Sistema de recomendação de produtos online baseado em palavras-chave

This project aims to explore the many methods used for the development of recommendation systems to user ’ s items and apply the content - based recommendation method on a prototype system whose purpose is to recommend books to users. This paper exposes the most popular methods for creating systems capable of providing items (products) according to user preferences, such as collaborat ive filtering and content - based. It also point different techniques that can be applied to calculate the similarity between two entities, for items or users, as the Pearson ’s method, calculating the cosine of vectors and more recently, a proposal to use a Bayesian system under a Dirichlet distribution. In addition, this work has the purpose to go through various points on the design of an online application, or a website, dealing not only oriented algorithms issues, but also the definition of development to ols and techniques to improve the user’s experience. The tools used for the development of the page are listed, and a topic about web design is also discussed in order to emphasize the importance of the layout of the application. At the end, some examples of recommender systems are presented for curiosity , learning and research purposes

Procedimentos para análise de lucratividade de produtos no setor de autopeças metálicas

In a globalized world, organizations face an increasingly dynamic, innovative and competitive environment, so that this condition requires continuous adaptation to market developments. Intense competition requires organizations to further improve their performance, making productive efficiency a key factor for survival. A methodology that has added value to the product through a reconfiguration of the production method is the implementation of a management philosophy called Lean Six Sigma. The main objective of this work is, in the light of the Lean Six Sigma philosophy, intervene in a critical-collaborative way to develop procedures for analyzing the profitability of products in a company specializing in steel processing. To achieve this goal, were applied the method of action-research to intervene in a group of professionals for the study of the profitability of products in a auto parts industry. The interaction of practical and theoretical knowledge provided by the action-research allowed the business program was enhanced. The procedures proposed in this study were able to identify the current profitability of the product, the main causes of inefficiency and productive for solutions to reduce production inefficiencies, when the productive systems planned and actual production system were compared. The results indicate that current profitability of -3%, while the parameter provided during budget was 10%. Thus, it is concluded that the low profitability of the products may compromise the company's financial results and affect their competitiveness in the market. To address this problem, the Lean Six Sigma presents itself as a versatile and high applicability philosophy, providing relevant results for characterization and troubleshooting. It was also observed that the evidence presented in this paper can be adapted to other companies in the metal auto parts segment to identify and recover the profitability of products

Análise higiênico-sanitária de produtos cárneos comercializados na cidade de Botucatu

Brazil is one of the largest producers of animal protein. In 2010, the production of meat (beef, pork and poultry) was estimated at 24.5 million tons and 75% was consumed in the country. The meat is a primary source of water and fat and contains between 20% and 35% protein, providing all essential amino acids and several micronutrients and vitamins. Due to the large consumption of this food, its quality is extremely important and the research of some indicators microorganism become essential in order to ensure the hygienic and sanitary quality, indicating contamination of fecal origin, with the possible presence of pathogens or to identify food spoilage. Thus, the aim of study was to determine the microbiological quality of 90 samples handled meat products and pre- prepared marketed in Botucatu city, according to the parameters required by ANVISA (RDC  12, 2001). Among the samples analyzed, all of them were negative for Staphylococcus coagulase positive and were within the limit allowed by ANVISA for the Clostridium sulfite reducer (up to 3 x 103 CFU/ g). The presence of Salmonella was confirmed in only one sample (1.1%), against to the legal parameters. About thermotolerant coliforms, 54.4% of the samples were outside the acceptable limit by law (up to 5 x 103 MPN/g). Therefore, the presence of these microorganisms indicates inadequate hygiene conditions of foodhandlers and equipment used in the, which are considered inadequate for consumption

A obsolescência deliberada dos produtos e sua relação com o meio ambiente

A preocupação ambiental é crescente em praticamente todas as áreas do conhecimento. A miríade de abordagens do tema “meio ambiente” dentro da Ciência Econômica revela a premência do assunto bem como a distância do consenso. Assim, apesar da complexidade intrínseca ao sistema capitalista quando da sua inter-relação com os recursos naturais, poluição e biodiversidade, o presente trabalho propõe a análise da obsolescência prematura deliberada dos produtos como estratégia para impulsionar as vendas e sua relação com o meio ambiente bem como a observação de estratégias para a inibição dessa prática que promove o aumento do consumo - nem sempre consciente - dos recursos naturais em nome do lucro imediatista e gera quantidades cada vez maiores de resíduos e poluentes

Sustentabilidade socioambiental e a certificação de produtos orgânicos no estado de São Paulo

A produção de alimentos orgânicos no Brasil vem aumentando de maneira expressiva e tende a crescer ainda mais nos próximos anos, visto que a regulamentação da agricultura orgânica e seu marco legal são muito recentes. Considerando-se os problemas relacionados à agricultura convencional e o papel que a agricultura orgânica assume como alternativa ao sistema de produção vigente, o presente estudo tem como objetivo principal realizar uma revisão bibliográfica sobre a sustentabilidade do sistema orgânico de produção em seus aspectos técnicos, ecológicos, econômicos, socioculturais e políticos, comparativamente ao sistema de produção convencional. Além disso, buscou-se traçar um panorama atualizado sobre o mercado e a produção de alimentos orgânicos no Brasil e no Estado de São Paulo, de maneira a evidenciar os principais entraves à expansão da agricultura orgânica no país, enfocando especialmente os processos de certificação.

Determinação de compostos bioativos e capacidade antioxidante em sucos frescos e pasteurizados de laranja

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fatores socioeconômicos e percepção de risco de produtores de gado de corte no uso de produtos veterinários

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência do porta-enxerto, da configuração de extração e do período de maturação no teor de limonina e na aceitação sensorial do suco de laranja Pêra-Rio

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aplicação de produtos fitossanitários na cultura dos citros utilizando pulverizador envolvente

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Fipronil e produtos de degradação: adaptação de método analítico e caracterização de amostras de água, solo e sedimento da Bacia Hidrográfica do Turvo/Grande

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota

Fresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and ricotta, of a dairy plant nestled in the city of São José do Rio Preto-SP. The analyses were carried out with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation tank, and cheeses with zero and five days of shelf life. Such steps were monitored by determining the MLN of total coliforms and thermotolerants; counting of coagulase-positive Staphylococcus and mesophilic aerobic bacteria; search of Escherichia coli, Salmonella spp. and Listeria monocytogenes. Twelve samples were evaluated in each step. Among the water samples, three are provided with higher values than the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all microorganisms. Both palm surface and coagulation tank showed low counting for all bioindicators. All milk samples showed compliance regarding phosphatase/peroxidase.

Aspectos tecnológicos dos substitutos de gordura e suas aplicações em produtos lácteos

The consumption of fat related to the incidence of diseases has motivated the development of food with less or even no fat. However, fat is important for the full functioning of the human body and sensory characteristics of food. Therefore, making food with little or no fat and at the same time maintaining the desired quality is a challenge for the industry. Fat substitutes were created to achieve this objective. Fat substitutes can be more effective in their applications when mixtures of different types of them are used. The number and variety of these ingredients are still growing, expanding options of choice when a fat substitute is required in a certain type of food. Considering the importance of fat substitutes nowadays, this paper presents an overview of functions and implications of fats in the human body and food, the terminology used to refer to fat substitutes, the categories of different types of fat substitutes available in the market and their applications in dairy products.

Gestão de estoque em uma empresa de varejo de produtos de limpeza e higiene pessoal

The deficiency in the product inventory management is common in small businesses, affecting several areas, especially the purchasing department that has difficulty in performing their tasks, acquiring the supplier's products at the time and in the most appropriate amount. Especially in the retail sector, the loss of quality of services is visible, because the availability of the product when there is demand is essential for the occurrence of sales and customer satisfaction. In this study, looking to improve inventory management in a retail company of cleaning products and personal hygiene, apply the classification method ABC (or Pareto Rule) to segment the available products. Thus are adopted buying criteria of new products based on the concepts of economic order quantity, safety stock and resupply point. The results show the feasibility of this procedure adopted because it was possible to propose an improved inventory management in a simple and effective way, contributing to company's competitive advantage

Análise da aplicação da gestão de projetos por corrente crítica nos processos de desenvolvimento de produtos e na gestão de portfólio de um fabricante de aeronaves

Pós-graduação em Engenharia de Produção - FEB