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New Products Developed from Davao’s Food Innovation Center

DOST Undersecretary, Dr. Carol M. Yorobe (center) together with the FPIC-PWC Focal Person Ms. Maria Christina Ramos (8th from left), PWC Vice President Dr. Ida Y. Patron (6th from right) and DOST XI ARD Elsie Mae A. Solidum (5th from right) pose with the innovators from UPMindanao, DNSC, DOSCST, and PWC during her visit to the Center on June 11, 2015.

Established through the High Impact Technology Solutions (HITS) Program of the Department of Science and Technology (DOST), the Food Processing Innovation Center (FPIC) – Davao has transformed raw materials to finished products since it was launched in 2014.

True to its vision to be a leading hub for innovations, technical support services for the food industry in the Davao Region, FPIC has assisted four (4) State Colleges and Universities (SUCs) namely, Davao Oriental State College of Science and Technology (DOSCST), Philippine Womens College (PWC), University of the Philippines –Mindanao (UPMin), Davao del Norte State College (DNSC).

Thirty-seven (37) new product innovations such as spray dried pomelo and buko juice; vacuum fried mango, tuna skin chicharon, okra and squash, banana fritters; and ready-to-eat congee were presented during the visit of the DOST’s Undersecretary for Regional Operations, Dr. Carol M. Yorobe at FPIC on June 11, 2015. Usec. Yorobe noted that some of the products can be combined to make another new product such as tuna added to congee. “These products can be used as complimentary food to address the country’s problem in malnutrition,” Usec. Yorobe added.

Usec. Yorobe hopes to see more MSMEs using the Center as it continues to provide opportunities in innovating new products and improving the quality of existing products for increased competitiveness.