What this event is about
Food-focused chemistry/biology: macromolecules, reactions (browning, leavening), nutrition labels, and often a lab component.
Study plan
Setup (team of 2, ~50 min, Eye Protection C, Impound Yes, Class III calculator, one double-sided sheet each, Chemistry Lab Equipment List + pint & gallon bags, 500–600 mL lidded container, ~30 cm cheesecloth)
- Run ≥3 notebook experiments per Lab Task (Ice Cream, Curd Mass, Milk Fat from Cream) on the official Food Science Experiment Form — only first 3 per task graded (max 18 pts). One IV per experiment.
- Impound the notebook before the tournament; it returns after competition.
- Practice lab procedures with PPE (goggles, apron/lab coat, covered skin). Regionals: 1 task; State: 1–2; Nationals: 2–3.
- Ice cream height lab: follow bag-in-bag salt/ice method; shape a self-standing formation (5 s) for mm height score (0.1 pt/mm).
- Curd mass: 120 mL milk + vinegar/lemon juice → cheesecloth drain ~15 min → mass vs ES mass (team/ES × 10).
- Butter/milk fat: 150 mL cream ~13°C in container → shake to separate → drain → mass vs ES (same ratio scoring).
- Written test (max 50 from % correct / 2): dairy lipids/carbs/proteins; labeling; esterification/fat bonding; saturated/unsaturated fats; structures of sugars/starches/fats/proteins; essential nutrients; cooking chemistry; allergens; preservation; RDA consequences; freezing-point depression; non-dairy & lactose-free milks; emulsification; pasteurization; organic dairy; casein/whey; probiotics; lactose intolerance; low-fat/fat-free.
- Clean up for up to 10% penalty avoidance. Score awareness: Final = Notebook + Lab(s) + Test − penalties.
Tips
Write observations like a lab notebook — judges reward clear data.