Oficina “Fenômenos Físico-Químicos Em Preparações Com Ovos”: A Gastronomia Atuando Na Promoção De Diálogos Interdisciplinares Em Uma Escola Do Interior Do Rio De Janeiro

Abstract

This study describes the involvement of a Gastronomy student in the development and conduct of a workshop named "Physico-chemical phenomena in preparations with eggs". The workshop was held at the Colégio Estadual Alfredo Gomes, located in a city in the interior of Rio de Janeiro state, on October 26, 2022. It focused on investigating physical-chemical phenomena associated with eggs in the context of cooking practices. The workshop was attended by 110 high school students, and organized in morning, afternoon, and evening shifts. Participants answered a public opinion form and the results indicated that most students comprehended the concepts related to the discussed physicalchemical phenomena. Therefore, Gastronomy, as a formative and interdisciplinary scientific field, can enhance food chemistry's teaching and learning process.