FOOD FIGHT Booklet Extension

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recommendations expressed in this material are those of the authors and do not necessarily reflect the. views of the National Science Foundation,FOOD FIGHT 2. Contributors,Contributing Author,Chris Wildman,NSF Graduate Teaching Fellow. Department of Animal and Dairy Science,The University of Georgia. Tifton Georgia,Collaborating Teachers,Danielle Armstrong Paul Blais. Science Teacher Science Teacher,Columbia High School Cedar Shoals High School.
Decatur Georgia Athens Georgia,David Knauft Ph D Steve Oliver Ph D. Professor Associate Professor, Department of Horticulture Department of Science Education. The University of Georgia The University of Georgia. Athens Georgia Athens Georgia,Robert Shewfelt Ph D. Department of Food Science and Technology,The University of Georgia. Athens Georgia,FOOD FIGHT ii,Welcome to FOOD FIGHT.
An Introduction for Teachers, The most effective approaches to science instruction present scientific concepts in terms that are relevant. and meaningful in students lives As food is one of our most basic interests in life and a top priority in. teenagers lives the science behind our food is a natural perspective from which to approach high school. science instruction, Food science is the application of science and engineering to the production processing distribution. preparation evaluation and utilization of food Food science is a multidisciplinary field utilizing such. subjects as biology chemistry physics engineering and mathematics Food scientists work in. government academia and industry in areas such as, food chemistry Food chemists are interested in the composition and properties of food. components and the chemical changes that occur during handling processing and storage For. example a food chemist might study the effects of processing on the nutritional quality color or. flavor of foods, food processing Food processing engineers are responsible for the design of processes and. equipment that transform raw ingredients into finished food products. food packaging Food packaging engineers are responsible for the development of materials. and packages that contain and protect products while also fulfilling consumer needs for. convenience and communication, food microbiology Food microbiologists are interested in the microorganisms that cause.
food spoilage cause food borne illness or improve the quality of foods For example molds are. microorganisms that can lead to food spoilage E coli is a disease causing microorganism and. Lactobacillus spp is the microorganism responsible for transforming milk into yogurt. quality control Quality control is a system by which a desired standard of quality in a. product or process is maintained Through regular product testing quality control scientists. ensure that consumers receive consistent high quality food products. product development Product development is the process through which food scientists. transform new food ideas into marketable products When developing a new food product. product developers must decide what product will be produced discover who will buy the. product and how to make it unique define what is in the product develop all aspects of the. product and deploy the product into the marketplace Product development is one of the most. popular and exciting areas of food science, The food industry comprising food processing handling preparing and serving is the largest industry. in the United States and the world employing tens of millions of people Further the United States food. industry grosses hundreds of billions of dollars annually. FOOD FIGHT iii, The FOOD FIGHT activity series uses food product development to incorporate food science into the. high school science classroom with the goals of increasing student interest and engagement in science. and introducing students to the countless academic and career opportunities in food science By. bringing FOOD FIGHT into your classroom you and your students will become food scientists as you. develop a new food product FOOD FIGHT will introduce you to key concepts in food product. development and guide you through the product development process. Thank you for your interest in the FOOD FIGHT activity series We hope that you and your students. will find the activities to be engaging and beneficial If you are interested in additional food science. based classroom activities please visit our website www uga edu discover sbof or contact us directly. Amy Rowley Jeremy Peacock, NSF Graduate Teaching Fellow NSF Graduate Teaching Fellow. Dept of Food Science and Technology Dept of Food Science and Technology. The University of Georgia The University of Georgia. Athens Georgia 30602 Athens Georgia 30602,706 369 9799 706 248 7745. arowley uga edu jpeacock uga edu,FOOD FIGHT iv,FOOD FIGHT Contents.
Contributors ii, Welcome to FOOD FIGHT An Introduction for Teachers iii. FOOD FIGHT Contents v, FOOD FIGHT An Introduction to Product Development 1. FOOD FIGHT Product Development Project,Teacher s Guide 3. Suggested Project Schedule 6,Intent to Purchase Evaluation Scorecards 7. Scoring Rubric 8,Student Handout 11,Ingredient Functionality.
How Sweet It Is,Lesson Plan 15,Student Handout 19,Formulation. The Chemist s Cookbook,Lesson Plan 21,Scoring Rubric 26. Student Handout 28,Sensory Evaluation,One of These Things is Not Like the Other. Lesson Plan 31,Student Handout 34,The Tomato Flavorful or Flavorless. Lesson Plan 37,Student Handout 41,The Perfect Package.
Lesson Plan 43,Scoring Rubric 46,Student Handout 48. Can You Believe Everything You See,Lesson Plan 49,Scoring Rubric 52. Student Handout 55,FOOD FIGHT v,FOOD FIGHT vi,FOOD FIGHT. An Introduction to Product Development, What do Lipton Brisk Lemonade Chick fil A Cool Wraps and the McDonald s McSalad Shaker. have in common These and many other new food products were developed with the help of University. of Georgia Department of Food Science and Technology students and faculty. Food scientists develop new products through a process that combines biology chemistry. microbiology biotechnology nutrition psychology physics and engineering with business and. marketing to identify and satisfy ever changing consumer needs In fact food scientists working in. industry and university laboratories develop more than 100 000 new products each year Of these new. products only about 10 000 actually make it onto store shelves or restaurant menus What s more. about 9 000 of those products that make it into the market fail In the end only one out of every 100. new food products is successfully marketed In order to increase the chances of success in the face of. these odds food scientists have developed a process for product development that allows the product. development team to address the many complex issues involved in developing a new product in a. manageable way, In order to develop a new food product the product development team must.
DECIDE what product will be produced, DISCOVER who will buy the product and how to make it unique. DEFINE what is in the product,DEVELOP all aspects of the product and. DEPLOY the product into the marketplace, The product development team must first decide what product will be produced The team should. brainstorm a list of possible ideas discuss the requirements for each of the ideas and determine the. feasibility of each idea, The product development team should keep in mind that any successful product must meet a perceived. consumer need Therefore the team must discover who will buy the product and how to make it unique. To do this the team might use individual interviews focus groups or surveys to identify consumer. needs to determine how the new product will meet these needs and to identify ways to make the new. product stand out from the competition, Once a product has been selected the product development team must define the key elements of the.
product including product formulation processing packaging and storage Definition enables the. product development team to establish a starting point for consumer testing of the product. FOOD FIGHT 1, With a clear definition of the product in hand the product development team must develop all aspects of. the new product including its formulation processing packaging and storage The team should first. assemble a prototype of the product to see what is necessary to transform the idea into a reality A. technique often used at this stage of the process is benchmarking in which food scientists analyze. competing products in order to identify key ingredients and characteristics Once the prototype has been. developed the team must conduct intensive consumer testing and sensory analyses which allows them. to determine consumer acceptability of the product and to make any necessary adjustments. Before a new product can be deployed to grocery store shelves or local restaurants the product. development team must finalize the package appearance to address marketing information and labeling. requirements determine a profitable pricing structure for the product and plan the schedule of. production distribution and promotion With these plans in place the product is produced on a large. scale deployed to the marketplace and hopefully purchased by consumers who see the new product as. the perfect solution to their daily needs, After all that work it might seem like it is time for a break However the product development team. must turn its attention to the future of the product including line extensions and follow up products. The job of a food scientist especially a product development team member is never boring Keeping up. with ever changing consumer demands and remaining one step ahead of the competition requires. flexibility dedication creativity and teamwork not to mention scientific expertise. The following video provides an introduction to the product development process and served as the. basis for this article, From Concept to Consumer Food Product Development 21 40 min Institute of Food. Technologists IFT,FOOD FIGHT 2,FOOD FIGHT,Product Development Project Teacher s Guide. Annotation, The FOOD FIGHT project challenges students to become food scientists as they apply physical.
science biology chemistry and physics concepts to the development of a new food product Through a. series of laboratory exercises classroom activities and assignments students will learn the stages of. product development and apply this knowledge to the development of an original food item. The University of Georgia Food Science Club sponsors a New Product Fair held at the Food Science. and Technology Building on the University of Georgia campus each semester Winning teams from. each class are invited to participate,Primary Learning Outcomes. Students will apply physical science biology chemistry and physics concepts to the development of a. new food product, Students will acquire knowledge of food product development food quality food safety food. processing and preparation packaging product storage and the marketing of new food products. Students will develop an understanding of and appreciation for food science and the food industry. Students will communicate clearly and effectively by oral and written means. Students will develop and demonstrate leadership team working and creative thinking skills. Georgia Performance Standards, SCSh1 Students will evaluate the importance of curiosity honesty openness and skepticism in science. SCSh2 Students will use standard safety practices for all classroom laboratory and field investigations. SCSh3 Students will identify and investigate problems scientifically. SCSh4 Students use tools and instruments for observing measuring and manipulating scientific. equipment and materials, SCSh5 Students will demonstrate the computation and estimation skills necessary for analyzing data. and developing reasonable scientific explanations, SCSh6 Students will communicate scientific investigations and information clearly.
SCSh7 Students analyze how scientific knowledge is developed. SCSh8 Students will understand important features of the process of scientific inquiry. FOOD FIGHT 3, FOOD FIGHT consists of eleven sessions that can be adapted to fit within the normal class schedule. In order to maximize the effectiveness of the project it is anticipated that roughly one class period every. one to two weeks be dedicated to FOOD FIGHT activities. Procedures, The FOOD FIGHT lesson plans included in this book can be used to guide you and your students. through the product development process Students will develop an original food item complete a. written product proposal and orally present their product and proposal to the class Students should. work in groups of two to four members A suggested project schedule can be found on page 6. Product Theme, A new product theme for competition in the UGA Food Science Club New Product Fair is selected each. semester For the current theme please contact Amy Rowley arowley uga edu or Jeremy Peacock. jpeacock uga edu If you do not plan to have students compete in the New Product Fair you and. your students may select your own product theme Examples might include a healthy snack item a. school lunch item or a chocolate item,Project Requirements. 1 Each team must prepare a product proposal that fo. develop a new food product FOOD FIGHT will introduce you to key concepts in food product development and guide you through the product development process Thank you for your interest in the FOOD FIGHT activity series We hope that you and your students will find the activities to be engaging and beneficial If you are interested in additional food science based classroom activities please

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