Temas geradores no ensino de bioquímica : o caso do queijo e do doce de leite

Abstract

The teaching of Chemistry is already considered by several students as difficult, allied to this, is the complex capitalist society, which uses hegemonic principles to perpetuate and consolidate the subject's stagnation, especially the most vulnerable. The student, due to several factors, thinks that he cannot learn certain types of content, however more detailed analysis of the theories of learning, the formulation of this knowledge during the times and the structuring of society point to other paths. It makes us necessary to change the conventional postures of that society. The proposal by Michael Apple and Paulo Freire indicates that the conflict may bring new values against hegemonic values. For this, it is necessary to respect the individuality of the student, as well as his / her cultural knowledge that is part of the cultural capital that he / she has. Thus, this research sought to investigate the relationship between the teaching of Chemistry / Biochemistry in High School and its relation to elements of everyday life such as sweets and cheeses, being the central proposition of this work: how the Teaching of Chemistry in its Biochemistry content can be taught using generators themes? We also seek to understand if there is use of generating themes: sweets and cheeses, for the Teaching of Chemistry / Biochemistry and, thus, to verify, by means of a theoretical survey, the main forms of knowledge production, in addition to teaching Chemistry / Biochemistry. considering the difficulty of abstraction of chemical concepts. It was intended to answer these objectives through a qualitative research, based on the bibliographic nature and based on elaboration on an educational product, of the type of textual material / paradidactic book, with the objective of establishing relations between the teaching of Chemistry / Biochemistry and the everyday cheese and dulce de leche manufacturing practices in the context of high school. In this sense, to question the structuring of the curriculum, we base our reflection on Michael Apple and Paulo Freire, according to the Chemistry of the processing of fresh sweets and cheeses. How various aspects can be worked on, such as: biochemical compounds, milk biosynthesis, density, lactic and enzymatic fermentation, pH influence, non-enzymatic browning reactions, artisanal sanitation and cheese and milk production, family farming and family agropecuária, as well as promoting the reflection of students and teachers, valuing elements of their daily lives, generating autonomy through specific knowledge of their environment. The student is not to blame for not learning. However, self-knowledge and the search for autonomy are necessary, which we think is possible only through access to knowledge, which is liberating, mainly due to the compression of cultural hegemony and the conflicts of power that operate in society. Thus, it will guarantee the possibility of your freedom as a human being.