FOOD SCIENCE & TECHNOLOGY

Transcription

1 FOOD SCIENCE & TECHLOGY The Food Science nd Technology Creer Development Event (CDE) requires students to hve n in-depth understnding of food product development, food presenttion nd food sfety issues. Prticipnts lso use their sensory skills to solve prolems nd mke sound decisions. Students in this event prticipte in oth tem nd individul ctivities. As tem, students respond to product development scenrio descriing the need for new or redesigned product tht ppels to potentil mrket segment. The tem s tsk is to design new food product or reformulte n existing product sed on informtion contined within the product development scenrio. The tem lso completed food sfety nd snittion ctivity. As individuls, n ojective test, prolem solving prcticum nd food sfety prcticum re completed to count towrds the tem score. This event reches students in n re of griculture tht s continuing to grow in ll spects. By exposing students to issues in food science nd technology, students gin experience tht prepres them for trditionl nd nontrditionl creers. RULES AND REGULATIONS 1. Chpters re limited to one tem per chpter. This creer development event will e four-person tem ctivity. All tem memers will prticipte in ll of the ctivities. 2. The food science nd technology creer development event will consist of four ctivities, 1) n ojective test, 2) tem product development project, 3) prcticum in food sfety nd qulity, nd 4) prcticum in sensory evlution. 3. This creer development event will involve 2400 totl points per tem. The tem product development project will e worth 400 points per tem, the ojective test will e worth 200 points nd prcticum will e worth 300 points per memer. 4. Should tie occur in the overll tem plcing, the tie will e roken y the highest tem product development project score. If this score does not rek the tie, then the highest numer of totl points erned from the ojective test (dding ll four tem memer scores) will rek the tie, third tie reker will use the judges response to the Tem Question period from the Tem Product Development project, if it is necessry. To identify the high individul for this event in cse of tie, the highest exmintion score will e used s the first tie reker, followed y the highest Food Sfety nd Qulity prcticum score, s the second tie reker. 5. Allergy Informtion: Food products used in this event my contin or come in contct with potentil llergens. Advisors must sumit specil needs request form for prticipnts with ny llergies with certifiction. The event committee will mke ll resonle efforts to ccommodte students with food llergies. EVENT FORMAT TEAM PRODUCT DEVELOPMENT PROJECT This project is tem ctivity. Ech tem will receive mrketing scenrio descriing need for new or redesigned product tht would ppel to potentil mrket segment. This scenrio will contin description of the existing mrketing sitution, competition nd potentil trget mrket segment to e served y the new product. It is the tsk of the tem to design new or reformulted food product or reformulte n existing product. The tem will e responsile for understnding nd using the following concepts: Formultion of product to meet specified mrket requirements New pckge design to reflect the developed product Nutritionl lel development Equipment used to formulte the product Address ny potentil qulity control nd ssurnce issues Ech tem will e provided with pckge mterils, ingredients, mterils necessry for ech ingredient group to e included on the lel. The tem will hve thirty (30) minutes to respond to the mrketing scenrio nd reformulte or develop new product nd develop the front or principl disply pnel to reflect the new product nd its mrket. After this time

2 period, ech tem memer will e expected to prticipte in ten (10) minute orl product development proposl. In ddition, there will e five (5) minute question period in which ech tem memer will e expected to nswer question nd one generl question ddressed to the tem. Totl time involved for ech tem will e 45 minutes. Totl numer of points possile for this ctivity will e 400 points. Possile Products - Redy-to-Et Brekfst Cerel Brekfst Brs Cndy Beverges (Sports Drinks) Processed Fruit Sncks Stir-Fried Vegetles Sndwich (RTE) EVALUATION CRITERIA Product Development Presenttion Pckge Design points Use, development nd dpttion of nutritionl lel Use nd development of the ingredient sttement on eductionl pnel Use of principle disply pnel to convey informtion Orl Proposl points How does the product meet mrket needs? How does the product ddress trget udience? The presenttion should ddress the following product concerns: Economics Equipment Nutrition Pckging Qulity Control Formultion Helth Food Sfety Response to judge s questions points Tem Prticiption in Question Response Qulity of Response Totl points Ojective Test The ojective questions dministered during the Food Science nd Technology exmintion will e designed to determine ech tem memer s understnding of the sic principles of food science nd technology. It will encompss the knowledge required of the tem event nd the two prcticum s, i.e. food sfety nd qulity nd sensory evlution, s well s test prticipnt s knowledge of the equipment used to mnufcture the theme product nd product nutritionl nlysis. Tem memers will work individully to nswer ech of the 40 questions. Ech tem memer should provide pencil. Ech person will hve fifty minutes to complete the exmintion. Ech question will e worth 5 points for correct nswer. The test will come from the lst three yers of ntionl tests. No progrmmle clcultors will e llowed to e used during this creer development event. PRACTICUMS Ech tem memer will compete in four prcticums. The prcticums will e worth 300 points. Ech prticipnt must ring pencil nd clipord for this portion of the event. Food Sfety nd Qulity Prcticum Customer Complint Letter Ech prticipnt will e given two representtive consumer complint letters received y food processing compny. In fifteen (15) minutes the prticipnt must determine if the complint involves food qulity prolem, nd then scertin the cuse of the qulity defect nd possile solution. If the prticipnt identifies tht the letter descries food sfety prolem, he or she must determine whether the prolem is iologicl, chemicl or physicl

3 in nture nd its possile mitigtion. Regrdless of the prolem ech prticipnt will write out his or her nswer using pper provided. Ech letter will e worth 25 points with totl of 50 points. Food Sfety/Snittion Ech prticipnt will e given ten (10) photos of potentil food sfety nd or snittion prolems. A numered list of prolems will lso e provided t the eginning of this prcticum segment. The list will contin more potentil prolems thn the numer of photogrphs. Identify the type of prolem in the photo sheet y recording the numer from the list on the sheet provided to ech prticipnt. Ech prticipnt will strt t sttion to view photogrph nd record n nswer. After one minute, the prticipnts will e told to move to the next sttion. This will continue until ech prticipnt returns to his or her originl sttion. Ech photo will e worth 5 points ech for totl of 50 points. Food Sfety & Qulity Prcticum Scorecrd Customer Complint Letter points Food Sfety nd Snittion Prolem Identifiction. 50 points Totl Point points Sensory Evlution Ech prticipnt will e sked to identify ten different roms from continers provided t ech sttion nd record the nswer on the sheet provided. A list of potentil roms will e provided to ech person. Ech sttion is worth 10 points. Two sets of three different tringle tests will e conducted. Prticipnts re expected to identify the different smples through flvor, rom, visul cues or texturl differences. Answer spces will e given on the sheet provided. No list will e provided for this segment of the prcticum. Ech set of three smples is worth 50 points for totl possile of 100 points. Food Sfety nd Snittion Prolem Identifiction. 50 points Customer Complint Letter. 50 points Arom Identifiction. 100 points Difference Testing points Totl Points points

4 Reference Mteril: Food Science, Sfety nd Nutrition - specil project from the Ntionl Council of Agriculturl Eduction. Delmr nd Interstte texts from ntionl list. Food Processing Equipment List Adhesive Applictor pplies onding mterils to lels, continers nd crtons. Aertor incorportes ir chemiclly or mechniclly in vrious food products. Air Compressor supplies ir under pressure for temperture control, gittion nd lift equipment. Air Curtin provide ir flow cross doorwys to reduce refrigerted ir losses nd control pests. Aseptic Processing System continuous therml steriliztion process nd septic pckging for preserving foods. Br Code Printer/Applictor system of coding products for computer redout to improve inventory control, pricing, nd mnufcturing schedules. Btter & Breding Mchines to pply cotings of dough nd red crums to foods. Blncher immerses food in hot wter or exposes them to live stem, hot gses, or microwve enzymes, set or fix color, nd remove ir nd undesirle odors. Bowl Chopper rotting owl with shrp knives for cutting rw met into smller pieces or into ground emulsions. Box Mking Mchinery forms food crtons from vrious types of pper. Cn Closing nd Seling Mchines removes residul ir from surfce of foods filled into metl continers, pplies lid, nd sels the lid to the continer. Cpping Mchine removes residul ir from surfce of foods filled into ottles or jrs, pplies cp, nd sels the cp to the continer. Crton Hndling Mchine (Forming, Filling nd Closing) Clen-in-Plce Systems (CIP) fluid clening mterils re held in tnks nd re-circulted under pressure through pipelines round the plnt or within specific equipment system. Coder, Dter nd Imprinter pplies identifying numers, letters, or mrks to foods or continers to indicte to the producer or consumer, the product dte of mnufcture nd/or usge or freshness dtes. Conveyer mechnicl devices used to ssist in the movement of ingredients, food products or pckging supplies. Cutting Mchine, Dicer, Flker, Slicer reduces or chnges size, volume, or shpe of rw food mterils. Dough~Proofer enclosed room or cinet with controlled environment (temperture, humidity) used for finl fermenttion step prior to king to llow dough to wrm up nd ccelerte production of cron dioxide y yest (rising). Dryer use of forced hot ir, dehydro-freezing or freeze-drying for removl of moisture from foods for purposes of preservtion, texture improvement, weight reduction, or cost svings. Enroer cots food products, generlly y dipping or flowing liquid coting over the product (such s chocolte or cndy). Evportor removes wter from rw food mterils s first step to drying Extrctor/Presse for seprtion of solids nd liquids Stuffer device for holding quntities of met emulsions (or other extrudle products) nd pressurized extrusion through die into finished food pckge. Thermometer instruments for mesuring tempertures. Food Lortory Equipment List Ae refrctometer used to mesure the refrctive index of compounds; for exmple, used to mesure the solule solids of juices. Accelerted Shelf Life Chmer chmers set t vrious tempertures to conduct ccelerted shelf life testing.

5 Adhesive Bond Test Equipment mesures dhering strength of selnts or glues. Autoclve heted chmer for steriliztion of equipment & microiologicl medi. Automtic Colony Counter for lser counting of mold colonies grown on Petri dishes. Blnce nlyticl, top-loding device for mesuring weight. Brender Amylogrph records chnges in viscosity of strch under controlled tempertures nd stirring used in king nd food processing industries to mesures strch chrcteristics. Centrifuge instrument tht rottes t very high speeds llowing the seprtion of compounds. Colony Counter used to count mold colonies on Petri dish. Color Mesuring Instruments (Lortory or Portle) color, n importnt ttriute of foods, my e mesured with vriety of instruments: Colored locks or chips - used to compre with products. Hunter color difference meter - provide stndrdized ojective mesurement of food color. Spectrophotometers- (see seprte listing) High Pressure Liquid Chromtogrph (HPLC) mesures level of the seprtion of mixtures into individul components y pssing liquid or gs long sttionry mteril such s pper or gels. One exmple of its use in the food industry is to determine flvor compounds in coffee. Hot Plte flt portle electric heting unit. Impulse Selor sels sesoning pouches or plstic gs for send out or smple storge Incutors heted chmer used for storge of Petri dishes & culture to grow microorgnisms. Impednce Monitoring System rpid method for determining the numer of microorgnisms in smple. Kjeldhl Method lortory equipment nd technique for determining nitrogen content of food smples (mostly grins) to clculte the protein percentge. Lortory Glsswre vriety of sizes of ekers, tues, pipettes, dishes nd covers used for running tests nd other products. Luminometer instrument for instntneously determining snittion of food hndling equipment. Microscope n opticl instrument consisting of lenses for mking enlrged imges of minutes ojects. Petri Dish glss or disposle plstic pltes or dishes for growing microiologicl cultures. ph Meter mesure the hydrogen ion concentrtion of foods nd determines if food is cidic or sic. ph is n importnt sic ttriute of foods. Pipette glss or disposle plstic tues for siphoning or dding smll-mesured mounts of liquids. Refrigertor -Freezer to store microiologicl cultures nd keep smples. Rotp sieve nlysis of ingredients. Sfety Hood to hndle hzrdous cultures nd/or food smples usully contining n exhust fn. Slmonell Testing Kit mesures pthogenic cteri which cuses food poisoning. Scle mesures weights of ingredients for testing. Sher Press instrument tht pushes metl proe through food smple, gives n indiction of how tough food is. Spectrophotometer mesures the light, energy sorption y food smples. This instrument is used of determining such ttriutes s lctose in milk. Ner-infrred spectroscopy provides quntittive determintion of moisture, ft, protein, nd sugr contents of wide vriety of foods. Spirl Plter lortory equipment for rpid method of prepring Petri dishes to enumerte microorgnisms in foods. Stomcher Blender lender tht utilizes sterile plstic gs & pddles to mcerte smple. Testing Kit self-contined units tht include ll the mterils to test foods for either microorgnisms (for exmple, slmonell, E. coli), pesticides, or toxicnts (lftoxins).

6 Thermometer sic instrument in the food lortory used to mesure the het of food smple. Vrious types include liquid thermometers nd thermocouples. Titrtor re used to mesure the concentrtion of components of solution. For exmple, titrtion my e used to mesure the mount of mlic cid in pple juice or the slt in sesonings. Vcuum Oven vcuumized chmer for drying smples for moisture nlysis. Wter Activity Meter mesures wter ctivity for shelf life testing. Wter Bth for incution or storge of melted medi. Sensory Evlution Aroms 1. Cinnmon 2. Penut Butter 3. Chocolte 4. Mple 5. Oregno 6. Bsil 7. Lemon 8. Lime 9. Ornge 10. Vnill 11. Almond 12. Smoke (liquid) 13. Cherry 14. Pine 15. Onion 16. Butter 17. Menthol 18. Grpe 19. Grlic 20. Peppermint 21. Clove 22. Nutmeg 23. Ginger 24. Molsses 25. Wintergreen 26. Bnn 27. Coconut 28. Lilc 29. Rsperry 30. Strwerry 31. Licorice (nise)

7 Pckge Design Use nd development of nutrition lel Possile Score o Required informtion present 10 o Correct clcultions 10 o Correct orgniztion 10 Use nd development of the ingredient sttement o Present 10 o Correct order nd ll ingredients included 10 o Loction on pckge 10 Use of principle disply pnel to convey informtion o All required components 15 o Correct informtion 15 o Loction on pckge 10 Product Development Orl Presenttion Cost of Goods Sold o Costing o Accurcy Pckge Design Sutotl 100 Possile Score 15 Tem Score Tem Score Nutrition o Communicte nutritionl qulity of product o Apply nutritionl qulity to helth enefits Trget Audience o Identifiction of key consumer Qulity Control o Key qulity ttriute of consistent product o Exmples: Flvor, color, texture, net weight, size, etc. Mrketing & Sles o Communicted with future users o Promotions o Mrket loction

8 Product o Appernce o Texture o Shelf-life o Interction of ingredients o Cretivity Processing o Description of how to mke product o Equipment o Flow digrm, unit opertions o People Pckging o Mterils used o Approprite for use of product o Cretivity Food Sfety o Discussed potentil hzrds/concerns ssocited with products Formultion Concepts o How well did product mtch concept/product 15 development scenrio o Ctegory 5 o Pltform 5 Qulity of Presenttion o Equitle prticiption of tem memers 5 o Orgniztion 5 o Use of time llowed 5 o Professionlism 5 o Presence & enthusism 5 o Mnnerisms 5 Product Development Orl Presenttion Sutotl 200

9 Response to Judges Questions Tem Prticiption in Question Response o All tem memers contriuted Possile Score 50 Tem Score Qulity of Response o Accurcy o Aility to nswer o Originlity o Knowledge Response to Judges Questions Sutotl TOTAL POINTS 400

10 Oregon Food Science CDE Sensory Anlysis Contestnt Nme: Plce the numer of the Arom smple on the line corresponding to your selection of its correct common nme. 100 points (10 points ech). Cinnmon. Chocolte. Mple. Oregno. Bsil. Lemon. Lime. Ornge. Vnill. Smoke (liquid). Cherry. Pine. Onion. Butter. Menthol. Grpe. Grlic. Peppermint. Clove. Nutmeg. Ginger. Molsses. Wintergreen. Bnn. Coconut. Lilc. Rsperry. Strwerry. Licorice (nise)

11 Tringle Test Instructions: In front of you re 3 sets of 3 coded smples, two of them re the sme nd one is different within ech set. Strting from the left, plese evlute the smples nd circle the smple code tht is DIFFERENT from the other two. You my re-tste the smples. Once you hve identified the different smple for Test 1, proceed to the smples for Test 2, nd then the smples for Test 3. Test 1: Yogurt Test 2: Chocolte Milk Test 3: Apple Juice Plese return your llot to the server s you leve the ooth re. Thnk you!

12 Oregon FFA Food Science Food Sfety nd Qulity Prcticum Customer Complint Letter Contestnt Nme Assume you re responsile for Food Sfety nd Food Qulity t mjor Food Compny. You hve 10 minutes to study the letter nd nswer the questions elow. After reding the Complint Letter nswer the following questions. Question #1: Does the complint indicte (5 points) (Check only one) FOOD SAFETY PROBLEM? 1 - or FOOD QUALITY PROBLEM? 1 Question #2: Is the prolem primrily (5 points) (Check only one) - Biologicl 2 - Chemicl 2 - Physicl 2c - None of the ove 2d Question #3: (15 points) Briefly descrie the steps you would tke to provide solution to the food sfety or food qulity prolem indicted in the letter. How would you respond to the complint?

13 Food Science CDE Difference Testing Evlution (Arom, Visul, or Texturl) Contestnt Numer Plce n "X" on the line of the smple which is different from the other smples. You my need to smell, visully pprise, nlyze texture, etc. to determine the different smple. 15 points per smple - 45 points totl. Smple A A B C Smple B A B C Smple C A B C

14 Oregon Food Science CDE Food Sfety nd Snittion Prolem Identifiction ( 50 points - 5 points ech 10 minutes) Contestnt Nme: Ech tem memer will individully oserve 10 photos of different processing opertions, which my or my not show one or more ctul or potentil food sfety nd/or snittion prolem(s). Oserve nd write your nswers. In the first question of ech photo, you must circle only one nswer ( or ). Photo Question 1 2 points Question 2 3 points 1 The food compny should e cited y food inspectors for Snittion nd/or If list numer(s) tht pply (mx. 2) from guidelines Food Sfety prolem(s). 2 The food compny should e cited y food inspectors for Snittion nd/or Food Sfety prolem(s). 3 The food compny should e cited y food inspectors for Snittion nd/or Food Sfety prolem(s). 4 The food compny should e cited y food inspectors for Snittion nd/or Food Sfety prolem(s). 5 The food compny should e cited y food inspectors for Snittion nd/or Food Sfety prolem(s). 6 The food compny should e cited y food inspectors for Snittion nd/or Food Sfety prolem(s). 7 The food compny should e cited y food inspectors for Snittion nd/or Food Sfety prolem(s). 8 The food compny should e cited y food inspectors for Snittion nd/or Food Sfety prolem(s). 9 The food compny should e cited y food inspectors for Snittion nd/or Food Sfety prolem(s). 10 The food compny should e cited y food inspectors for Snittion nd/or Food Sfety prolem(s). If list numer(s) tht pply (mx. 2) from guidelines If list numer(s) tht pply (mx. 2) from guidelines If list numer(s) tht pply (mx. 2) from guidelines If list numer(s) tht pply (mx. 2) from guidelines If list numer(s) tht pply (mx. 2) from guidelines If list numer(s) tht pply (mx. 2) from guidelines If list numer(s) tht pply (mx. 2) from guidelines If list numer(s) tht pply (mx. 2) from guidelines If list numer(s) tht pply (mx. 2) from guidelines

15 LIST OF POTENTIAL FOOD PROCESSING OPERATIONS SANITATION & FOOD SAFETY PROBLEMS 1. Fcilities, ingredients nd pckging supplies, nd processed foods shll e free of:. Insects (such s flies, cockroches, worms, etc), insect prts (in excess of llowle limits), nd insect eggs. Rodents (such s rts & mice) c. Birds d. Domestic Animls (such s Cts & Dogs) e. Fecl droppings or urinry dischrges from ny of the ove 2. Hole in wlls or window screens re not permitted (s they my llow entry of insects or rodents) 3. Crcks or spcing under doors or windows re not permitted 4. Open outside doors or windows without screens or ir curtins re not permitted 5. Rodent control progrms re required (including trps or its) 6. Open-top trsh continers (inside or outside) re required to e covered 7. Rust, rough solder nd sems on processing equipment contcting foods re not llowed 8. Proper temperture control of processes throughout the fcility is required, such s:. Cooler storge tempertures. Freezer storge tempertures c. Frozen ingredients my e thwed prior to use, ut continers cnnot e dripping moisture or other liquids prior to usge 9. Equipment, fcilities, wlls nd floors, nd overhed utilities must e dirt, dust, mold, or otherwise contmintion-free 10. Equipment or utilities ove the processing line shll not drop nything into the food line (such s grese, wter, dust, or dirt on equipment or food) 11. All prts of disssemled processing equipment line shll e clened immeditely fter usge nd stored on clen rcks (off floor) when not in use (Any contct with floor shll e considered re-contmintion) 12. All food contct surfces shll e constructed of hevy stinless steel, or of food grde qulity snitry plstic or ruer 13. All overhed lights shll e shielded to void glss rekge nd contmintion of foods 14. All processing cooking vessels shll e covered whenever possile, to prevent contmintion nd control tempertures 15. All processing room wlls shll e constructed of wshle, wterproof mteril 16. All rw ingredients shll e sound nd wholesome 17. Food hndling employees must wer hirnets nd/or erd nets 18. Food employees must not touch redy-to-et foods with their re hnds 19. Food hndling employees must wsh their hnds prior to strting work, fter picking up

16 nything from the floor, fter every visit to the toilet or t ny other time wherey their hnds my hve ecome contminted 20. Food hndling employees shll wer clen, impct-resistnt, snitry gloves mde of impermele plstic or ruer whenever in direct contct with foods, ingredients or continers for these foods nd supplies 21. All hnd-wsh sinks in food opertion nd toilet res shll e clen nd snitry, with cold & hot wter nd proper temperture controls nd mixing vlves nd ccessile t ll times 22. Hnd wsh sinks nd equipment wsh sinks shll not e used to store soiled or clen equipment, supplies, or pckging continers. 23. Adequte covered trsh continers must e ville in food opertion, toilet nd hndwsh sink res 24. Processed foods shll not contin ny foreign mterils (such s glss, metl, wood, insects or prts of insects, or toxic sustnces) 25. Only government pproved nd properly leled chemicls my e used for clening the processing equipment nd plnt work res 26. Only government pproved chemicls my e used for mintining the food plnt nd storge res from contmintion y insects, rodents, irds, etc, nd shll e pplied y certified pest control opertor 27. Workers with open cuts, ruises, or wounds shll not hndle foods or rw 28. Ingredients nd workers shll e free of ny disese tht cn e communicle through food or equipment 29. Uncooked foods nd cooked foods shll e stored in seprted res with proper identifiction 30. All processed food products offered for pulic sle nd consumption shll e sound nd wholesome nd free of dulternts 31. All wlls, ceilings, floor, nd equipment exposed to foods in the processing or storge res shll e rust-free 32. All pckging mterils, equipment, or storge nd delivery supplies must e free of dust, dirt, rust, or other possile contminnts 33. All food ingredients to e dded to foods nd/or processed for humn consumption must e clen nd free from ny contct with contminted surfces prior to usge