This Document Includes the Complete Contest Information As Well As the Differences From

Michigan FFA

FOOD SCIENCE AND TECHNOLOGY

Career Development Event

This document includes the complete contest information as well as the differences from the national contest that have been implemented at the state level.

Michigan FFA Career Development Events general rules apply.

I. PURPOSE

To stimulate learning activities in food scienceand technology related to the food industry and toassist students in developing a good workingknowledge of sound principles used in a teamdecision-making process.

II. OBJECTIVES

1. To encourage FFA members to gain anawareness of career and professional

opportunities in the field of food scienceand technology, marketing and

management occupations.

2. To give FFA members the opportunity toexperience group participation and

leadership responsibilities in acompetitive food science and technology

program.

3. To help FFA members develop technicalcompetence and personal initiative in a

food science and technology occupation.

4. To provide opportunities for FFAmembers to participate in activities where

they gain an appreciation for cooperativeeffort in the food industry.

III. EVENT RULES

1. The contest will be limited to 16 teams. The first 16 teams (One per chapter) that register on a first-come-first serve basis will be accepted. If there are not 16 teams registered by April 2, chapters will be allowed to send an additional team again, first-come-first-serve. Please use the on-line registration form that will be time and date stamped. Registrations via e-mail and/or phone and/or FAX will not be accepted.

2. The team will consist of four team memberswith all four team member’s scores being

totaled.

3. It required that all participantsbe in official dress.

Samples may contain food allergens, including but not limited to, milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat.

Students who have diabetes or any allergies to foods or food additives (e.g. peanuts, other nuts such as pecans, milk, eggs, shellfish, fish, soybeans, wheat) are strongly encouraged not to participate.

IV. EVENT FORMAT

The food science and technology careerdevelopment event will consist of four

activities

1) an objective test (300 points; individual activity),

2) a team product development project (400points; team activity),

3) a practicum in food safety and quality (100points; individual activity), and

4) a practicum in sensory evaluation (120 points; individual activity).

This career development event will be a fourperson team activity. All team members will

participate in all of the activities. This careerdevelopment event will involve 2,480possible total pointsper team. Individual scores will not include theproduct development team score.

A. EQUIPMENT

Materials student must provide – Eachparticipant must have a clean, free of notes,

clipboard and two sharpened No. 2 pencils. Eachteam must have at least one electronic calculator.

Calculators must be silent, battery operated, andnon-programmable.

Materials not permitted –No cell phones, scissors, tape, glue,markers, etc. will be allowed. Colored pencils ormarkers will be provided for the productdevelopment activity. Students are not permittedto bring coffee, saltines, water, etc. for use duringsensory evaluation. Water will be provided fortaste testing.

Participants should not use cologne or fragrantlotions before or during the contest. Violatorsmay be removed from the activity and/ordisqualified.

B. TEAM ACTIVITY

Team Product Development Project

Each team will receive a marketing scenariodescribing a need for a new or redesigned productthat would appeal to a potential market segment.

This scenario will contain a description of theexisting marketing situation, competition, andpotential target market segment to be served bythe new product. It is the task of the team todesign a new or reformulated food product orreformulate an existing product.

The team will be responsible for understandingand using the following concepts:

• Formulation of product to meet specifiedmarket requirements

• New package design to reflect developedproduct

• Nutritional label development andadjustments

• Processes and equipment used to produce andpackage the product

• Provide quality and safety control programs(i.e. quality tests, good manufacturing

practices (GMP), and hazard analysis criticalcontrol point analysis (HACCP).

Each team will be provided with materials andnecessary information to create the principaldisplay panel and information panel of theproduct’s package.

The team will have 60 minutes to respond to themarketing scenario and reformulate or develop anew product, calculate a nutritional label, developa label that includes the principal display panel,educational panel, nutritional label, and ingredient

statement. At the end of the time period the teamwill turn in a 1-2 page written summary

introducing their product and addressing thequestions asked in the scenario, as well as thecomplete label for their product.

Total number ofpoints possible for this activity will be 400 points.

Topic - The general topic of the productdevelopment activity will be provided to the

registered teams approximately one week prior tothe state competition.

Evaluation Criteria

Product Development &Written Proposal………………………300 points

The proposal will be evaluated on the followingtopics:

Marketing/Diversity Processing/Packaging

Formulation Quality Control

Nutrition Economics

Food Safety

Label Design……………………………………………………….100 points

Principal Display Panel – includes all necessaryelements, conveys information, and containselements that appeal to consumer

Information Panel – includes all necessaryelements and correct calculations of nutrition facts(%DV not necessary for nutrients; vitamins andminerals should just be reported as weight (not%DV).

C. INDIVIDUAL ACTIVITIES

1. Test

The objective questions administeredduring the Food Science and Technology

examination will be designed to determine eachteam member’s understanding of the basicprinciples of food science and technology. It willencompass the knowledge required of all of theother activities in the contest as well as materialfrom Food Science: The Biochemistry of Foodand Nutrition.

Team members will work individually to answereach of the 50 questions. Each person will have 50 minutes to complete the examination. Eachquestion will be worth 6 points. Points will onlybe awarded for correct answers. The total numberof points possible for this activity will be 300points per individual (1200 points per team).

2. Practicums -Each team member will competeindividually in both practicums.

a. Food Safety and Quality- Food Safety/Sanitation Problem Identification

Participants will view ten photos of potential foodsafety and/or sanitation problems. A list of fiveGood Manufacturing Practices (GMPs) violationcategories will be provided, as well as the optionof “no violation.” Participants must identify thetype of problem in the photo and indicate whichviolation category the problem fits under. Eachviolation category may be used several times ornot at all.

GMP Violation Categories

• improper personal hygiene

• improper building & equipment maintenance and housekeeping

• improper food handling

• improper chemical storage

• improper pest management

• no violation

Participants will be given 15 minutes to completethis activity. The total number of points for thisactivity will be 100 points per individual (400points per team).

b. Sensory Evaluation

1. Taste Tests

This activity will consist of 4 triangle tests. Atriangle test consists of three food samples. Twoof the samples will be the same and one will bedifferent. Participants will identify the differentsample. Samples will be evaluated solely on taste.

Participants are not required to consume(swallow) samples. Samples may be any of thefollowing: food, beverage, prepared solutions(sweet, sour, salty, etc.).

Samples may containfood allergens, including but not limited to, milk,eggs, peanuts, tree nuts, fish, shellfish, soy, andwheat.

Students who have diabetes or any allergies to foods or food additives (e.g. peanuts, other nuts such as pecans, milk, eggs, shellfish, fish, soybeans, wheat) are strongly encouraged not to participate.

The total number of points for this activitywill be 60 points per individual (240 points perteam).

2. Aroma Identification

Each participant will be asked to identify thearoma in each of the 12 sample vials. A list of all30 possible aromas will be provided. The totalnumber of points for this activity will be 60 pointsper individual (240 points per team).

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Aromas

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1. Cinnamon

2. Chocolate

3. Maple

4. Oregano

5. Basil

6. Lemon

7. Lime

8. Orange

9. Vanilla

10. Almond

11. Smoke

12. Cherry

13. Butter

14. Menthol

15. Grape

16. Garlic

17. Peppermint

18. Clove

19. Nutmeg

20. Ginger

21. Banana

22. Coconut

23. Strawberry

24. Licorice (anise)

25. Pine

26. Onion

27. Raspberry

28. Molasses

29. Wintergreen

30. Peanut Butter

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V. SCORING

Section Section PointsTotal Points

Individual Activities

Test300

Food Safety and Quality Practicum100

Sensory Evaluation120

1. Taste Tests60

2. Aroma Identification60

Total Individual Points520

Team Product Development Project400

1. Product Development & Written Proposal300

2. Label Design100

TOTAL POSSIBLE TEAM POINTS……………………….…………...2480

VI. TIEBREAKERS

Should a tie occur in the overall team placing, thetie will be broken by the highest team productdevelopment score. If this score does not breakthe tie, then the highest number of total pointsearned from the objective test (adding all fourteam member scores) will break the tie. Toidentify the high individual for this event in caseof a tie, the highest examination score will be usedas the first tie breaker, followed by the highestFood Safety and Quality practicum score, as thesecond tiebreaker.

VII. REFERENCES

This list of references is not intended to beinclusive. Other sources may be utilized and

teachers are encouraged to make use of the verybest instructional materials available. Thefollowing list contains references that may provehelpful during event preparation.

Test –

Food Science: The Biochemistry of Food and

Nutrition, 2006, Mehas & Rogers.

This curriculum contains a student text,student lab manual, teacher’s annotatedlab manual, and teacher’s resource binder.

Product Development –

General Food Labeling Requirements; October 2009; Guidance for Industry: A Food Labeling Guide

Focus on different parts of label, location of each part,and elements required on each part. Exact dimensions,type size, etc. are not important.

Sensory –

Sensory Evaluation Techniques, Meilgaard, M., G. V. Civille, and B. T. Carr.New York: CRC Press 1999.

General –

Introduction to Food Science, 2001, Parker,Delmar Learning

Food Science and Safety, 2nd ed., 2004, George J.Seperich, Prentice Hall Publishers.

Principles of Food Sanitation, 5th ed., 2006,Norman G. Marriott and Robert B. Gravani,

Springer Science + Business Media, Inc.

Institute of Food Technologists website,

USDA Food Safety and Inspection Servicewebsite,

Penn State Cooperative Extension Food Safetywebsite, - Check out sections for Processors, Entrepreneurs,and Educators.

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