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2022 ONGOING R&D PROJECTS
1. Shelf-life Extension of Selected Regional Viand Products of Dehydration Technology
2. Establishment of Used Palm Olein's Shelf life through Physicochemical Characterization Derived from Vacuum Frying of FIC-Developed Products: Okra, Carrots and Jackfruit
3. Improvement of Exterior Features of Exiting Horizontal Water Spray Retort with Timing Control System Upgrade

 

2021 COMPLETED R&D PROJECTS
1. Improving the Quality of Deep-Fat Fried Cassava Chips
2. Development of Alternative Techniques for Okra Flakes/Sheets Processing
3. Establishment of Food Safety System for High Risk Bakery Products for Public Consumption
4. Natural Flavorings from Local Sources as Food Additive. Study 1: Optimization of Spray Drying of  Flavors from Fermented Fish and Shrimps
5. Development of New Shelf Stable Food Products from Fruits, Grains and Vegetables (GAD Project Phase 3)
6. Market Testing of FIC Technologies/Products through collaboration with existing adopters
7. Establishment of Halal Assurance System for Processing Selected Banana Products (Banana Chips, Banana Catsup and Frozen Banana)
8. Development of Emulsified Meat Products (Sausage, Nuggets and Burgers) for Halal Market
9. Development of Halal Compliant Dehydrated Food Products from Selected Food Materials (Fruits, Vegetables and Root crops)
10. Ultrasonic Assisted Extraction (UAE) and Microencapsulation of Virgin Coconut Oil (VCO) Phase 1: Development of UAE and Microencapsulation Processes

 

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.