MOTIVAÇÃO PARA A CARREIRA DOCENTE E CONSTRUÇÃO DE IDENTIDADES: O PAPEL DOS PESQUISADORES EM ENSINO DE QUÍMICA

This research aims to identify the reasons that lead students to pursue a specific course of chemistry teacher training, i.e., their perspectives on the course and the teaching career, and if they are motivated by trainers to become basic education (BE) teachers. It was concluded that most students did not want to be teachers of BE. They identified through the social context of the course that the teachers focused on the area of chemistry teaching sought to motivate them for this career, whereas the teachers of these specific areas of chemistry encouraged them to seek other career opportunities.

CONHECIMENTO PEDAGÓGICO E CONHECIMENTO QUÍMICO NA FORMAÇÃO DE PROFESSORES: A CONSTRUÇÃO DA IDENTIDADE DOCENTE

This paper presents results of a content analysis of the formative professional profile of undergraduates within the context of Brazil's expansion of its federal education system and implementing of teacher training policies. The analysis focuses on the conceptions of undergraduates regarding elements of their initial training and professional perspectives, as recorded in narratives, interviews, and questionnaires. Based on the relationships identified between the recorded content and the Educational Course Project, we identified three categories of analysis that point to tensions generated during the professional development of chemistry teachers: 1) The relationship between pedagogical knowledge and chemical knowledge; 2) the conceptual aspects of science education, as represented by the different ways that students understand the "ionization process"; and 3) teaching identity, including the elements indicative of the identity construction of future teachers. The results indicate that the educational and professional profile of undergraduates is marked by a particular tension between chemical content knowledge and pedagogical content, as well as a lack of objectivity and focus on the course's original intent. This situation has produced a multifaceted training context in which there is confusion regarding aspects relating to the licensing, teaching modalities, and preparation of the chemistry education professional.

O CONHECIMENTO PEDAGÓGICO DOS DOCENTES DE QUÍMICA DO ENSINO SUPERIOR

This study aims to investigate the pedagogical knowledge of Higher Education Chemistry teachers. From the perspective of qualitative research, questionnaires were given, there was documentary analysis and were interviewed twenty-six teachers of the Institute of Chemistry of an institution of state public higher education of São Paulo. Discussed the relevance of pedagogic disciplines in Postgraduate courses and participation in monitoring programs and teacher training in higher education teacher formation. It was found that most teachers lack pedagogical training and some do not show interest in the subject, but look for ways to overcome the difficulties encountered. The results obtained demonstrate the urgency to rethink and reorganize the PostGraduate courses before the real need for training of teachers for higher education.

Application of fats in some food products

Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major trends of the food industry to meet the demands of modern society.