EDUCATIONAL WORKSHOPS: TEACHING CHEMISTRY THROUGH FOOD PROCESSING AND ANALYSIS
C. DE B. PASSINATO1,3, E. M. DEL AGUILA1, P. R. PEREIRA1, C. A. CONTE-JÚNIOR4, T. S. ALVARES2, A. M. DE O. LEITE2, A. C. DA S. CARVALHO2, L. P. GOLINELLI1, C. S. C. LOPES1, J. M. DO CARMO1, D. DOS S. BAIÃO1, R. LEONARDO1, G. M. DE FIGUEIREDO1, A. P. DOS S. MARQUES1, J. G. DA SILVA1, L. DE O. SILVA1, M. R. MACHADO1, V. M. F. PASCHOALIN1.
1Universidade Federal do Rio de Janeiro, Instituto de Química, campus Cidade Universitária
2Universidade Federal do Rio de Janeiro, campus Macaé
3Secretaria de Educação do Estado do Rio de Janeiro
4Universidade Federal Fluminense
Classmates registered at Pro-Science Extension Class from Graduate Courses in Food Science at IQ UFRJ, 2nd semester of 2013, participated in an educational experience where chemistry concepts were presented and discussed using food and food-derivatives materials. The teaching chemistry workshop was held at the “Centro de Ação e Cidadania”, in downtown Rio de Janeiro city during the III FEIRA FAPERJ. The majority of participants were students from public elementary and secondary schools at the metropolitan area. About 250 children were assisted by the graduate students that explained the new concepts for production of food by technological processes, separation and analysis of food components, micro-biological quality of food that were assured by different technological and innovative processes. All the research findings presented were supported by FAPERJ. The workshops were presented by groups of 2-3 graduate classmates between 10 and 12 October. The issues presented were: “Adulteration in food” by Adriana Marques and Juliana Gomes; “Extraction and separation of natural pigments from foods”, by Gisele Figueiredo; “Manufacturing yogurt: the microorganisms and biochemical pathway involved on it,” presented by Diego Baião and Raphael Leonardo; ” Kefir: its production, composition and benefits for human health” by Analy Leite; “Good hygiene practices for manipulating food in industry and in everyday life ” by Josiane do Carmo and Claudio Sabbatini Lopes. Groups of 5-6 students carried out at least 01 experiment. The results were documented and discussed. Students were invited to taste the kefir and yogurt produced. 250 folders explaining how to manipulate food in everyday life using good hygiene practices were distributed.
Financial Support: FAPERJ; Area: Teaching Chemistry.
Download: Resumo Cristiana Passinato (formato pdf)