“…Although all related to the chemistry component of engineering courses, no reports of practical classes that encompass this triad are available: kinetics, thermodynamics, and food science. It is in this context that our group has been developing teaching mini‐projects focused on deepening relevant chemistry topics for the complete training of engineers (Dalmás et al., ; Oliveira et al., ; Schmitt et al., ; Vargas, Rosa, Rosa, & Rosa, ) through experimental classes, a pedagogical modality of vital importance, where the student puts into practice hypotheses and ideas learned in the classroom about natural or technological phenomena and that are present in their daily life (Carmo & Schimin, ).…”