Utilização dos laboratórios no processo de ensino-aprendizagem em tecnologia de alimentos: um relato de experiência

Abstract

This study presents a report of my experience in the food laboratories during the Food Technology course at the Federal Institute of Education, Science and Technology of Amapá (IFAP). The objective was to identify the subjects that utilize laboratories in their practical classes, describe my internship experience, map the physical layout of the laboratories, and share the practical learning outcomes achieved. The research involved consulting the course’s teaching plans, conducting direct observation of the laboratory infrastructure, and producing hand-drawn layouts based on my perception of the spaces. During the practical activities, I carried out several important tasks, such as proper cleaning and organization of glassware and laboratory utensils. I participated in practical classes involving the preparation of cookies, jams, and dehydrated foods, as well as performing sensory and microbiological analyses. These experiences significantly enhanced my understanding of the theoretical content and allowed me to apply it in practice, making learning more meaningful and accessible. The study highlights the fundamental role of laboratories in the professional training of food technologists. It also presents suggestions for improving infrastructure, integrating theoretical and practical classes more effectively, and optimizing laboratory organization. This work emphasizes the importance of laboratory practice in preparing qualified professionals for the food industry.