Teaching chemistry contextualized by food

This book proposes an innovative reflection on the teaching of chemistry based on the theme of food as the central axis of contextualization. Based on the idea that scientific knowledge makes sense when it is related to students' everyday lives, the book presents ways of integrating chemical concepts into real-life situations, promoting meaningful, critical and socially relevant learning. Based on references such as the CTSA approach and active methodologies, it discusses theoretical foundations, teaching strategies and didactic proposals that bring chemistry closer to students' real lives. Chemical reactions, food properties, conservation, pH, additives and food safety become starting points for developing scientific thinking. Aimed at teachers, undergraduates and educators, the book provides support for transforming the classroom into a space for investigation, dialog and the construction of knowledge. More than just teaching content, it aims to train citizens capable of understanding the chemistry present in food and in their daily lives.