Illinois Ag Teacher’s Inservice June 22, 2011 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 # 1

Photo # 2

Photo # 3

Photo # 4

Photo Section Answers Photo # 1 Photo # 2 Photo # 3 Photo # 4 Food Safety Problem # 6 – Food improperly cooked Photo # 2 Food Sanitation Problem # 35 – Presence of animals Photo # 3 # 20 – Hair restraints Photo # 4 # 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 Difference Testing Aroma 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