Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-08-23T19:36:52Z No. of bitstreams: 1 2009 - Maria de F?tima Alves Figueiredo Lacerda.pdf: 2104751 bytes, checksum: add9aca0ab23ddb0dd016f85c4585f40 (MD5) / Made available in DSpace on 2018-08-23T19:36:52Z (GMT). No. of bitstreams: 1 2009 - Maria de F?tima Alves Figueiredo Lacerda.pdf: 2104751 bytes, checksum: add9aca0ab23ddb0dd016f85c4585f40 (MD5) Previous issue date: 2009-12-17 / 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. / Pretendeu-se, com esta pesquisa, incentivar os alunos do M?dulo de Processamento de Produtos de Origem Animal (PPOA) do Curso T?cnico em Agroind?stria do Instituto Federal de Educa??o, Ci?ncia e Tecnologia da Para?ba ? Campus de Sousa, antiga Escola Agrot?cnica Federal de Sousa-PB, a desenvolverem compet?ncias na constru??o dos seus saberes, na elabora??o de um embutido fermentado tipo salame com carne ovina, observando o bioprocesso durante o per?odo de fermenta??o e acompanhando sua matura??o. Al?m da familiariza??o com conceitos de ecossistemas, estrat?gias e ferramentas para o controle do crescimento microbiano no bioprocessamento de alimentos, objetiva-se o aprendizado, atrav?s do est?mulo ? pesquisa, integrando pesquisa, desenvolvimento e produ??o no ensino t?cnico. Foram utilizadas duas turmas, denominadas H4 e H5. A Turma H4 com 24 alunos foram estimulados a inquirir, questionar, e complementar as informa??es recebidas atrav?s da leitura e pesquisa bibliogr?fica. Enquanto que a Turma H5 com 12 alunos foi aplicada a metodologia tradicionalmente empregada na institui??o de ensino, numa abordagem de ?a??o reprodutiva?, sem estimul?-los a inquirir, e sem discorrer sobre as bases cient?ficas do processo biotecnol?gico empregado. Elaborou-se dois tipos de embutido fermentado tipo salame usando a carne su?na e ovina e outro com su?na e bovina, utilizando a cultura starter (Pediococcus pentosaceus) avaliando cor, sabor, consist?ncia e aceitabilidade. As amostras apresentaram boa aceitabilidade global. A verifica??o do aprendizado foi feita aplicando-se question?rio antes e ap?s o desenvolvimento da pesquisa nas duas turmas fazendo-se o acompanhamento e a compara??o do desempenho dos alunos nas etapas da pesquisa. Observou-se que os alunos envolvidos na pesquisa (turma H4) desenvolveram as compet?ncias necess?rias para o processamento do embutido fermentado tipo salame e tiveram a oportunidade de construir um conhecimento que foi al?m do simples fazer instrumental, mas do aprender.