FSUU Food Innovation Center

🔁 Training Recap | Strengthening Food Innovation & Safety 🍽️🔬

The FSUU Food Innovation Center, in partnership with DOST Caraga, successfully conducted a two-day training on Product Development and Food Safety on December 22–23, 2025, at The Red Palm Suites and Restaurant, Butuan City.

👥 The activity was participated in by second-year BS Hospitality Management students of Father Saturnino Urios University and selected employees of VILLA TUNA fostering collaboration between academe and industry.

🎓 Participants gained valuable insights from DOST Caraga resource persons:
• Dr. Mariero Gawat – Product Development
• Ms. Reynalyn Abao – Food Safety

Through this training, participants enhanced their understanding of developing food products that are safe, innovative, and market-ready, reinforcing FSUU’s commitment to bridging theory and practice through science- and industry-based learning.

🌱 Building competencies today for safer and smarter food innovations tomorrow.

ICYMI: Powering Up Food Innovation at FSUU! ⚙️🍴

The FSUU Food Innovation Center (FIC) successfully conducted a Capacity Development Training on FIC Equipment Functionality for FIC personnel and students on December 18–19, 2025, at the FSUU Morelos Gym.

The training was facilitated by GECAR Machines, the official equipment provider, who demonstrated the proper operation and safe handling of key food processing equipment—water retort, vacuum fryer, and tray dehydrator.

Participants also enjoyed hands-on training, operating the tray dehydrator and packing their sample products using the vacuum packaging machine, making the learning experience both practical and exciting.

Enthusiasm is high as participants look forward to the planned 5-day intensive training once the equipment is transferred from its temporary location at the Morelos Gymnasium to its permanent home at the Food Innovation Center, alongside the Shared Service Facility for Packaging and Labeling in front of the FSUU Morelos Campus.

👥 The 2-day training was witnessed by Ms. Reynalyn Abao and Ms. Charisse Pitlo of DOST Caraga, further strengthening the partnership in advancing food innovation.

🚀 From training to transformation—FSUU is ready to innovate!

LOOK: Turning Food Science into Innovation! 🔬🍽️

The FSUU Food Innovation Center (FIC) successfully conducted a Capacity Development Training on Analytical Tools for Food Physicochemical Properties for FIC personnel and students on December 17, 2025, at The Red Palm Suites and Restaurant, Butuan City.

✨ The session was led by Dr. Mariero H. Gawat of the Department of Science and Technology (DOST Caraga), with valuable assistance from Ms. Charisse L. Pitlo.

This training equipped participants with essential scientific tools to better understand food quality, safety, and innovation—strengthening FSUU’s commitment to producing market-ready, science-based food products.

✨ Building Market-Ready Food Innovations! 🍴📦

The FSUU Food Innovation Center, in partnership with DOST Caraga, successfully conducted a Capacity Development Training on Nutritional Labeling and Food Packaging for Market-Ready Products on December 15–16, 2025, at The Red Palm Suites and Restaurant.

The training was led by experts from DOST Caraga:
👩‍🔬 Ms. Reynalyn M. Abao – Nutritional Labeling
👨‍🔧 Engr. Emman Lliam L. Prisco – Food Packaging

This initiative strengthens FSUU’s readiness to fully operate the Food Innovation Center, empowering faculty and students with essential skills to develop food products that are safe, high-quality, market-ready, and compliant with industry standards.

From concept to compliance—FSUU is shaping the future of food innovation!

𝐃𝐎𝐒𝐓 𝐂𝐚𝐫𝐚𝐠𝐚 𝐁𝐨𝐨𝐬𝐭𝐬 𝐅𝐒𝐔𝐔’𝐬 𝐒𝐤𝐢𝐥𝐥𝐬 𝐢𝐧 𝐒𝐞𝐧𝐬𝐨𝐫𝐲 𝐄𝐯𝐚𝐥𝐮𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐅𝐥𝐚𝐯𝐨𝐫 𝐒𝐜𝐢𝐞𝐧𝐜𝐞

To strengthen Father Saturnino Urios University’s (FSUU) capacity for food product development, the Caraga Food Innovation Consortium, through DOST Caraga, conducted a specialized training on Applied Sensory Evaluation and Flavor Science on December 12, 2025, as part of the establishment of the university’s Food Innovation Center (FIC).

Led by DOST Caraga S&T Fellow II, Dr. Mariero H. Gawat, the training aims to equip faculty members and students with practical knowledge on flavor science, food formulation, and sensory evaluationParticipants took part in hands-on activities, including triangle sensory testing and systematic evaluation of beverage products, assessing taste, aroma, color, and overall acceptability using standard methods.

The activity emphasized the importance of sensory evaluation in improving food products based on consumer preference, which is an essential step toward developing competitive and market-ready food innovations. It also marked another milestone in preparing FSUU for the full operation of its Food Innovation Center, positioning the university as a growing hub for food research and innovation in the Caraga Region.

Through initiatives like this, DOST Caraga continues to empower academic institutions and future food innovators, translating science and technology into practical solutions that support regional growth.

𝐃𝐎𝐒𝐓 𝐂𝐚𝐫𝐚𝐠𝐚 𝐓𝐫𝐚𝐢𝐧𝐬 𝐅𝐒𝐔𝐔 𝐨𝐧 𝐅𝐨𝐨𝐝 𝐋𝐚𝐛𝐞𝐥𝐢𝐧𝐠 𝐚𝐧𝐝 𝐏𝐚𝐜𝐤𝐚𝐠𝐢𝐧𝐠 𝐂𝐚𝐩𝐚𝐛𝐢𝐥𝐢𝐭𝐢𝐞𝐬

The Caraga Food Innovation Consortium (CFIC) facilitated a specialized training on “Nutritional Labelling and Food Packaging for Market-Ready Products” for Father Saturnino Urios University (FSUU) on December 15, 2025.

A discussion on Nutritional Labelling, led by Ms. Reynalyn M. Abao of DOST Caraga, provided participants with essential knowledge on proper labelling standards, nutritional content declaration, and regulatory compliance to ensure transparency and consumer safety.

An informative session on Food Packaging was discussed by Engr. Emman Lliam L. Prisco of DOST Caraga, which guided participants through packaging concepts and materials, followed by a hands-on workshop where attendees applied their learning and were assessed on practical packaging design and evaluation techniques.

This training aims to strengthen FSUU’s readiness to operate its Food Innovation Center, equipping faculty and students with the tools to develop food products that are not only safe and high-quality but also market-ready and compliant with industry standards.

Through initiatives like this, DOST Caraga continues to empower academic institutions, nurture future food innovators, and drive regional development through science, technology, and innovation.

ICYMI | Capacity Development Training Highlights 🍽️🔬

Last December 11–12, 2025, the FSUU Food Innovation Center (FIC), in partnership with DOST Caraga, successfully conducted a Capacity Development Training for FSUU BAP and THMP faculty and students at The Red Palm Suites & Restaurant.

The training introduced participants to the Food Innovation System in Caraga and provided valuable insights into Product Development and Sensory Evaluation Analysis. The program formally opened with a welcome message from Dr. Mark Lennon A. Sitones, FSUU–FIC Focal Person and Dean of the Tourism and Hospitality Management Program.

Participants actively engaged in a hands-on workshop on the proper conduct of sensory evaluation, enhancing their practical skills and understanding of food quality assessment. The seminar and workshop were led by Dr. Mariero H. Gawat, DOST–Caraga S&T Fellow, with support from Ms. Reynalyn Abao and Ms. Charisse Pitlo of DOST–Caraga.

This successful activity reflects FSUU and DOST–Caraga’s shared commitment to advancing food innovation, research, and capacity building in the region.

𝐃𝐎𝐒𝐓 𝐂𝐚𝐫𝐚𝐠𝐚 𝐓𝐫𝐚𝐢𝐧𝐬 𝐅𝐒𝐔𝐔 𝐨𝐧 𝐅𝐨𝐨𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐂𝐚𝐩𝐚𝐛𝐢𝐥𝐢𝐭𝐢𝐞𝐬

As part of DOST's Food Innovation Center (FIC) interventions, the Caraga Food Innovation Consortium (CFIC) facilitated a specialized training on “Product Development: Innovating Food Products Aligned with Market Needs” for Father Saturnino Urios University (FSUU) on December 11, 2025.

DOST Caraga S&T Fellow II, Dr. Mariero H. Gawat, provided FSUU faculty members and students with essential knowledge and hands-on strategies to develop food products that are aligned to consumer preferences, emerging market trends, and industry standards. Participants gained insights about the fundamentals of proper food formulation, processing techniques, and quality assurance which are key elements in producing safe, high-quality, and market-ready food products.

This capacity-building initiative supports the university's preparation to operate its Food Innovation Center, further enhancing its role in fostering a dynamic, research-based, and market-responsive food innovation ecosystem in Caraga Region.

Through initiatives like this, DOST Caraga remains committed to empowering academic institutions, nurturing future food innovators, and accelerating regional development through science, technology, and innovation.

𝗥𝗘𝗔𝗗𝗬 𝗧𝗢 𝗦𝗧𝗔𝗥𝗧 𝗬𝗢𝗨𝗥 2𝗡𝗗 𝗦𝗘𝗠𝗘𝗦𝗧𝗘𝗥?
𝗘𝗡𝗥𝗢𝗟𝗟 𝗡𝗢𝗪 𝗶𝗻 𝘁𝗵𝗲 𝗙𝗦𝗨𝗨 — 𝗧𝗼𝘂𝗿𝗶𝘀𝗺 𝗮𝗻𝗱 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁 𝗣𝗿𝗼𝗴𝗿𝗮𝗺!
Get ready for a semester full of fun, learning, and exciting events with the Tourism and Hospitality Management Program! It’s a journey where every activity, every challenge, and every experience is designed to help you grow both personally and professionally.
𝖥𝗈𝗋 𝗆𝗈𝗋𝖾 𝗂𝗇𝗊𝗎𝗂𝗋𝗂𝖾𝗌, 𝗉𝗅𝖾𝖺𝗌𝖾 𝖼𝗈𝗇𝗍𝖺𝖼𝗍 𝗈𝗎𝗋 𝗌𝗈𝖼𝗂𝖺𝗅 𝗆𝖾𝖽𝗂𝖺 𝖺𝖼𝖼⁦𝗈𝗎𝗇𝗍𝗌:
𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞: 𝖥𝖲𝖴𝖴 𝖳𝖧𝖬𝖯 - 𝖫𝗈𝖼𝖺𝗅 𝖲𝗎𝗉𝗋𝖾𝗆𝖾 𝖦𝗈𝗏𝖾𝗋𝗇𝗆𝖾𝗇𝗍
𝐋𝐈𝐍𝐊: 𝗁𝗍𝗍𝗉𝗌://𝗐𝗐𝗐.𝖿𝖺𝖼𝖾𝖻𝗈𝗈𝗄.𝖼𝗈𝗆/𝖿𝗌𝗎𝗎𝗍𝗁𝗆𝗉𝗅𝗈𝖼𝖺𝗅𝗌𝗎𝗉𝗋𝖾𝗆𝖾𝗀𝗈𝗏𝗍/
𝐄𝐌𝐀𝐈𝐋: 𝗎𝗋𝗂𝗈𝗌.𝗍𝗁𝗒𝗆𝖾𝗌@𝗀𝗆𝖺𝗂𝗅.𝖼𝗈𝗆
#𝖥𝖲𝖴𝖴𝖳𝖧𝖬𝖯𝖫𝖲𝖦
#𝖥𝖲𝖴𝖴𝖳𝗈𝗎𝗋𝗂𝗌𝗆𝖬𝖺𝗇𝖺𝗀𝖾𝗆𝖾𝗇𝗍
#𝖥𝖲𝖴𝖴𝖧𝗈𝗌𝗉𝗂𝗍𝖺𝗅𝗂𝗍𝗒𝖬𝖺𝗇𝖺𝗀𝖾𝗆𝖾𝗇𝗍

🍴✨ Ready to turn your food ideas into reality? ✨🍴

Join the FSUU Food Innovation Center (FIC) Free Seminar & Training, in partnership with DOST–Caraga, and level up your skills in food product development!

This training is open to all FSUU employees—teaching and non-teaching staff—entrepreneurs, intrapreneurs, and anyone eager to develop their own signature products or improve existing ones.

Learn from our expert resource persons:
👨‍🔬 Dr. Mariero H. Gawat – S&T Fellow, DOST–Caraga
🛠️ Engr. Emman Lliam L. Prisco – Head, Innovation Unit, DOST–Caraga

🎯 Hands-on training, expert guidance, and a chance to elevate your food business skills!

✅ Register now and secure your slot! Click this link: https://bit.ly/4pSG1Tb or scan the QR code.

𝗥𝗘𝗣𝗢𝗦𝗧 | 𝗙𝗮𝗰𝘂𝗹𝘁𝘆 𝗣𝗮𝗿𝘁𝗶𝗰𝗶𝗽𝗮𝘁𝗶𝗼𝗻 𝗶𝗻 𝘁𝗵𝗲 𝗙𝗼𝗼𝗱 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗥&𝗗 𝗣𝗹𝗮𝗻𝗻𝗶𝗻𝗴 𝗪𝗼𝗿𝗸𝘀𝗵𝗼𝗽
We are proud to share that our faculty representatives — Dr. Mark Lennon A. Sitones, LPT, CHP, our Program Dean, and Mr. Mark Anthony M. Jaictin — participated in the three-day 𝐅𝐨𝐨𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐑&𝐃 𝐏𝐥𝐚𝐧𝐧𝐢𝐧𝐠 𝐖𝐨𝐫𝐤𝐬𝐡𝐨𝐩 𝐟𝐨𝐫 𝟐𝟎𝟐𝟔, hosted by DOST Caraga on November 10–12, 2025 in Nasipit, Agusan del Norte.
Their active involvement underscores our department’s commitment to innovation, collaboration, and advancing food research and development in the region. Alongside other Caraga representatives, our faculty contributed to strategic planning, ecosystem mapping, and the identification of aligned R&D priorities toward a resilient and future-ready food sector.
We extend our appreciation to DOST Caraga and the Caraga Food Innovation Consortium (CFIC) for organizing this meaningful initiative and fostering a dynamic network of Food Innovation Centers.