Food Science and Technology

Gain an appreciation for all the components that make food nutritious and delicious!

The purpose of this event is to stimulate learning activities in food science and technology related to the food industry and to assist students in developing a good working knowledge of sound principles used in a team decision-making process. The event will consist of four activities: an objective test; a team product development project; a practicum in food safety and quality; and a practicum in sensory evaluation.

Link to National Rules:

Additional Info

  • Age Range: Grades 9-12
  • Competition Venue: State Convention
  • Contest Coordinator: Jeffrey A. Perry - jap255@cornell.edu
  • NY Contest Description: Teams should consist of four members and members are highly encouraged to compete in proper official dress. Participants will complete a written test, laboratory practicums, and are expected to develop and present a product to the judges. For New York specific questions, please e-mail the contest coordinator.
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