Abordagem de conteúdos no ensino de microbiologia de alimentos: da visão cartesiana para uma perspectiva em rede

Abstract

The study of Microbiology of food is central to the formation of nutritionists, pharmacists, engineers, agronomists and food engineer in addition to their inclusion in post-graduation lato sensu and stricto sensu of these same areas. The job market yearns for professionals who to know how to act, make decisions and use creativity to solve complex problems. This reflects in education and training of professionals conducted by higher education institutions. Knowledge, once seen as a chain of content is seen as a network of meanings, which must make sense to the student. This study aimed to generally identify and analyze in comparison, Brazil and countries with the highest rate of patents in the world in the food, the contents of "Food Microbiology" present in undergraduate courses, with the aim of proposing a new organization of content, based on a conception of knowledge as a network of meanings. The data source for the research were the outlines of the Food Microbiology course at the university level, which were available on the Internet. We investigated which course content is prioritized Food Microbiology in undergraduate and analyzed the way they are presented in the syllabus of the respective discipline. They met fifty threads of content. Of these, seventeen were the most frequent in the universities surveyed, they being the following: "intrinsic and extrinsic factors related to food microbiology", "Introduction and Importance of microorganisms in food," "Foodborne Diseases," "Changes in Food" , "Bacteria in food ',' methods of food preservation," "Food obtained from microorganisms," "pathogenic microorganisms in food", "Microbial Growth", "fungi and yeasts in food," "Microorganisms in Foods of Interest" , "Microbiological Standards legislation", "Viruses in Food", "Hazard Analysis and Critical Control Points (HACCP)", "micro-indicators of contamination," "Drinking - microorganisms involved" and "Hygiene and sanitation in the industry food ". It was found that among the topics of discipline, the ones that show up are those who study the general aspects of food microbiology (42%), followed by those who study the issues and pathogenic microorganisms that are used as modifiers or food producers (24%). Other topics dealing with the study of microorganisms were deteriorating with 4% of frequency plans. The mode of organization of course content, arranged in these plans follow a logical chain of linear content, although most often they seem not to obey a following among the subjects of study, suggesting a fragmentation of knowledge in the discipline. It was revealed through the plans, evidence that it demonstrated a relationship between the topics of study. To suggest a network of relationship between the course content, the content seventeen topics were organized into a map, suggesting possible links between them.