Banca de QUALIFICAÇÃO: VITORIA CRISTINA PEREIRA DE OLIVEIRA SILVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : VITORIA CRISTINA PEREIRA DE OLIVEIRA SILVA
DATE: 28/07/2023
TIME: 17:30
LOCAL: webconferência
TITLE:

OUR DAILY BREAD: THEMATIC WORKSHOP ADDRESSING CHEMICAL REACTIONS AND TRANSFORMATIONS

KEY WORDS:

THEMATIC WORKSHOP, REACTIONS AND CHEMICAL TRANSFORMATIONS

PAGES: 15
BIG AREA: Ciências Exatas e da Terra
AREA: Química
SUMMARY:

Chemistry is in everything, as it is the science that studies the constitution of matter, its transformations, properties and laws that govern them. However, it is observed in several studies that the lack of experimentation and difficulties in calculations are recurring points cited as difficulties in student learning, because chemistry is often abstract and lacks connection with the student's daily life, so that he can actually appropriate the knowledge of the discipline. It is within this context that it is possible to find a range of possibilities for working chemistry in a contextualized, demystified, pleasant and “appetizing” way, carrying out an interdisciplinary journey between Chemistry and food. Fitting in this way with the requirements of the Common National Curricular Base - BNCC not to be seen as something isolated, but as part of a whole in society. Working with food chemistry makes it possible to study the composition, properties and chemical transformations that foods undergo during handling, processing and storage (DAMODARAN; FENNEMA; PARKIN, 2010). In this sense, the use of themes and proposals that are related to the daily life of students becomes of fundamental importance, in this work it will be used as a learning resource, bread, which is present at the table of Brazilians, for the most part, on a daily basis and which is a food with a lot of scientific knowledge involved, mainly chemical, in addition to the fermentation process, all its main ingredients (water, flour and salt) have functions that can be addressed for teaching chemistry. A good baker may not even have in-depth scientific knowledge, but he masters, in practical terms, the science present in chemical transformations within the kitchen, because in order to cook, it is necessary to understand the limits and possibilities of transformations in nature, extracting essences that are stored in the ingredients. . In addition, although some schools do not have a science laboratory, most have a kitchen that can be used as a laboratory when it comes to food chemistry.

BANKING MEMBERS:
Externo(a) à Instituição - BRUNO SILVA LEITE - UFRPE
Externo(a) à Instituição - EDUARDO LIMA DOS SANTOS - IFAL
Presidente - 2567170 - FRANCINE SANTOS DE PAULA
Interno(a) - 1866175 - MONIQUE GABRIELLA ANGELO DA SILVA