CTU- Institute of Food Science and Technopreneurship-IFSIT

𝗖𝗧𝗨 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗼𝗿𝘀 𝗣𝗿𝗲𝘀𝗲𝗻𝘁 𝗜𝗦𝗟𝗔 𝗕𝗔𝗡𝗚𝗨𝗦: 𝗦𝗮𝘃𝗼𝗿 𝘁𝗵𝗲 𝗚𝗼𝗹𝗱𝗲𝗻 𝗖𝗮𝘁𝗰𝗵

𝗜𝗦𝗟𝗔 𝗕𝗮𝗻𝗴𝘂𝘀 is an innovative 𝐛𝐨𝐭𝐭𝐥𝐞𝐝 𝐩𝐫𝐞-𝐟𝐫𝐢𝐞𝐝 𝐦𝐢𝐥𝐤𝐟𝐢𝐬𝐡 (𝘾𝙝𝙖𝙣𝙤𝙨 𝙘𝙝𝙖𝙣𝙤𝙨) in oil, developed to offer consumers a convenient, flavorful, and ready-to-eat seafood product. Available in Original, Lemon-Laced, Sugar Kiss, and Hot Chili Flakes variants, the product highlights the versatility of bangus while adding value to one of the Philippines' most important aquaculture commodities.

Developed through the research and innovation initiatives of the Institute of Food Science and Technopreneurship (IFSIT), Cebu Technological University, ISLA Bangus demonstrates how local resources can be transformed into market-ready products that promote food innovation, entrepreneurship, and sustainable utilization of fisheries resources.

The technology is protected under𝗨𝘁𝗶𝗹𝗶𝘁𝘆 𝗠𝗼𝗱𝗲𝗹 𝗥𝗲𝗴𝗶𝘀𝘁𝗿𝗮𝘁𝗶𝗼𝗻 𝗡𝗼. 𝗣𝗛𝟮𝟮𝟬𝟮𝟰𝟬𝟱𝟭𝟮𝟳𝟮, entitled “𝗔 𝗙𝗼𝗿𝗺𝘂𝗹𝗮𝘁𝗶𝗼𝗻 𝗼𝗳 𝗕𝗼𝘁𝘁𝗹𝗲𝗱 𝗣𝗿𝗲-𝗙𝗿𝗶𝗲𝗱 𝗠𝗶𝗹𝗸𝗳𝗶𝘀𝗵(𝘾𝙝𝙖𝙣𝙤𝙨 𝙘𝙝𝙖𝙣𝙤𝙨) 𝗶𝗻 𝗢𝗶𝗹,”granted by the Intellectual Property Office of the Philippines (IPOPHL).

Beyond research and innovation, ISLA Bangus has been introduced to various communities across Cebu City and Cebu Province through extension initiatives and has been successfully transferred to MSMEs, supporting livelihood development, technology adoption, and enterprise growth.

The research team also extends its sincere appreciation to the 𝗕𝗦𝗚𝗗 𝘀𝘁𝘂𝗱𝗲𝗻𝘁𝘀 under the guidance of their Class Advisers for their valuable contributions and support in their creativity and dedication in designing the promotional posters and labels that helped showcase this achievement.

This innovation supports 𝗦𝗗𝗚 𝟮 (𝗭𝗲𝗿𝗼 𝗛𝘂𝗻𝗴𝗲𝗿), 𝗦𝗗𝗚 𝟴 (𝗗𝗲𝗰𝗲𝗻𝘁 𝗪𝗼𝗿𝗸 𝗮𝗻𝗱 𝗘𝗰𝗼𝗻𝗼𝗺𝗶𝗰 𝗚𝗿𝗼𝘄𝘁𝗵), 𝗦𝗗𝗚 𝟵 (𝗜𝗻𝗱𝘂𝘀𝘁𝗿𝘆, 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗜𝗻𝗳𝗿𝗮𝘀𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗲), 𝗦𝗗𝗚 𝟭𝟮 (𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗹𝗲 𝗖𝗼𝗻𝘀𝘂𝗺𝗽𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻), and 𝗦𝗗𝗚 𝟭𝟰 (𝗟𝗶𝗳𝗲 𝗕𝗲𝗹𝗼𝘄 𝗪𝗮𝘁𝗲𝗿).

Congratulations to the inventors, collaborators, and the entire IFSIT community for advancing food innovation and transforming local fisheries resources into products that create meaningful impact for communities and enterprises.

𝗖𝗧𝗨 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗼𝗿𝘀 𝗣𝗿𝗲𝘀𝗲𝗻𝘁 𝗜𝗦𝗟𝗔 𝗗𝗿𝗶𝗲𝗱 𝗞𝗮𝗿𝗮𝗵𝗼 𝗙𝗶𝘀𝗵: 𝗪𝗵𝗲𝗿𝗲 𝗦𝗮𝘃𝗼𝗿𝘆 𝗠𝗲𝗲𝘁𝘀 𝘁𝗵𝗲 𝗦𝗲𝗮

Bringing together tradition, innovation, and local marine resources, 𝐈𝐒𝐋𝐀 𝐃𝐫𝐢𝐞𝐝 𝐊𝐚𝐫𝐚𝐡𝐨 𝐅𝐢𝐬𝐡 is a gourmet fish product developed from Karaho (Lizard Fish, Saurida tumbil) and carefully processed into flavorful flakes and gourmet variants infused with aromatic spices and seasonings.

Developed through the research and innovation initiatives of the 𝐈𝐧𝐬𝐭𝐢𝐭𝐮𝐭𝐞 𝐨𝐟 𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞 𝐚𝐧𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐩𝐫𝐞𝐧𝐞𝐮𝐫𝐬𝐡𝐢𝐩 (𝐈𝐅𝐒𝐈𝐓), 𝐂𝐞𝐛𝐮 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐜𝐚𝐥 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲, this product showcases the potential of underutilized fish species in creating value-added food products that are convenient, shelf-stable, and market-ready while promoting sustainable utilization of local fisheries resources.

The technology is protected under 𝐔𝐭𝐢𝐥𝐢𝐭𝐲 𝐌𝐨𝐝𝐞𝐥 𝐑𝐞𝐠𝐢𝐬𝐭𝐫𝐚𝐭𝐢𝐨𝐧 𝐍𝐨. 𝐏𝐇𝟐𝟐𝟎𝟐𝟒𝟎𝟓𝟏𝟐𝟕𝟏, entitled “𝐀 𝐅𝐨𝐫𝐦𝐮𝐥𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐆𝐨𝐮𝐫𝐦𝐞𝐭 𝐋𝐢𝐳𝐚𝐫𝐝 𝐅𝐢𝐬𝐡 (𝐒𝐚𝐮𝐫𝐢𝐝𝐚 𝐭𝐮𝐦𝐛𝐢𝐥) 𝐅𝐥𝐚𝐤𝐞𝐬,” granted by the 𝐈𝐧𝐭𝐞𝐥𝐥𝐞𝐜𝐭𝐮𝐚𝐥 𝐏𝐫𝐨𝐩𝐞𝐫𝐭𝐲 𝐎𝐟𝐟𝐢𝐜𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬 (𝐈𝐏𝐎𝐏𝐇𝐋).

This innovation contributes to the United Nations Sustainable Development Goals (SDGs), particularly 𝐒𝐃𝐆 𝟐 (𝐙𝐞𝐫𝐨 𝐇𝐮𝐧𝐠𝐞𝐫), 𝐒𝐃𝐆 𝟖 (𝐃𝐞𝐜𝐞𝐧𝐭 𝐖𝐨𝐫𝐤 𝐚𝐧𝐝 𝐄𝐜𝐨𝐧𝐨𝐦𝐢𝐜 𝐆𝐫𝐨𝐰𝐭𝐡), 𝐒𝐃𝐆 𝟗 (𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲, 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐈𝐧𝐟𝐫𝐚𝐬𝐭𝐫𝐮𝐜𝐭𝐮𝐫𝐞), 𝐒𝐃𝐆 𝟏𝟐 (𝐑𝐞𝐬𝐩𝐨𝐧𝐬𝐢𝐛𝐥𝐞 𝐂𝐨𝐧𝐬𝐮𝐦𝐩𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐏𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧), 𝐚𝐧𝐝 𝐒𝐃𝐆 𝟏𝟒 (𝐋𝐢𝐟𝐞 𝐁𝐞𝐥𝐨𝐰 𝐖𝐚𝐭𝐞𝐫).

The team also extends its appreciation to:

Dolly Baidiango
Ly-Ann Lines
Aldous John Ompad
Rhina Rose Tanu-an
Maria Kaye Wilma Ylaran

for their creativity and efforts in editing and preparing the promotional poster materials that helped showcase this innovation.

Beyond research and innovation, 𝐈𝐒𝐋𝐀 𝐃𝐫𝐢𝐞𝐝 𝐊𝐚𝐫𝐚𝐡𝐨 𝐅𝐢𝐬𝐡 𝐡𝐚𝐬 𝐛𝐞𝐞𝐧 𝐢𝐧𝐭𝐫𝐨𝐝𝐮𝐜𝐞𝐝 𝐭𝐨 𝐯𝐚𝐫𝐢𝐨𝐮𝐬 𝐜𝐨𝐦𝐦𝐮𝐧𝐢𝐭𝐢𝐞𝐬 𝐚𝐜𝐫𝐨𝐬𝐬 𝐂𝐞𝐛𝐮 𝐂𝐢𝐭𝐲 𝐚𝐧𝐝 𝐂𝐞𝐛𝐮 𝐏𝐫𝐨𝐯𝐢𝐧𝐜𝐞 𝐭𝐡𝐫𝐨𝐮𝐠𝐡 𝐞𝐱𝐭𝐞𝐧𝐬𝐢𝐨𝐧 𝐢𝐧𝐢𝐭𝐢𝐚𝐭𝐢𝐯𝐞𝐬 and has been 𝐬𝐮𝐜𝐜𝐞𝐬𝐬𝐟𝐮𝐥𝐥𝐲 𝐭𝐫𝐚𝐧𝐬𝐟𝐞𝐫𝐫𝐞𝐝 𝐭𝐨 𝐌𝐒𝐌𝐄𝐬, supporting 𝐥𝐢𝐯𝐞𝐥𝐢𝐡𝐨𝐨𝐝 𝐝𝐞𝐯𝐞𝐥𝐨𝐩𝐦𝐞𝐧𝐭 𝐚𝐧𝐝 𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐚𝐝𝐨𝐩𝐭𝐢𝐨𝐧.

Congratulations to the inventors and the entire IFSIT community for advancing food innovation, promoting sustainable fisheries utilization, and transforming local resources into market-ready products with greater economic value.

𝗖𝗧𝗨 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗼𝗿𝘀 𝗣𝗿𝗲𝘀𝗲𝗻𝘁 𝗕𝗟𝗨𝗘𝗠 𝗖𝗔𝗞𝗘: 𝗔 𝗡𝗮𝘁𝘂𝗿𝗮𝗹𝗹𝘆 𝗕𝗹𝘂𝗲 𝗧𝗲𝗿𝗻𝗮𝘁𝗲 𝗖𝘂𝗽𝗰𝗮𝗸𝗲

Naturally vibrant and delightfully sweet, 𝐁𝐋𝐔𝐄𝐌 𝐂𝐀𝐊𝐄 is an innovative cupcake formulated using 𝐁𝐥𝐮𝐞 𝐓𝐞𝐫𝐧𝐚𝐭𝐞 (𝐁𝐮𝐭𝐭𝐞𝐫𝐟𝐥𝐲 𝐏𝐞𝐚 𝐅𝐥𝐨𝐰𝐞𝐫, 𝐂𝐥𝐢𝐭𝐨𝐫𝐢𝐚 𝐭𝐞𝐫𝐧𝐚𝐭𝐞𝐚) 𝐚𝐬 𝐚 𝐧𝐚𝐭𝐮𝐫𝐚𝐥 𝐜𝐨𝐥𝐨𝐫𝐚𝐧𝐭, giving the product its distinctive blue hue while highlighting the potential of locally available plant-based ingredients in food innovation.

Developed through the research and innovation initiatives of the 𝐈𝐧𝐬𝐭𝐢𝐭𝐮𝐭𝐞 𝐨𝐟 𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞 𝐚𝐧𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐩𝐫𝐞𝐧𝐞𝐮𝐫𝐬𝐡𝐢𝐩 (𝐈𝐅𝐒𝐈𝐓), 𝐂𝐞𝐛𝐮 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐜𝐚𝐥 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲, BLUEM CAKE demonstrates how science, creativity, and entrepreneurship can be combined to create value-added food products with market potential. The innovation supports the United Nations Sustainable Development Goals (SDGs), particularly 𝐒𝐃𝐆 𝟐 (𝐙𝐞𝐫𝐨 𝐇𝐮𝐧𝐠𝐞𝐫), 𝐒𝐃𝐆 𝟒 (𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐄𝐝𝐮𝐜𝐚𝐭𝐢𝐨𝐧), 𝐒𝐃𝐆 𝟖 (𝐃𝐞𝐜𝐞𝐧𝐭 𝐖𝐨𝐫𝐤 𝐚𝐧𝐝 𝐄𝐜𝐨𝐧𝐨𝐦𝐢𝐜 𝐆𝐫𝐨𝐰𝐭𝐡), 𝐒𝐃𝐆 𝟗 (𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲, 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐈𝐧𝐟𝐫𝐚𝐬𝐭𝐫𝐮𝐜𝐭𝐮𝐫𝐞), 𝐒𝐃𝐆 𝟏𝟐 (𝐑𝐞𝐬𝐩𝐨𝐧𝐬𝐢𝐛𝐥𝐞 𝐂𝐨𝐧𝐬𝐮𝐦𝐩𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐏𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧), and 𝐒𝐃𝐆 𝟏𝟕 (𝐏𝐚𝐫𝐭𝐧𝐞𝐫𝐬𝐡𝐢𝐩𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐆𝐨𝐚𝐥𝐬).

The innovation was developed together with BIT Food Preparation student innovators:

Argene Baflor
Mary Angel P. Decon
Angelie Claire B. Figarum
Mary Joy A.T. Tumamak
John Mel P. Ylanan

who are recognized as 𝐜𝐨-𝐢𝐧𝐯𝐞𝐧𝐭𝐨𝐫𝐬 𝐮𝐧𝐝𝐞𝐫 𝐔𝐭𝐢𝐥𝐢𝐭𝐲 𝐌𝐨𝐝𝐞𝐥 𝐑𝐞𝐠𝐢𝐬𝐭𝐫𝐚𝐭𝐢𝐨𝐧 𝐍𝐨. 𝐏𝐇𝟐𝟐𝟎𝟐𝟓𝟎𝟓𝟏𝟏𝟕𝟕, entitled “𝐀 𝐅𝐨𝐫𝐦𝐮𝐥𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐁𝐥𝐮𝐞 𝐕𝐞𝐥𝐯𝐞𝐭 𝐂𝐮𝐩𝐜𝐚𝐤𝐞 𝐔𝐬𝐢𝐧𝐠 𝐁𝐮𝐭𝐭𝐞𝐫𝐟𝐥𝐲 𝐏𝐞𝐚 𝐅𝐥𝐨𝐰𝐞𝐫 (𝐂𝐥𝐢𝐭𝐨𝐫𝐢𝐚 𝐭𝐞𝐫𝐧𝐚𝐭𝐞𝐚) 𝐚𝐬 𝐂𝐨𝐥𝐨𝐫𝐚𝐧𝐭.”

The utility model was granted by the Intellectual Property Office of the Philippines (IPOPHL), reflecting CTU's continuing commitment to research, innovation, and intellectual property generation.

The research team also extends its sincere appreciation to:

Girlie Mae Palma
Angel T. Pahuyp
Hugh Nino Tabasa
Ella Mae Tapic
Chrissanleh Ragay

for their contributions to the conceptualization and development of the product name “BLUEM CAKE,” as well as for their creativity and dedication in designing the promotional poster that helped showcase this achievement.

Congratulations to the inventors, student co-inventors, research mentors, and the entire IFSIT community for this remarkable achievement in advancing food innovation and promoting local resources through science and technology.

The 𝐂𝐞𝐧𝐭𝐞𝐫 𝐟𝐨𝐫 𝐅𝐨𝐨𝐝 𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐦𝐞𝐧𝐭 𝐚𝐧𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐩𝐫𝐞𝐧𝐞𝐮𝐫𝐬𝐡𝐢𝐩 (𝐈𝐅𝐒𝐈𝐓) successfully conducted the 𝐁𝐞𝐯𝐞𝐫𝐚𝐠𝐞 𝐌𝐢𝐱𝐢𝐧𝐠 𝐚𝐧𝐝 𝐁𝐚𝐫𝐭𝐞𝐧𝐝𝐢𝐧𝐠 𝐀𝐜𝐭𝐢𝐯𝐢𝐭𝐲 𝐅𝐞𝐚𝐭𝐮𝐫𝐢𝐧𝐠 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲-𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐞𝐝 𝐏𝐫𝐨𝐝𝐮𝐜𝐭𝐬 held on 𝐌𝐚𝐲 𝟏𝟏–𝟏𝟑, 𝟐𝟎𝟐𝟔 at the 𝐈𝐅𝐒𝐈𝐓 𝐂𝐞𝐧𝐭𝐞𝐫, 𝐆𝐫𝐨𝐮𝐧𝐝 𝐅𝐥𝐨𝐨𝐫, 𝐆𝐫𝐚𝐝𝐮𝐚𝐭𝐞 𝐒𝐜𝐡𝐨𝐨𝐥 𝐁𝐮𝐢𝐥𝐝𝐢𝐧𝐠, 𝐂𝐞𝐛𝐮 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐜𝐚𝐥 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲 – 𝐌𝐚𝐢𝐧 𝐂𝐚𝐦𝐩𝐮𝐬.

The activity provided 𝐁𝐈𝐓 𝐅𝐨𝐨𝐝 𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐒𝐞𝐫𝐯𝐢𝐜𝐞𝐬 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐬𝐭𝐮𝐝𝐞𝐧𝐭𝐬 𝐮𝐧𝐝𝐞𝐫 𝐭𝐡𝐞 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐀𝐫𝐭𝐬 𝐚𝐧𝐝 𝐅𝐨𝐨𝐝 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 course with hands-on learning experiences in beverage preparation, mixing techniques, and innovative drink formulation using university-developed products.

As part of the activity, 𝐏𝐞𝐞𝐥𝐯𝐢𝐧𝐨 𝐖𝐢𝐧𝐞 was utilized for the wine serving demonstration, while 𝐊𝐨𝐦𝐛𝐮𝐜𝐡𝐚 𝐌𝐨𝐜𝐤𝐭𝐚𝐢𝐥𝐬 were prepared and showcased as innovative non-alcoholic beverage options. These demonstrations highlighted the creativity, quality, and potential of locally developed products from the university.

The success of the activity was made possible through the collaborative efforts of the Center for Food Development and Technopreneurship (IFSIT), faculty members, research associates, instructors, and participating students who actively contributed to the learning experience and promotion of innovation in food and beverage preparation.

This initiative also supports the United Nations Sustainable Development Goals (SDGs), particularly 𝐒𝐃𝐆 𝟒: 𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐄𝐝𝐮𝐜𝐚𝐭𝐢𝐨𝐧 𝐭𝐡𝐫𝐨𝐮𝐠𝐡 𝐞𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐭𝐢𝐚𝐥 𝐥𝐞𝐚𝐫𝐧𝐢𝐧𝐠, 𝐒𝐃𝐆 𝟖: 𝐃𝐞𝐜𝐞𝐧𝐭 𝐖𝐨𝐫𝐤 𝐚𝐧𝐝 𝐄𝐜𝐨𝐧𝐨𝐦𝐢𝐜 𝐆𝐫𝐨𝐰𝐭𝐡 by enhancing industry-relevant skills, and 𝐒𝐃𝐆 𝟗: 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲, 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐈𝐧𝐟𝐫𝐚𝐬𝐭𝐫𝐮𝐜𝐭𝐮𝐫𝐞 through the promotion of innovative university-developed food and beverage products.

The 𝐒𝐮𝐠𝐚𝐫 𝐊𝐢𝐧𝐠 𝐅𝐨𝐨𝐝 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐢𝐞𝐬 Baking Demonstration was successfully conducted on 𝐀𝐩𝐫𝐢𝐥 𝟏𝟓, 𝟐𝟎𝟐𝟔, from 𝟕:𝟎𝟎 𝐀𝐌 𝐭𝐨 𝟓:𝟎𝟎 𝐏𝐌 at the 𝐂𝐞𝐛𝐮 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐜𝐚𝐥 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲 – 𝐌𝐚𝐢𝐧 𝐂𝐚𝐦𝐩𝐮𝐬 𝐆𝐲𝐦𝐧𝐚𝐬𝐢𝐮𝐦. The event was made successful through the collaborative efforts of the 𝐈𝐧𝐬𝐭𝐢𝐭𝐮𝐭𝐞 𝐨𝐟 𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞 𝐚𝐧𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 (𝐈𝐅𝐒𝐈𝐓) 𝐂𝐞𝐧𝐭𝐞𝐫, 𝐂𝐞𝐛𝐮 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐜𝐚𝐥 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲, 𝐚𝐧𝐝 𝐒𝐮𝐠𝐚𝐫 𝐊𝐢𝐧𝐠 𝐅𝐨𝐨𝐝 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐢𝐞𝐬 𝐈𝐧𝐜., highlighting the importance of strong academic-industry partnerships in promoting innovation and experiential learning.

Students from the𝐂𝐨𝐥𝐥𝐞𝐠𝐞 𝐨𝐟 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲, particularly the 𝐁𝐚𝐜𝐡𝐞𝐥𝐨𝐫 𝐨𝐟 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐢𝐚𝐥 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐦𝐚𝐣𝐨𝐫 𝐢𝐧 𝐅𝐨𝐨𝐝 𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 (𝐁𝐈𝐓-𝐅𝐏𝐒𝐓), together with students from the 𝐂𝐨𝐥𝐥𝐞𝐠𝐞 𝐨𝐟 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐚𝐧𝐝 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫𝐬𝐡𝐢𝐩 under the 𝐇𝐨𝐬𝐩𝐢𝐭𝐚𝐥𝐢𝐭𝐲 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐩𝐫𝐨𝐠𝐫𝐚𝐦, actively participated in the Gum Paste Design activity. Through this initiative, students were provided with valuable hands-on learning experiences that enhanced their creativity, technical competencies, and appreciation for food innovation and artistic presentation.

The activity also supports the United Nations Sustainable Development Goals (SDGs), particularly 𝐒𝐃𝐆 𝟒: 𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐄𝐝𝐮𝐜𝐚𝐭𝐢𝐨𝐧, by promoting practical and industry-relevant learning experiences; 𝐒𝐃𝐆 𝟖: 𝐃𝐞𝐜𝐞𝐧𝐭 𝐖𝐨𝐫𝐤 𝐚𝐧𝐝 𝐄𝐜𝐨𝐧𝐨𝐦𝐢𝐜 𝐆𝐫𝐨𝐰𝐭𝐡, through skills development and workforce readiness; 𝐒𝐃𝐆 𝟗: 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲, 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐈𝐧𝐟𝐫𝐚𝐬𝐭𝐫𝐮𝐜𝐭𝐮𝐫𝐞, by encouraging innovation in food technology and culinary applications; and 𝐒𝐃𝐆 𝟏𝟕: 𝐏𝐚𝐫𝐭𝐧𝐞𝐫𝐬𝐡𝐢𝐩𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐆𝐨𝐚𝐥𝐬, through meaningful collaboration between the academe and industry partners.

Celebrate Women’s Month with us at “Serbisyo ni Juana: A Health and Wellness Fair” on March 19, 2026, at the CebuTech Gymnatorium.

Enjoy free health services, wellness activities, and nutritious food demos empowering every Juana through care and knowledge.

Catch our Food Preparation students at the CTU Gym as they showcase their nutritious food demo—highlighting healthy, innovative, and sustainable dishes!

This activity is proudly assisted by the Institute of Food Science and Innovation Technology (IFSIT), supporting hands-on learning and promoting better nutrition for the community.

In celebration of Women’s Month, the CTU Medical and Dental Clinic, in partnership with the Gender and Development (GAD) Office, proudly invites all CTU employees and students to “Serbisyo ni Juana: A Health and Wellness Fair” on Thursday, March 19, 2026, at the CebuTech Gymnatorium, from 9:00 AM–12:00 NN and 1:00 PM–4:00 PM.

This initiative is rooted in our shared commitment to advance the Sustainable Development Goals (SDGs) particularly SDG 1 (No Poverty), SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 5 (Gender Equality), by ensuring accessible, inclusive, and holistic health services for the CTU community. Through this event, we aim to empower every Juana with the knowledge, resources, and care she deserves.

In collaboration with our valued partners—Cebu City Health Department, CCMC-CTU College of Nursing, CTU COT BIT Food Preparation, CTU IFSIT, DOH Central Visayas Center for Health Development, CTU Dental Clinic, and other university units, we bring together a wide range of essential services.

Participants may avail of HIV Awareness with Confidential Counseling and Testing, Blood Typing, and Blood Glucose Determination (for the first 100 employees; please come at least 2 hours after your last meal). Iron Supplementation will be provided to CTU students diagnosed with anemia (first 100 students), with a reminder to bring a copy of your CBC result as proof.

To promote proper nutrition in line with SDG 2, a Nutritious Food Demonstration and Food Sampling will be conducted in two sessions—10:00 AM and 3:00 PM—highlighting practical and accessible ways to prepare healthy meals.

Preventive health services will also include Condom Distribution for employees and students, supporting informed choices and reproductive health, as well as Dental Education and Toothbrush Distribution for CTU students to encourage proper oral hygiene.

Additional services include a Foot Spa for employees, and a special segment, “Balay ni Mayang: Organized Care, Empowered Women,” open to all participants, emphasizing inclusive care and the vital role of women in building healthy communities—aligned with SDG 5.

“Serbisyo ni Juana” is more than a health fair, it is a unified effort to reduce health inequities (SDG 1), address nutrition and wellness needs (SDG 2), promote accessible healthcare (SDG 3), and champion gender empowerment (SDG 5).

We encourage everyone to participate, stay informed, and take an active role in your health and well-being.

Join us as we celebrate, care, and empower together.

See you there!

Advancing Seaweed Innovation for Sustainable Food Systems

On January 21–22, 2026, the Institute of Food Science, Innovation and Technopreneurship (IFSIT), Cebu Technological University – Main Campus, Cebu City conducted a Panel Sensory Training and Quantitative Descriptive Analysis (QDA) for faculty and student panelists.

The two-day training strengthened competencies in sensory evaluation, panel calibration, and descriptive analysis. As part of the activity, panelists conducted sensory assessment of Caulerpa lentillifera puree, generating descriptive data to support research on innovative seaweed-based food products.

This initiative supports the DOST–PCHRD funded project on the Development of Innovative Food Products Using Seaweeds, contributing to , , and while promoting sustainable food innovation through seaweed research.

𝐂𝐚𝐩𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐁𝐮𝐢𝐥𝐝𝐢𝐧𝐠 𝐖𝐨𝐫𝐤𝐬𝐡𝐨𝐩 𝐨𝐧 𝐃𝐞𝐬𝐢𝐠𝐧 𝐨𝐟 𝐄𝐱𝐩𝐞𝐫𝐢𝐦𝐞𝐧𝐭𝐬, 𝐒𝐞𝐧𝐬𝐨𝐫𝐲 𝐄𝐯𝐚𝐥𝐮𝐚𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐒𝐞𝐚𝐰𝐞𝐞𝐝 𝐂𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫𝐢𝐳𝐚𝐭𝐢𝐨𝐧

The Capability Building Workshop on 𝐃𝐞𝐬𝐢𝐠𝐧 𝐨𝐟 𝐄𝐱𝐩𝐞𝐫𝐢𝐦𝐞𝐧𝐭𝐬 (𝐃𝐎𝐄), 𝐒𝐞𝐧𝐬𝐨𝐫𝐲 𝐄𝐯𝐚𝐥𝐮𝐚𝐭𝐢𝐨𝐧, and 𝐒𝐞𝐚𝐰𝐞𝐞𝐝 𝐂𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫𝐢𝐳𝐚𝐭𝐢𝐨𝐧 was successfully conducted on 𝐍𝐨𝐯𝐞𝐦𝐛𝐞𝐫 𝟏𝟔–𝟐𝟎, 𝟐𝟎𝟐𝟓 as a five-day intensive training program held at 𝐃𝐎𝐒𝐓 𝐂𝐨𝐦𝐩𝐨𝐮𝐧𝐝, 𝐂𝐞𝐧𝐭𝐫𝐚𝐥 𝐁𝐢𝐜𝐮𝐭𝐚𝐧, 𝐓𝐚𝐠𝐮𝐢𝐠, 𝐌𝐚𝐧𝐢𝐥𝐚 designed to enhance the technical and analytical capabilities of project researchers, faculty members, and technical staff. The workshop focused on strengthening participants’ competencies in experimental design and data analysis, systematic sensory evaluation of food products, and laboratory-based characterization of Philippine seaweeds through a combination of lectures, demonstrations, and hands-on laboratory activities.

This activity was a collaborative training initiative between C𝐞𝐛𝐮 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐜𝐚𝐥 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲 – 𝐈𝐧𝐬𝐭𝐢𝐭𝐮𝐭𝐞 𝐨𝐟 𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞 𝐚𝐧𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 (𝐂𝐓𝐔 𝐈𝐅𝐒𝐈𝐓) and the 𝐃𝐞𝐩𝐚𝐫𝐭𝐦𝐞𝐧𝐭 𝐨𝐟 𝐒𝐜𝐢𝐞𝐧𝐜𝐞 𝐚𝐧𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 – 𝐅𝐨𝐨𝐝 𝐚𝐧𝐝 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐈𝐧𝐬𝐭𝐢𝐭𝐮𝐭𝐞 (𝐃𝐎𝐒𝐓 𝐅𝐍𝐑𝐈), with the participation of the 𝐏𝐫𝐨𝐣𝐞𝐜𝐭 𝟏 𝐭𝐞𝐚𝐦 𝐟𝐫𝐨𝐦 𝐂𝐓𝐔 𝐈𝐌𝐆𝐏𝐕𝐃, promoting interdisciplinary collaboration and knowledge sharing under the Functional Food Program on Philippine Seaweeds.

The CTU team extends its sincere appreciation to the DOST–FNRI for successfully organizing the activity, and to the DOST–PCHRD through Project 2: Development of Innovative Food Products Using Philippine Seaweeds for making this initiative possible.

Congratulations to IFSIT’s research associates, now 𝐫𝐞𝐠𝐮𝐥𝐚𝐫 𝐟𝐚𝐜𝐮𝐥𝐭𝐲 𝐦𝐞𝐦𝐛𝐞𝐫𝐬 of Cebu Technological University, 𝑴𝒔. 𝑱𝒆𝒔𝒔𝒂 𝑴𝒂𝒓𝒂𝒃𝒊 and 𝐌𝐬. 𝐒𝐡𝐢𝐞𝐥𝐚 𝐏𝐢𝐞𝐥𝐚𝐠𝐨. They officially took their oath during the University-wide PRAISE TAP and Oath Taking Ceremony last December 12, 2025. May your learnings from research and extension continue to enrich your teaching and may your journey inspire students that they have a place, not just in the industry, but also in science and technology.

The Institute of Food Science, Innovation and Technopreneurship (IFSIT) of Cebu Technological University successfully conducted a two-day Extension Training at Samboan Central School last September 20–21, 2025. This capacity-building activity brought together beneficiaries of the RAFI–MFI Skill Building for Community Growth: Sustainable Livelihood Program (SLTP) – Year 5 and participants of Scholar si Nanay TESDA’s Community-Based Training Program – Year 2, focusing on the practical utilization of developed food products such as bottled sardines and tempura.

Through a combination of demonstrations, hands-on sessions, and technical guidance, the training aimed to strengthen community skills in food processing, foster innovation-driven livelihood opportunities, and support local households in developing market-ready products. By equipping communities with sustainable and adaptable skills, IFSIT reinforces its commitment to inclusive growth and responsible community development.

This initiative strongly aligns with several Sustainable Development Goals, particularly SDG 1: No Poverty, SDG 2: Zero Hunger, SDG 4: Quality Education, SDG 8: Decent Work and Economic Growth, and SDG 12: Responsible Consumption and Production, as CTU continues to empower communities through science, innovation, and technopreneurship.