Desenvolvendo compet?ncias com os alunos do curso t?cnico em agroind?stria: uso da carne ovina no processamento de embutido tipo salame

• Autor(a) principal: Lacerda, Maria de F?tima Alves Figueiredo de
• Data de Publicação: 2009
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
• Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/2372
• topic: Educa??o profissional; Compet?ncia; Processamento de embutidos; Professional education; competences; sausage processing; Educa??o

The aim of this work was to stimulate the students of the Module on Processing of Animal Products (PPOA) of the Technical Course on Agri-Industries at the Federal Institute of Education, Science and Technology of Para?ba ? Sousa Campus (former Federal Agrotechnical School of Sousa ?PB) to develop skills and build their knowledge in the preparation of a fermented sausage of salami-type with mutton, observing the kinetics of fermentation and ripening. The understanding of the concepts of microbial ecosystems, strategies and tools to control microbial growth in food bioprocessing was explored. The aim is learning by research, and through integration of research, development, production and technical education. Two groups of students were used (H4 and H5). The group H4 (24 students) was stimulated to inquiry and questioning, and also to expand the information received from the instructors by searching technical literature. The other group (H5, 12 students) was approached by the methodology traditionally applied in the school, an approach of "reproductive action" without encouraging them to inquiry, and without a discussion of the scientific basis of the applied biotechnology. Two types of fermented salami-type sausage were made: using pork and mutton and a referencial product made out of pork and beef. Both products were innoculated with starter culture (Pediococcus pentosaceus). Colour, taste, texture and acceptability were evaluated. All batches had good overall acceptability. The verification of the learning was monitored by applying, to both group of students, questionnaires before and after the activities. It was observed that the students involved in the research-based activities (group H4) have developed the learning and understanding required for the processing of fermented sausages well beyond a instrumental-only knowledge.