OFICINA “FENÔMENOS FÍSICO-QUÍMICOS EM PREPARAÇÕES COM OVOS”: A GASTRONOMIA ATUANDO NA PROMOÇÃO DE DIÁLOGOS INTERDISCIPLINARES EM UMA ESCOLA DO INTERIOR DO RIO DE JANEIRO

Authors

DOI:

https://doi.org/10.5212/Rev.Conexao.v.19.22713.070

Abstract

This descriptive study outlines a Gastronomy student's involvement in developing and leading a
workshop named "Physico-chemical phenomena in preparations with eggs." The workshop was
presented at the science fair hosted by Colégio Estadual Alfredo Gomes, located in a city in the
interior of Rio de Janeiro state, on October 26, 2022. It focused on investigating physical-chemical
phenomena associated with eggs in the context of cooking practices. The workshop engaged 110 high
school students, spread across morning, afternoon, and evening sessions. The results from a public
opinion survey indicated that most students comprehended the concepts related to the discussed
physical-chemical phenomena. Therefore, it is implied that Gastronomy, operating as a formative and
interdisciplinary scientific field, can significantly enhance the teaching and learning process of food
chemistry.

Author Biographies

Bruno Bastos Ribeiro da Silva, Universidade Federal do Rio de Janeiro - UFRJ

Aluno de Graduação na Universidade Federal do Rio de Janeiro (UFRJ). Rio de Janeiro, Brasil.

Renata Nascimento Matoso Souto, Universidade Federal do Rio de Janeiro - UFRJ

Professora  na Universidade Federal do Rio de Janeiro (UFRJ). Rio de Janeiro, Brasil. Aluna de Doutorado na Universidade Federal do Estado do Rio de Janeiro (UNIRIO). Rio de Janeiro, Brasil.

 

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Published

2024-03-05

Issue

Vol. 19 No. 1 (2023): Publicação contínua

Section

ARTIGOS

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