Food Product Development Contest

Objectives:

To develop and demonstrate leadership and communication skills.

To develop team working skills while integrating individual contributions.

To encourage innovative and creative thinking skills through the development of new food products and marketing strategies.

To develop an understanding and appreciation for the many aspects of the food industry.

To acquire knowledge of quality standards, preparation and storage functional properties, feasibility of product, and marketing strategies.

 

 

• Each county may have up to two teams of no more than six participants each
• Each team must submit an “Intent to Compete” form to the State 4-H Office by February 1 & a product proposal by April 10th.
• Product proposals will be evaluated and the top five will be selected for the state contest at the University of Georgia (Athens campus) Food Science Building. Notification will be approximately 2 weeks following the proposal deadline.
• The product proposal must include the following:

a. An original idea for a food product including a product name and description
b. A basic formulation (recipe) for the product emphasizing the main ingredients.
c. A developed marketing strategy.
d. A target market for the product being as specific as possible including age, race, gender and other demographic information (i.e. children ages 2-6, children 5-12,
    Asian-American adults ages 25-40, Black males 13-21, females, athletes, etc).
e. Package design for the product which is both functional and eye-catching. Functionality should include prolonging shelf-life, protection from physical damage, etc.
f. A storage, display, and shelf life plan that explains how to store the product, properly display the product and determines shelf-life. This will be influenced by the processing methods used during product preparation (cooking, freezing, canning, refrigeration, special packaging, etc.).
g. A determination of how each team will ensure the safety of the product. This could include routine testing for pathogenic bacteria, safe handling labels on the package,
    processing controls (canning, pasteurization, cooking, etc.).

• The top five teams will give a presentation (maximum 15 minutes) using posters, computers or other visual aides that include pictures/sketches, marketing slogans, and props advertising and promotional aides, ingredients and a statement on why their product would be successful in the food market.
• Contestants will dress neatly and appropriately for the contest. This will be a simulated business proposal meeting.
• Easels, projectors and computers will be provided for competition presentations or participants may use their own.  UGA faculty and graduate students will be available for finalist teams consultation prior to the day of the contest. The UGA Food Science pilot plant facilities in Athens will be available for use for the finalist teams. Other facilities around the state will be made available to teams for which the Athens location is inconvenient.
• A completed Product Proposal must accompany the presentation and include:

• Name of Original Product Idea, Description of Product, and How the Product is Original. Packaging can address both the product description as well as the safety/shelf-life section.
• Product Recipe Formulation:
• List of ingredients--in order they are used in the instructions
• Measurements given in common fractions
• No abbreviations
• No brand names
• Developed marketing strategy, including marketing plan and research conducted, marketing slogans, advertising and promotional aides and other ideas: there are no constraints
• Target market audience including demographics and possible geographic constrains.
• Package design description and/or sketches and pictures.
• Storage Plan, Display Plan and Shelf Life including: How the package will ensure/prolong shelf-life, protect from physical damage, etc. (Such as “the plastic

wrap will prevent dirt and dust from getting in the product” or “the colored carton will eliminate light from oxidizing milk therefore giving it a long shelf life.”);  What tests or regulations will help ensure consumer safety (routine testing for pathogenic bacteria,
safe handling labels on the package, processing controls, etc.). *
• Safety concerns and controls including What procedures taken during production of food product to ensure safety. (An example would be thoroughlycooking meat before adding to a heat and eat soup.


*Packaging can be addressed by both the Product Description as well as the Safety/Shelf-life section.

 

Written Proposal: 90 points Proposal Rubric

Oral Presentation: 110 Points Presentation Scorecard

Preliminary Recognition
    Each county submitting an entry will receive judging event pins and award cards for team members
    From product proposal entries five teams will be selected to compete at the state level

State Recognition

• 1st place state winning team will receive $100 savings bond per team member and be eligible for Master 4-H'er status.  The team will be invited to participate in the recognition of Special Events Winners at State 4-H Congress (banquet meal and lodging will be covered; however, travel to and from the program is not).  The team will also represent Georgia and exhibit their product at the Regional Institute of Food Technologists meeting with travel coordinated by the UGA Food Science Department and Georgia 4-H.  Some funding is provided for participation in this meeting.
• 2nd place team will receive a $50 savings bond per team member

 

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created 10/03