Food Science

Division: B – Middle School

NC Essential Standards Alignment: None

Event Rules: See National Rules

Event Score Sheet: None

National Event Page: Here

Required Materials: Each participant may bring may bring one 8.5″ x 11″ sheet of paper that may contain information on both sides from any source and one standalone non-programmable, non-graphing calculator.

Each team must bring a participant-made salinometer/hydrometer capable of measuring salt concentration between 1-10% (mass/volume). Any salinometer/hydrometer calibration data must be included on the 8.5″ x 11″ sheet(s) of paper mentioned above.

Participants must wear goggles. Pants should be loose fitting; if the host has more specific guidelines they will notify teams in advance of the tournament. Shoulder length or longer hair must be tied back.

Clarifications: For the Chemistry events, it states that teams may bring any or all of the items listed – are teams only permitted to have the checked items in their kits? Or, may they have all items on the list even if they are not checked.

Teams may bring anything on the list whether it is checked or not. The list is to help teams pare down the list a bit.

The chemistry events now say the reference sheets MAY be sealed in a sheet protector or laminated. Do they have to be?

No, The difference between MAY and MUST is a big one in Olympiad. Since this set of rules says “MAY be in a sheet protector” – it means that it doesn’t have to be, but it is allowed if you want to use one.

updated 10/11/2019

Description:

Participants will answer questions on food chemistry with a focus on fermentation and pickling. In addition, participants will build a salinometer/hydrometer capable of measuring salt compositions between 1-10% (mass/volume).

Materials:

Each participant may bring may bring one 8.5″ x 11″ sheet of paper that may contain information on both sides from any source and one standalone non-programmable, non-graphing calculator.

Scoring:

High Score Wins

Common Mistakes:

None

Recommendations:

I’m trying to figure out the best way to prepare my student for “testing the moisture content of a pickle.” I know I can dry it out (takes a long time) and I can mash it up and squeeze out a lot of moisture using cheese cloth. But I’m not sure how I’m supposed to prepare for the event way of testing. Any advice?

To get the moisture out of the pickle you can put it in a baggie and use a rolling pin to express the liquid. Then separate the solids from the liquid and squeeze a bit more.

The teams will be judged on the process of the calculations and actual product measurements. We want to see that they can follow directions, use tools correctly, and report results appropriately.

Event Resources:

Food Science 2019 Coaches Clinic Presentation (2020 Rules)

Media:

None