Overview
A four member team designs a new food product or re-designs an existing one using a marketing scenario, as they covers product development and presentation, along with food safety issues. Participants use their sensory skills to evaluate and solve problems while applying sound principles in a decision making process.
*This CDE has no area level state qualifying contest!
State winning team advances to national competition which is held during the National FFA Convention in late October.
Members of the first place team and the high point individual at the state level will receive $500 to pursue a degree in food technology at Texas Tech University. Scholarships for underclass students will be held until entry into the TTU food technology degree program.
*NEW FOR 2023 SCHEDULE!!!
In an effort to alleviate size and spacing issues, the 2023 Food Science CDE will be conducted in a 2 day format, with the individual events occuring on Friday, April 21st (mid to late afternoon) and the team portions being conducted on Saturday, April 22nd.
2023 Team Project TBD
Category: Condiment
Platform: Shelf-Stable
Market: Food Service
Food Science Aromas ID can be found here: https://www.judgingcard.com/resources/list.aspx?list=fs
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Problem Solving Resource
The Food Science Contest will utilize the USDA Food Safety Inspection Service Processing Inspectors’ Calculations Handbook (revised 1995) as the resource for the development of problem solving problems relating to the following sections: Conversions (e.g. metric, US equivalents, grams, ounces, percent, ppm, Celsius, Fahrenheit); Pearson’s Square; Percent of an ingredient in a formula; Yield; Shrink loss; Volume of a container; Calorie calculations; Total energy calculations. The handbook is attached below.
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