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