A interdisciplinaridade no ensino de química

uma proposta para o curso de tecnologia em alimentos

Abstract

Interdisciplinarity has been presented as a motivational instrument for the teaching-learning process and it can contribute to the students’ permanence and success since it ceases the fragmentation of knowledge, with a broader view of science and the preparation to face the globalized world. In this context, this article aims at presenting an interdisciplinary pedagogical proposal involving the basic disciplines of Chemistry and the curricular components of the professional area of the Food Technology Course, from the Federal Institute of Education, Science and Technology of Ceará (IFCE) - Limoeiro do Norte Campus. Our work used a qualitative or interpretative methodological approach, once there was the direct participation of the researcher. We outlined a path which started with our considerations on some chemical concepts that enable the interaction between the curricular components, and then, based on a bibliographic research, we selected and suggested themes from the food area to be implemented in the structuring of the Chemistry curricular components, ending with the stages of planning interdisciplinary activities, through monthly meetings. The theoretical framework relies on the formulations of Fazenda (2003, 1994, 1993, 1992), Paviani (2008) and Santos and Weber (2012), among others. We believe that actions of this nature can arouse a greater interest on the part of students during their academic path, therefore contributing to the process of their professional construction, through contextualized and motivating learning.