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A coleção Saberes e práticas constitutivos da formação inicial docente em tempos de adversidade reúne trabalhos de graduandos, professores da Educação básica e coordenadores de área do PIBID e da Residência Pedagógica com foco na atuação pedagógica em situações de ensino remoto, uso de tecnologias digitais em sala de aula e desafios causados pela suspensão das aulas presenciais na Educação básica e superior.

PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment. Now in its second edition, The Science of Cooking offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new “Science for the Chef” section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills. The Science of Cooking: Is a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context. Provides clear explanations and practical insights to future chefs, dietitians, and scientists alike Includes learning objectives, key concepts and end of chapter questions Contains a new selection of detailed recipes that demonstrate scientific processes Integrates guided-inquiry activities that encourage active learning with structured exercises Features inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding Includes access to a companion website at http://scienceofcooking.bergbuilds.domains/, for adopting professors with downloadable guided-inquiry activities and laboratories. Connecting classroom learning to real-world cooking, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.

El Departamento de Neurociencias del Centro Universitario de Ciencias de la Salud presenta esta obra científico-académica que estudia los efectos de la enfermedad covid-19 sobre el sistema nervioso (afecciones también conocidas como "neurocovid"), a fin de comprender, actualizar y divulgar oportunamente el conocimiento sobre esta afectación, sus complicaciones, secuelas y efectos secundarios a largo plazo por la acción del virus SARS-CoV-2 y el desarrollo de la enfermedad. Tiene, además, el propósito de motivar esfuerzos de investigación para abordar, prever y reducir el impacto funcional de la infección, particularmente en los aspectos neuropsicológico y neuropsiquiátrico de los pacientes.

Meios e Audiências IV dá continuidade à análise sistemática da produção discente – mestrado e doutorado – da área de comunicação, visando traçar o estado da arte dos estudos de consumo e recepção midiática no país. Esse volume abrange a produção realizada entre 2016 e 2020 e propõe uma agenda para os próximos anos.