| 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.
