| 2023 ONGOING R&D PROJECTS |
| 1. Developing the Capability of Micro-and Small-Scale Processors on the Evaluation and Manufacture of Quality Food Products from Philippine Cocoa Beans |
| 2. Technical Support for DOST Regional Food Innovation Centers (rFICs) Sub -Project 1: Equipment Operation and Upscaling Sub-Project 2: Design and Development of Food Product Prototypes and Recognition of Most Innovative Products |
| 3. Development of Competency on Establishment and Validation of Adequate Processes for Thermally Processed Food |
| 4. Thermal Processing of Selected Materials Using Agitated-Type Retort |
| 5. Production of Dietary Fiber using Sugarcane Bagasse from Raw Sugar Manufacturing |
| 6. Development of Shelf Stable Randang Sauce |
| 9. Safety and Quality Evaluation and Testing of DOST-ITDI Developed Cacao Roaster Equipment |
| 10. Scale-up Production and Technology Validation of DOST-ITDI Ready-to-Eat Boiled Quail Eggs |
| 11. Plant Protein Products from Local Sources Year 2 |
| 12. Development of Shelf Stable Intermediate Moisture (IM) Chevon Products (Jerky and Chinese-Style Sausage) using Hurdie Technology |
| 13. Prototyping of an Isochoric Freezing Equipment |
| 14. Thermal Processing Applications in Plant-based Meat Alternative Food Products |
| 15. Development of Food Standards for Philippine Ethnic Food Products - Lechon Sauce |
| 16. Development and Pilot Scale Production of Shelf-Stable Food Products as Ready Food Reserve |
| 2023 COMPLETED R&D PROJECTS |
| 1. Improvement of Exterior Features of Existing Horizontal Water Spray Retort with Timing Control System Upgrade |
| 2. Ultrasonic Assisted Extraction (UAE) and Microencapsulation of Virgin Coconut Oil (VCO): Study 2: Validation of UAE Process of VCO |
| 2022 COMPLETED R&D PROJECTS |
| 1. Establishment of Halal Assurance System For Selected Food Ingredients (Dried and Powdered Onions, Garlic, BlackPepper and Chilli) |
| 2. Development of Potential Natural Antimicrobial from Local Food Ingredients and Food Application |
| 3. Modified Texturization Procedures of Restructured Fruits for Thermal Processing Applications |
| 4. Thermal Process Validation of Traditional and Ethnic Bottled Products- Acidified-Pasterurized Vegatables (Ubod, Ampalaya and Mixed Vegatables) |
| 5. Improvement of Functional Components of Existing Horizontal Water Spray Retort |
| 6. |
| 7. Development of Halal Compliant Dehydrated Food Products from Selected Food Materials (Fruits, Vegetables and Rootcrops) |
| 8. Development of Draft Standards and Recommended Code of Practice for Processing of Peanut Butter |
| 9. Physicochemical characterization of Used Palm Olein and Coconut Oil from Vacuum Frying of Okra and CArrots as Affected by the Frying Cycle |
| 10. Pilot Scale Production and Market Testing of GAD-Developed Shef Stable Food Products |
| 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.
