Projeto bioquímica do pão: Interdisciplinaridade da panificação no Ensino Médio

A pedagogical strategy that can be adopted by schools to assist students in application of the knowledge acquired in the classroom are the practical classes. However, it is explicit that in many public schools in Brazil, students do not have the opportunity to experience practical activities, especially those that require laboratory structure. In this sense, this extension project aimed to integrate high school chemistry and biology contents with practical exercises in the bakery sector, providing opportunities for public school students to develop production, training and research activities at Universidade Federal de sao Joao Del-Rei, in Sete Lagoas-MG. Thirty-three high school students from Sete Lagoas-MG and Prudente de Morais-MG state schools participated in this project from April to December 2019. The activities occurred in the laboratories of the Food Engineering Department of UFSJ, where students visited the campus and had lectures on the undergraduate courses offered at the unit. Theoretical classes were given on good manufacturing practices, bakery and entrepreneurship practices. In practical activities of production, different products were processed, such as bread, cookies, cakes and pizzas. At the end of the project, according to the evaluation questionnaire, all students demonstrated satisfaction with the project and they were able to relate the theoretical and practical activities carried out with the contents of chemistry and biology, thus demonstrating that the objectives of the project were reached.