National FFA - Food Science & Technology

National FFA Food Science and Technology
Career Development Event

A Special Project of the National FFA Foundation

PURPOSE

To stimulate learning activities relative to food science and technology in the food industry and to assist students in developing a good working perspective for utilizing sound principles in a decision-making process.

OBJECTIVES

1. To encourage FFA members to gain an awareness of vocational and professional opportunities in the field of food science and technology, marketing and management occupations.

2. To give FFA members the opportunity to experience group participation and leadership responsibilities in a competitive food
science and technology program.

3. To help FFA members develop technical competence and personal initiative in a food science and technology occupation.

4. To provide opportunities for FFA members to participate in activities where they gain an appreciation for cooperative effort in the food science and technology industry.

SCORING

A. Team Activity Design and formulation or reformulation of a simulated food product and its packaging.

B. Written Examination

C. Equipment Identification and explanation of use

D. Quality Assurance - HACCP Principles

E. Sensory Evaluation

F. Nutritional Analysis - Labels and Menus

G. Food Safety and Sanitation

PART A -

* Defining Activity (Team Oriented) (4 members) (70 minutes in length)
(600 points total)

Design and Development of a simulated food product and its packaging = 60 minutes

* Students will be provided a pre-existing food product or a fictitious product and its formulation, and will be required to alter the product in response to a provided scenario. (Possible Products) -

Breakfast Bars and Ready-to-Eat Cereal
Cheese and Ice Cream
Processed Meat and Imitation Seafood
Processed Fruits Snacks and Stir-Fried Vegetables
Candy and Beverages (Sports Drinks)

* Teams will be required to design a package for the product. (Materials to sketch the design will be provided)

* Teams will be evaluated on their ability to incorporate the following concepts/principles in creating a package design:

use of glamour or market panel (front facing panel) (provide example)
use of educational panel (other panel) (provide example)
use of nutritional panel (provide example)
uniqueness and appropriateness of suggested package

* Teams will be required to give an oral presentation justifying the decisions made by the team = 5 minutes
* Teams will be required to answer questions in regards to the development of their product design = 5 minutes

*Score Card breakdown -

Process - (120 total)

Describe problem - 30 pts
Outline objective - 30 pts
Identify alternatives - 30 pts
Select solutions - 30 pts

Product - (360 total)

Formulation/Reformulation - 120 pts
Glamour Panel - 60 pts
Educational Panel - 60 pts
Nutritional Panel - 60 pts
Uniqueness and Appropriateness - 60 pts
Presentation - (120 total)

Justification - 60 pts
Response to questions - 60 pts

PART B -

* Written Exam - (100 points)
(50 minutes)

50 question submitted by state in-service personnel as well as University/Community college personnel. Reference - Food Science, Safety and Nutrition (The Council Instructional Material)

PART C -

* Equipment Identification and Uses - (50 points)
(30 minutes)

List of various equipment

25 pieces identified per year, explaining use of ten of the items

PART D -

* Quality Assurance - HACCP principles - (50 points)
(30 minutes)

PART E -

* Sensory Evaluation - (50 points) - (Hands-On)
(10 minutes)

10 items using both taste and smell

PART F -

*Nutritional Analysis - Labels and Menus - (50 points)
(30 minutes)

Nutritional Label interpretations - 5 labels

Menu Evaluation - 5 labels

PART G -

* Food Safety and Sanitation - (50 points)
(30 minutes)

List of 25 Food Safety and Sanitation Violations

REFERENCE MATERIAL:

Food Science, Safety and Nutrition - a special project from the National Council of Agricultural Education.

Suggestions, comments or questions should be directed to Dale Crabtree at 703-360-3600, ext. 353.