| 2021 ONGOING R&D PROJECTS |
| 1. Development of Alternative Techniques for Okra Flakes/Sheets Processing |
| 2. Establishment of Food Safety System for High Risk Bakery Products for Public Consumption |
| 3. Improving the Quality of Deep-Fat Fried Cassava Chips |
| 4. Natural Flavorings from Local Sources as Food Additive. Study 1: Optimization of Spray Drying Flavors |
| 5. Establishment of Halal Assurance System for Processing Selected Banana Products (Banana Chips, Banana Catsup and Frozen Banana) |
| 6. Development of Emulsified Meat Products (Sausage, Nuggets and Burgers) for Halal Market |
| 7. Plant Protein Products from Local Sources |
| 2020 COMPLETED R&D PROJECTS |
| 1. Exploratory studies on: Study 2: Chocolate Confectionery |
| 2. Development of Shelf-Stable Food Products as Read Food Reserve (GAD Project) |
| 3. Characterization of Philippine Banana Cultivars for Food Processing Application |
| 4. Natural Food Colors from Local Source as Food Additive (Proj. 4: Natural Dyes and Colorants R&D Program) |
| 5. Establishment of Spray Drying Technology and Equipment for the Regional Food Innovation Centers - Batch 2 |
| 6. Establishment of Halal Assurance System for Bakery Products (Pandesal and Loaf Bread) |
| 7. Development of Powder Salted Egg Using Appropriate Processing Technologies |
Grants-In-Aid (GIA) projects receives grants from DOST or other Institutions for the implementation of programs/projects identified in the current DOST priorities and thrusts.
