A química dos sabores: uma proposta contextualizada para o ensino de ciências

Abstract

The present work dealt with the elaboration of a booklet on the subject chemistry of flavors to serve as material for scientific dissemination and also as complementary material for chemistry/science teachers to apply in their classes. The idea of writing a booklet was due to the scarcity of materials on this subject aimed at the high school public and also due to the importance of the subject in the life of society. The chemistry of flavors was chosen because it is a very broad, interesting subject that arouses curiosity in students. In addition, the material developed can be used in a contextualized and interdisciplinary way, exploring other areas of knowledge, such as biology, physics and history. This theme was also chosen for the possibility of exploring this interdisciplinary nature and applying it to the classroom. This work was carried out using the methodology: theoretical framework, since in general, a review of research and discussions by other authors on the subject is presented. During the research it was evidenced that the subject has scope to be worked in different ways in the classroom, being the most applied form through experimentation and thematic workshop. However, it was found that there are few specific materials on the subject aimed at teaching chemistry and therefore the importance of this work. Finally, the material was evaluated by some teachers working in the area in order to verify its quality and usefulness. As a result of the evaluation, it was possible to prove that the material is useful to be worked on in the classroom and also as material for scientific dissemination and also has a contextualized and interdisciplinary character, characteristics which are so important in the context of the current BNCC.