Winter 2017 Presented by Food Science CDE Supervisors Sara Roberts Food Science amp Technology Department and Julie Reiling the Food Processing Center at the University of NebraskaLincoln ID: 526372
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Slide1
Food Science CDE Training
Winter 2017
Presented
by Food
Science CDE Supervisors Sara Roberts, Food
Science & Technology
Department and Julie
Reiling
, the
Food Processing
Center, at the University of Nebraska-Lincoln.Slide2
Overview of the Food Science ContestSlide3
Overview of the NE Food Science CDE
Changes made for 2017 contest
Contests better align with National Food Science CDE
Current Rules and Contest Information on Nebraska Food Science
CDE webpage (
http://alec.unl.edu/agedcde/food-science) Updated resources and practice tests also on webpageSlide4
Overview of the NE Food Science CDE
Individual Activities – (250 points/Individual)*
Objective Test (150 points)
*
Food Safety Practicum (50 points)Sensory Evaluation Practicum (50 points)Triangle Test (20 Points)
Aromas (30 points)
Team Activities – (400 Points) Product Development Project* New total points for 2017Slide5
Participants Must Bring Their Own:
Two sharpened No. 2 pencils
Non-programmable calculator
Colored pencils recommended
No electronic media allowed including, but not limited to cell phones and cameras
We will not change contest schedule for any participant. If they need to leave early, they forfeit any remaining tests and associated points.Slide6
Objective TestSlide7
OBJECTIVE TEST
50 Multiple Choice Questions @ 3 points each (150 total)
30 minutes to complete
Recommended Practice Tests:http://www.iowaffa.com/FoodScience.aspx http://www.arkansasffa.org/docs/FFA_CDE_Workbook%20Updated%20Feb%2013.pdfhttps://quizlet.com/subject/cde-food-science/Slide8
Food Safety & Quality TestSlide9
FOOD
SAFETY & QUALITY PRACTICUM
Two Parts:
1. Food Safety pictures
Determine if there is a food safety violation in picture
2. New – Customer InquiryStudents evaluate consumer complaint letters for actual food safety risks Food Safety slides + Customer Inquiry Letter @ 5 points each = 50 points for practicumSlide10
FOOD
SAFETY & QUALITY PRACTICUM
PowerPoint presentation containing
5-7
situations Students determine if picture contains a Food Safety violation Identify the problem from the numbered list provided (3 points deducted for incorrect identification)
Some pictures may not contain a food safety issue
Practice Materials:http://www.nmffa.org/uploads/4/1/0/7/41075673/foodsafetysanitationpics2014.ppt
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheetsSlide11
FOOD
SAFETY & QUALITY PRACTICUM
Customer Inquiry
Up to five consumer inquiries (consumer complaint letters)
Must decided if complaint is a food quality or food safety issue
If
food
quality issue, then no additional information is needed If food
safety issue
, then determine if problem is
biological, chemical or physical
(3
points deducted for incorrect response on safety issue)
Practice with these actual Consumer Complaint Letters:
https://www.consumeraffairs.com/food
/Slide12
FOOD
SAFETY & QUALITY PRACTICUM
Customer Inquiry –
Food Safety Issues
Biological – pathogens (Listeria, E.coli, Salmonella, etc.)Physical – foreign materials (metal, wood, insects, etc.)Chemical – allergens, cleaning solutions
Food
Safety slides + Customer Inquiry Letter @ 5 points each = 50 points for practicumSlide13
Sensory Evaluation PracticumSlide14
Sensory Evaluation Practicum
Worth 50 points total
Triangle Test (20 points)
Identify which sample of the three is different Two tests, 10 points each Aromas (30 points) Identify 6 aromas, each worth 5 points
Participants will have list of aromas during practicum
3 points
may be given if wrong answer but similar (i.e., lemon instead of lime or wintergreen instead of peppermint)Slide15
Sensory Evaluation Practicum
Aromas
Aromas
updated for 2017 contest
Added: Watermelon, Peach, Apple, Coffee and Sage Removed: Almond, Lilac, Pine, Menthol Complete list of aromas available online in contest rules Students will have the list of possible aromas provided to them during the contest
Practice tip: Purchase flavor
extracts and dried herbs from grocery or craft store to use for practice.
AgEd
Toolbox
makes full aroma kits for this contest at $150 each.
Contact Julie Milligan at
Julie@agedtoolbox.com
or
http://agedtoolbox.com
/
. Slide16
Sensory Evaluation Practicum
Aromas
Practice tips:
Purchase flavor
extracts and dried herbs from grocery or craft store to use for practice. AgEd Toolbox
makes full aroma kits for this contest at $150 each.
Contact Julie Milligan at Julie@agedtoolbox.com or http://agedtoolbox.com/
.
To clear nose between scents, participants can smell their unperfumed skin, such as their arm or crook of their elbow. Slide17
Team Product Development CompetitionSlide18
Reminder – Participants Must Bring Their Own:
Two sharpened No. 2 pencils
Non-programmable calculator
Colored pencils recommended
No electronic media allowed including, but not limited to cell phones and cameras
These items are essential for this portion of the contest!Slide19
TEAM PRODUCT DEVELOPMENT
You will receive a scenario which contains the following information:
The need to redesign or create new product for particular market segment
Select ingredients from given list for new product Nutritionals based on 100 grams Worksheets provided to make nutritional calculations 60 minutes to complete, 400 pointsSlide20
TEAM PRODUCT DEVELOPMENT
Possible Products and Categories
:
5. PRODUCT DEVELOPMENT SCENARIOS WILL DESCRIBE A CATEGORY, PLATFORM AND MARKET. THESE MAY INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING CATEGORIES, PLATFORMS AND MARKETS LISTED BELOW.
Categories
Platform
Market (domestic and international)
Cereal
Frozen
Retail
Snacks
Refrigerated
Wholesale
Meals
Shelf-stable
Food service
Side dishes
Convenience
Convenience store
Beverages
Ready to eat
Supplements
Heat and serve
Condiments
Desserts
Slide21
TEAM PRODUCT DEVELOPMENT
The Team will:
Make an ingredient statement
Correctly calculate the Nutrition Facts Panel (NFP)
Properly place elements of Information Panel (IF)Draw a Principle Display Panel (PDP) with package design and labeling Correctly answer essay questionsUse this website for teaching: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm
Slide22
TEAM PRODUCT DEVELOPMENT
Essay Questions:
Questions will vary each year
Generally topics include: Formulation (i.e., how did you decide?) Food Allergens Food Safety Current Food TrendsQuestions should not be difficult if students study for Food Safety test and Food Science ExamSlide23
TEAM PRODUCT DEVELOPMENT
Helpful Tips:
Divide
up roles among team
membersBreak apart worksheets to have each team member work on pre-determined section Keep ingredients and formulations simpleUse as few ingredients as necessaryUse easy numbers in formulas (i.e., 5 ingredients at 10%, 10%, 10%, 25%, and 25%)Slide24
ReviewSlide25
Overview of the CDE
Individual Activities – (250 points/Individual)
Objective Test (150 points)
Food Safety Practicum (50 points)
Sensory Evaluation Practicum (50 points)Triangle Test (20 Points)Aromas (30 points) Team Activities – (400 Points)
Product Development ProjectSlide26
Participants Must Bring Their Own:
Two sharpened No. 2 pencils
Non-programmable calculator
Colored pencils recommended
No electronic media allowed including, but not limited to cell phones and camerasSlide27
Official Rules Available Online:
http
://
alec.unl.edu/agedcde/food-science
Disclaimer: This Presentation is for Informational Purposes OnlyPlease review the Official Rules for complete contest information.Slide28
Thank You!