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.
Genuine Judging Card Scan sheet #713-3 is required for this contest!
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2025 Contest Information
Objective Test:
Principles of Food Science- 4th Edition Janet Ward and Larry Ward, the Goodheart Wilcox Company
2025 - Chapters 1-13
Team Portion:
Category: Meals
Platform: Heat & Serve
Market: Retail
Friday - May 2nd
The contest will begin at 3pm at the Lubbock ISD Agristem Complex (102 Quaker Ave Lubbock, TX). Teams should arrive 30 minutes prior to the start time and check in with TTU officials. Friday will include all individual student events.
Saturday - May 3rd
The contest will be at the Animal and Food Sciences Building on TTU campus (1308 Indiana Ave Lubbock, TX).
Each team will have an assigned arrival time and location for the team portion of the contest. This will be communicated to teams during Friday check in. Teams should arrive 10 minutes ahead of their designated preparation time. After judging of the team portion teams will be free to leave the contest area.
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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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