Arkansas Food Science & Technology CDE Workbook
2012-2016
ARKANSAS FFA FOOD SCIENCE and TECHNOLOGY CAREER DEVELOPMENT EVENT
I. Purpose 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.
II. Event Rules A. Team make-up: The team will consist of four members with all four members’ scores being totaled for the team score. B. It is highly recommended that participants wear FFA Official Dress for this event. C. Any participant with a cellular device in their hand will be disqualified. Cellular devices may NOT be used as calculators under any circumstances.
III. Event Format A. The food science and technology career development event will consist of four activities: a team product development project, an objective test, a food safety and quality practicum and a sensory evaluation practicum. B. All team members will participate in all of the activities. There will be a possible 1,200 total points per team. The team product development project will be worth 400 points per team, the objective test will be worth 100 points per individual and each of the two practicums will be worth 50 points per individual. C. Allergy Information: Food products used in this event may contain or come in contact with potential allergens. Advisors must submit a special needs request form for participants with any allergies with certification. The event committee will make all reasonable efforts to accommodate students with food allergies. D. Each participant must provide: 1. A clipboard that is clean and free of notes. 2. Two sharpened No. 2 pencils. 3. Electronic calculator-Calculators used in this event should be non-programmable and non-graphing. Calculators should have only basic functions such as addition, subtraction, multiplication, division, equals, percent, square root, +/- key. No other calculators are allowed to be used during the event including cell phones. 4. Teams and/or individuals will not be permitted to use electronic media during the event. This includes but is not limited to cell phones, mp3 players, cameras, etc. E. Team Product Development Project 1. 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 design a new food product or reformulate an existing product based on information contained within the product development scenario. 2. The team will be responsible for understanding and using the following concepts: a. Formulation of product to meet specified requirements. b. Package design and labeling requirements to reflect the developed product.
c. Nutritional fact development. d. Production and packaging equipment. e. Quality control and safety programs, i.e, good manufacturing practices (GMP) and hazard analysis critical control points (HACCP). f. Formulation and costing (ingredient, packaging, etc.) g. Current food trends. h. Market segments. 3. Each team will be provided with packaging materials, ingredients and necessary ingredient information in order to develop, label and package a product. 4. The team will have 60 minutes to respond to the product development scenario and reformulate or develop a product, calculate a nutritional label, develop the ingredient statement and information panel and develop the front or principle display panel to reflect the new product. 5. After this time period, each team member will contribute to a ten minute oral presentation delivered to a panel of judges. No electronic media will be used in the presentation. 6. Following the presentation there will be a ten minute question and answer period with the judges in which each team member is expected to contribute. All materials will be collected after the presentation. 7. Total time involved for each team will be 80 minutes. Total number of points possible for this activity will be 400 points. 8. Product development scenarios will describe a category, platform and market. These may include buy are not limited to the following categories, platforms and markets listed below. a. Categories i. Cereal ii. Snacks iii. Meals iv. Side Dishes v. Beverages vi. Supplements vii. Condiments viii. Desserts b. Platform i. Frozen ii. Refrigerated iii. Self-stable iv. Convenience v. Ready to eat vi. Heat and serve c. Market (domestic and international) i. Retail ii. Wholesale iii. Food Service iv. Convenience Store 9. Evaluation criteria and points for team activity can be found on the team product development project scorecard.
F. Individual Activities 1. Objective Test a. 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. The test will be primarily based on the list of references. b. Team members will work individually to answer each of 50 questions. Each person will have 30 minutes to complete the examination. Each question will be worth 2 points, for a total of 100 points. 2. Practicums-Each team member will complete all parts of both practicums. a. Food Safety and Quality Practicum-50 points i. Customer Inquiry-Each participant will be given five scenarios representing general consumer inquires. Participants must determine if the consumer inquiry reflects a quality or safety issue and determine if it is a biological, chemical or physical concern or hazard. (25 points) ii. Food Safety/Sanitation-Each participant will be given ten situations (e.g, photos, videos, written scenarios, live demonstrations or a combination). A numbered list of problems will be provided at the beginning of this practicum segment. The list will contain concepts such as a 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, they will indicate the number of the violation from the list of problems provided. (25 points) b. Sensory Evaluation Practicum-50 points i. Triangle Tests-Three different triangle tests will be conducted. Participants are expected to identify the difference samples through flavor, aroma, visual cues and/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 5 points. (15 points) ii. Flavor Identification-Three samples will be tasted. Participants will be expected to discern the flavor of each sample by taste. Flavors will include but are not limited to fruits, vegetables, floral, savory, sweeteners, etc. Each sample is worth 5 points. (15 points) iii. Aromas-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 sample is worth 5 points. (20 points)
Aromas
Cinnamon Grape Chocolate Garlic Maple Peppermint Oregano Clove Basil Nutmeg Lemon Ginger
Lime Molasses Orange Wintergreen Vanilla Banana Smoke (liquid) Coconut Cherry Lilac Pine Raspberry Onion Strawberry Butter Licorice (anise) Menthol
IV. Scoring
Section Time Allowed Section Points Total Points Individual Activities Objective Test 30 Minutes 100 Food Safety and Quality Practicum 50 Customer Inquiry 25 Food Safety/Sanitation 25 Sensory Evaluation 50 Triangle Tests 15 Flavor Identification 15 Aromas 20 Total Individual Points 200
Team Product Development Project 80 Minutes 400 Package Design 100 Product Development 250 Response to Judges’ Questions 50 Individual Points (200 pts X 4members) 800 Total Team Points 1200
V. Tiebreakers If ties occur, the following events will be used in order to determine award recipients:
Team: Highest individual score
Individual: 1. Highest objective test score 2. Highest food safety and quality practicum score
Objective 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. The test will be primarily based on the list of questions contained in this workbook.
Team members will work individually to answer each of the 50 questions. Each person will have 30 minutes to complete the examination. Each question will be worth 2 points, for a total of 100 points. National FFA Career Development Event Food Science and Technology 2009 TEST
1. Aspartame, a common low-calorie sweetener used in beverages such as Diet Coke™ is ______. a. a carbohydrate consisting of maltose b. a dipeptide consisting of aspartic acid and phenylalanine c. derived using a multi-step process that starts with table sugar d. made from a process that involves the transformation of acetoacetic acid
2. Milk aseptically processed and marketed in a box that can be stored without refrigeration for three months or more if unopened is called ______milk. a. UHT b. BST c. UHP d. AHT
3. A ______is a substance that reduces, but not necessarily eliminates microbial contamination on inanimate surfaces to levels that are considered to be safe from a public health standpoint. a. sterilant b. disinfectant c. sanitizer d. biocide
4. If a food product undergoing slow freezing is improperly wrapped, the airflow past the food will increase water loss from the frozen product into the air. This could result in ______on the product surface. a. small ice crystals b. freezer burn c. carmelization d. proteolysis
5. The acid found in vinegar is ______acid. a. lactic b. citric c. malic d. acetic
6. It takes approximately ______pounds of milk to make 1 pound of butter. a. 2.3 b. 7.6 c. 12.1 d. 22.8
1 7. The presence of an agricultural pesticide in a food product would be considered a ______hazard in a HACCP plan. a. biological b. physical c. chemical d. synthetic
8. Which of the following products would NOT contain trans fat? a. Banquet Fried Chicken fried in partially hydrogenated vegetable oil b. Vegetable shortening c. Chocolate chip cookies made with partially hydrogenated vegetable oil d. Oreo cookies made with canola oil
9. A food chemist conducting research in a laboratory must know how to use all chemicals properly and keep an ______for each chemical in the lab that describes the safe use of the chemical and steps to take in case of an accident. a. SOP b. OSHA c. GFCI d. MSDS
10. To assess the effectiveness of a heat treatment when processing food, companies use a ______which is a graph that plots microbes killed against time at a particular temperature a. microbial growth curve b. sterilization curve c. thermal death time curve d. microbial reduction curve
11. As the starch concentration increase in a mixture, the resulting paste becomes more ______. a. viscous b. crystalline c. weepy d. saturated
12. ______is a linear polymer of D-galacturonic acid that forms an ester with methanol and is used as an ingredient to make jelly. a. Collagen b. Agar c. Pectin d. Carrageenan
13. Vitamins A, D, E, and K are ______. a. water soluble vitamins b. fat soluble vitamins c. naturally found in orange juice d. naturally found in sauerkraut
2 14. When water boils, a phase change occurs so that liquid turns into a gas. This phase change is called ______. a. freezing b. sublimation c. vaporization d. condensation
15. Fermentation of glucose with yeast produces______. a. ammonia, carbon dioxide, and water b. carbon dioxide and water c. carbon dioxide, sodium carbonate, and water d. ethyl alcohol and carbon dioxide
16. Cream produces foam or whipped cream because of its viscosity and it ______. a. has a low surface tension b. has a high surface tension c. has no surface tension d. contains a lot of water
17. A Hershey’s Milk Chocolate bar contains 13 g fat, 8 g saturated fat, 26 g total carbohydrates, 1 g dietary fiber, 24 g sugar, and 3 g protein. Based on this information, the chocolate bar would contain ______calories. a. 180 b. 233 c. 183 d. 298
18. Because triglycerides molecules are ______, they resist the hydrogen bonding that dissolves sugars in water. a. polar b. saturated c. non-polar d. unsaturated
19. In ______, the Nutrition Labeling and Education Act required food labels to carry basic nutrition information. a. 1907 b. 1927 c. 1958 d. 1990
20. ______is a heat resistant connective tissue found in meat. a. Elastin b. Myosin c. Actin d. Myoglobin
3 21. Celery wilts when placed in a dry environment because water leaves the cells through a process called ______. a. drip b. turgor c. egress d. osmosis
22. At the Country Farms Soup Company, a food scientist is evaluating the sensory properties of a new chicken soup and wants to evaluate the impact of savory, or ______, characteristics. a. sour b. bitter c. umami d. salty
23. The government regulates irradiation as ______. a. an additive b. a processing aid c. a thermal food preservation method d. a packaging process
24. An avocado will turn brown after it has been cut and bruised due to ______. a. carmelization b. enzymatic browning c. blanching d. application of antioxidants
25. To prevent or slow oxidative rancidity in a food product, a food processor could ______. a. prevent light transmission through the use of opaque or non-light-transmitting packaging b. increase the amount of moisture in the environment c. add trace metals such as copper or iron d. package the product in oxygen permeable packaging
26. Fresh fruits, vegetables, and meats are ______percent water. a. 10-30 b. 30-50 c. 50-70 d. 70-90
27. The color of ground beef color changes from bright cherry red to brown or ______when packaged in an oxygen permeable package. a. oxymyoglobin b. metmyoglobin c. nitric oxide myoglobin d.nitrosylhemochromogen
4 28. In the U.S., the Food Guide ______is a visual reminder of what makes up a balanced diet and the icon is found on the labels of some food packages. a. Circle b. Pyramid c. Rainbow d. Pinwheel 29. ______is a process of preserving food through a combination of partial drying and freezing. a. Dehydration b. Cryofreezing c. Dehydrofreezing d. Thermodehydration
30. A company that manufactures potato chips inspects the product for color, chip size, thickness, and other attributes to assess the degree of acceptability of the chips. In other words, the company is checking ______. a. product quality b. to determine if it is economical to produce the chips c. if the marketing campaign is effective d. product functionality
31. Gluten in flour contains fibrous and globular ______and gives baked goods their structure and shape. a. starches b. fats c. sugars d. proteins
32. When cabbages are stored they undergo a process termed ______that yields principally water and carbon dioxide. a. respiration b. perspiration c. dehydration d. oxidation
33. The ______has the responsibility for regulating additives that are used in food processing. a. FDA b. USDA c. CDC d. HHS
34. Sugar is considered ______. a. a heterogeneous mixture b. an element c. a homogeneous mixture d. a compound
5 35. MREs or meals ready-to-eat are processed in ______and have an extended shelf life of up to 3 years. a. metal cans b. retort pouches c. aseptic boxes d. glass jars
36. To prevent butterfat from separating out as cream when milk stands during retail display and storage, milk is ______. a. pasteurized b. emulsified c. homogenized d. winterized
37. To make ready-to-reheat and eat pancakes that are sold frozen in retail stores, the manufacturing company must cook the pancakes before the freezing process. When pancake batter is poured into a pan that is made hot by energy released from a heating element, the pan transfers the heat by ______to the batter. a. radiation b. convection c. conduction d. electromagnetic waves
38. A low acid food is a food ______. a. with very little acid (pH>4.6) b. with a lot of acid (pH ≤4.6) c. with a water activity >0.85 d. with a water activity ≤0.85
39. ______is important in baking yeast bread since it acts as a catalyst for the breakdown of a disaccharide into simples sugars, that in turn, break down to produce carbon dioxide which causes dough to rise. a. Lactase b. Maltase c. Catalase d. Lipase
40. An IQF process means that a food product has been ______. a. individually quick-fried b. individually quick-frozen c. intentional quality fortified d. irradiated quickly frozen
6 41. A pizza company printed a new package for frozen pizza and the consumer cooking instructions on the package states that the pizza should be reheated to a final temperature of 77°C. The cooking instructions should have listed the final cooking temperature in °F instead of °C. You have been asked to convert 77°C into °F. What should the final cooking temperature be in °F on the label? a. 135 b. 350 c. 160 d. 171
42. Amino acids are the building blocks of . a. carbohydrates b. fats c. proteins d. fiber
43. ______produces a heat stable toxin so even prolonged heating doesn’t destroy this toxin if present in food. a. Listeria monocytogenes b. Clostridium botulinim c. Staphylococcus aureus d. Salmonella enteritidis
44. ______is the basic sugar molecule from which all other carbohydrates are built. a. Fructose b. Galactose c. Amylose d. Glucose
45. One of the functions of sodium nitrite in cured meat products is to . a. improve product yield b. provide flavor c. minimize purge in vacuum packaged meats d. inhibit mold growth
46. Hard wheat will yield a flour that has a higher ______than that of flour from soft wheat. a. protein-to-starch b. fat-to-starch c. moisture-to-starch d. protein-to-fat
47. Lard, or rendered ______, is popular in the baking industry for use in pastries, cakes, and frostings. a. beef fat b. lamb fat c. chicken fat d. pork fat
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48. The word sanitation is derived from the Latin word sanitas, meaning “______.” a. clean b. health c. hygienic d. fresh
49. Certain foods having a blue or red shade get their hue from pigments called ______that are sensitive to pH changes. In acid solutions, they turn red, while they turn blue in basic solutions. a. anthocyanins b. xanthophylls c. carotenoids d. porphyrins
50. If a food scientist measures a quantity of salt several times with similar results for a formulation, this measurement would be considered ______. a. accurate b. precise c. ineaxct d. inaccurate
8 FOOD SCIENCE AND TECHNOLOGY CAREER DEVELOPMENT EVENT 2008 TEST
1. As popcorn heats, the ______inside each kernel expands. Pressure builds, causing the corn to pop. a. lipid b. protein c. carbohydrate d. water
2. Mouthfeel, one of several sensory sensations that contribute to the perception of flavor, is influenced by a food’s ______. a. temperature b. color c. nutritional quality d. none of the above
3. The preventative food safety concept called ______has seven principles. a. GMPs b. HACCP c. GAPs d. SSOPs
4. The enzyme ______causes milk to coagulate by converting the milk protein casein into a compound called paracasein. a. maltase b. rennin c. papain d. bromelin
5. The ______on a package of chocolate chip cookies tells the consumer what nutrients are present in the product. a. Food Pyramid b. Ingredient Statement c. Nutrition Facts panel d. Nutrition Statement
6. When you eat breakfast in the morning, digestion of your cereal starts in your ______. a. stomach b. esophagus c. intestine d. mouth
1 7. Fat in products such as peanut butter and potato chips can ______over time to become rancid, causing undesirable flavors and odors. a. oxidize b. denature c. caramelize d. dehydrate
8. For consumer safety, ground beef should always be cooked to a minimum internal temperature of 160°F before it is consumed. This would be equivalent to ____°C. a. 345.6 b. 71.1 c. 129.8 d. 120.9
9. Identify the part of the chicken egg that the arrow is pointing to in this illustration. a. air pocket b. shell membrane c. chalaza d. thick albumen
10. A ______is a foodborne illness that occurs when microorganisms grow in food and produce a toxin in the food. The toxin causes illness when the food is consumed. a. food infection b. stomach flu c. food intoxication d. case of influenza
11. Sulfiting is sometimes used for pretreatment of fruits and vegetables that are to be dehydrated to ______. a. enhance the safety of the finished fruits and vegetables b. shorten drying time c. slow oxidation and enzymatic browning d. enhance the crunchiness of the finished fruits and vegetables
12. In the process of canning green beans, the point in the beans that is the last to reach the temperature considered safe for killing microorganisms is known as the______. a. hot point b. safety point c. sterile point d. cold point
13. The chemical state of the meat protein ______determines the color of meat. a. myoglobin b. tropomyosin c. nebulin d. desmin
2 14. The addition of vitamin A to margarine is an example of food ______. a. enrichment b. nutrification c. fortification d. restoration
15. Food will keep colder longer in an ice chest with ice at 0°C compared to an ice chest with water at 0°C because of the ______. a. latent heat of fusion b. condensation c. latent heat of vaporization d. melting point of water
16. Meat is composed of fibrous proteins called ______. a. collagen and casein b. elastin and gliadin c. serum albumin and conglycinin d. actin and myosin
17. BHT is an ingredient added to Cap’n Crunch® cereal to ______. a. prevent rancidity b. act as a coloring agent c. maintain the texture of the cereal when milk is added d. give the cereal a corn and oat taste
18. The pH scale is a mathematical scale in which the concentration of hydrogen ions in a solution is expressed as a number from 0 to ___ to indicate acidity. a. 7 b. 9 c. 14 d. 18
19. When a food processing plant is cleaned and sanitized, a bacteriostatic agent may be used that will ______. a. kill bacterial cells b. inhibit the growth of bacteria, but does not necessarily kill them c. enhance the growth of probiotic bacteria d. have no effect on bacteria
20. The F-value is the ______. a. length of time required at a specific temperature to destroy 90% of the microorganisms present b. number of degrees F required for a specific thermal death time curve to pass through one log cycle, or 90 percent destruction c. number of minutes required to destroy a specific number of microbes at 250°F d. increase in death rate due to a 10°C increase in temperature
3 21. Butter contains a high amount (about 4 percent) of ______acid which is a short chain fatty acid that gives butter a buttery aroma, especially as it warms up. a. butryic b. capyrlic c. behenic d. linolenic
22. Sugar, one of the most common sweeteners in the world, is derived primarily from ______. a. corn b. maple trees c. honey d. sugar cane and sugar beets
23. An egg foam is formed by beating egg white. Denatured by beating, the egg protein forms a ______. a. alimentary solution b. precipitate c. colloidal dispersion d. polymer
24. ______is a packaging technology used for some vegetable, meat, and potato products that creates a specific gaseous environment so the food product has a longer shelf life. a. Aerobic packaging b. Modified atmosphere packaging c. Aseptic packaging d. Edible packaging
25. Since 1963, has helped nations agree on food safety and trade regulations. a. Centers for Disease Control and Prevention b. National Academy of Science c. Codex Alimentarius d. Department of Homeland Security
26. Swiss cheese has holes because it is ripened with organisms that produce . a. carbon dioxide gas b. proteolytic enzymes c. nitrogen gas d. ethyl alcohol
27. ______is the degree of the availability of water in a food. a. Moisture content b. Brix c. Viscosity d. Water activity
4 28. Gelatin is made by taking ______, a protein that is not easily soluble in water, and altering its structure, and then reforming it with the addition of a sweetening agent, a flavorant for taste, and a colorant. a. cellulose b. agar c. elastin d. collagen
29. The government agency that created a special class of additives that are generally recognized as safe was the ______. a. USDA b. EPA c. FDA d. FSIS
30. The most important ingredient in bread is ______because it determines the texture, color, and taste of the bread. a. flour b. shortening c. yeast d. sugar
31. ______is a pigment that contributes to the red color of tomatoes and raspberries. a. Anthocyanin b. Annatto c. Carmine d. Enocianina
32. ______is a nutritive sweetener because it produces calories when it is metabolized in the body. a. Sucralose b. Acesulfame K c. Sucrose d. Saccharin
33. Vegetables such as lettuce wilt, or become limp when ______is lost. a. homeostasis b. immiscibility c. glycogen d. turgor
34. is an ingredient used in cured meat products that inhibits the growth of Clostridium botulinum. a. Sodium erythorbate b. Sodium nitrite c. Sodium phosphate d. Sodium lactate
5 35. A ______is a piece of equipment that is used to provide a steady supply of circulated, heated air to dry foods. a. dehydrator b. microwave c. heat exchange pasteurizer d. retort
36. Oil and water will not mix together in a salad dressing because they are . a. hydrophobic b. hydrophilic c. immiscible d. hydroscopic
37. Butterscotch pudding that has been thickened with starch can experience retrogradation if held in the refrigerator for a few days and have ______. a. carmelization b. meniscus c. syneresis d. coagulation
38. ______is related to a food’s hydrogen ion concentration, or with the acid’s potential for ionization. a. Sweetness b. Sourness c. Bitterness d. Savoryness
39. Hot dogs, cold cuts, and soft cheeses are ready-to-eat foods that have been known to be responsible for foodborne outbreaks due to ______. This organism can survive at greater temperature extremes than most other organisms. a. Clostridium botulinum b. Staphylococcus aureus c. Salmonella enteritidis d. Listeria monocytogenes
40. Identify the part of the wheat kernel that the arrow is pointing to in this illustration. a. husk b. germ c. endosperm d. bran
41. ______is a scale for relating specific gravity to sugar content in a beverage. a. Water activity b. pH c. Brix d. Iodine number
6 42. In milk, the enzyme lactase breaks down lactose, or milk sugar, into______and glucose. a. maltose b. galactose c. fructose d. amylose
43. Most of the world’s supply of cocoa comes from ______. a. Brazil b. West Africa c. Malaysia d. Caribbean
44. Sourdough bread has a unique sour flavor that is due to the presence of ______organisms in the starter culture. a. Lactobacillus b. Pseudomonas c. Cornebacterium d. Aspergillus
45. Table sugar is composed of ______. a. carbon, nitrogen, and oxygen b. carbon, chloride, and nitrogen c. carbon, hydrogen, and sodium d. carbon, hydrogen, and oxygen
46. Baking powder is a leavening compound that contains baking soda, ______, and starch or some other filler. a. sodium chloride b. dry bases c. dry acids d. sodium phosphate
47. Cream creates a better foam than milk because it ______. a. is more viscous than milk b. is less viscous than milk c. has a high surface tension d. has a lower fat content than milk
48. Nabisco markets Oreo® Double Stuf sandwich cookies. One serving, equivalent to 1 ounce, contains 7 grams of fat, 2.5 grams of saturated fat, 0 mg of cholesterol, 120 mg of sodium, 21 grams of carbohydrates, 1 gram of dietary fiber, 13 grams of sugar, and 1 gram of protein. One serving would be equivalent to ______calories. a. 203 b. 221 c. 119 d. 151
7 49. After World War II, studies were conducted to replace erucic acid in rapeseed oil with ______to create canola oil. a. linoleic acid b. linolenic acid c. oleic acid d. palmitoleic acid
50. To obtain the most reliable sensory information from people about a food product, it is recommended that sensory scientists hold sensory evaluation panels in ______. a. early morning b. late morning or midafternoon c. midafternoon or late day d. lunchtime
8 National FFA Career Development Event Food Science and Technology 2010 TEST
1. When a company replaces atmospheric air in a bag of potato chips with a pre-defined mixture of oxygen, carbon dioxide, and/or nitrogen to preserve product appearance and extend shelf life, they are using ______technology. a. electron beam packaging b. aerobic packaging c. retort packaging d. modified-atmosphere packaging
2. The largest shell egg recall in U.S. history occurred this year due to ______contamination, a pathogen that may be found in eggs. a. Listeria monocytogenes b. Escherichia coli O157:H7 c. Salmonella enteritidis d. Staphylococcus aureus
3. The flavor enhancer ______has no flavor of its own but is used in food products to help bring out the flavors already present in food. a. calcium alginate b. monosodium glutamate c. acetic acid d. sodium propionate
4. When rice grains are stored for long periods of time, they are less sticky after cooking than fresher grains of rice because ______acts on amylose, breaking down the amylose chains. a. heat b. proteolysis c. lactase d. amylase
5. When glucose reacts chemically with oxygen, water and ______are formed. a. carbon dioxide b. sucrose c. fructose d. ethyl alcohol
6. The protein molecules of collagen and elastin form rope-like fibers so they are considered to be ______proteins. a. globular b. fibrous c. denatured d. coagulated
1 7. To make vinegar from apples takes several steps. In the first step, sugar from the fruit is converted to ______in the presence of yeast. a. acetic acid b. methyl alcohol c. citric acid d. ethyl alcohol
8. The pH of a food ingredient, measured on a scale from ______, influences the functionality of the ingredient in a food product. a. 0-1 b. 0-7 c. 0-14 d. 0-20
9. Food companies sometimes use potassium chloride instead of sodium chloride to lower the sodium content of a food product; however, potassium chloride can have a ______aftertaste. a. bitter b. sweet c. sour d. hot
10. Food ingredients that are GRAS, also known as ______, are considered safe for human consumption. a. generally realized as secure b. generally recognized as safe c. government recognized as safe d. generally recognized as secure
11. ______in eggs acts as a natural emulsifier. a. Phospholipids b. Cholesterol c. Albumin d. Calcium
12. In a commercial bread operation, baked bread is conveyed to a depanner which uses suction cups and ______to remove the baked loaf from the pan. a. plastic grips b. vacuum pressure c. metal tongs d. a weighted device to rap against the pan
13. Liquid may form on the surface of pudding that has been stored refrigerated due to water leaking from the gel as it ages. This is also known as ______. a. viscosity b. hydrolysis c. syneresis d. inversion
2 14. An alternating electric current in a(n) ______coil produces an alternating magnetic field causing iron cooking utensils placed on the cooking surface to become hot while the surface itself remains cool. The hot cooking utensil then transmits heat to the food. a. radiation b. convection c. conduction d. induction
15. When a thermometer is used to monitor product internal temperature, it should be ______before it is used to ensure the readings are accurate. a. tared b. calibrated c. cleaned d. adjusted
16. The protein found in the liquid that remains after fat and casein have been removed from milk is called ______. a. whey b. lactose c. curds d. rennin
17. The chemical formula NaHCO3 represents ______. a. table salt b. sodium bicarbonate c. caffeine d. sodium benzoate
18. Vitamins A, D, E, and K ______. a. are water soluble vitamins b. usually circulate freely in the blood and cell fluids c. are fat soluble vitamins d. are excreted in the urine when excess amounts are present in the body
19. A(n) ______is used in the production of peanut butter to keep the peanut oil from separating out to the top of the jar. a. blanching agent b. anti-caking agent c. antioxidant d. stabilizer
20. ______is the form of carbohydrates that is found in meat. a. Glycogen b. Glucose c. Myosin d. Collagen
3 21. The frozen food industry was born in the 1920’s when ______invented, developed, and commercialized a method for quick-freezing food products. a. Herb Peterson b. Francis Bacon c. Clarence Birdseye d. Louis Pasteur
22. The functional component ______, found in tomatoes, is associated with a reduced cancer risk of the prostate, breast, digestive tract, bladder, and skin. a. lycopene b. acticoa c. banaba d. spirulina
23. Sucrose is the main disaccharide in table sugar, honey, and ______. a. agave nectar b. maple syrup c. barley malt syrup d. brown rice syrup
24. The length of time required at a specific temperature to destroy 90% of a pathogen is called the ______. a. D-value b. F-value c. z-value d. C-value
25. Food scientists often need to know how much solute a solution contains. What would be the mass percent of sodium chloride in a solution if 15 g of sodium chloride was dissolved in 85 g of water? a. 17.6% b. 5.7% c. 6.7% d. 15.0%
26. An apple that has been peeled for processing will turn brown quickly as a result of ______. a. carmelization b. the maillard reaction c. enzymatic browning d. bruising
27. The meat industry is regulated by the ______. a. United States Food and Drug Administration b. United States Department of Agriculture c. United States Environmental Protection Agency d. Centers for Disease Control and Prevention
4 28. When fruits and vegetables are dehydrated, temperatures used during drying ______. a. are not high enough to kill bacteria b. are high enough to kill bacteria c. will cook the outside of the product d. will lead to case-hardening and trap moisture inside the product
29. Based on the principles of HACCP, the presence of a walnut in vanilla ice cream is an example of a ______hazard. a. biological b. physical c. chemical d. non-existent
30. Carbonated colas ______. a. have an acidic pH b. have a neutral pH c. have a basic pH d. have a pH similar to pure water
31. By federal law, baking powder must yield at least ______of carbon dioxide for every 100 g of powder. a. 12 g b. 25 g c. 48 g d. 61 g
32. Chicken does not discolor in the same way as ground beef because chicken muscle has less ______. a. nitrosohemochrome b. lutein c. myoglobin d. astaxanthin
33. ______is a pathogen that causes a food infection. a. Escherichia coli O157:H7 b. Staphylococcus aureus c. Clostridium perfringens d. Clostridium botulinum
34. To evaluate product characteristics such as flavor, texture, and shape, food scientists rely on ______who are specialized groups of people who evaluate food samples. a. statisticians b. biotechnologists c. food chemists d. sensory evaluation panelists
5 35. Oxidation of fat involves the loss of a ______atom from a single-bonded carbon next to a double bond and leads to rancidity. a. oxygen b. nitrogen c. hydrogen d. sulfur
36. ______of milk is a heat treatment that destroys all pathogenic organisms but does not destroy all spoilage organisms. a. Pasteurization b. Emulsification c. Homogenization d. Winterization
37. Ice at 0°C will keep food colder longer in an ice chest than water at 0°C because of ______, or the energy required to cause a phase change without a change in temperature. a. radiation b. latent heat c. conduction d. surface tension
38. Papain contains three enzymes from ______which is used as a meat tenderizer. a. pineapple b. kiwi c. papaya d. mango
39. The ______provided sweeping legislation requiring almost all foods produced in the U.S. to have labels with specific facts about nutrition labeling. a. Nutrition Labeling and Education Act of 1990 b. Food, Drug, and Cosmetic Act of 1938 c. Pure Food and Drug Act of 1906 d. Fair Packaging and Labeling Act of 1966
40. To determine when a food has been heated sufficiently during the canning process, canners check the ______which is the last point in the food to reach the temperature considered safe for killing microorganisms in that food. a. hot point b. center point c. cold point d. thermal destruction point
41. Frankfurters are an example of a ______meat product. a. whole muscle b. injected c. enhanced d. comminuted
6 42. Gelatin can bind times its weight in water. a. 10 b. 100 c. 1,000 d. 10,000
43. To measure the sugar concentration in a beverage, food companies will measure the ______of the solution. a. Brix value b. water activity value c. viscosity d. shear stress
44. When people consume carbohydrates, digestion begins ______. a. in the mouth when amylase in saliva breaks down starch into simpler sugars b. in the stomach when enzymes act on the starch c. in the small intestine d. in the esophagus when food is swallowed
45. Unripened cheese such as ______has a high moisture content resulting in a shorter shelf life than ripened cheese. a. parmesan b. cream cheese c. cheddar d. provolone
46. Food processors promote products containing omega-3 fatty acids because they ______. a. promote heart health b. contain fewer calories than other fatty acids c. promote eye health d. are more economic to use as an ingredient
47. Flour with a strong ______quality produces yeast bread with high volume and fine texture. a. gluten b. glucose c. starch d. galactose
48. By ______cocao beans, the cell walls break down, bitter-tasting compounds react with each other, and the seed temperature increases leading to biochemical changes. a. hydrolyzing b. fermenting c. dehydrating d. hydrogenating
7 49. The spores of ______can germinate under anaerobic conditions to produce vegetative bacteria that can grow and produce a deadly toxin if foods are not adequately heat processed during retorting. a. Clostridium perfringens b. Listeria monocytogenes c. Escherichia coli O157:H7 d. Clostridium botulinum
50. The process of ______is used to add nutrients lost in processing to food at levels that are higher than what existed before the food was processed. For example, thiamin, riboflavin, niacin, folic acid, and iron are added to flour through this process. a. fortification b. restoration c. enrichment d. nutrification
8 National FFA Career Development Event Food Science and Technology 2011 TEST
1. Oxymyoglobin is responsible for the bright cherry red color of______. a. apples b. tomatoes c. ground beef d. red velvet cake
2. Which of the following statements is true? a. Before coagulation occurs, denaturation of proteins is sometimes reversible b. Protein coagulation is reversible c. Protein denaturation is never reversible d. Protein denaturation is only caused by heating
3. Food science is ______. a. using the tools of modern genetics to improve plants, animals, and microorganisms for food production b. the study of how food is digested and absorbed in the gastrointestinal tract and used in intermediary metabolism c. the study of mapping and sequencing all the genes of an organism d. the study of producing, processing, preparing, evaluating, and using food
4. Tartaric acid is used ______. a. as a stabilizer for ice creams and soups b. as an anticaking agent in powdered sugar c. to control the pH in soft drinks d. to inhibit mold growth in bread
5. The characteristic flavor of sourdough bread is from the microorganism called ______. a. Aspergillus b. Rhizopus c. Corynebacterium d. Lactobacillus
6. When food is irradiated, the amount of radiation the food is exposed to during processing is commonly measured in ______. a. kilograys b. kilograms c. angstoms d. joules
7. Fatty acids that have a long carbon chain in which every carbon atom carries a maximum number of hydrogen atoms is called a(n) ______fatty acid. a. unsaturated b. saturated c. monounsaturated d. polyunsaturated
1 8. When acids dissolve in water, their molecules break apart and release ______into the solution to make the solution acidic. a. hydroxide ions b. chloride ions c. sodium ions d. hydrogen ions
9. During the cleaning and sanitizing process following food production, a company will use a ______which is a chemical compound designed to emulsify fat and solubilize food residue. a. detergent b. sanitizer c. bacteriocide d. a chlorine based solution
10. A meat scientist cut open a cured ham and observed a brown spot the size of a penny near the center of the ham and deduced that this was due to the ham being frozen in the center when the cure was injected into the fresh ham. This ability to detect and solve problems is called ______. a. brainstorming b. supervised experience c. troubleshooting d. applied statistics
11. While milk is in a holding or storage tank and after it has been adjusted for butterfat content, it is fortified with vitamin______. a. A b. D c. E d. K
12. When animals are harvested at a meat processing facility, mandatory antemortem and postmortem inspection is conducted by the ______. a. United States Food and Drug Administration b. United States Environmental Protection Agency c. United States Department of Agriculture d. Centers for Disease Control and Prevention
13. Hard wheat flour will yield flour that has a ______ratio than that of flour from soft wheat. a. higher starch-to-water b. higher protein-to-starch c. lower protein-to-starch d. lower starch-to-water
14. ______is a method of heat transfer where heat is transferred by circulatory movement in a liquid or gas. a. radiation b. convection c. conduction d. induction
2 15. A food scientist was calibrating a thermometer prior to measuring the internal temperature of a product coming out of an impingement oven. To calibrate their thermometer, they placed the thermometer in boiling water and the thermometer reading stated that the temperature was 102°C. Since the food scientist only had this thermometer to use and they could not physically adjust the thermometer for calibration, they ______when they take the temperature of the product. a. need to subtract 2 degrees from their temperature reading b. should use the thermometer temperature reading with no adjustment c. need to add 2 degrees to their temperature reading d. need to recalibrate the thermometer in an ice bath to find the adjustment value
16. ______is a common term for the osmotic process that causes some water-soluble components in vegetable to leave the vegetable for the surrounding medium during the canning process. a. Leaching b. Turgor c. Stasis d. Miscibility
17. A compound that is found in many soft drinks has the chemical formula C8H10N4O2 and is called ______. a. table salt b. sodium bicarbonate c. caffeine d. Aspartame
18. The term “Daily Value” that is found on a nutrition facts label means ______. a. the number of servings in a container b. the amount of food in a serving c. you can determine if the product contains none or an insignificant amount of a nutrient d. you can determine how the nutrients in a food serving fit with what you can or should have for the day.
19. When food is prepared in a food service establishment, hot foods should be maintained at _____. a. ≤120°F b. ≥120°F c. ≤145°F d. ≥145°F
20. When the fat in walnuts begins to oxidize, the flavor of the walnut changes and becomes ______. a. rancid b. sweet c. bitter d. sour
3 21. A manufacturer that produces baked beans might have challenges with their process if they use ______because the beans will take longer than normal to cook, changing their overall processing time a. salt in the formulation b. hard water c. soft water d. brown sugar in the formulation
22. During the sensory analysis of chicken soup, ______respond to odors in the form of steam rising from the container of hot chicken soup. a. taste buds b. olfactory organs c. auditory organs d. vision receptors
23. ______caramelizes at 110°C. a. Sucrose b. Glucose c. Fructose d. Galactose
24. Processing a food product so that it receives a 5 D treatment means that ______percent of the microorganisms will be destroyed. a. 99.0 b. 99.9 c. 99.99 d. 99.999
25. Food scientists often need to know how much solute a solution contains. What would be the mass percent of sucrose in a solution if 23 g of sucrose was dissolved in 77 g of water? a. 29.9% b. 23% c. 3.3% d. 17.7%
26. The enzyme maltase in yeast cells helps in baking yeast bread because it acts as a catalyst for the breakdown of maltose to simple sugars that are then metabolized to produce ______which causes the dough to rise. a. carbon dioxide b. sodium bicarbonate c. water d. hydrogen ions
27. Freezing an ice cream mixture ______will create very small ice crystals. a. slowly b. quickly c. slowly or quickly d. in an aerobic environment
4 28. Food scientists continually conduct experiments to test processing conditions. In an experiment for a cookie company, a scientist tested spread of a cookie using butter or shortening to determine which was best for minimizing the spread of a cookie. For this experiment, the spread of the cookie would be considered a ______. a. inductive variable b. dependent variable c. independent variable d. deductive variable
29. Based on the principles of HACCP, broccoli that is contaminated with a pesticide residue is an example of a ______. a. biological hazard b. physical hazard c. chemical hazard d. filth
30. A mole of water, salt, and sugar cubes are ______and the masses of each of these products are ______. a. the same, different b. different, the same c. the same, the same d. different, different
31. You are creating a new chocolate product and are using 57 pounds of cocoa powder in the formulation. Your supervisor has asked that you convert the formulation from English units to metric units. How much would the cocoa powder weigh in kilograms? a. 125.66 kg b. 2.59 kg c. 12.57 kg d. 25.85 kg
32. Whenever a chemical is used in a food processing lab, a(n) ______must be available in case of an accident. a. autoclave b. material safety data sheet c. material specifications direction sheet d. chemical sink
33. A chemist, ______, discovered that the sweetness of sugar beets and of cane sugar was the result of the same chemical, sucrose. a. Olivier de Serres b. Andreas Sigismund Marggraf c. Thomas Malthus d. Harvey Washington Wiley
34. Glycogen is the form of ______that is found in meat. a. protein b. fat c. fatty acids d. carbohydrates 5 35. ______is sometimes used as an indicator microorganism which means it can provide an index of the sanitary quality of the product and may serve as an indicator of potential for the presence of pathogenic species. a. Escherichia coli b. Staphylococcus aureus c. Clostridium perfringens d. Clostridium botulinum
36. During the process of ______, fat particles break down and are surrounded by an emulsifier that keeps the tiny particles permanently separated. a. pasteurization b. emulsification c. homogenization d. winterization
37. The development of Gatorade® G Series Fit to be sold alongside of other Gatorade® products would be considered a ______. a. product rollout b. market channel c. product line extension d. regional promotion
38. Margarine is a plant oil that was ______to a semi-solid form to resemble an animal fat product. a. crystallized b. lipidizated c. solidicated d. hydrogenated
39. The label on Red Bull Energy beverages must meet the requirements of the ______for labeling. a. United States Food and Drug Administration b. United States Environmental Protection Agency c. United States Department of Agriculture d. Centers for Disease Control and Prevention
40. Listeria monocytogenes is considered a ______since it can thrive and grow under refrigeration temperatures. a. mesophile b. durophile c. psychrophile d. thermophile
41. ______is an economic term for the transformation that occurs in a product from raw material to finished product. a. Free market b. Value-added c. Feasibility d. Marketing
6 42. Which of the following products would contain the lowest water content? a. eggs b. peanuts c. cucumbers d. beef steak
43. The use of biochemical techniques to alter the genetic makeup of a plant to enhance characteristics for food production is called . a. biophysics b. biophysiology c. biotechnology d. biogenetics
44. Processed food products such as cereals and juice may be supplemented with ______to enhance their nutritional content. a. stabilizers b. chelators c. antioxidants d. vitamins and minerals
45. Oil and water separate when mixed together in some salad dressings due to the ______portions of fatty acids in oil. a. hydrophobic b. hydroscopic c. hydrophilic d. hydraulic
46. Juice packaged in a foil pouch is kept safe without refrigeration due to ______. a. aseptic processing b. retort canning c. irradiation d. fermentation
47. ______is the use of a process to allow a substance or food to keep its useful properties for a longer than normal period. a. Bioavailability b. Deterioration c. Bioinformatics d. Preservation
48. A reaction that occurs______is called anaerobic. a. in the presence of oxygen b. in the absence of oxygen c. in the presence or absence of oxygen d. under an acidic pH
7 49. ______causes a food intoxication and the toxin is not destroyed by heating a food. a. Staphylococcus aureus b. Listeria monocytogenes c. Escherichia coli O157:H7 d. Salmonella enteritidis
50. Carotenoids in pumpkins are considered ______because they have antioxidant properties and may reduce cancer risk. a. a form of fortification b. isoflavones c. a type of phytochemical d. phytosterols
8 National FFA Career Development Event Food Science and Technology 2012 Exam
1. Many foods are designed to be heated in a microwave oven which delivers electromagnetic waves to transmit energy to food. Which of the following statements is correct? a. The longer the wavelength, the greater the energy b. The shorter the wavelength, the lower the energy c. The shorter the wavelength, the greater the energy d. There is no change in energy as wavelength changes
2. Unflavored ______is polar molecule derived from animal protein used to stabilize liquids in food manufacturing and can bind 100 times its weight in water. a. myoglobin b. hemoglobin c. actomyosin d. gelatin
3. ______is an example of a heterogeneous mixture. a. Salt water b. Potato soup c. Cola d. White vinegar
4. For a food scientist to formulate new products, they must be familiar with ingredients that could be used in a formulation. A food scientist was asked to develop a seasoning using coriander leaves that could be used in Latin American, Asian, and Middle Eastern products. Another name for coriander leaves is ______. a. cilantro b. bay leaves c. chervil d. savory
5. Large pressure canners used for commercial canning are called ______. a. vertical condensers b. kettle agitators c. retorts d. comitrols
6. A monounsaturated fat lacks two hydrogens, creating one double bond between carbon atoms, and tends to lower LDL cholesterol without affecting HDL levels. ______is a food that is naturally high in monounsaturated fat. a. Avocado b. Ground beef c. Coconut oil d. Cheddar cheese
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7. Sensory evaluation panels that use discrimination tests are obtaining information about products to describe ______. a. if the products are different b. if the products are different, how are they different c. what is the acceptability of the products d. if one of the products is preferred over another
8. ______is a common term for the osmotic process that causes some water-soluble components in vegetable to leave the vegetables for the surrounding medium during the canning process. a. Blanching b. Pickling c. Leaching d. Marinating
9. Frozen carbon dioxide is preferable for pre-cooling some food products because it does not go through a liquid state, but goes from a solid state to a gaseous state in a process is known as ______. a. condensation b. deposition c. deionization d. sublimation
10. When fruits and vegetables are dried, they should contain ______percent of their original moisture, otherwise the finished product quality will not be acceptable. a. 5-10 b. 10-15 c. 15-20 d. 20-25
11. Maltose, a disaccharide found in cereals and sprouting grains consists of ______. a. glucose and fructose b. two glucose units c. glucose and galactose d. two fructose units
12. A food scientist would ______to draw a general conclusion from specific facts or experiences. a. develop a hypothesis b. use inductive reasoning c. use deductive reasoning d. develop a theory
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13. A company that manufactures bread should use hard wheat flour rather than soft wheat flour because the hard wheat would have a ______. a. higher protein-to-starch ratio b. lower protein-to-starch ratio c. higher fat content d. lower water content
14. The essential fatty acid, alpha-linolenic acid, is also considered an ______which may reduce the risk of coronary heart disease a. omega-6 fatty acid b. omega-12 fatty acid c. omega-9 fatty acid d. omega-3 fatty acid
15. HACCP is a systematic, science based process control system for ______. a. food safety and quality b. food safety c. food quality d. sanitation
16. One of the reasons that a company such as Kellogg’s would add ______to some of their products is that it absorbs water after the food is consumed. This in turn facilitates moving food through the digestive tract which may help prevent colon cancer as well as lower blood cholesterol levels. a. protein b. fat c. sugar d. fiber
17. ______degrees separates freezing and boiling points on the Celsius scale. a. 50 b. 100 c. 150 d. 200
18. When sodium nitrite is added to a formulation to manufacture a frankfurter, the thermally processed frankfurter color is pink due to the formation of ______. a. nitrosohemochrome b. metmyoglobin c. nitric oxide myoglobin d. myoglobin
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19. Early explorers fed food to ______to determine if the food was potentially safe for human consumption. a. cows b. chickens c. pigs d. goats
20. The nonnutritive sweetener called sucralose, also known by the brand name Splenda, is ____ times sweeter than sugar. a. 200 b. 300 c. 600 d. 4,000
21. To estimate basal metabolic rate of a woman weighing 130 pounds to know how much energy she needs to consume for breathing, digesting food, growing new cells, and other basic processes, first convert her mass to kilograms. Then, calculate the kcalories she would use per hour by multiplying her mass by a BMR factor of 0.9 to learn her BMR. Finally, multiply her BMR by 24 since there are 24 hours/day to find her estimated daily basal kcalorie needs. Her estimated daily basal kcalorie needs would be ______kcalories/day. a. 2808 b. 1276 c. 1106 d. 2071
22. It is important for food scientists to be aware of where to source ingredients for food products. Approximately three-quarters of the world’s supply of cocoa come from ______. a. West Africa b. Brazil c. Indonesia d. Ecuador
23. HTST milk refers to the use of ______procedures for the production of this product. a. high throughput short time b. high transition small time c. homogenous throughput short treatment d. high temperature short time
24. Food chemists must have MSDS or ______sheets accessible for all chemicals stored in their lab. a. manufacturers safety data specifications b. material safety data sheets c. material specification data sheets d. manufacturers support data sheets
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25. During the manufacture of many breakfast cereals, B vitamins are added to the formulation to achieve a specific dietary purpose since they are not normally found in this food. This is an example of ______. a. enrichment b. enhancement c. fortification d. augmentation
26. With the ______on a Nutrition Facts panel, consumers can determine how the nutrients in a food serving fit into what they could consumer for the day. a. Recommended Daily Allowance b. Daily Value c. Recommended Dietary Allowance d. calories per serving
27. ______is a naturally occurring chemical in chili peppers that makes them hot. a. Glucosinolate b. Nitrate c. Ascorbic acid d. Capsaicin
28. ______is a corrosion-resistant surface that should not be used for direct food contact in a food production environment because it can discolor some foods and is highly reactive with acids. a. Galvanized iron b. Stainless steel c. High density poylethylene d. Titanium
29. The major objective of ______is to control pests economically through environmentally sound techniques in a food processing facility. a. TQM b. MPN c. IPM d. TQC
30. A food scientist is conducting a study that involves measuring the volume of a liquid using a graduated cylinder. The volume of liquid is read from the ______. a. meitnerium b. meniscus c. mendelevium d. mesomerism
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31. The method of heat transfer where heat energy is passed by the collision of molecules is called ______. a. radiation b. convection c. conduction d. microwave
32. Corn, soybeans, and canola improved by ______could produce oils that have a better balanced saturated/unsaturated fat content. a. blanching b. proteolysis c. hydrogenation d. biotechnology
33. An ingredient that is GRAS has been shown to be safe under the conditions of its intended use according to the ______. a. FDA b. USDA FSIS c. EPA d. FSMA
34. The detection of an odor when it is released from food in your mouth during chewing, exhalation, or swallowing is called ______olfaction. a. othronasal b. retronasal c. chemonasal d. sensoronasal
35. ______means access to enough food for people to maintain an active, healthy lifestyle. a. Food safety b. Food insecurity c. Food security d. Food biodefense
36. Soft drinks are ______formulations with a pH less than 7.0 a. neutral b. acidic c. basic d. caustic
37. By federal law, baking powder must yield at least _____ CO2 for every 100 g of powder. a. 7 g b. 12 g c. 19 g d. 25 g
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38. ______is a microorganism that is found on the skin of many people and can form a heat stable toxin in temperature abused food. a. Clostridium botulinum b. Listeria monocytogenes c. Escherichia coli O157:H7 d. Staphylococcus aureus
39. Ice cream and pudding are examples of food that may contain alginate, a type of polysaccharide that occurs naturally in ______as a skeletal component of their cell walls. a. deciduous trees b. potatoes c. corn d. brown seaweed
40. When oxygen reacts with ______in freshly cut banana, the bananas turn brown. a. sugars b. enzymes c. proteins d. fats
41. Mixing boiling water with gelatin forms a(n) ______. a. colloidal dispersion b. immiscible dispersion c. true solution d. precipitate
42. A product development team is developing a new product. What would be the usual order for taking the product from concept to production? a. bench top formulation prototype pilot plant formulation full scale production b. bench top formulation pilot plant formulation prototype full scale production c. prototype bench top formulation pilot plant formulation full scale production d. prototype pilot plant formulation bench top formulation full scale production
43. Collagen is a ______found in connective tissue of animals that can be solubilized and dried to form a powder used in gelatin. a. fat b. protein c. carbohydrate d. mineral
44. Which of the following items would NOT be considered a physical hazard in a food product? a. glass fragment b. piece of metal that is 1 cm in length c. strand of hair d. plastic chip that is 2 cm in length
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45. The concentration of a 23 g of sugar in 105 g of water would be ______. a. 18% b. 20% c. 22% d. 28%
46. In the manufacture of popsicles, what phase change would a liquid sugar solution go through to become a solid? a. vaporization b. condensation c. melting d. freezing
47. ______is added to many breakfast cereals to increase consumption of this nutrient which is important to help prevent birth defects of the brain and spinal cord. a. Biotin b. Niacin c. Folic acid d. Thiamin
48. Acetic acid is a ______ingredient. a. hydrophobic b. hydrophilic c. non-polar d. long chain fatty acid
49. A product that is capable of being stored at room temperature for a prolonged or indefinite period of time with little deterioration in quality is a ______product a. perishable b. unstable c. fresh d. shelf stable
50. ______is not a reliable indicator of doneness when ground beef patties are prepared for consumption. a. Texture b. Color c. Cooking time d. Aroma
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National FFA Career Development Event Food Science and Technology 2013 TEST
1. molecules can greatly inhibit 7. ______is needed to metabolize protein molecules from bonding with each protein and for tissue repair. It can be other and with water, leading to the found in broccoli, beef liver and asparagus. reduction of foam’s volume and stability. A. Riboflavin A. Glucose B. Biotin B. Carbohydrate C. Niacin C. Fat D. Thiamin D. Fructose 8. ______are commonly used to break 2. Anthocyanins will create colors down protein in the production of cocoa in certain foods. and chocolate for candy and other A. green and red products. B. red and blue A. Lactic-acid bacteria C. purple and brown B. Carbon-dioxide bacteria D. yellow and red C. Acetic-acid bacteria D. Proteolytic bacteria 3. Cola is an example of a(n) . A. element 9. Fats serve many functions in foods. While B. compound many of its functions are desired, is C. heterogeneous mixture one function that is not desired. D. homogeneous mixture A. emulsification B. tenderizing 4. Potassium sorbate is a common food C. oxidation additive that functions as a(n) . D. flavor A. mold inhibitor B. stabilizer 10. is a flavor enhancer that some C. anticaking agent processors are removing from products to D. rancidity deterrent create a clean ingredient statement. While it is an FDA approved ingredient, it 5. is a polar covalent compound also occurs naturally in some foods like commonly referred to as the universal mushrooms. solvent. A. MSG A. Vinegar B. Sugar B. Water C. Trans fat C. Ethyl Alcohol D. High fructose corn syrup D. Oil 11. ______has a complicated 6. This essential nutrient provides the body production process involving fermentation with its most concentrated source of and roasting resulting in production of energy. more than 300 chemical compounds. A. Vitamins A. Wine B. Carbohydrates B. Chocolate C. Proteins C. Beer D. Fats D. Tea
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12. Canning of foods is a common process that 17. ______is a digestive enzyme is found in can safely preserve foods. If canning is salvia, and reacts with carbohydrates in done improperly, ______can grow food to initiate breakdown into simpler and produce a deadly neurotoxin. sugars. A. Listeria monocytogenes A. Lactase B. Clostridium botulinum B. Lipase C. Escherichia coli O157:H7 C. Catalase D. Yersinia pestis D. Amylase
13. ______denatures enzymes that 18. Integrated Pest Management in a food cause milk to spoil. production area focuses on controlling A. Homogenization pests with deterrents. B. Pasteurization A. non-chemical C. Fortification B. broad application chemical D. Emulsification C. non-sustainable D. non-system wide 14. Food scientists commonly use the metric system when developing products. In a 10 19. Metabolism of food involves two separate pound product test batch, 3.17 oz of salt is processes. One of these, , used. How much salt would be used in involves breaking down complex grams? molecules into simpler ones during A. 0.11 g chemical reactions. B. 6.9 g A. osmosis C. 50.7 g B. anabolism D. 89.9 g C. catabolism D. hydrogenation 15. A food scientist is conducting an experiment and measuring a volume of a 20. is a subject that is helpful in the liquid in a buret. The volume of liquid is Food Science field. It involves using read from the . biology, genetics, and technology to A. meitnerium improve plants, animals, and B. mendelevium microorganisms for food production. C. meniscus A. Bromatology D. mendotium B. Biotechnology C. Apiology 16. A solution that contains less solute than D. Zymology can be dissolved in it at a given temperature is called a(n) ______21. ______is an environmental solution. pathogen that can contaminate ready-to- A. unsaturated eat products. If a contaminated food is B. saturated consumed, it may be up to eight weeks C. supersaturated before the onset of illness. D. hypersaturated A. Salmonella enteritidis B. Escherichia coli O157:H7 C. Listeria monocytogenes D. Trichinella sprialis
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22. If a food product label bears the symbol in 27. A food manufacturer is producing frozen this picture, it means that the product has waffles. The waffles are prepared by been ______. pouring a batter into a waffle iron and the A. x-rayed waffle iron transfers heat by ______to B. sprayed with a bactericide the batter. C. treated with irradiation A. conduction D. scanned with a metal detector B. convection C. radiation 23. This chemical bond is formed by the D. induction transfer of electrons between atoms of different elements resulting in positive and 28. A is used in the production of high negative ions. fructose corn syrup, which is a substance A. metallic bonds that speeds up the reaction rate without B. covalent bond being permanently changed or used up C. hydrogen bond itself. D. ionic bond A. substrate B. reactant 24. Starch is a , which is a large C. product molecule formed when small molecules of D. catalyst the same kind chain together. A. protein 29. ______is often used in thin products B. polysaccharide with a large surface area (crackers) as a C. fat leavening agent to allow the unpleasant D. triglyceride tasting gas that is produced to escape. A. Baking soda 25. A is an explanation based on a B. Baking powder body of knowledge gained from many C. Ammonium bicarbonate observations and supported by the results D. Yeast of many food science experiments. A. theory 30. ______is a well-known organism in B. hypothesis the coliform group and is an indicator of C. speculation potential fecal contamination. D. conjecture A. Escherichia coli B. Staphylococcus aureus 26. is a pretreatment for C. Bacillus cereus dehydration that stops enzyme activity, D. Salmonella spp. but extends drying time due to water absorbed by food during the soaking 31. Extrinsic factors are environmental factors pretreatment. that affect the growth rate of A. Sulfiting microorganisms. All of the following are B. Sulfuring extrinsic factors except . C. Blanching A. temperature D. Curing B. relative humidity C. pH D. oxygen availability
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32. ______is a mycotoxin that is a 37. is (are) a systematic, science potential chemical hazard in apples and based process control system for food apple products. safety that serves as the basic structure of A. Patulin a preventative system to produce safe B. Ochratoxin foods. C. Aflatoxin A. SSOPs D. Penicillic acid B. SOPs C. GMPs 33. The length of time required at a specific D. HACCP temperature to destroy 90% of the microorganisms when processing food is 38. is formed in meat as naturally called the . present enzymes use up available oxygen A. F-value causing the meat to become brown in B. T-value color. C. Z-value A. Nitrosomyoglobin D. D-value B. Oxymyoglobin C. Metmyoglobin 34. is the spoilage of lipids or lipid D. Deoxymyoglobin material through the chemical bonding of oxygen to unsaturated sites of fatty acids. 39. In grains, the is the portion of A. Oxidative rancidity the kernel that contains the embryo of a B. Hydrogenation future plant, as well as the lipid or oil. C. Sublimation A. husk D. Freezer burn B. endosperm C. bran 35. Some oils become cloudy when stored in a D. germ refrigerator. Because of this, many oils are to precipitate saturated fatty 40. is a common process used in the acids. food industry that involves the addition of A. caramelized salt, sugar, and vinegar to vegetables to B. freeze dried lengthen their shelf life. C. flash frozen A. Lyophilization D. winterized B. Pickling C. Leaching 36. A consumer finds a piece of plastic in their D. Extrusion yogurt cup. This piece of plastic is an example of a hazard. 41. Bacteria multiply rapidly in the A. biological temperature range of . It is B. physical commonly called the temperature danger C. chemical zone. D. ergonomic A. 45 – 150°F B. 50 - 120°F C. 40 - 160°F D. 40 - 140°F
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42. About 50% of all outbreaks of food-related 47. In the Maillard reaction, reducing sugars illnesses are caused by and is react with the amino acid lysine. All of the commonly spread by food handlers. following are examples of reducing sugars, A. Norovirus except . B. Clostridium perfringens A. sucrose C. Listeria monocytogenes B. glucose D. Salmonella spp. C. maltose D. lactose 43. A foodborne disease outbreak occurs when or more people develop the 48. is a type of polysaccharide that same illness after consuming the same occurs naturally in brown algae as a food. skeletal component of their walls. It is A. two useful in the food industry as a thickener B. ten or stabilizing agent. C. fifty A. Pectin D. one hundred B. Alginate C. Chitin 44. Which food item is not one of the eight D. Cellulose major food allergens? A. milk 49. In making ice cream, large amounts of air B. soybeans are incorporated into the mixture to C. fish increase the volume of the product. The D. cocoa percent increase in volume is known as . 45. To help prevent the spread of disease and A. overrun to produce safe food, what is the B. padding recommended length of time that hands C. bulking should be washed prior to handling food? D. surplus A. 10 seconds B. 15 seconds 50. Foods that have a pH greater than 5.3 are C. 20 seconds considered to be ______. D. 25 seconds A. high-acid foods B. acid foods 46. Glucose is an example of a . C. medium-acid foods A. polysaccharide D. low-acid foods B. disaccharide C. monosaccharide D. trisaccharide
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Team Product Development
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 design a new food product or reformulate an existing product based on information contained within the product development scenario.
The team will be responsible for understanding and using the following concepts: a. Formulation of product to meet specified requirements. b. Package design and labeling requirements to reflect the developed product. c. Nutritional fact development. d. Production and packaging equipment. e. Quality control and safety programs, i.e., good manufacturing practices (GMP) and hazard analysis critical control points (HACCP). f. Formulation and costing (ingredient, packaging, etc.). g. Current food trends. h. Market segments.
Each team will be provided with packaging materials, ingredients and necessary ingredient information in order to develop, label and package a product.
The team will have 60 minutes to respond to the product development scenario and reformulate or develop a product, calculate a nutritional label, develop the ingredient statement and information panel and develop the front or principle display panel to reflect the new product. After this time period, each team member will contribute to a ten minute oral presentation delivered to a panel of judges. No electronic media will be used in the presentation. Following the presentation there will be a ten minute question and answer period with the judges in which each team member is expected to contribute. All materials will be collected after the presentation.
Total time involved for each team will be 80 minutes. Total number of points possible for this activity will be 400 points.
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. a. Categories i. Cereal ii. Snacks iii. Meals iv. Side dishes v. Beverages vi. Supplements vii. Condiments viii. Desserts
b. Platform i. Frozen ii. Refrigerated iii. Shelf-stable iv. Convenience v. Ready to eat vi. Heat and serve
c. Market (domestic and international) i. Retail ii. Wholesale iii. Food service iv. Convenience store
Evaluation criteria and points for team activity can be found on the team product development project scorecard.
State: __ Event Development TechnologyCareer Food Scienceand Product DevelopmentOralPresentation Package Design o o o • Marketing & Sales • Quality Control • Target Audience • Nutrition CostofGoodsSold • Use ofprincipledisplaypa Use anddevelopmentofth Use anddevelopment o Market location o Promotions Communicated withfutureusers o Examples: Flavor, color,text o Keyqualityattributeofconsistent product o o Applynutritionalquality o Communicatenutritional quality ofproduct o o Accuracy o Costing ______Team ______o Location on package o Correct information o All required components o Location on package Correctorderandallingredientsincluded o o Present o Correct organization o Correct calculations Requiredinformationpresent o Identification ofkeyconsumer
Team ProductDevelopmentProjectScorecard Food ScienceandTechnologyCDE of nutritionlabel nel toconvey information e ingredient statement tohealthbenefits ure, netweight,size,etc. Package DesignSubtotal
Food Science and Technology Career Development Event FoodScienceandTechnology CareerDevelopment #:______Possible Possible Score Score 2012-2016 100 10 15 15 10 10 10 10 10 10 20 20 20 20 20
Score Team Score Team
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Food Science and Technology Career Development Event Development TechnologyCareer Food Scienceand Response toJudges’Questions Qaiyo rsnain Qualityof Presentation • • Formulation Concepts • Food Safety • Packaging • Processing • Product Quality of Response • TeamParticipation inQuestion Response • o Mannerisms Presence&enthusiasm o o Professionalism Useoftimeallowed o o Organization Equitableparticipationofteammembers o o Platform o Category Howwelldidproductmatc o Discussedpotentialhazards/ o o Creativity Appropriateforuseofproduct o o Materials used o People Flowdiagram,unitoperations o o Equipment Descriptionofhowtomakeproduct o o Creativity Interactionofingredients o o Shelf-life o Texture o Appearance ment scenario products o Knowledge o Originality o Ability to o Accuracy answer Allteam members contributed o Product DevelopmentOralPresentationSubtotal Response toJudges’Questions Subtotal h concept/productdevelop- concerns associatedwith
Food Science and Technology Career Development Event FoodScienceandTechnology CareerDevelopment OA ONS 400 TOTAL POINTS Possible Score 250 2012-2016 30 20 20 20 20 50 25 25 5 5 5 5 5 5 5 5 Score Team
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Steps for Team Product Development Section
• Read given scenario and consider your target market and their requirements • Determine which ingredients you will use in your product that best fits your target markets’ needs • Package Design o Calculate the nutritional label
o Develop the ingredient statement and educational panel and develop the front display panel http://www.cfsan.fda.gov/~dms/flg-toc.html • Research possible equipment that you would use to produce your food product • Develop a flow chart of the processing methods used o See page 3 • Research good manufacturing practices (GMP) and hazard analysis critical control point (HACCP) and decide how you would implement these into the production of your product
Product Development Tips • Use the first few minutes to collaborate on what ingredients your product will contain to meet market demands and what the name of your product will be and how to market the product. Then: • Have a creative or artsy person working on the labeling of your product. • Have one person working on the calculations of the nutritional label • Have one student work on the manufacturing practices that will be used to produce your product • Don’t forget about the production, labor, advertising & transportation cost when considering economics • Know the difference between food safety and food quality
Presentation Tips • Have all team members speak during presentation. Have one team member who introduces the group and gives a brief overview of the product/scenario and then have the other three team members cover different areas such as packaging, nutrition, HACCP, marketing, how your product meets target audience, economics, etc. • Take turns on answering questions as well. All team members need equal participation. • Make a flow chart to bring in with you in the presentation – it makes it easier for you to follow when talking about equipment, production and HACCP. • Also make a flow chart for the cost of product
Example Flowcharts of Food Processing
MARKETING SCENARIO FOOD SCIENCE CAREER DEVELOPMENT EVENT - 2004
Memorandum
TO: Product Development Group FROM: Marketing Research and Business Development SUBJECT: "Dried fruit snack — Considering carbohydrates" TASK: Using the materials, ingredients, pricing, and nutritional information provided, design a "Dried fruit snack - Considering carbohydrates"
The base of our company's clientele is people with an active lifestyle, without consideration of age. Thanks to your past development efforts, we have gained a market niche to satisfy our clientele's demand for fast and nutritious meals. Our most recent results of our customer survey have identified a new market niche in which our company can successfully compete. Our customers want something they can eat while driving down the road, during a break at work, after school, or while they take a hike on a weekend. The survey results also indicated that they want something light, easy to carry, and with a stable shelf-life. We believe that a Dried fruit snack fills this need, but we also want to address the new "craze" in diets - low carbohydrates. So, besides dried fruits which are high in natural fiber and nutrients, we want to offer a snack that provides for lower carbohydrate intake per volume of product and lowered or healthy carbohydrates for our customers. Our goal is to develop a line of healthy snack products that appeal to the different segments of our customer base which includes working adults, active retirees, and teenagers. Another unique, but customer group worthy of our consideration is diabetics because many diabetics desire products with carbohydrates that are not metabolized at a high rate by the digestive system. Research has shown that abstaining from all refined sugar as well as processed grain products like white bread and white rice, which a human body quickly converts into sugar will slow down one's production of insulin. The Glycemic Index (or GI), is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. Carbohydrates that breakdown quickly have high GI values which results in a fast and high blood glucose response. Carbohydrates that break down slowly, releasing glucose gradually into the bloodstream, have a low GI. The GI value should be considered when developing a dried fruit snack for our customers that have low carbohydrate diets or are diabetic.
1 According to the University of Sydney in Australia, foods with GI values of 55 or less are considered low, foods between 55 - 69 medium, and food with a GI value of 70 or greater have a high GI. In addition, research has shown that a diet low in refined sugars, (these typically have lower GI values), will lower your cholesterol, increase one's energy and decrease your risk for diet-related health problems. The addition of natural fiber to a food portion that mainly consists of carbohydrates will also decrease the demand for insulin. However, with all of good research acknowledged, our company seeks to build a product line that differentiates itself from plain old "raisins, dried plums, and dried apricots". Our marketing division's past experience tells us that our customers will grow tired of simple dried fruit snacks and soon after the introduction of our product line, sales will begin to plummet. So, other "healthy ingredients" needed to be added to create a new line of food products that will sustain sales over a long period of time. Other ingredients that could be added to the dried fruit combinations include a variety of nuts, whole grains, and legumes. Our company's vision is to develop this line of new products that can be found occupying shelf space next to our successful line of "Heat and Eat" products at our biggest grocery store customers. The working adult has the most buying power, but preliminary data from our marketing group indicates that the demand for this type of product is dead-even for all four groups. The working adults, diabetics, retirees and teenagers are concerned about their health, but all four groups want as much good taste as can be mustered in one complete dried fruit snack type product. Our company's aim is to gain the biggest market share on a few high quality products. This implies that your product development team can target any of the four groups of consumers listed above for a snack that is healthy, nutritious, tasty, and convenient. Gross sales from "Dried Fruit Snacks" broke through the 100 million dollar mark in 2003. Del Monte, Mariana, and Diamond-Growers are major players in the Dried Fruit Snack market. Their products have really been nothing but a mixed basket of dried fruit (dried plums, apricots, and raisins, etc.). Our company believes there is market share to be captured if we can offer consumers a product that can be eaten more often by consumers on a weekly basis. We need to focus on lowered or healthy carbohydrates, more nutrition, and the product should be viewed as "convenient" by consumers.
2 Efficient distribution systems and packing considerations pose challenges when developing the "Dried Fruit Snacks with Carbohydrates Considered" product line. As a group you have decided that you want to develop a "Dried Fruit Snacks with Carbohydrates Considered" that incorporates the best health aspects demanded by the consumer groups mentioned above along with the most efficient method to package the product. Perishability of the product is not a problem, but a reduction in product quality (crushed nuts or small dried fruit components) should be taken into account. You also need to satisfy the marketing department's finished product costs and sales projections by delivering a "Dried Fruit Snack with Carbohydrates Considered" that will be purchased by one of the four groups mentioned above: adults, retirees, teenagers, and diabetics. Currently, our company has a respectable market share of the traditional ready-to-eat food business on a regional level. However, "Dried Fruit Snack with Carbohydrates Considered" offer additional sales and profit avenues. Taste tests by your research unit indicate that dried fruits along with different nuts, whole grains and legumes have received good marks from targeted groups of teenagers, adults, diabetics and retirees who participated in your consumer research. The teenagers have told our research group that they like snacks that are chunky and crunchy, adults like snacks that appear to be sweeter and chewier, while retirees and diabetics like meals that are easier to digest. Ingredients, which have received good reviews, include dried cranberries, dried plums, and dried blueberries. Nuts that have won favor include Pecan, Almond, and English Walnuts. Grains, which were preferred by groups interviewed, include whole wheat and oats. Peanuts were found to be the preferred legume. It is critical that your group develops packaging graphics that attract your target group to buy your "Dried Fruit snack with Carbohydrates Considered" instead of your competitor's product. Additionally, you must find the right packaging to sustain the physical quality of the product. Similar products in the marketplace are priced between $1.69 - $2.49 per package. Our company's goal is to make a 20% profit from this new and exciting product launch.
Your group's challenge: Using the ingredients that include dried fruit, nuts, whole grains, and legumes and nutritional information provided, design a "Dried Fruit Snack with Carbohydrates Considered" to meet the needs of your defined target market. Additional challenges are defining production methods and costs, quality control
3 requirements, and approach to distribution and cost. Remember your group must be able to explain and discuss how to accomplish each of the elements necessary to bring this new product from concept to the marketplace.
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INGREDIENT AND PACKAGING COST SHEET – 2004
ITEM Cost/Ounce ($)
DEHYDRATED FRUITS Blueberries 0.30 Cranberries 0.20 Cherries 0.25 Raisins 0.10 Dates 0.15 NUTS Almonds 0.25 Walnuts 0.30 Cashews 0.20 Pecans 0.35 LEGUMES Peanuts 0.10 GRAINS/SEEDS Pumpkin Seeds 0.30 Oats 0.10 OTHER Wheat Bran 0.20 Rice Cake Pieces 0.40 Snack Sticks 0.10 Chocolate Chips 0.15 PACKAGING
Marketing Scenario Food Science Career Development Event – 2008
Memorandum
TO: Product Development Group FROM: Market Research & Opportunity Group SUBJECT: Meeting Market Needs for a Healthy After-School Snack
TASK: Using the materials, ingredients, pricing, and nutritional information provided, design a healthy, multi-component snack and dip kit for adolescents and teens.
Consumption of sweet and salty snacks remains a growing trend among consumers, especially adolescents and teens. According to a United States Department of Agriculture (USDA) survey of nearly 10,000 children, twice as many kids today eat snack foods, like crackers, popcorn, pretzels, and corn chips, as did just 20 years ago. It is estimated that between the years 1977 and 1996, the number of calories that children consumed from snacks increased by 120 calories per day. Until recently, what was missing was convenient, high-quality, low- calorie snacks. The “100 Calorie Snack” trend has gone from $0 to more than $150 million in sales in the last few years. However, there are growing concerns about the quality of such products. Baylor nutrition professor Suzy Weems, Ph.D., R.D., has raised several concerns related to the “100 Calorie Snack” industry by suggesting that these items are just another way to give license to eating empty-calorie foods that we do not need. According to Dr. Weems, “We need to focus on foods that are needed for good health, and while these snacks are controlled in calories, they tend to produce few nutrients.” There is no dispute that childhood obesity rates are increasing, leading many to call childhood obesity an epidemic in America. Dieticians are concerned with the dietary intake of adolescents and children and describe the current situation as one plagued by: (1) a reduction in regular breakfast consumption; (2) high fat intake; (3) inadequate consumption of high-fiber fruits and vegetables; (4) high consumption of energy-dense, nutrient-poor snack foods; (5) increased portion size at each meal; and (6) increased consumption of sugar, including sugar- sweetened drinks, candy, and desserts. While dieticians are concerned about what kids eat, they agree that the best snacks satisfy hunger but also help meet the dietary needs of adolescents and teens, especially for fruits,
1 vegetables, whole grains, and low-fat dairy. During adolescence, a person’s body requires more nutrients to grow. Snacking is a great way for these individuals to maintain even energy levels while at the same time managing hunger and preventing binging. Numerous scientific studies have shown that people who eat regular and healthy snacks are less likely to overeat and gain weight than people who skip meals or go for long periods without eating. While snacking may be good for adolescents and teens, calories from snacks still count in the total calories consumed and therefore must be fairly low in calories. In their 2008 Healthy Food Awards, Fitness Magazine used two criteria to select “The Best Snacks”: (1) zero trans fat and (2) less than 250 calories per serving. After some initial research, we have determined that in order for our product to offer a healthy snack alternative to and be competitive with “100 Calorie Snacks,” the new product should meet the following dietary guidelines: (1) 35% or less of total calories from fat; (2) 10% or less of total calories from saturated fat; and (3) 250 calories or less per serving. The key to our being competitive with the “100 Calorie Snacks” is to offer a premium, yet portable product that is nutritionally superior. Initial market research has suggested that the best type of product to compete with “100 Calorie Snacks” is a snack and dip kit. According to Mairlyn Smith, co-author of The Ultimate Healthy Eating Plan, “Most kids love to dip their food, so take advantage of it!” The results of some preliminary consumer panels suggest that parents prefer to purchase either fruit/vegetable or whole grain snacks and taste panel results found adolescents and teens to be satisfied with such products. Most kids eat plenty of grain products, but too many of these grains come from cookies, snack cakes, sugary cereals, and other refined grains that are high in sugar. If chosen, our grain snack needs to be mostly a whole grain that provides more fiber, vitamins, and minerals than these refined grains. Fruits and vegetables have been shown to be a viable alternative to a whole grain snack. Fresh fruits and vegetables have been shown to be low in calories with many antioxidants and many have no fat with plenty of fiber. The type of dip preferred by taste panel participants varied widely based on the type of snack included, but most tended to fall into either a sweet or savory category. In addition to the dietary guidelines outlined above, you must be able to make a minimum profit of 30% and include at least 20-25% mark-up to account for production, marketing, and
2 distributions costs. The marketing department has set a price ceiling of $1.29 for the finished product. Your challenge will be to: (1) develop a multi-component, healthy snack and dip kit using ingredients provided in the ingredient list, (2) select and package the product using one of the packaging options, (3) identify the price point for selling the item (4) generate a “Nutrition Facts” label for the formulated product (making sure it meets the standards included above), (3) assemble an ingredient list based on the formulation, and (4) create a principle display area of the package containing all relevant and required information.
Good Luck!!!
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ITEM Cost Per lb. Serving Size Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Carbohydrates Dietary Fiber Sugars Protein Vitamin AVitamin C Calcium Iron (grams) (grams) (grams) (milligrams) (milligrams) (grams) (grams) (grams) (grams) (IU) (milligrams) (milligrams) (milligrams) Pretzels$ 0.51 100g 397 5 1.0 0 0 1280 77 0 1 10.5 0 0.0 23.2 4.6 Bagel Chips$ 0.70 100g 394 5 1.5 0 0 734 76 3 9 14 0 1.7 Chex Cereal$ 0.22 100g 367 2 0.0 0 0 933 85 4 10 7 1667 20.0 333 30.0 Celery$ 0.27 100g 16 0 0.0 0 0 80 3 2 2 1 449 3.1 40 0.2 Carrots$ 0.63 100g 35 0 0.0 0 0 78 8 3 5 1 13790 2.6 32 0.9 Apples$ 0.80 100g 52 0 0.0 0 0 1 14 2 10 0 54 4.6 6 0.1 Seasoning‐‐Savory$ 0.92 100g 221 2 0.0 0 0 16873 45 0 21 5 2053 2.0 28 1.0 Seasoning‐‐Spicy$ 1.52 100g 304 4 0.5 0 0 9887 64 4 20 3 3410 0.6 43 1.7 Crackers‐‐Wheat$ 0.81 100g 474 21 5 0 0 795 65 5 13 9 0 0.0 49 4.4 Crackers‐‐Plain$ 0.78 100g 502 25 4 0 0 847 61 2 2 7 0 0.0 120 3.6 Crackers‐‐Cheddar$ 0.80 100g 503 25 9 0 13 995 58 2 0 10 109 0.0 151 4.8 Pita Chips$ 0.70 100g 429 14 0 0 0 964 68 0 2 11 0 8.6 143 0.0 Teddy Grahams$ 0.83 100g 423 10 2 0 0 605 77 3 31 7 2 0.0 24 3.7 Marshmallow Cream$ 0.38 100g 322 0 0 0 0 80 79 0 47 1 1 0.0 3 0.2 Mayo$ 0.35 100g 334 33 5 0 35 797 8 0 4 1 185 0.3 6 0.2 Sour Cream$ 0.52 100g 214 21 13 0 44 53 4 0 0 3 648 0.9 116 0.1 Caramel$ 1.25 100g 436 13 8 0 13 325 79 0 74 1 170 0.0 52 0.1 Peanut Butter$ 1.04 100g 588 50 11 0 0 459 20 6 9 25 0 0.0 43 1.9 Yogurt$ 0.40 100g 63 2 1 0 6 70 7 0 7 5 51 1 183 0.10
Packaging Cost per Each Box$ 0.08 Box Liners$ 0.02 Reusable Tub with Lid$ 0.14 1 oz cup and lid$ 0.02 2 oz cup and lid$ 0.03
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Marketing Scenario Food Science Career Development Event – 2009
Memorandum
TO: Product Development Group FROM: Market Research & Opportunity Group SUBJECT: Meeting Market Needs for a Yogurt Parfait
TASK: Using the materials, ingredients, pricing, and nutritional information provided, design a yogurt parfait appropriate for sale in three metropolitan airports.
In the past two decades, the dairy industry has seen a dramatic rise in the consumption of yogurt and yogurt products. It is estimated that per capita consumption of yogurt in the U.S. has risen from nearly 2.5 pounds to 7.4 pounds over the last 20 years. In fact many items, from cereals to snack foods to beauty products, now promote the inclusion of yogurt in a product’s formulation. In August 2009 it was reported that the yogurt market now accounts for $3.8 billion in sales in the U.S. While the increase in yogurt consumption in the U.S. is encouraging, there is still a large opportunity area in the yogurt category. This is supported by the fact that consumers in some countries eat nearly 20 times the amount Americans eat. Time magazine reported that in 2005, three out of four U.S. households spooned, drank, and squeezed an average of 5 pounds of yogurt per year as compared to an average of 40 pounds per person eaten by French consumers. We believe there is still growth and profits that can be realized within the yogurt market. Researchers have said that the significant growth in the American yogurt industry has been fueled in part by new products such as drinkable, squeezeable, and multi-component yogurt products such as yogurt parfaits. (The word parfait is a relatively general term used to describe any number of types of layered foods.) The “3-A-Day” dairy initiative has no doubt provided additional benefits to the yogurt market. Many variations on spoonable yogurt have turned what was once seen by many as a colorless health food into an everyday indulgence. Items such as low-fat yogurt parfaits have become a staple within the yogurt market. Low-fat yogurt contains many health benefits. Yogurt is high in calcium and is a good source of protein. Yogurt that contains live active cultures may help fortify the immune system and those with prebiotics and probiotics aid in normal digestive functioning. Non-fat and low-fat dairy foods contain several nutrients in which Americans generally fall short. By combining low-
1 fat yogurt with items, a parfait product is able to offer all of the health benefits of low-fat yogurt combined with other possible benefits such as anti-oxidants from fruit or whole grains from granola. Adding other items can also add an additional sense of sweetness to the parfait. In addition to being healthy, yogurt products offer other benefits as well. A yogurt parfait, such as we are asking you to create, is convenient, can be reasonably priced, and is suitable for consumption as a snack at all times of day. According to the NPD Group, a firm that tracks America’s eating habits, yogurt consumption grew by 60% as a snack and lunch-time meal from 1995 to 2002. Harry Balzer, Vice President of the NPD Group, says that one of the appeals of yogurt is its convenience. According to Balzer, pizza, the “food of the day” in the mid-80s, has now been replaced with yogurt. Balzer went on to say that “yogurt is a product that has a position throughout the day…I don’t think there is another food that can make that claim.” Furthermore, sales of products such as yogurt parfaits do not vary significantly as a result of the season of year. Yogurt no longer has to carry the status of a “diet food.” Instead, it can be marketed for its significant health benefits as well as its convenience and portability. We still perceive yogurt as an emerging market in the U.S. and believe that we can profit by including yogurt-based products in our inventory. When done correctly, a layered product containing yogurt and other ingredients such as, but not limited to, fruit, granola, and flavorings, are a winning combination. Currently, it is estimated that 70% of yogurt consumers are women. As a wholesale manufacturing company, we believe it is important to explore new consumer segments as well as marketing towards women. In looking at the best place to target a yogurt product produced by our company, we believe the convenience kiosks in the three local metropolitan airports (Washington Reagan, Baltimore Washington International [BWI], and Dulles) offer the best opportunity for profit. By positioning our products in these airports, we are targeting business travelers who come through these airports at all times of day by providing a healthy snack option. The results of some preliminary consumer panels suggest that flavor is the top desired attribute in a yogurt parfait, followed closely by convenience, portion control, and health. You must be able to make a minimum profit of 40% and include at least 20-25% mark-up to account for production, marketing, and distributions costs. The marketing department has set a price ceiling of $4.00 for the finished product. This item will be a single serving offering with a targeted serving size of 8-12 ounces and a maximum total calories of 350.
2 Your challenge will be to: (1) develop a yogurt parfait using ingredients provided in the ingredient list, (2) select and package the product using one of the packaging options, (3) identify the price point for selling the item (4) generate a “Nutrition Facts” label for the formulated product, (5) assemble an ingredient list based on the formulation, and (6) create a principle display area of the package containing all relevant and required information. We recognize that the nutritional label will have to be developed by the graphics design department. So, for your initial presentation of the product you develop, you may prepare a separate nutrition label on a larger piece of poster board instead of attaching it directly to the product. However, be sure to bring your larger label to your presentation. You principal display area should still be affixed to whichever packaging option you select.
Good Luck!!
3 ITEM Cost Per lb. Serving Size Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Carbohydrates Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium (grams) (grams) (grams) (milligrams) (milligrams) (grams) (grams) (grams) (grams) (IU) (mg) (mg) Nonfat Yogurt, Strawberry$ 0.33 100g 60 0 0.0 0 1 52 12 0 9 3 609 0.0 123 Nonfat Yogurt, Vanilla$ 0.25 100g 65 0 0.0 0 1 55 13 0 10 3 675 0.0 118 Low fat Yogurt, Strawberry$ 0.36 100g 100 1 0.5 0 5 56 19 0 16 3 692 3.0 138 Low fat Yogurt, Vanilla$ 0.34 100g 100 1 0.5 0 5 53 20 0 17 3 380 0.0 147 Banana, Fresh$ 0.40 100g 89 0 0 0 0 1 23 3 12 1 64 9 5 Strawberries, Fresh$ 1.30 100g 32 0 0 0 0 1 8 2 5 1 12 59 16 Pineapple$ 0.94 100g 78 0 0.0 0 0 1 20 1 17 0 14 7.4 14 Sliced Strawberries with Sugar$ 1.00 100g 92 0 0 0 0 4 24 2 22 1 26 31.7 13 Dried Cranberries$ 2.32 100g 308 1 0 0 0 3 82 6 65 0 0 0.2 10 Raisins, Seedless$ 1.02 100g 299 0 0 0 0 11 79 4 59 3 0 2.3 50 Oreo Crisps$ 0.30 100g 493 21 7 0 0 529 71 7 43 7 0 0.0 0 Teddy Grahams$ 0.30 100g 433 117 13 3 0 0 500 77 3 23 7 0 0 Honey$ 1.33 100g 304 0 0 0 0 4 82 0 82 0 0 0.5 6 Pound Cake$ 0.45 100g 389 18 5 0 58 400 53 1 0 5 118 0.1 64 M&M's$ 1.40 100g 502 23 14 0 15 68 68 3 63 5 224 1 116 Classic Granola$ 0.57 100g 420 11 1.6 0 0 172 76 6 25 9 0 0 45 Chocolate Delight Granola$ 0.74 100g 413 9 2 0 0 291 77 8 26 9 4 0 47 Peanuts$ 1.20 100g 622 52 10 0 0 210 18 6 9 25 3 0 27 Almonds$ 2.30 100g 612 52 5 0 0 11 20 9 4 20 0 0 266
Packaging Cost per Each Translucent Cup$ 0.04 Translucent Flat Lid$ 0.02 Translucent Dome Lid$ 0.16 "Deli" container$ 0.05 "Deli" lid$ 0.04 2 compartment container$ 0.19 Plastic Wrap$ 0.02 Iron (mg) 0.0 0.0 0.0 0.0 0 0 0.4 0.5 0.5 1.9 5.1 0.0 0.4 1.6 1.23 2.40 3 2.00 4
Marketing Scenario Food Science Career Development Event – 2011
Memorandum
TO: Product Development Group FROM: Market Research & Opportunity Group SUBJECT: Meeting Market Needs for a Shelf-Stable Specialty Coffee
TASK: Using the materials, ingredients, pricing, and nutritional information provided, develop a shelf-stable specialty coffee drink that is more affordable than gourmet coffee house drinks
According to the National Bureau of Economic Research, the U.S. economic recession began in December 2007. While the Bureau stated the recession ended in June 2009, many would argue that the U.S. remains in a recession today. Average Americans across the country, especially those on the East and West coasts, have had to “tighten their budget belts.” In the latest American Community Survey, the U.S. Census Bureau reported a 2.2% drop in median household income from $51,190 in 2009 to $50,046 in 2010. In fact, no state showed an increase in median household income during the same time period. In addition to decreasing incomes, Americans are facing increased costs of goods and services due to higher raw material and fuel costs. The prepared coffee market is no exception. In September 2010, CNNMoney.com reported, “Starbucks drinks, long considered symbols of Americans’ penchant to overspend, are about to get even pricier.” In May 2011, the Associated Press reported that “coffee price increases have outpaced even the hike in gasoline prices the past year.” The U.S. coffee market is an $18 billion market. Coffee consumption in the U.S. remains 8th highest in the world. It has been reported that over 54% of the U.S. population, approximately 150 million Americans, over the age of 18 drink coffee daily. According to the Coffee Business Statistics Report, the average consumption of coffee in the U.S. is 3.1 cups per day. Furthermore, sales of specialty coffee drinks has increased by approximately 20% per year. The Specialty Coffee Association of America has reported that approximately 30 million Americans drink specialty coffees, such as mocha, latte, espresso, café mocha, cappuccino, and iced/cold coffee beverages, daily. Even during these difficult economic times where money is tight, coffee drinks remain a staple to many. While American coffee drinkers will not give up coffee completely during a recession, they will look to purchase cheaper coffee brands and products. In other words,
1 consumers still want the coffee shop experience, but they want cheaper prices. Studies have shown that women drink coffee based drinks to relax while men drink coffee because it “helps them get the job done.” Keeping this in mind, coffee companies have invested millions of dollars perfecting specialty coffee drinks that are shelf-stable in an effort to help consumers keep the indulgent coffee house experience without the expense. For example, consumers can readily purchase Starbucks’ line of frappucino beverages from the local market or gas station. In fact, a new flavor of the frappucino line, Mint Mocha, has just been released and will be available for a limited time. The addition of unique and complimentary flavors has been shown to add value to coffee drinks. Technomic, Inc., a Chicago-based foodservice research and consultant firm, estimates that 20-30% of coffee sales are made up of flavored coffees. Further studies have shown that developing flavors that coincide with holidays (such as Thanksgiving, Valentine’s Day, etc.) have been extremely effective. However, it should be noted that the most important factor to consider when adding flavors is great taste. Obviously we will not be pioneers in the shelf-stable specialty coffee beverage category, but we can gain our share of it with a properly developed and marketed product. Sound marketing plans are needed to launch this shelf-stable specialty coffee drink so that consumers will want to purchase our product instead of a competitor’s. This includes following a standard ratio of coffee to other ingredients. Below are some typical specialty coffee drink types and ratios that might be of assistance to your team. While these drinks are common, this list does not include all specialty coffee drinks. As your team develops your final product, please do not feel as though you have to use something from the list below. Coffee Drink Type Ingredients and Ratio Café au Lait Brewed coffee and milk at a 1:1 ratio Café Breva Espresso and half & half with a 1:2 ratio Caffe Latte Espresso and milk with a 1:3 ratio Cappuccino Espresso and milk with a 1:2 ratio
Packaging and pricing strategy are very important in the placement of our product. We need to select the most efficient yet attractive means to package this shelf-stable product. Early research has shown that customers desire single serve packaging options so as to be able to purchase a variety of different coffee types and flavors. Additionally, we need to demonstrate that this is a specialty product that is priced attractively during a time when the discretionary
2 funds of many Americans has decreased. The National Coffee Association reports that women seem to me much more concerned about price than men. We believe we could gain a significant portion of the market share if our product costs approximately 25% less than a similar coffee drink purchased at a coffee house. This means a price between $0.15 and $0.20 per ounce with brewed coffee drinks being significantly cheaper than espresso based drinks. Your team should determine a catchy name, marketing panels for the packaging selected, an accurate nutrition panel, and specific plans for how to launch the product in the first six months. We also need your team to clearly identify key processes for production and quality control within your production plan. With respect to marketing, we need your insight on the most appropriate market channel for us to target: • Traditional Grocery Chains (Kroger, Safeway, Publix, etc.) • Convenience Stores (7-Eleven, QuickTrip, Speedy Stop, etc.) • Mass Merchandisers (Target, Walmart, kmart, etc.) • Club Stores (Sam’s, Costco) Each of these market channels offer different opportunities and challenges. In particular, we need your insight on which market channel your team believes we should target first. Given the fact that those on the East and West coast have been hardest hit by the recession, your marketing communication plans should also address how the company should deal with the regional markets located throughout the U.S. Looking at the overall market and consumer behavioral characteristics, it can be assumed that our product should: • Appeal to both men and women • Include flavorings that coincide with a holiday offering • Include flavorings that create the indulgent coffee experience • Follow standard coffee drink mix ratios • Sell at a reasonable price that will be readily accepted by consumers • Cost at least 25% less than specialty coffee drinks available at coffee houses • Be of comparable quality to specialty coffee drinks available at coffee houses We are eager to seeing what kind of product you develop and are looking forward to hearing your full report. Good Luck!!! 3
Marketing Scenario Food Science Career Development Event – 2012
Memorandum
TO: Product Development Group FROM: Market Research & Opportunity Group SUBJECT: Meeting Market Needs for a Side Salad Kit
TASK: Using the materials, ingredients, pricing, and nutritional information provided, design a side salad kit appropriate for sale in grocery stores.
The state of today’s economy coupled with the popularity of social media has created an environment in which companies are required to prove to sellers that their products deliver on the promises the companies make. In January, research giant Mintel reported in USA Today that new product introductions in the U.S. are likely to shrink in 2012 for the second year in a row. In 2011, about 37,600 new products were introduced, a decrease from the approximately 41,000 new products introduced in 2010. Lynn Dornbaser, new products guru at Mintel, notes that, “Companies must be crystal clear with consumers on everything.” Food companies are no exception to this phenomenon. Of the 10 key product development trends for 2012 identified in the USA Today article, two are specifically related to new food products: “Simplified Meals” and “Healthy but Fast.” It is essential that we consider these two trends as we identify and develop new food products in the coming year. If we do not, we risk lagging behind our competitors. Salads are important to consumers. A 2010 study published in the Medscape Journal of Medicine showed that Americans who eat salads have, on average, a 40% higher vegetable intake than those who do not. Despite the obvious benefits, one-third of Americans do not eat salads. The United States Food and Drug Administration (FDA) recommends a serving of three cups of raw vegetables per day. However, the actual consumption of vegetables by participants in the study was less than one cup of raw vegetables per day. The study concluded that tossing up or ordering a salad a few times a week “can dramatically increase your vegetable intake.” Aside from helping Americans increase their consumption of raw vegetables, increasing salad intake has also shown other benefits. The journal Epidemiology and Infection recently published a study conducted by Australian researchers that showed that eating salads reduced the
1 risk of gastroenteritis by 67% thus concluding that “increasing salad intake – NOT avoiding it – is the key to protecting yourself and your family from foodborne illnesses.” Despite obvious benefits of consuming salads and other vegetables, Americans are not complying with daily recommendations set forth by the FDA. In a recent Wall Street Journal article, Sarah Nassauer reported that market research firm NPD Group has estimated that the average American eats a salad at mealtime about 36 times per year, down from 45 in 1985. When compared to other food items, less than half of Americans (49%) ate at least one “leaf salad” at home in two weeks, compared to 75% who ate a potato dish and 81% who ate beef. Nassauer’s article went on to cite Harry Balzer, NPD Vice-President, who noted, “The single biggest problem with salad is making it. Cleaning, cutting, making sure you have fresh produce – it all tends to keep people away.” Consumers were first introduced to the convenience of packaged salad products in the mid-1990s. While the market saw a slight increase in salad consumption over the next few years, it soon settled. Nassauer’s article reported that as a percentage of lettuce sales, the share of packaged salad remains at about 45% of lettuce purchases. Sales figures have shown the retail salad market has remained basically unchanged. Chris Mayhew, director of marketing at California-based Dole Fresh Vegetables reported that through mid-October 2012, “the category is down 0.1% for the year, basically flat.” The key to success in re-energizing the prepared salad market is targeting a specific segment of consumers. Americans born between 1946 and 1964 are often referred to as Baby Boomers, or Boomers. Boomers are the largest age-related demographic in the United States. As of 2012, there are over 78 million Baby Boomers between 48 and 66 years old, or approximately 29% of the U.S. population. Because Boomers are the wealthiest, well educated, and most sophisticated group of consumers, much research has been conducted on their lifestyle traits and trends. Jane Graham of the NPD Group has said, “Boomers are looking for convenient, high- quality foods that are easy and convenient. Creatively packaged foods that give the impression of quality and nutrition will also grow.” The Hartman Group has also researched the purchasing habits of Boomers. Based on their research, “the demand for portion control will increase so companies that provide nutritionally superior choices can become a much-needed partner in a lifestyle proposition that leads to purchase and repurchase.” Unfortunately, the research has also shown that there are different types of Boomers. “Some are empty nesters or doting
2 grandparents, while others are enjoying late-in-life parenthood.” Thus, it is critical that we understand the Boomers we are marketing to. The current economic situation calls for a very strategic packaging and pricing plan. Our preliminary research indicates we should be targeting the empty nesters and grandparent Boomers. These Boomers are looking for “mix and match” menus that allow them to select a variety of side dishes, including salads. Therefore, we envision marketing this product as a side salad rather than a single-serve main dish. Our target group of Boomers are extremely focused on eating what they want, when they want it, and are concerned with portion control. Thus, there should be two servings in each package, making it more convenient for our target audience to enjoy the taste and nutritional benefits associated with increased salad consumption without having leftovers. We believe we could gain a significant portion of the market share if we develop a sophisticated side salad kit that includes a variety of ingredients, textures, and flavors while at the same time meeting the 2012 trends of being healthy and convenient. Additionally, we have to convince Boomers that our product will accomplish these goals. We envision the product costing at least $1.25 per pound, keeping in mind that an ideal package size is 7 to 10 ounces. Profit margin, marketing and distribution expenses should be added to your product cost at a rate of $1.60 per pound. Your challenge is to develop a fresh, refrigerated side salad kit using ingredients provided in the ingredient list. Looking at the overall market and consumer behavioral characteristics, it is fair to assume that our product should appeal to both male and female Boomers looking for side dishes to complement meals prepared at home that include a variety of ingredients, textures, and flavors; sell at a price appealing to consumers; and emphasize the healthy and convenient aspects of the product. Your team should determine a catchy name, design marketing panels for your selected packaging, develop an accurate nutrition panel, and create an appropriate ingredients statement. Be sure to clearly identify key processes for production and quality control within your production plan. Your team should package the product using the packaging option of your choice and identify the price point for selling the item. The nutritional label and principal display area should be affixed to whichever packaging option you select. We are eager to see the product you develop and are looking forward to hearing your full report. GOOD LUCK!
3 Serving ITEM Cost per oz Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Carbohydrates Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron Size (grams) (grams) (grams) (milligrams) (milligrams) (grams) (grams) (grams) (grams) (IU) (mg) (mg) (mg) Shredded Iceberg Lettuce$ 0.04 28g (1oz) 4 0 0.0 0 0 3 1 0 1 0 141 0.8 5 0.1
Spinach$ 0.09 28g (1oz) 6 0 0.0 0 0 22 1 1 0 1 2625 7.9 28 0.8
Romaine Lettuce$ 0.06 28g (1oz) 2 0 0.0 0 0 14 0 0 0 0 2439 6.7 9 0.3
Iceberg Mix$ 0.07 28g (1oz) 7 0 0.0 0 0 32 1 1 0 1 1321 1.6 12 0.3
Shredded Carrots$ 0.06 28g (1oz) 11 0 0.0 0 0 19 3 1 1 0 4677 1.7 9 0.1
Shredded Cabbage$ 0.04 28g (1oz) 7 0 0.0 0 0 5 2 1 0 0 35 11.8 13 0.2
Grape Tomatoes$ 0.11 28g (1oz) 5 0 0.0 0 0 1 1 0 1 0 233 3.6 3 0.1
Dried Cranberries$ 0.31 28g (1oz) 86 0 0.0 0 0 1 23 2 18 0 0 0.1 3 0.1
Mandarin Oranges (drained)$ 0.10 28g (1oz) 17 0 0.0 0 0 2 5 0 4 0 235 5.5 2 0.1
Croutons$ 0.15 28g (1oz) 130 5 1.0 0 0 389 17 0 0 4 0 0.0 0 0.0
Sunflower Seeds$ 0.38 28g (1oz) 163 14 1.0 0 0 115 7 3 1 5 3 0.4 20 1.1
Bacon Bits, meatless$ 0.32 28g (1oz) 133 7 1.0 0 0 496 8 3 0 9 0 0.5 28 0.2
Bacon Bits$ 0.55 28g (1oz) 100 6 2.0 0 20 880 0 0 0 12 0 1.2 0 0.0
Parmesan Cheese$ 0.21 28g (1oz) 121 8 5.0 0 25 428 1 0 0 11 124 0.0 311 0.3 American Cheese$ 0.18 28 (1oz) 67 4 2.0 0 10 377 3 0 2 5 120 0.0 157 0.1 42g Golden Italian Dressing$ 0.05 110 11 1.5 0 0 470 3 0 2 0 0 0.0 0 0.0 (1.5oz) 42g Ranch Dressing$ 0.08 180 18 3 0 10 410 3 0 2 0 0 0.0 0 0.0 (1.5oz)
Packaging Cost per Each 2 oz cup and lid $ 0.03 4 oz cup and lid $ 0.04 Clear Container (blue lid) $ 0.08 Resealable Bag (large) $ 0.05 Resealable Bag (small) $ 0.02 Marketing Scenario Food Science Career Development Event – 2013
Memorandum
TO: Product Development Group FROM: Market Research & Opportunity Group SUBJECT: Meeting market needs for a non-nut snack bar for retail sale
TASK: Using the materials, ingredients, pricing, and nutritional information provided, design a non- nut snack bar.
Let’s face it, for most of us, the line between meals and snacks is blurring. The AARP Bulletin, a publication of the AARP (formerly known as the American Association of Retired Persons), recently reported that around 97% of American adults snack between meals. While Americans used to get their calories from three square meals per day, Wixon Director of Marketing Kim Holman has suggested that “a portion of the population has stopped eating three meals a day and gone to five small snacks, which has huge implications for the food and beverage industry.” Recent statistics indicate that nearly half (48%) of all adult eating occurs between meals. Gary Stibel, Chief Executive of New England Consulting Group, went so far as to say, “Snacking is a long-term trend and the future of eating. You and I will continue to snack more and sit down to a meal less.” Kraft Foods Vice President of Immediate Consumption Jill Manchester has said it is expected that growth in people snacking is expected to rise an additional 18% by 2018. Several major studies support such notions. Purdue University Professor of Food and Nutrition Dr. Richard Mattes noted that between 1997 and 2006, snacking in the American diet grew to constitute “a full eating event,” or a fourth meal, averaging approximately 580 calories per day. Results of an ongoing national “What We Eat In America” survey conducted by researchers with the USDA’s Food Surveys Research group evaluating the snacking habits of 5,000 adults aged 20 and older showed a sizable chunk of our daily calories continue to come from serial snacking during the day. Specific findings from the study indicate that one-third of our daily calories (32% for women, 31% for men) come from snacks. Unfortunately, the study also showed that women are consuming an average of 624 empty calories per day from solid fats and sweeteners, and men are consuming an average of 923 empty calories per day. While some of this may sound like bad news for those trying to maintain both healthy eating habits and healthy body mass indexes, Dr. G. Harvey Anderson from the Department of Nutritional Sciences at the University of Toronto pointed out that, in general, snacking has not been linked to
1 weight gain. According to Anderson, “The literature does not support the intuitive notion that increased consumption of snack foods is an independent cause of obesity. In fact, for some age groups such as young children and older adults, foods consumed outside a meal are important sources of energy.” This is all good news for snack food manufacturers as snacking between meals creates more eating opportunities. A recent report by Rabobank pointed to the success of the snack market, especially the snack bar, during the last two recessions. During the last decade, the U.S. snack bar market has grown at twice the rate of other snack foods and nearly three times the rate of the overall packaged food sector. More specifically, the packaged snack food segment has experienced a modest 2.4% annual growth and the savory snack market, including chips and pretzels, has seen an annual growth of 3.5%; however, the snack bar market has averaged an amazing 6.4% growth annually. In total, the U.S. market for snack bars has almost doubled to almost $6 billion over the past decade, a bright spot in the snack food industry. According Dr. Diane Morris, President of Mainstream Nutrition, consumer behavior has led to four major food trends: taste, convenience, health, and “entertainment.” Diane Toops recently wrote in an article in Food Processing that, “less expensive than meal options, snacks offer the convenience consumers seek,…buyers are willing to grab them and go to satisfy their immediate snack craving.” When asked about the health aspect of new products, Innova Market Insights Research Manager Lu Ann Williams noted, “nearly 60% of snack launches recorded by Innova Market Insights in 2011 had a health positioning of some kind.” Toops also noted consumer trends focusing on healthier, yet flavorful snacks. These trends, especially toward greater convenience and health, show no sign of waning and will drive overall snack bar consumption. Several factors, including portability and appeal to a wide range of audiences, are contributing to the overall success of the snack bar category. Five major target populations have emerged in the snack bar market: high-performance athletes, health conscious individuals, active women, active children, and on-the-go individuals. Recent studies show three in every five adults report regular consumption of cereal, snack, and/or energy bars and non-users report being put off by poor value and health credentials. Manchester identified 20 to 34 year olds as “the leading edge” for the snack bar segment as they are in search of items that are easily portable and the remaining segment as children through age 19 who are “the first generation that will grow up with better-for- you snacking” which is a natural eating pattern for them.
2 Keeping all of this in mind, we see an opportunity to capture a significant piece of the snack bar market by focusing on two important goals --- a simplified ingredient deck and great taste. Consumers are paying closer attention to food quality claims and are seeking “real food” options as opposed to highly processed food choices. We recognize there are already numerous options for consumers with respect to snack bars; however, we see a need to produce and market a product that will provide consumers with a better-for-you snack option that meets their needs in terms of taste, convenience, and health while reducing the number of empty calories they are consuming. We believe we can accomplish this by producing a portable, natural, better-for-you product consisting of a limited number of ingredients that yields a cleaner label than options currently produced by many of our competitors. Your challenge is to develop a non-nut snack bar for individual retail sale using ingredients provided in the ingredient list. Looking at the overall market and consumer behavioral characteristics, we believe we are best positioned to reach both the heath-conscious and on-the-go individuals aged 20 to 34 as our target populations. It is fair to assume that our product should appeal to both male and female consumers. Our preliminary research indicates that the serving size of 1 bar should be between 40 and 48 grams. Be sure to provide an exact formulation of your product including weights for each of the ingredients you select. Your team should determine a catchy name, design marketing panels for your selected packaging, develop an accurate nutrition panel, and create an appropriate ingredients statement. We recognize that the nutritional label will have to be developed by the graphics design department. So, for your initial presentation of the product you develop, you may prepare a separate nutrition label on the provided poster board instead of attaching it directly to the product; however, be sure to bring your larger nutrition label to your presentation. Your principal display area must still be affixed to whichever packaging option you select. Be sure to clearly identify key processes for production and quality control within your production plan. Your team must package the product using the packaging option of your choice and identify the price point for selling the item. You must be able to make a minimum profit of 50% and include at least 75% mark-up to account for production, marketing, brokerage and distributions costs. We are eager to see the product you develop and are looking forward to hearing your full report. Any work you produce should be done on the blue scratch paper provided, and this MUST be brought with you to the oral presentation. GOOD LUCK!
3 Cost per Serving Saturated ITEM Calories Fat Trans Fat Cholesterol Sodium Carbohydrates Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron oz Size Fat (grams) (grams) (grams) (milligrams) (milligrams) (grams) (grams) (grams) (grams) (IU) (mg) (mg) (mg) 28g Date Paste $0.08 77.5 0.0 0.0 0.0 0.0 0.3 21.0 1.9 18.6 1.5 41.7 0.0 17.9 0.3 (1oz) 28g Honey $0.12 85.1 0.0 0.0 0.0 0.0 1.1 23.1 0.1 23.0 0.3 0.0 0.1 1.7 0.1 (1oz) 28g Corn Syrup $0.03 78.7 0.0 0.0 0.0 0.0 0.6 21.3 0.0 7.4 0.0 0.0 0.0 0.0 0.0 (1oz) 28g Dried Apples, unsweetened $0.23 16.0 0.2 0.0 0.0 4.3 5.6 4.3 0.6 3.7 0.1 4.8 0.3 0.8 0.1 (1oz) 28g Dried Cranberries, sweetened $0.12 86.2 0.4 0.0 0.0 0.0 0.8 23.1 1.6 18.2 0.0 0.0 0.1 2.8 0.1 (1oz) 28g Dried Cherries, unsweetened $0.66 12.9 1.0 0.0 0.0 0.0 0.3 3.1 0.4 2.5 0.9 244.0 0.5 3.6 0.1 (1oz) 28g Dried Blueberries, sweetened $1.25 22.7 0.0 0.0 0.0 6.1 0.3 6.1 0.6 5.5 0.1 13.7 0.3 1.7 0.1 (1oz) 28g Crisp Rice $0.05 107.0 0.3 0.1 0.0 0.3 252.0 24.2 0.3 2.5 1.8 818.0 17.4 2.0 9.8 (1oz) 28g Oats $0.03 106.0 1.8 0.3 0.0 0.0 1.7 19.3 2.8 0.3 3.7 0.0 0.0 14.6 1.2 (1oz) 28g Coconut shreds, sweetened $0.10 128.0 7.8 7.4 0.0 0.0 79.8 14.5 2.8 10.3 0.9 0.0 0.0 3.1 0.4 (1oz) 28g Semisweet Chocolate Mini Chips $0.13 134.0 8.4 5.0 0.0 0.0 3.1 17.7 1.7 15.3 1.2 0.0 0.0 9.0 0.9 (1oz) 28g Dark Chocolate Mini Chunks $0.07 153.0 8.9 5.3 0.0 2.0 6.4 17.0 2.0 12.9 1.4 13.7 0.0 16.0 2.3 (1oz) 28g Caramel Bits $0.12 107.0 2.3 0.7 0.0 2.0 68.6 21.6 0.0 18.3 1.3 11.8 0.1 38.6 0.0 (1oz) 28g Bacon Bits $0.10 133.0 7.3 1.1 0.0 0.0 496.0 8.0 2.9 0.0 9.0 0.0 0.5 28.3 0.2 (1oz) 28g White Marshmellows $0.02 89.0 0.1 0.0 0.0 0.0 22.4 22.8 0.0 16.1 0.5 0.0 0.0 0.8 0.1 (1oz) 28g Color Marshmellows $0.03 89.0 0.1 0.0 0.0 0.0 22.4 22.8 0.0 16.1 0.5 0.0 0.0 0.8 0.1 (1oz) 28g Sea Salt $0.01 0.0 0.0 0.0 0.0 0.0 8852.0 0.0 0.0 0.0 0.0 0.0 0.0 6.7 0.1 (1oz) 28g Cinnamon $0.07 69.2 0.3 0.1 0.0 0.0 2.8 22.6 14.9 0.6 1.1 82.6 1.1 281.0 2.3 (1oz) 28g Vanilla $0.34 80.6 0.0 0.0 0.0 0.0 2.5 3.5 0.0 3.5 0.0 0.0 0.0 3.1 0.0 (1oz) 28g Cayenne Pepper $0.10 89.0 4.8 0.9 0.0 0.0 8.4 15.9 7.6 2.9 3.4 11651.0 21.4 41.4 2.2 (1oz)
Cost per Each Pouch - White $0.01 Pouch - Clear $0.02 Square Pouch - White $0.02
Food Safety and Quality Practicums
1. Customer Inquiry Each participant will be given five scenarios representing general consumer inquiries. Participants must determine if the consumer inquiry reflects a quality or safety issue and determine if it is a biological, chemical or physical concern or hazard. (25 points)
2. Food Safety/Sanitation Each participant will be given ten situations (e.g., photos, videos, written scenarios, live demonstrations or a combination). 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, they will indicate the number of the violation from the list of problems provided. (25 points) LIST OF POTENTIAL FOOD PROCESSING OPERATIONS SANITATION & FOOD SAFETY PROBLEMS
1. Facilities, ingredients and packaging supplies, and processed foods shall be free of: Insects (such as flies, cockroaches, worms, etc), insect parts (in excess of allowable limits), and insect eggs; Rodents (such as rats & mice); Birds; Domestic Animals (such as Cats & Dogs); Fecal droppings or urinary discharges from any of the above 2. Weeds and trash shall be cleared within several inches of outside plant walls (as these harbor insects or rodents) 3. Hole in walls or window screens are not permitted (as they may allow entry of insects or rodents) 4. Cracks or spacings under doors or windows are not permitted 5. Open outside doors or windows without screens or air curtains are not permitted 6. Open-top trash containers (inside or outside) are required 7. Rust on processing equipment contacting foods is not allowed 8. Food supplies shall not be stored directly on floor (skids, pallets or racks required) 9. Equipment, facilities, walls and floors, and overhead utilities must be dirt, dust, mold, or other contamination-free 10. Equipment shall not use slotted screws or bolt heads (as they may harbor microorganisms) 11. Equipment shall be constructed without crevices (such as faulty welds or cracks) or without square corners (where microorganisms may grow) 12. All equipment and storage racks shall be a minimum of six inches off the floor, so the floor underneath can be cleaned with water and broom 13. All food contact surfaces shall be constructed of heavy stainless steel, or food-approved sanitary plastic or rubber 14. All overhead lights shall be shielded to avoid glass breakage and contamination of foods 15. All processing cooking vessels shall be covered whenever possible, to prevent contamination and control temperatures 16. All processing room walls shall be constructed of washable, waterproof materials 17. All finished food products must be properly labeled, including nutritional information when required 18. All raw ingredients shall be sound and wholesome 19. Food handling employees must wear hairnets and/or beard nets 20. Food handling employees must wear clean clothing to handle foods 21. Food handling employees may not wear nor carry loose in pockets, any rings or other loose jewelry (such as watches, bracelets, necklaces, pins) which could drop into the food 22. Food handling employees shall wear clean, impact-resistant, sanitary gloves made If impermeable plastic or rubber whenever in direct contact with foods, ingredients or containers for these foods and supplies 23. All hand-wash sinks in food operation and toilet areas shall be clean and sanitary, with cold & hot water and proper temperature controls and mixing valves. 24. Adequate covered trash, containers must be available in food operation and toilet hand-wash sink areas 25. Clean containers for raw ingredients and processed foods must not be stored directly on the floor of the processing area (to prevent transfer of contamination to the foods from the bottom of the containers) 26. All processed foods packages shall be properly date and lot coded 27. Swollen cans, wet packages, holes or leaks in containers, or rust on cans containing processed foods in storage is cause for rejection of this product 28. Loosely piled or non-shrinkwrapped pallets of foods stacked in storage in danger of falling over are a hazard (as they could topple and cause leaker containers)
29. Cartoned or palletized foods in storage should not be piled too high, so they could result in weight damage to seals or strength of individual food packages 30. Processed foods shall not contain any foreign materials (such as glass, metal, wood, insects or parts of insects, or toxic substances 31. Only government-approved chemicals may be used for maintaining the food plant and storage areas from contamination by insects, rodents, birds, etc, and shall be applied by a certified pest control operator 32. Workers with open cuts, bruises, or wounds shall not handle foods or raw ingredients 33. Uncooked foods and cooked foods shall be stored in separated areas with proper Identification 34. All processed food products offered for public sale and consumption shall be sound and wholesome and free of adulterants. 35. Food plant buildings shall not have any walls with peeling paint or other toxic substances that could be exposed to any food ingredients or processing equipment. 36. Hand wash sinks and equipment wash sinks shall not be used to store dirty or cleaned equipment, supplies, or packaging containers. 37. All plant stairways require a safety handrail and cleanable stair-step surfaces. 38. All walls, ceilings, floor, and equipment exposed to foods in the processing or storage areas shall be rust-free. 39. All packaging materials, equipment, or storage and delivery supplies must be free of dust, dirt, rust, or other possible contaminants. 40. Frozen or refrigerated food ingredients shall not be thawed outside the plant, with exposure to possible contamination by insects, rodents, birds, animals, or extreme high temperatures causing spoilage. 41. A 6 to 12 inch strip of cleared dirt or paved (i.e., concrete or asphalt) area shall be maintained around all outside perimeters of all food plant facilities to prevent contamination from rodents, insects, etc. 42. No defect
St Participant #:______Name: ______Food Science and Technology Career Development Event Development TechnologyCareer Food Scienceand FoodQuality Issue This issuerepresented in Scenario #5 FoodQuality Issue This issuerepresented in Scenario #4 FoodQuality Issue This issuerepresented in Scenario #3 FoodQuality Issue This issuerepresented in Scenario #2 FoodQuality Issue This issuerepresented in Scenario #1 stecneno aadpiaiy Biological Is the concern or hazardprimarily: stecneno aadpiaiy Biological Is the concern or hazardprimarily: stecneno aadpiaiy Biological Is the concern or hazardprimarily: stecneno aadpiaiy Biological Is the concern or hazardprimarily: stecneno aadpiaiy Biological Is the concern or hazardprimarily: Food SafetyIssue Food SafetyIssue Food SafetyIssue Food SafetyIssue Food SafetyIssue Physical Chemical Physical Chemical
Physical Chemical Physical Chemical Physical Chemical
this scenario is a: this scenario is a: this scenario is a: this scenario is a: this scenario is a: Food ScienceandTechnologyCDE Customer InquiryScorecard t: ______ate: ______
Food Science and Technology Career Development Event FoodScienceandTechnology CareerDevelopment ______(Check only one) ______(Check only one) ______(Check only one) ______(Check only one) ______(Check only one) TOTAL 25 Possible Possible Points 2 2 2 2 2 3 3 3 3 3 2012-2016
Earned Points
9
ae ______St Participant #:______Name: ______Food Science and Technology Career Development Event Development TechnologyCareer Food Scienceand If yes, list the item number that would best apply from the list of guidelines provided (1.5 points): 1c) points): ______(1.5 provided the listguidelines from best apply of thatwould itemIf listthe number yes, # 1 Situation If yes, list the item number that would best apply from the list of guidelines provided (1.5 points): 10c) ______10c) points): (1.5 provided the listguidelines of from apply best thatwould item listthe number yes, If # 10 Situation 9c) points): ______(1.5 provided the listguidelines from best apply of thatwould itemIf listthe number yes, # 9 Situation 8c) points): ______(1.5 provided the listguidelines from best apply of thatwould itemIf listthe number yes, # 8 Situation 7c) points): ______(1.5 provided the listguidelines from best apply of thatwould itemIf listthe number yes, # 7 Situation 6c) points): ______(1.5 provided the listguidelines from best apply of thatwould itemIf listthe number yes, # 6 Situation 5c) points): ______(1.5 provided the listguidelines from best apply of thatwould itemIf listthe number yes, # 5 Situation 4c) points): ______(1.5 provided the listguidelines from best apply of thatwould itemIf listthe number yes, # 4 Situation 3c) points): (1.5 ______provided the listguidelines from best apply of thatwould itemIf listthe number yes, # 3 Situation 2c) points): ______(1.5 provided the listguidelines from best apply of thatwould itemIf listthe number yes, # 2 Situation 1a) Yes _____ 1b) No ______No 1b) _____ Yes 1a) 10a) Yes _____ 10b) No ______No______10b) _____ Yes 10a) ______No 9b) _____ Yes 9a) ______No 8b) _____ Yes 8a) ______No 7b) _____ Yes 7a) ______No 6b) _____ Yes 6a) ______No 5b) _____ Yes 5a) ______No 4b) _____ Yes 4a) ______No 3b) _____ Yes 3a) ______No 2b) _____ Yes 2a) – The situation –The depicts a violation of GMP, sanitation and/or food handling/storagepoint). (1 – The situation –The depicts a violation of GMP, sanitation and/or food handling/storagepoint). (1 situation –The depicts a violation of GMP, sanitation and/or food handling/storagepoint). (1 situation –The depicts a violation of GMP, sanitation and/or food handling/storagepoint). (1 situation –The depicts a violation of GMP, sanitation and/or food handling/storagepoint). (1 situation –The depicts a violation of GMP, sanitation and/or food handling/storagepoint). (1 – The situation depicts a violation of GMP, sanitation and/or food handling/storage (1 point). – The situation depicts a violation of GMP, sanitation and/or food handling/storage (1 point). – The situation depicts a violation of GMP, sanitation and/or food handling/storage (1 point). – The situation depicts a violation of GMP, sanitation and/or food handling/storage (1 point). Food SafetyandSanitationScorecard Food ScienceandTechnologyCDE t: ______ate: ______Food Science and Technology Career Development Event FoodScienceandTechnology CareerDevelopment TOTAL: ______/ 25 Possible Points 2012-2016 10
Sensory Evaluation Practicums
1. Triangle Tests Three different triangle tests will be conducted. Participants are expected to identify the different samples through flavor, aroma, visual cues and/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 5 points. (15 points)
2. Flavor Identification Three samples will be tasted. Participants will be expected to discern the flavor of each sample by taste. Flavors may include but are not limited to fruits, vegetables, florals, savory, sweeteners, etc. Each sample is worth 5 points. (15 points)
3. Aromas 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 sample is worth 5 points. (20 points)
Aromas Cinnamon Grape Chocolate Garlic Maple Peppermint Oregano Clove Basil Nutmeg Lemon Ginger Lime Molasses Orange Wintergreen Vanilla Banana Smoke (liquid) Coconut Cherry Lilac Pine Raspberry Onion Strawberry Butter Licorice (anise) Menthol