Uma proposta para o ensino de química: conceitos de misturas homogêneas e coloidais aplicadas na gastronomia molecular

Abstract

A proposal was prepared to address the content of colloids with a touch of molecular gastronomy to work on the concepts of mixtures, which are present in many culinary preparations. Chemistry education is correlated to cooking in a light way, transforming the kitchen into a laboratory for the student. The virtual environment was used in remote education due to the pandemic caused by the covid-19 virus to apply the inverted classroom methodology, with recorded videos on the content being made available for a previous study through Interactive Digital Technologies. The inverted classroom proposal did not have the expected result, requiring a strategy during the online class, but the students actively participated in the class. They answered the questionnaires left at the end and it was even asked if this activity would continue. It is concluded that the result was positive, scientific dissemination caused interest in the school's teaching staff, and new activities were even planned with students and continuing education courses for teachers after the schools returned to their normal schedule. In addition, Molecular Gastronomy has a lot of potential to be a theme that generates this complex content that is a colloidal system, with transversality being essential in teaching for a better understanding of students.