Aditivos alimentares: flavorizantes e corantes como proposta de ensino de funções orgânicas

Abstract

This paper reports on the development and application of a Didactic Sequence from a CTSA perspective for teaching chemistry, aimed at third-year high school students at a state public school in the interior of Goiás. The CTSA approach requires chemical content to be studied in such a way as to enable understanding of the concepts, their implications for social life and their impact on the environment. Thus, the subject of this proposal was Organic Functions and Food Additives, substances widely used in the food industry. The application involved Active Methodology techniques such as Brainstorming, Study Groups and Conversations, Experimental Practices in the form of a Cake Workshop and a Label Workshop, and moments of relaxation for the class. At the end of the sequence, the students had to recognize organic functions; understand their chemical properties, relating them to the constituent elements and the bonds between atoms; reflect on the quality of their diet and the impacts of the excessive use of additives in ultra-processed foods on people's health. After completing the activities, the students evaluated the sequence and its development using a questionnaire.