The Department of Science and Technology (DOST) Region III PSTO-Tarlac successfully conducted a benchmarking activity on modern food innovation through the adoption of advanced technological solutions at the DOST I Food Innovation Center (FIC) located at Pangasinan State University-Bayambang Campus (PSU-BC) on Thursday, November 14, 2024.
The activity, aimed at fostering technological collaboration, was led by Dr. Wilma M. De Vera, head of the FIC, and included inspiring messages from key PSU-BC officials. Dr. Razeale G. Resultay, Vice President for External Relations, Innovation, and Governance (VPEREIGn), and Dr. Guidelia M. Samson, Campus Executive Director, were represented by Dr. Mitzy M. Macaraeg, Dean of the College of Teacher Education.
The event was also attended by esteemed members of DOST Region III PSTO-Tarlac, including Provincial S&T Director Ms. Karen Y. Dañez, Ms. Marvi T. Dela Cruz from the Tarlac PLGU, Ms. Nikki Dyan C. Padilla, Mr. Adonis L. Tababa, Ms. Rhebenson J. Quaratiquit, and Mr. Joseph Roxn.
The discussions began with Dr. Razeale G. Resultay emphasizing the importance of collaboration between DOST III and the Food Innovation Center of PSU-BC. “This collaboration is an indication that within DOST, we are united,” Dr. Resultay stated. She further explained that the benchmarking activity would allow both DOST III and DOST I to learn from each other’s best practices.
The primary focus of the partnership was to explore how the technologies at PSU-BC’s FIC could be adapted and implemented in Tarlac. One specific goal was to increase the value of ladyfinger products. This initiative stemmed from the challenges faced by Jeifarm Enterprises in Tarlac, which generates 4 to 5 tons of daily rejects due to the stringent export standards for okra. By adopting FIC’s technologies, including equipment, technology transfer, and expertise, the partnership aimed to improve food management practices and potentially reduce waste.
Additionally, the collective dialogue addressed the need for breakthrough products, with a particular focus on emergency food reserves (EFR) for disaster relief. Dr. Wilma De Vera led a discussion on innovative food products developed by FIC, such as Binagoongang Bangus, Ready-to-Eat Ginisang Buro, Ready-to-Eat Ginisang Moringa, and Longganisa. These products could significantly contribute to the country’s disaster preparedness efforts.
The event also highlighted the alignment of FIC’s technological innovations with the United Nations’ Sustainable Development Goal (SDG) 12, “Responsible Consumption and Production.” This goal aims to ensure sustainable production and consumption patterns, an objective that the FIC’s work in food innovation strives to support.
“We are open on our technologies that we have either pathway, open na open po kami” Dr. Resultay asserted.”Hoping that we could have projects together and this day be a beginning of our strong partnership”, she added.
The collaboration between FIC of DOST I and DOST III of Tarlac highlights the importance of exploring innovative products that can help the community, particularly the local industries and to promote an excellence on creating amelioration for the entire society
