Bayambang, Pangasinan – In a remarkable culinary initiative, the Pangasinan State University Food Innovation Center (PSU-FIC) took the lead in redefining the local food industry with a series of innovative projects in the year 2022. Ms. Meryl A. Bernardino, a research fellow from DOST Region 1, and Ms. Monica May Varilla, a project assistant from DOST-PANG led this project in collaboration with the PSU-FIC team, these projects left an indelible mark on the world of gastronomy.
The PSU-FIC team, Dr. Wilma De Vera, who served as the Center Head, Associate Professor Veronica C. Austria, Ms. Mary Ann Marjorie Del Mundo, Engr. Dandilo Laroco, and Mr. Ricardo Velasco, along with faculty researchers, Mr. Filcriz C. Dy, Ms. Charissa M. De Vera, Mr. Christian Paul Soriano, and Mr. Jerome Rosario, worked diligently to introduce pioneering culinary innovations.
The PSU-FIC’s projects for 2022 featured a range of initiatives. It all began with the RTE Bagnet Project, a groundbreaking venture that centered around the creation of Ready-to-Eat Microwavable Bagnet, utilizing a single innovative technology. This project underwent the rigorous processes of bagnet production for meticulous analysis and sensory evaluation, which included the intricate art of producing vacuum-fried seasoned pork slices (bagnet).
Following closely was the SMART Food Project, a significant endeavor that involved the development of Functional Intermediate Ingredients, Convenient Ready-to-Eat Food Packs, and Ready-to-Drink Probiotic Beverages, totaling an impressive ten pioneering technologies. The UPLIFT Project, which stands for “Utilization of Produce for Local and Innovative Technologies,” delved into the development of Wintermelon and Sweet Potato Food Products, incorporating six distinct technologies.
These groundbreaking undertakings received substantial financial support from the Department of Science and Technology – Region 1 (DOST GIA), amounting to an impressive PHP 1,200,000. The culmination of these dedicated efforts yielded an array of remarkable product prototypes, including bagoong powder, red onion powder, lasona powder, ginisang buro in pouch, longganisa in pouch, mungbean soup, mushroom deli barbecue, mushroom deli adobo, wintermelon kefir, blue ternatea Kombucha, wintermelon ice cream, calamansi ice cream, calamansi juice, sweet potato bread, wintermelon jam, sweet potato flour, and RTE microwavable bagnet.
These groundbreaking innovations have not only revitalized the local food industry but have also opened doors to new economic prospects, nutritional enhancements, and culinary delights. PSU-FIC enduring commitment to culinary innovation stands as a testament to the transformative power of research and collaboration, ensuring that the community enjoys the fruits of their labor in every delectable bite.