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Food Science CDE. Illinois Ag Teacher’s Inservice June 22, 2011. Overview of the CDE. Individual Activities – (400 Points/Individual) Objective Test – (100 Points) Food Safety & Evaluation Practicum Customer complaint letter – (50 Points) Food safety & sanitation photos – (100 Points)
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Food Science CDE Illinois Ag Teacher’s Inservice June 22, 2011
Overview of the CDE • Individual Activities – (400 Points/Individual) • Objective Test – (100 Points) • Food Safety & Evaluation Practicum • Customer complaint letter – (50 Points) • Food safety & sanitation photos – (100 Points) • Sensory Evaluation Practicum • Triangle Tests – (45 Points) • Difference Testing – (45 Points) • Aromas – (60 Points) • Team Activities – (300 Points) • Product Development Activity • Product Marketing Presentation
2010 State Contest Points • 1st Place Team Score – 1,128 (1,500 possible) • 3rd Individual – 241 (400 possible) • 4th Individual – 233 • 1st Team Problem – 245 (300 possible)
Objective Test • 50 questions @ 2 points each = 100 Points • 50 minutes to complete • Food Science References: • Washington State FFA Website • Food Science & Safety, 1998, Seperich, Interstate Publishers, Inc. • Others listed on sheet
Food Safety & Quality Practicum • Customer Complaint Letter • You will be given a complaint letter and you will decide if the complaint is either a food quality or food safety problem. • If food safety problem – you must decide whether the problem is biological, chemical, or physical in nature. • Identification of Problem (20 Points) • Cause of quality defect – 10 points • Identify the nature or the problem – 10 points • Solution to Problem (30 Points)
Food Safety & Quality Practicum • How to write your Letter: • Thank them for making us aware of the problem • Apologize for the problem and their inconvenience. • Will advise company Legal Department immediately of problem. • Assure them that you will take the immediate steps to solve this problem – advise company’s Plant Production, Quality Control Department, and Management • As soon as problem is determined, company will advise customer • Company representative will immediately contact customer and arrange to pickup the spoiled samples for evaluation • Company will check any additional samples of the same product code in our warehouse and in stores (including store where purchased). • Company is sending customer a cash refund, free product coupons, or samples • Assures customer of no future problems
Food Safety & Quality Practicum • Food Safety & Sanitation • Review the photo and the numbered list provided & identify the type of problem in the photo by recording from the list • 10 Photos @ 10 points each • 1 minute per photo to decide problem
Photo Section Answers • Photo # 1 • Food Safety Problem • # 6 – Food improperly cooked • Photo # 2 • Food Sanitation Problem • # 35 – Presence of animals • Photo # 3 • Food Sanitation Problem • # 20 – Hair restraints • Photo # 4 • Food Safety Problem • # 15 – Bare hand contact
Team Product Development • You will receive a marketing scenario which will contain the following: • Description of marketing situation • Competition • Potential target market to be served by the new product • Team Must: • Formulate the product to meet specified requirements • Design new package • Develop nutritional label • Know equipment used to produce product • Address quality control and assurance issues
Team Product Development • Time: 60 minutes to respond to marketing scenario, develop product, etc. • 10 minutes for oral presentation • 5 minutes for judges questions • Possible Products • Ready-to-eat Cereals • Breakfast bars • Candy • Beverages • Pizza • Processed Fruit Snacks • Stir-Fried Vegetables • Sandwich (RTE)
Team Project Teamwork • Decide who your target market is • What ingredients will you include in formulating your new product? • Calculation nutrition facts panel • Make a flow chart of the processes of making your product • Decide what quality assurance and food safety programs you will use
Team Project – Helpful Tips • Specify which team members will work on specific sections of the task • One member work on nutrition label calculations • One artsy member work on label design, etc. • During presentation • Every member should speak and answer questions • Introduce every team member before beginning presentation – be creative give your team a name • Show a processing flow chart and cost analysis sheet • (don’t forget about shipping, labor costs, etc.)
Sensory Evaluation • Triangle Testing • Identify the different sample • Aroma, visual, or texture (NO Taste) • Difference Testing • Discern a different taste of samples compared to the control sample • Aroma • Identify different aromas from the list provided
Practice • Triangle Tests • Difference Tests • Aromas
Sensory Testing Results • Triangle Testing • Sample A: Cereal – B • Sample B: Crackers – A • Sample C: Salad Dressing – C • Sample D: Peanut Butter - A • Difference Testing • Sample A: Orange Drink – C • Sample B: Oreo Cookie – B • Sample C: Apple Sauce – C • Sample D: Mints – A • Sample E: Nilla Wafers - B
Aromas • Lemon • Maple • Smoke (liquid) • Butter • Oregano • Lime • Peanut Butter • Vanilla • Almond • Pine • Basil • Cherry • Cinnamon • Chocolate • Onion • Orange
Aromas • Grape • Nutmeg • Peppermint • Coconut • Licorice (Anise) • Wintergreen • Clove • Banana • Menthol • Molasses • Strawberry • Ginger • Garlic • Raspberry
Food Science CDE • State Contest is: • Official Dress • Held at Pleasant Hill • November • Good Luck in preparing a team!!! • Darin Blunier • dblunier@midland-7.org • (309) 463-2095