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University of Nebraska–Lincoln

The Department of Food Science & Technology

Science with Taste

Teacher Resources

District Qualifying Exam

  • The online district qualifying exam will be administered by the NEBRASKA Department of Food Science and Technology on quia.com.  The test will consist of 50 multiple choice, short answer or matching questions.
  • The test will be available from 12:01 a.m. CST, February 20, 2008 until 11:59 p.m. CST, March 5, 2008.
  • Log-on and proctoring information will be distributed via the Nebraska Agricultural Education Listserve.
  • Each school may have an unlimited number of students complete the exam.  The top four scores from each school will constitute that school’s team for state qualification purposes.
  • The top two scoring teams from each district will automatically qualify for state.  Additional high-scoring wild card teams will also be selected.  A final list of qualifying teams will be available on or before Friday, March 7, 2008, and distributed via the Nebraska Agricultural Education Listserve.

 

State Exam

  • The online state exam will be administered by the NEBRASKA Department of Food Science and Technology on quia.com.  The test will consist of 50 multiple choice, short answer or matching questions.  Each question will be worth 2 points.
  • The test will be available from 12:01 a.m. CST, March 24, 2008 until 11:59 p.m. CST, March 26, 2008.
  • Log-on and proctoring information will be distributed via the Nebraska Agricultural Education Listserve.
  • Each school may have an unlimited number of students complete the exam including all team members and potential alternates.  Scores will be matched to actual contest participants during the on-campus portion of the contest.
  • The exam may include questions in any or all of the following areas:
    • Food Chemistry
      Chemical bonds; the chemical make-up of carbohydrates, proteins and lipids; vitamins, minerals and phytochemicals; the macro- and micronutrients found in common foods such as milk, meat, fruits, grains and vegetables; the nutritive value of foods; and the safety concerns of chemicals in foods, specifically food toxicities and food allergies.
    • Food Laws and Regulations
      Role of government agencies at the federal level including the United States Department of Agriculture (including the Agricultural Marketing Service and the Food Safety and Inspection Service), the Environmental Protection Agency, the Food and Drug Administration and the Centers for Disease Control and Prevention; the laws that address food processing in the United States including the 1938 Federal Food, Drug and Cosmetics Act, the Pesticide Chemical Amendment of 1954, the Food Additives Amendment of 1958, the Color Additives Amendment of 1960, the Animal Drugs Amendment of 1968, the Vitamin and Minerals Amendment of 1976, the Infant Formula Act of 1980, the Nutritional Labeling and Education Act of 1994 and the Dietary Supplement Health and Education Act of 1994; the Delaney Clause, Food Allergen Labeling and Consumer Protection Act of 2004, Generally Recognized as Safe (GRAS), Acceptable Daily Intake (ADI) and No-observed Effect Level (NOEL); Food Defect Action Levels; Hazard Analysis and Critical Control Points (HACCP); Good Management Practices (GMP).
    • Food Microbiology
      Role of fermentations in food processing and preservation and safety concerns including the factors affecting the growth of microorganisms in foods (the FAT-TOM acronym), common foodborne pathogens and related illnesses (differentiate among foodborne infections, intoxications, and infestations), safe food handling procedures, and appropriate doneness temperatures for meats.
    • Food Processing
      Common food processing technologies and their origins including canning, freezing, drying, freeze drying, extrusion, blanching, pasteurizing, homogenizing, microwaving and irradiating; and unit operations in food processing including separating, size reduction, pumping, mixing, heat exchanging, concentration, and packaging.
    • Nutrition
      Appropriate calculations necessary to complete the Nutrition Facts Panel, macro- and micronutrients needed in the human diet, general understanding of the My Pyramid, contributing factors to America’s obesity epidemic, and current trends in nutrition.
    • Food Industry Trends
      New products, emerging markets, developing trends, and consumer demands. Recent issues of IFT's Food Technology provide expert analysis for professionals in the field.
  • Past Exams
  • Resources
    • Food Science, Safety and Nutrition. 1993. The National Council for Agricultural Education.
    • Food Science: The Biochemistry of Food and Nutrition. 2002. Glencoe/McGraw-Hill. ISBN: 0-07-822603-1
    • Understanding Food Science and Technology. 2003. Wadsworth/Thomsen Learning. ISBN: 0-534-54492-4
    • Introduction to Food Science. 2003. Delmar/Thomsen Learning. ISBN: 0-7668-1314-2
    • Food Technology, a trade publication by the Institute of Food Technologists available at www.ift.org. (Review recent issues for current information regarding the industry and trends.)
    • Product Development Power Point Presentation from Dr. David Jackson (pdf)
    • Food Labeling. 2004. United States Food and Drug Administration.

 

Food Safety and Quality Practicum

  • In the Food Safety and Quality Practicum, each student will answer multiple choice questions related to food safety and evaluate one or more photos for a possible safety or sanitation problem.
  • Resources
    • See the Food Microbiology area above.
    • Food Safety PowerPoint Presentation from Dr. John Rupnow (pdf).
    • Food Science, Safety and Nutrition. 1993. The National Council for Agricultural Education.
    • Food Science: The Biochemistry of Food and Nutrition. 2002. Glencoe/McGraw-Hill. ISBN: 0-07-822603-1
    • Understanding Food Science and Technology. 2003. Wadsworth/Thomsen Learning. ISBN: 0-534-54492-4
    • Introduction to Food Science. 2003. Delmar/Thomsen Learning. ISBN: 0-7668-1314-2
    • Food Technology, a trade publication by the Institute of Food Technologists available at www.ift.org. (Review recent issues for current information regarding the industry and trends.)

    Sensory Evaluation Practicum

    • In the Sensory Evaluation Practicum, each student identify five aromas selected from the list prepared for the national event and complete one triangle test. The following references will help prepare students for this practicum:
    • Aroma Identification
      • Consult the national rules list for the current year to obtain a list of possible aromas.
    • Triangle Test
      • In a triangle test, participants will evaluate three samples to identify the unique sample. Any characteristic could differentiate the unique sample. Participants should utilize all of their senses.
    • Past Event(s)
      • 2005 State CDE
      • Aroma samples were almond, coconut, vanilla, lemon and orange
    • Resources:
      • Food Science, Safety and Nutrition. 1993. The National Council for Agricultural Education.
      • Food Science: The Biochemistry of Food and Nutrition. 2002. Glencoe/McGraw-Hill. ISBN: 0-07-822603-1 - See Chapter 2
      • Understanding Food Science and Technology. 2003. Wadsworth/Thomsen Learning. ISBN: 0-534-54492-4 - See Chapter 15

    Team Product Development Practicum

     

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