Abordagem metodológica para uma proposta de transferência de tecnologia através da avaliação da percepção do aluno do curso Técnico em Agropecuária em relação ao processamento mínimo de hortaliças

Abstract

The agricultural education in its premise should subsidize the construction of the student's knowledge, having as indispensable factors interaction theory and practice. Accordingly, this study aimed to identify the perception of the student's course in Technical Agriculture, Federal Institute of Education, Science and Technology of Mato Grosso Campus Campo Novo do Parecis on technology transfer minimal processing of foods to small farmers. This research was conducted at the Federal Institute of Education Science and Technology Campus Mato Grosso Campo Novo do Parecis, with twenty-one students of the third year of the course in Technical Agriculture. Methodological procedures were used: structured interview script to identify the socioeconomic and conceptions and perceptions of students on minimally processed foods (MPF) and technology transfer (TT); conducting technical visit to a small farm, to provide the local knowledge of the small producer compared with the structure of production of butter sprouts. Was promoted intervention by dialogued classes about MPF and TT for later assess whether there have been changes in the students' initial conceptions about the topic. Were produced by the students projects for transfer of technology for minimally processed butter sprouts to small farmers from the local reality identified and shared knowledge. Based on these results, it is considered that the methodology (lecture about MPF and TT, as well as the technical visit to a small farmer) contributed to the teaching and learning of students sampled, given that 90.48% of students said they had obtained knowledge about technology, MPF and TT after the methodological procedures. The results also show that the perception (pre-intervention) the majority of students (61.90%) for feasibility of minimally processed food technology to add value to the products of the small farmer in the county. After intervention, it was found that 76.19% believe that the minimum processing technology is viable for small farmers. However, the arguments refer the benefits of MPFs for the consumer rather than being consigned to the small farmer. Based on students' conceptions about the impracticality of MPF technology to add value to products, there is storage with temperature control as critical to the process. It was also found that the projects developed as a proposal for transfer of technology to small farmers visited had a focused approach to crop production, involving questions of cultivation and planting butter sprouts, instead of addressing the its processing. It is believed that this characteristic is due to the emphasis course, which involves a predominance of subjects in this area.