Resumen de Teaching about Chemistry Related to Food through the Interrupted Case Study Method
Ricardo Matos, Mikeas Silva de Lima, Guilherme Balestiero da Silva, Salete Linhares Queiroz
In 2002, the Swedish National Food Agency and researchers from Stockholm University made an announcement regarding the presence of acrylamide in carbohydrate-rich foods that are exposed to high temperatures, with cereals, potatoes, and coffee possibly being the most significant sources of ingestion. Although limited data are available on assessing acrylamide’s potential to cause tumors in humans, in 1994 the International Agency for Research on Cancer (IARC) classified the compound as a probable human carcinogen. This study reports the implementation of three interrupted case studies on acrylamide in food. These case studies were undertaken by undergraduate chemistry students enrolled in a scientific communication course. The investigation focuses on evaluating the students’ responses to a quiz related to this subject. The results indicate the activities’ potential to enhance understanding of the topic and concepts related to the theme, such as acrylamide’s effects on human health through dietary exposure, factors influencing acrylamide formation, and mitigation strategies. Based on that, although this article outlines the implementation of interrupted case studies within a scientific communication course, the cases can be integrated with other courses, particularly those that address food chemistry.
