Cornelius conceive the relationship between science, technology, innovation, development and society, also was identified closer to the classical view, although the respondents have pointed out many times in their speak apparent concern with social issues, like designing the development from a multidimensional view as cover critical studies CTS. The views of the participants, it was possible to link the strengthening of the concept connected to the linear model of development, in which the more it generates science, more is generated technology and more technology therefore produces more wealth, which in turn, the Schumpeterian view, is the basis of social welfare.

Desenvolvimento e caracterização do queijo Santo Giorno, típico do sudoeste do Paraná, produzido com leite cru e fermento endógeno

Two cheese formulations made from raw milk and endogenous yeasts with 30, 60 and 180 days of maturation in two dairy Paraná Southwest were studied to evaluate their quality through physical, physical-chemical, microbiological and sensorial characteristics, as one of the stages of development of a typical regional cheese. The production was accompanied from designing the flowchart processing, where the samples were collected to perform the analysis of proteins, lipids, moisture, ash, carbohydrates, total solids, fat in dry matter, calories; water activity, instrumental texture (hardness, adhesiveness, springiness, cohesiveness, resiliency and chewiness), instrumental color (CIE Lab); microbiological quality was assessed searching for total and thermotolerant coliforms, coagulase positive staphylococci and Salmonella spp.; the acceptance related to sensory characteristics of color, appearance, flavor, texture, taste and purchase intent was evaluated through the structured hedonic scale. This research contributed information relevant to the production process, such as the realization of the viability in freeze-drying lactic acid bacteria yeast isolated from milk in the Southwestern Mesoregion of Parana and the results of the analysis of the cheese showed similarity between formulations, regarding the physical, physical-chemical characterization, moreover good microbiological quality, where the differences between samples of dairy products were not perceived by sensory panelists. Adjustments in standardization related to technological quality control is an extremely important factor for the success of dairy companies and small producers involved in the project and that they have the option of producing the Santo Giorno, a fine cheese, with the great advantage of adding features of region, with high standard of sanitary conditions and with great consumer acceptance of indicative.