The Food Science and Technology career development event is designed to promote learning activities in food science and technology related to the food industry and to assist students in developing practical knowledge of principles used in a team decision-making process.
- To encourage FFA members to gain an awareness of career and professional opportunities in the field of food science and technology.
- To provide FFA members with the opportunity to experience group participation and leadership responsibilities in a competitive food science and technology program.
- To help FFA members develop technical competence and personal initiative in a food science and technology occupation.
Student Services Coordinator
Department of Food Science and Technology
1901 North 21st St., Room 223
Lincoln, NE 68588-6205
No electronic media allowed including but not limited to cell phones, and cameras
The Food Science and Technology CDE requires students to have an in-depth understanding of food product development and presentation, understanding of basic nutrition principles, and food safety issues.
- The Food Science and Technology CDE will consist of four activities: a team product development project, an objective test, a food safety practicum and a sensory evaluation practicum.
- All team members will participate in all of the activities. There will be a possible 1,400 total points per team. The team product development project will be worth 400 points per team, the objective test will be worth 150 points per individual and each of the two practicums will be worth 50 points per individual. The total for each individual will be 250 points.
Each participant must provide:
- Two sharpened No. 2 pencils
- Non-programmable calculator
- Colored pencils recommended
NOTE: Allergy Information
Food products used in this event may contain or come in contact with potential allergens. Advisors must submit a special needs request to the event superintendent(s) for participants with any allergies. The event committee will make all reasonable efforts to accommodate students with food allergies.
Competition- 4 parts:
1. Team Product Development Project:
a. Each team will receive a product development scenario describing the need for a new or redesigned product that appeals to a potential market segment. The team's task will be to conceptualize a design for the product based on information contained within the product development scenario.
b. The team will fill out team worksheets:
(I) An ingredient statement to meet scenario requirements.
(II) Draw a Principal Display Panel (PDP) that shows package design and labeling requirements.
(III) Correctly place the elements of the Information Panel (IP), including the calculation of a Nutrition Facts Panel (NFP).
(IV) Incorporate team knowledge by answering essay questions including elements of:
- Production and packaging equipment.
- Quality control and safety programs, i.e., good manufacturing practices (GMP) and hazard analysis critical control points (HACCP).
- Formulation and costing (ingredient, packaging, etc.).
- Food safety.
- Current food trends.
- Market segments.
(V). The team will have 60 minutes to complete the worksheets.
|Categories||Platform||Market (domestic and international)|
|Side dishes||Convenience||Convenience store|
|Beverages||Ready to eat|
|Supplements||Heat and serve|
c. Examples of scenario product from past events:
a. Ready to eat breakfast cereal for retail
b. Refrigerated frozen cookie dough for wholesale
c. Yogurt parfait for convenience store
d. Refrigerated, heat and serve pizza for retail
e. Shelf stable, dried fruit snack mix for retail
2. Objective Multiple Choice Test - Paper Exam - 150 points
- Basic principles of food science and technology.
- Each person will have 30 minutes to complete the 50 questions. Each question will be worth 3 points, for a total of 150 points.
3. Food Safety and Quality Pictures/ Customer Inquiry Practicum- 50 points
A. Food Safety & Quality Pictures
- A PowerPoint presentation with pictures of five to ten situations will be shown for 90 seconds each.
- A numbered list of problems will be provided at the beginning of this practicum segment.
- The list will contain concepts such as good manufacturing practices (GMP), sanitation, food handling/storage and other pre-requisite programs.
- Participants will identify if there is a violation presented in the situation.
- If participants decide that there is a violation (2 points), they will indicate the number of the violation (3 points) from the list of problems provided (5 points per picture total.)
B. Customer Inquiry:
Each participant will be given up to five scenarios representing generalconsumer inquiries. Participants must determine if the consumer inquiry reflects a quality or safety issue (two points per scenario) and determine if it is a biological, chemical or physical concern or hazard (three points per scenario). This is for a total of 25 points.
4. Sensory Evaluation Practicum- 50 points
- Triangle Tests- Identify the different samples through flavor, aroma, visual cues and/or textural differences. (2 triangle tests 10 points each. 20 points total)
- Aromas- Identify 6 aromas from vials. A list of potential aromas will be provided. 5 points for each correct aroma identified, 3 points for aromas that are incorrect, but close. (30 points)
|Section||Time Allowed||Total Points|
|Objective Multiple Choice Test||30 minutes||150|
|Food Safety Practicum||25 minutes||50|
|Total Individual Points||250 x 4 team members|
|Team Product Development||60 minutes||400|
|Total Team Points||1400|
Individual scores are a total of the Objective Multiple Choice Test, Food Safety Practicum, and Sensory Evaluation sections. Team scores are a total of all team members' individual scores plus the Product Development team activity.
Team: product development.....400 points
- Food Safety....50 points
- Exam.............150 points
- Sensory...........50 points
Individual Score: food safety + exam + sensory
Team: sum of 4 individual scores + team activity
1. Team: 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 multiple choice test (adding all four team member scores) will break the tie. If a third tiebreaker is needed, the total points earned by the team in the food safety practicum will be used.
2. Individual: To identify the high individual for this event in case of a tie, the highest objective multiple test score will be used as the first tiebreaker, followed by the highest food safety practicum score as the second tiebreaker.
Samples for Teachers from past State CDEs:
2015 Worksheet (Excel download)
Ingredient Nutrients 2015 (Excel download)
P.O. Box 29
Perry, OK 73077
Food Safety Test
Most Helpful FDA website:
- http://www.fda.gov/Training/learningportal/ucm417363.htm#foods – Videos and simple training modules on various aspects of food and nutrition. Food Labeling, Food Safety, Pest Control and Pasteurization good ones to start with. Also more under Resources heading (Ingredients, Packaging, and Labeling).
- http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm385663.htm - New Food Labeling Regulations
http://www.fda.gov/Food/NewsEvents/default.htm - Sign up for periodic updates from FDA on food safety, nutrition. Link to sign up is at bottom of page.
http://www.ift.org/knowledge-center/learn-about-food-science/k12-outreach.aspx - IFT High School Curriculum
https://www.acs.org/content/acs/en/education/resources/highschool/chemmatters/articles-by-topic/food-chemistry.html - Food Chemistry
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm - Food Labeling Guidance Document