Produção de queijo muçarela: uma proposta de oficina temática para o ensino de Química na Educação de Jovens e Adultos.

Abstract

In view of the desire to offer new horizons of professional qualification to the students of the Education of Young Adults (EJA) of the Federal Institute of Goiás, Campus Itumbiara, this work was developed. With the need to show these students how chemistry is effectively present in daily activities, the idea of applying a thematic workshop on the manufacture of mozzarella cheese was developed. This thematic workshop was applied through the teaching methodology of the Three Pedagogical Moments, and took place over three days, with the participation of 17 students. As a data collection methodology, a logbook was used, where students could write down their previous knowledge, observations and general conclusions and, at the end, an evaluation form, where they could evaluate the applied thematic workshop. In the first pedagogical moment the central motivating subject of the work was discussed, in the second pedagogical moment the theory involved in the manufacture of mozzarella cheese and where the chemistry was present in each process was exposed to the students, and the process of making mozzarella cheese was started , within the Industrial Processes Laboratory of the IFG, Campus Itumbiara, and to finish, in the third pedagogical moment, the students were able to continue the mozzarella cheese manufacturing process, and at the end, answered an evaluation form workshop. The realization of this work allowed the students to understand that Chemistry is present in most daily practices, where they could visualize in practical theoretical concepts that were previously complex and unknown.