Food Science Challenge 2018: Innovate, Solve, Excel

1. Iowa FFA Association 2018 Food Science CDE Refer to: http://www.iowaffa.com/FoodScience.aspx

2. Components of CDE • General Knowledge Exam • Team Product Development and presentation. • Food Safety/Sanitation • Triangle (Difference) testing • Aroma Identification • Problem Solving – (this will be piloted in 2018 and will not be scored.)

3. General Knowledge Exam • Each contestant does their own. • 50 multiple choice questions. • Reference #1 is “Introduction to Food Science” by Rick Parker. • Reference #2 is Prior National FFA Food Science contest questions.

4. Team Product Development • Team designs in advance and presents at CDE their product. • The team will be responsible for understanding and using the following concepts: • Formulation of product to meet specified market requirements • New package design to reflect the developed product • Nutritional label development and adjustments

5. Principle Display Panel • www.fda.gov search for: General Food Labeling Requirements

6. Information Panels • The information panel is the label panel immediately to the right of the PDP, as displayed to the consumer.

7. Nutritional Labeling • Fda.gov • Search for: nutrition labeling manual • Website with nutrition label making capability: • www.shopncook.com/nutritionFactsLabel.html

8. Nutrition Label

9. Food Safety/Sanitation • Norovirus • Parasites • Employee hygiene • Metal contamination in ground beef • Rodent control • Antibiotics in food • Food product labeling • Botulism • E Coli • Cross Contamination problems • Salmonella • Campylobacter • Listeria • Staphylococcus

10. Food Safety/Sanitation Contestants are given a set of five different problems. Each set contains 2 to 3 graphics depicting a common problem. Each set contains in MC fashion options as to what the problem is and another set of five solutions to the problem.

11. In reference to the above pictures, what would be the solution to this food industry concern/problem? • Do not eat raw or undercooked eggs, poultry, or meat; avoid Cross-contamination of foods; and wash hands after contact with animal feces and/or reptiles. (Salmonella) • Sterilize raw foods at the plants, pasteurization of milk, and improving safe food handling practices in kitchens (campy) • Thoroughly cook raw food from animal sources, such as beef, pork, or poultry.; Wash raw vegetables thoroughly before eating; and Keep uncooked meats separate from vegetables and from cooked foods and ready-to-eat foods. (listeria) • Drink only pasteurized milk, juice, or cider; wash fruits and vegetables under running water, especially those that will not be cooked; and cook all ground beef and hamburger thoroughly. (e coli) • Home canned products need to use higher level acids, follow strict hygienic procedures, and prepare foods using high temperatures. (botulism)

12. Triangle (Difference) Testing • Two different triangle tests will be conducted. Participants are expected to identify the different sample through aroma, visual cues or textural differences. XX XX Xx (1) (2) (3)

13. Aroma Identification • Each participant will be asked to identify ten (10) different aromas from vials provided at each station and record the answer on the sheet provided. A list of potential aromas will be provided to each person.

14. Problem Solving (to be piloted in 2018… scores not be to used in final placing) • Each participant will answer a series of five mathematical calculations based on common food science themes. Questions may include nutrition calculations, ingredient quantity, cost benefit analysis, estimation of cost/margin of goods sold, conversions, processing conditions, etc.