2010 Agricultural Technology Contest
March 27, 2010
Food Science & Technology State Event
Contest Description and Rules:
Please direct questions to:
Dr. Bonnie Walters
We will only be able to accommodate the first 18 teams to register.
During the contest CELL PHONES will NOT be allowed. If you are caught using a cell phone at anytime during the contest you will be asked to leave and receive a zero for the contest.
The food science and technology career development event will consist of four activities:
All team members will participate in all of the activities.
Equipment: Materials student must provide-Each participant must have a clean, free of notes clipboard, two sharpened No. 2 pencils, and an electronic calculator. Calculators used in this event should be battery operated, non-programmable, and silent with large keys and large displays. Calculators should have only these functions: addition, subtraction, multiplication, division, equals, percent, square root, +/- key, and one memory register. No other calculators will be allowed during the event.
Team Activity - Marketing Scenario and Ingredient Choices
Evaluation Criteria for Product Development Presentation – 400 points
Test - The objective questions administered during the Food Science and Technology examination will be designed to determine each team member's understanding of the basic principles of food science and technology. It will encompass the knowledge required of the team event and the two practicums, i.e. food safety and quality and sensory evaluation, as well as material in the list of references. Team members will work individually to answer each of the 50 questions. Each person will have fifty minutes to complete the examination. Each question will be worth 6 points for a correct answer. The test will be based on the list of references.
Practicums - Each team member will compete in both practicums. The practicums will each be worth 150 points.
Food Safety and Quality Practicum
Food Safety/Sanitation - Each participant will be given ten (10) photos of potential food safety and/or sanitation problems. A numbered list of problems will also be provided at the beginning of this practicum segment. The list will contain more potential problems than the number of photographs. The list will contain such standards as good manufacturing practices (GMP) and hazard analysis critical control point (HACCP). Identify the type of problem in the photo sheet by recording the number from the list on a scantron sheet provided to each participant. Each participant will start at a station to view a photograph and record an answer. After one minute, the participants will be told to move to the next station. This will continue until each participant returns to his or her original station.
Food Safety & Quality Practicum Scorecard POINTS
Sensory Evaluation - Each participant will be given one minute at each station before being told to move to a new station. When each person returns to his or her original station this practicum is completed. Three different triangle tests will be conducted. Participants are expected to identify the different sample through aroma, visual cues or textural differences. Answers will be given on the sheet provided. No list will be provided for this segment of the practicum. Each test is worth 15 points. Three samples will be tasted. Participants will be expected to discern the different taste of each sample when compared to a control or normal sample. Each station is worth 15 points. Each participant will be asked to identify four different aromas from vials provided at each station and record the answer on the sheet provided. A list of potential aromas will be provided to each person. Each station is worth 15 points.
Sensory Evaluation Scorecard POINTS
Should a tie occur in the overall team placing, the tie will be broken by the highest team product development project score. If this score does not break the tie, then the highest number of total points earned from the objective test (adding the individual scores from the top 3 team members) will break the tie. If a third tiebreaker is needed the judges response to the Team Question period from the Team Product Development project will be used. To identify the high individual for this event in case of a tie, the highest examination score will be used as the first tiebreaker, followed by the highest Food Safety and Quality practicum score, as the second tiebreaker.
This list of references is not intended to be inclusive. Other sources may be utilized and teachers are encouraged to make use of the very best instructional materials available. The following list contains references that may prove helpful during event preparation.
University of Wisconsin - River Falls