Food Science CDE

1. Food Science CDE Illinois Ag Teacher’s Inservice June 22, 2011

2. 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

3. 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)

4. 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

5. 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)

6. 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

7. 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

8. Photo # 1

9. Photo # 2

10. Photo # 3

11. Photo # 4

12. 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

13. 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

14. 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)

15. 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

16. 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.)

17. 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

18. Practice • Triangle Tests • Difference Tests • Aromas

19. 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

20. Aromas • Lemon • Maple • Smoke (liquid) • Butter • Oregano • Lime • Peanut Butter • Vanilla • Almond • Pine • Basil • Cherry • Cinnamon • Chocolate • Onion • Orange

21. Aromas • Grape • Nutmeg • Peppermint • Coconut • Licorice (Anise) • Wintergreen • Clove • Banana • Menthol • Molasses • Strawberry • Ginger • Garlic • Raspberry

22. 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