Banca de QUALIFICAÇÃO: Fernanda Martins da Fonseca

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : Fernanda Martins da Fonseca
DATE: 27/04/2023
TIME: 15:00
LOCAL: Microsoft Teams
TITLE:

"STUDY OF THE CHARACTERISTICS “GUSTATORY SENSITIVITY TO PHENYLTHIOCARBAMIDE (PTC)” IN GENETICS TEACHING."

KEY WORDS:

Genetics. Phenylthiocarbamide (PTC). Teaching Genetics. Case study. Taste Sensitivity.

PAGES: 19
BIG AREA: Ciências Biológicas
AREA: Biologia Geral
SUMMARY:

Education should provide citizens with the development of various skills and abilities. Teaching Biology, for example, should be carried out in such a way that people can associate the concepts learned with everyday life and use this knowledge to solve problems. However, there are many difficulties when teaching scientific concepts, especially in the area of Genetics, as it involves many abstract concepts that are difficult to understand. To facilitate the teaching and learning process, it is necessary to adopt practices that allow the understanding of the basic principles of heredity. Using human characteristics makes the content more attractive and contextualized. The present work intends to study the characteristic of the gustatory sensitivity to Phenylthiocarbamide (PTC) in the Teaching of Genetics, approaching the scientific knowledge of the variation in the individual gustatory sensitivity and its relation with the aspects of nutrition and health. In this way, the study of this characteristic will be carried out through a bibliographical review to know how it is worked in the Teaching of Genetics. From this survey, the documents will be analyzed and selected according to their adequacy to current scientific knowledge about the genetic bases that explain part of the variation in taste sensitivity. From the selected documents, a survey of the competencies and skills provided for in the BNCC will be carried out. Given the table of results presented, that is, the general panorama, a didactic material will be elaborated as a product of the TCM, in the form of a Case Study with an investigative approach. The main characteristic of preparing this material will be to allow students to understand the basic concepts of Genetics and their relationships with biotechnological aspects and applications in society regarding aspects of taste perception in nutrition and health.

BANKING MEMBERS:
Interna - 3263789 - FERNANDA PAULINI
Presidente - 1170716 - MARIA DE NAZARE KLAUTAU GUIMARAES
Interna - 1153038 - SILVIENE FABIANA DE OLIVEIRA
Externa à Instituição - SUSANA SUELY RODRIGUES MILHOMEM PAIXÃO - IFB