1. Illinois Ag Teacher’s Inservice June 22, 2011
Food Science CDE
Illinois Ag Teacher’s Inservice
June 22, 2011

2. 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

3. 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)

4. 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

5. 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)

6. 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

7. 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 10 points each
1 minute per photo to decide problem

8. Photo # 1

9. Photo # 2

10. Photo # 3

11. Photo # 4

12. 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

13. 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

14. 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)

15. 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

16. 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.)

17. 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

18. Practice
Triangle Tests
Difference Tests
Aromas

19. 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

20. Aromas Lemon Maple Smoke (liquid) Butter Oregano Lime Peanut Butter
Vanilla
Almond
Pine
Basil
Cherry
Cinnamon
Chocolate
Onion
Orange

21. Aromas Grape Nutmeg Peppermint Coconut Licorice (Anise) Wintergreen
Clove
Banana
Menthol
Molasses
Strawberry
Ginger
Garlic
Raspberry