| Definition | Responses | Score |
| Math Practicum |
| Part | Contestant | Judge |
| 1 | 025 | 025 |
| 25 |
| Online Exam |
| Part | Contestant | Judge |
| 1 | 58 | 100 |
| 58 |
| Aroma ID |
| Part | Contestant | Judge |
| 1 | 02 | 09 |
| 2 | 08 | 08 |
| 3 | 19 | 19 |
| 4 | 14 | 14 |
| 5 | 04 | 04 |
| Identification A Points per ID | 3 |
| 12 |
| Triangle Tests |
| Part | Contestant | Judge |
| 21 | 92 | 92 |
| 22 | 69 | 69 |
| 23 | 00 | 00 |
| 24 | 97 | 97 |
| Identification B Points per ID | 5 |
| 20 |
| Sensory Evaluation Total |
| 32 |
| Customer Inquiry |
| Part | Contestant | Judge |
| 41 | 91 | 25 |
| 42 | 17 | 59 |
| 43 | 91 | 25 |
| 44 | 17 | 17 |
| 45 | 91 | 91 |
| Identification C Points per ID | 3 |
| 6 |
| Customer Inquiry |
| Part | Contestant | Judge |
| 46 | 32 | 32 |
| 47 | 91 | 91 |
| 48 | 32 | 17 |
| 49 | 25 | 25 |
| 50 | 32 | 32 |
| Identification C Points per ID | 3 |
| 12 |
| Customer Inquiry Total |
| 18 |
| Food Safety/Sanitation |
| Part | Contestant | Judge |
| 61 | 02 | 03 |
| 62 | 03 | 02 |
| 63 | 06 | 06 |
| 64 | 05 | 05 |
| 65 | 01 | 03 |
| Identification D Points per ID | 5 |
| 10 |
| Food Analysis |
| Part | Contestant | Judge |
| 81 | 08 | 08 |
| 82 | 01 | 01 |
| 83 | 09 | 09 |
| 84 | 07 | 07 |
| 85 | 06 | 06 |
| Identification E Points per ID | 5 |
| 25 |
| Food Safety & Quality Total |
| 35 |
| Practicum Total |
| 110 |
| Qu. #1 Formulation |
| Part | Contestant | Judge |
| 101 | | 40 |
| |
| Qu. #2 Formulation Content, Why if Rancid |
| Part | Contestant | Judge |
| 102 | | 15 |
| |
| Qu. #3 Marketing, product, packaging |
| Part | Contestant | Judge |
| 103 | | 10 |
| |
| Qu. #4 Brand Name |
| Part | Contestant | Judge |
| 104 | | 10 |
| |
| Qu. #5 Nutritional benefits |
| Part | Contestant | Judge |
| 105 | | 36 |
| |
| Qu. #6 Criteria met by product |
| Part | Contestant | Judge |
| 106 | | 20 |
| |
| Qu. #7 Quality Standards & testing |
| Part | Contestant | Judge |
| 107 | | 25 |
| |
| Qu. #8 Shelf life |
| Part | Contestant | Judge |
| 108 | | 10 |
| |
| Qu. #9 Allergens |
| Part | Contestant | Judge |
| 109 | | 30 |
| |
| Qu. #10 Pathogens |
| Part | Contestant | Judge |
| 110 | | 10 |
| |
| Qu. #11 H.A.R.P.C. |
| Part | Contestant | Judge |
| 111 | | 15 |
| |
| Qu. #12 Processing steps |
| Part | Contestant | Judge |
| 112 | | 40 |
| |
| Qu. #13 Piece of equipment needed to make product |
| Part | Contestant | Judge |
| 113 | | 05 |
| |
| Qu. #14 Type of Packaging |
| Part | Contestant | Judge |
| 114 | | 14 |
| |
| Qu. #15 Costs |
| Part | Contestant | Judge |
| 115 | | 20 |
| |
| Qu. #16a Label |
| Part | Contestant | Judge |
| 116 | | 40 |
| |
| Qu. #16b Nutrition Facts/Ingredients |
| Part | Contestant | Judge |
| 117 | | 60 |
| |
| Product Development Total |
| |