Elgin FFA
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Dairy Foods/Food Science
Dairy Foods- As a result of event outcomes, members develop a greater understanding of quality production, processing, distribution, promotion, marketing and consumption of dairy products. Team members complete a written exam, evaluate milk samples, identify cheeses and distinguish real and artificial dairy foods. Teams are composed of three or four members. The top three scores are tabulated in the team score.

Food Science-
 A four member team designs a new food product or re-designs an existing one using a marketing scenario, as they covers product development and presentation, along with food safety issues. Participants use their sensory skills to evaluate and solve problems while applying sound principles in a decision making process.
 

 

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