Food Science Research and Innovation Center - Benguet State University

𝐅𝐒𝐑𝐈𝐂 𝐓𝐫𝐚𝐢𝐧𝐬 𝐊𝐀𝐖‑𝐀 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐋𝐢𝐯𝐞𝐥𝐢𝐡𝐨𝐨𝐝 𝐀𝐬𝐬𝐨𝐜𝐢𝐚𝐭𝐢𝐨𝐧 𝐨𝐧 𝐎𝐩𝐞𝐫𝐚𝐭𝐢𝐨𝐧, 𝐔𝐭𝐢𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐌𝐚𝐢𝐧𝐭𝐞𝐧𝐚𝐧𝐜𝐞 𝐨𝐟 𝐅𝐨𝐨𝐝 𝐃𝐞𝐡𝐲𝐝𝐫𝐚𝐭𝐨𝐫

July 23–24, 2026 | Barangay Ambasing, Sagada, Mt. Province

Engaged by the Municipal Government, the Benguet State University–Food Science Research and Innovation Center (FSRIC) conducted a two‑day extension training for the KAW‑A Sustainable Livelihood Association (SLA) on the proper operation, utilization, and maintenance of their newly acquired rotary food dehydrator, through the support of the Department of Social Welfare and Development (DSWD).

The program began with a lecture on the principles of food dehydration. This was followed by a hands‑on session led by Mr. Lesley Umayat, where participants tested the dehydrator using their local fruit, macopa. The practical exercise included troubleshooting guidance to ensure confidence in equipment use and long‑term sustainability.

On the second day, participants continued with applied demonstrations, reinforcing both the theoretical and practical aspects of dehydration technology. The activity concluded with discussions on how these skills can be integrated into community enterprise initiatives, strengthening cooperative independence and resource utilization.

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𝐅𝐒𝐑𝐈𝐂 𝐒𝐡𝐨𝐰𝐜𝐚𝐬𝐞𝐬 𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞-𝐄𝐧𝐫𝐢𝐜𝐡𝐞𝐝 𝐍𝐨𝐨𝐝𝐥𝐞𝐬 𝐚𝐧𝐝 𝐅𝐫𝐨𝐳𝐞𝐧 𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞𝐬

July 16, 2026 | Municipal Gym, La Trinidad, Benguet

Engaged by the Municipal Government of La Trinidad, the Benguet State University - Food Science Research and Innovation Center (FSRIC), together with Chef Maritess Balakay, the owner and chef of the Santoshi Cafe, showcased the Center's vegetable‑enriched noodles during the 8th Highland Vegetable Industry Week. Chef Balakay led a cooking demonstration while FSRIC simultaneously presented the noodle variants, how they are made, how they should be cooked, and their differences from commercial noodles. Participants then enjoyed a taste test to appreciate the product’s unique qualities.

A second segment featured a lecture on vegetable freezing for ready‑to‑cook applications, highlighting the differences between specialized freezing technologies such as ultra‑low temperature freezers and conventional home freezers. The lecture also emphasized the importance of blanching prior to freezing — to inactivate enzymes and improve nutrient retention, reduce microbes, preserve color and texture, and improve freezing performance. Frozen chopsuey mixes were exhibited alongside the noodles.

The activity concluded with an open forum, where participants engaged with FSRIC staff and Chef Balakay on practical applications of these technologies. This engagement underscores BSU‑FSRIC’s commitment to promoting research‑based food innovations that reduce post‑harvest losses and support sustainable enterprise development.

𝐖𝐡𝐞𝐫𝐞 𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧 𝐌𝐞𝐞𝐭𝐬 𝐄𝐧𝐭𝐞𝐫𝐩𝐫𝐢𝐬𝐞: 𝐊𝐀-𝐄𝐧𝐭𝐑𝐄𝐏 𝐒𝐭𝐫𝐞𝐧𝐠𝐭𝐡𝐞𝐧𝐬 𝐋𝐒𝐅𝐎 𝐁𝐚𝐦𝐛𝐨𝐨 𝐖𝐞𝐚𝐯𝐞𝐫𝐬

July 7-9, 2026 | Alilem, Ilocos Sur

Anchored on the theme "LAGA: Weaving Local Skills for Sustainable Entrepreneurship," the Food Science Research and Innovation Center (FSRIC) and the College of Home Economics and Technology (CHET) of Benguet State University (BSU) successfully conducted the three-day Knowledge Advancement for Entrepreneurial Readiness and Empowerment Pathways (KA-EntREP) extension activity for the members of the Liblibo Singa Farmers Organization (LSFO) at Alilem, Ilocos Sur, from July 7 to 9, 2026.

The training enhanced participants' entrepreneurial competencies through sessions on leveling and expectations, entrepreneurial mindsetting, product innovation, costing and pricing, branding, and digital marketing. Result of the premarket assessment was also presented to identify product opportunities and potential market linkages that could increase the value and competitiveness of LSFO's bamboo products.

As key outputs, participants developed market-oriented bamboo products, including miniature baskets, bamboo wine holders, bilao, enhanced pasiking sling, and mugs with bamboo as handle insulation, while gaining practical knowledge to improve product value and market competitiveness. The activity also resulted in the introduction of the organization's page and logo to strengthen its digital presence and product promotion.

Implemented as part of BSU's extension initiatives, the KA-EntREP activity is under the project "Organizational Growth and Business Outgrowth for People's Organizations and Farmers' Associations" of the “Sustainable and Inclusive Peace and Transformation (SIPAT) Program Phase II: Capacity Building and Extension Program.” This initiative supports the long-term empowerment of people's organizations by strengthening enterprise capabilities and promoting sustainable livelihoods.

Moving forward, BSU will continue to provide technical assistance through product enhancement, market linkage facilitation, digital marketing support, and enterprise mentoring to help LSFO sustain and expand its bamboo weaving enterprise.

𝐁𝐚𝐥𝐢𝐤 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭 𝐄𝐧𝐠𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬 𝐰𝐢𝐭𝐡 𝐃𝐫. 𝐅𝐥𝐨𝐫 𝐂𝐫𝐢𝐬𝐚𝐧𝐭𝐚 𝐅. 𝐆𝐚𝐥𝐯𝐞𝐳

6/6 — 𝐿𝑒𝑐𝑡𝑢𝑟𝑒 𝑜𝑛 𝑀𝑜𝑑𝑖𝑓𝑖𝑒𝑑 𝐴𝑡𝑚𝑜𝑠𝑝ℎ𝑒𝑟𝑒 𝑃𝑎𝑐𝑘𝑎𝑔𝑖𝑛𝑔 𝑎𝑛𝑑 𝐴𝑑𝑣𝑎𝑛𝑐𝑒𝑑 𝐶𝑜𝑜𝑙𝑖𝑛𝑔 𝑎𝑛𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 𝑇𝑒𝑐ℎ𝑛𝑖𝑞𝑢𝑒𝑠

June 18, 2026 | Benguet State University

The Food Science Research and Innovation Center (FSRIC), in collaboration with the different offices and agencies of Benguet State University, successfully hosted the Lecture-Seminar on Modified Atmosphere Packaging (MAP) and Advanced Cooling and Storage Techniques last June 18, 2026, featuring Dr. Flor Crisanta F. Galvez, DOST-PCAARRD Balik Scientist Awardee, as the resource speaker.

The morning session provided participants from the academe, research, and industry with valuable insights into the principles, applications, advantages, limitations, and procedures of Modified Atmosphere Packaging (MAP). Through engaging discussions, interactive open forums, and informative video presentations, participants gained a deeper understanding of how MAP enhances food quality, safety, and shelf life.

The afternoon session explored the latest developments in Advanced Freezing Technology, highlighting the principles of Individual Quick Freezing (IQF) and its advantages over conventional block freezing. Participants also conducted a tasting and evaluation activity to compare the qualities of strawberries frozen using a conventional chest-type freezer, versus strawberries frozen in an Ultra-Low Temperature freezer, both with the same amount of freezing time. This allowed them to appreciate the quick freezing technology's ability to preserve freshness, texture, and quality more than conventional freezing methods. The seminar concluded with a meaningful exchange of ideas during the open forum and a group photo commemorating a day of learning and collaboration.

FSRIC extends its heartfelt gratitude to Dr. Flor Crisanta F. Galvez for generously sharing her expertise and inspiring participants to embrace innovative food processing technologies that contribute to safer, higher-quality, and more competitive food products.

𝐁𝐚𝐥𝐢𝐤 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭 𝐄𝐧𝐠𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬 𝐰𝐢𝐭𝐡 𝐃𝐫. 𝐅𝐥𝐨𝐫 𝐂𝐫𝐢𝐬𝐚𝐧𝐭𝐚 𝐅. 𝐆𝐚𝐥𝐯𝐞𝐳

5/6 — 𝐴𝑐𝑐𝑒𝑙𝑒𝑟𝑎𝑡𝑒𝑑 𝑆ℎ𝑒𝑙𝑓 𝐿𝑖𝑓𝑒 𝑇𝑒𝑠𝑡𝑖𝑛𝑔 𝑇𝑟𝑎𝑖𝑛𝑖𝑛𝑔-𝑊𝑜𝑟𝑘𝑠ℎ𝑜𝑝

June 17, 2026 | Benguet State University

The Food Science Research and Innovation Center (FSRIC) has recently conducted the Accelerated Shelf Life Testing on June 17, 2026, under the Balik Scientist Program of DOST-PCAARRD. This activity was facilitated by Dr. Flor Crisanta F. Galvez, the Balik Scientist Awardee, assisted by the staff of the FSRIC, and attended by a total of 28 educators and researchers from the University.

The morning session consisted of a lecture, highlighting the vital role of shelf life determination in food manufacturing, emphasizing its importance in ensuring product safety, maintaining nutritional quality, preserving taste, texture, and appearance, reducing business losses, and complying with food regulations. Participants gained valuable knowledge on the different factors that influence shelf life, including food degradation, moisture content, oxidation, acidity, and microbiological parameters, providing them with a deeper understanding of product stability and quality assurance.

The afternoon session featured a hands-on workshop on shelf life kinetics, where participants were introduced to the principles of shelf life computation using Excel. Although the calculations presented a challenge, the workshop encouraged active learning, collaboration, and practical application of scientific concepts. Through the guidance of Dr. Galvez and engaging discussions, participants developed a greater appreciation of the importance of scientifically determining the shelf life of food products to support consumer safety and enhance product competitiveness.

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𝐁𝐚𝐥𝐢𝐤 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭 𝐄𝐧𝐠𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬 𝐰𝐢𝐭𝐡 𝐃𝐫. 𝐅𝐥𝐨𝐫 𝐂𝐫𝐢𝐬𝐚𝐧𝐭𝐚 𝐅. 𝐆𝐚𝐥𝐯𝐞𝐳

3/6 — 𝐼𝑛𝑡𝑒𝑛𝑠𝑖𝑣𝑒 𝑆𝑒𝑛𝑠𝑜𝑟𝑦 𝐸𝑣𝑎𝑙𝑢𝑎𝑡𝑖𝑜𝑛 𝑇𝑟𝑎𝑖𝑛𝑖𝑛𝑔

May 25-29, 2026 | Benguet State University

The Food Science Research and Innovation Center (FSRIC), in collaboration with RAISE Project 1: Strengthening the Intellectual Property and Technology Business Management (IPTBM) in CAR under RAISE Program Phase 2, recently organized the four-day Intensive Sensory Evaluation Training Workshop under the DOST-PCAARRD BSU Balik Scientist Program, held on May 25, 26, 28 and 29, 2026. As part of its commitment to capacity-building, the Center worked closely with faculty, researchers, and students to strengthen knowledge and practical skills in sensory evaluation—a vital discipline in food research, product innovation, quality assurance, and consumer acceptance.

Led by Dr. Flor Crisanta F. Galvez, the Balik Scientist Awardee, participants explored the scientific foundations of sensory perception and gained hands-on experience in internationally recognized sensory evaluation methods. Throughout the workshop, they performed qualification and discrimination tests, descriptive sensory analysis, ranking tests, triangle tests, simple difference tests, and statistical interpretation of sensory data, equipping them with the competencies needed to conduct reliable and objective sensory evaluations.

The final day culminated in comprehensive product evaluations using standardized reference materials, allowing participants to apply the knowledge and techniques they had acquired throughout the training. The workshop concluded with an open forum, sharing of insights, and a closing ceremony that celebrated the participants' dedication to advancing food science through evidence-based sensory evaluation.

The Food Science Research and Innovation Center (FSRIC) extends its heartfelt gratitude to Dr. Flor Crisanta F. Galvez, the organizers, partner institutions, and all participants for making this training workshop a remarkable success. Together, we continue to promote scientific rigor, strengthen research capabilities, and develop quality food innovations.

𝐁𝐚𝐥𝐢𝐤 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭 𝐄𝐧𝐠𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬 𝐰𝐢𝐭𝐡 𝐃𝐫. 𝐅𝐥𝐨𝐫 𝐂𝐫𝐢𝐬𝐚𝐧𝐭𝐚 𝐅. 𝐆𝐚𝐥𝐯𝐞𝐳

2/6 — 𝐿𝑒𝑐𝑡𝑢𝑟𝑒‑𝑊𝑜𝑟𝑘𝑠ℎ𝑜𝑝 𝑜𝑛 𝐹𝑜𝑜𝑑 𝑆𝑎𝑓𝑒𝑡𝑦 𝑀𝑎𝑛𝑎𝑔𝑒𝑚𝑒𝑛𝑡 𝑎𝑛𝑑 𝑄𝑢𝑎𝑙𝑖𝑡𝑦 𝐴𝑠𝑠𝑢𝑟𝑎𝑛𝑐𝑒 𝑃𝑟𝑜𝑡𝑜𝑐𝑜𝑙𝑠

May 21, 2026 | Benguet State University

Benguet State University, through the Food Science Research and Innovation Center, in collaboration with the University Business Affairs Office, successfully conducted a one‑day lecture‑workshop on food safety management and quality assurance protocols under the Balik Scientist Program. Facilitated by Dr. Flor Crisanta F. Galvez, the activity aimed to strengthen institutional capacity in food safety and empower participants to draft Standard Operating Procedures (SOPs) and QA protocols relevant to their operations.

The workshop gathered staff from BSU’s Income Generating Projects, including the RSDC Canteen, Food Processing Center, and Bakery, alongside educators and researchers from the College of Home Economics and Technology, as well as food service establishment staff within and around the University. The morning session provided lectures on food safety, quality assurance frameworks, and the importance of standard operating procedures in food safety management and workplace effiiency. Dr. Galvez also discussed the differences between quality assurance and quality control, and previous practices in the different industries she has worked in. After the lecture, the workshop proper began, with participants working in groups per project or establishment, to create their draft standard operating procedures (SOP). These SOPs were then presented in their initial and revised versions, both of which were given feedback by Dr. Galvez.

The activity concluded with an open forum where participants raised questions, shared experiences, and their insights and learnings, noting the realized value of the training in enhancing their technical capacity and accountability.

𝐁𝐚𝐥𝐢𝐤 𝐒𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭 𝐄𝐧𝐠𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬 𝐰𝐢𝐭𝐡 𝐃𝐫. 𝐅𝐥𝐨𝐫 𝐂𝐫𝐢𝐬𝐚𝐧𝐭𝐚 𝐅. 𝐆𝐚𝐥𝐯𝐞𝐳

1/6 — 𝑇𝑟𝑎𝑖𝑛𝑖𝑛𝑔 𝑜𝑛 𝑆𝑐𝑖𝑒𝑛𝑡𝑖𝑓𝑖𝑐 𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑𝑖𝑧𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝑉𝑒𝑔𝑒𝑡𝑎𝑏𝑙𝑒 𝑎𝑛𝑑 𝐵𝑎𝑚𝑏𝑜𝑜 𝑆ℎ𝑜𝑜𝑡 𝐹𝑒𝑟𝑚𝑒𝑛𝑡𝑎𝑡𝑖𝑜𝑛 𝑎𝑛𝑑 𝑃𝑖𝑐𝑘𝑙𝑖𝑛𝑔

May 19-20, and June 22, 2026 | Benguet State University

40 MSME owners and staff, educators, researchers, and community partners gathered at the Benguet State University for a three‑day training on vegetable and bamboo shoot fermentation and pickling, as part of the Balik Scientist Engagement with DOST-PCAARRD and Dr. Flor Crisanta F. Galvez. The activity was led by Dr. Galvez, together with the Food Science Research and Innovation Center (FSRIC) and the Bamboo Industry Development for Environment Conservation and Countryside Post-COVID Economic Boom (BIDEC) Project. The activity aimed not only to build technical capacity in fermentation science but also to address the seasonality and high perishability of bamboo shoots and the post‑harvest losses of vegetables, by promoting robust preservation technologies that extend shelf life and create value‑added products.

Day 1 opened with a lecture on food safety, followed by a brief background on fermentation and pickling. Participants then engaged in a demonstration and group hands‑on preparation of sauerkraut and bamboo shoot pickles, fostering both technical learning and collaborative practice.

Day 2 featured an in‑depth discussion of the foundations and mechanisms of fermentation, with emphasis on pH monitoring and titratable acidity. By the end of the day, participants were enthusiastic and motivated to apply their knowledge in creating their own fermented and pickled products.

Day 3 was held a month later to allow sufficient fermentation of samples and to generate a complete record of fermentation data. During this session, Dr. Galvez reported the pH, TA, and Brix monitoring results from the initial products made on Day 1, while selected participants received mentoring on their individual versions of bamboo shoot pickles and sauerkraut.

The activity not only strengthened technical capacity but also inspired participants to pursue further innovations in food processing and community enterprise development.

BSU-FSRIC Provides Technical Assistance to Undergraduate Students

Benguet State University - April 15, 2026

The Benguet State University – Food Science Research and Innovation Center (BSU-FSRIC), under the leadership of Director Lesley Dale G. Umayat, extended technical assistance to students from the College of Home Economics and Technology and the College of Agriculture on April 15, 2026. As part of the students’ academic requirements, this initiative supports the university’s goal to ensure equity in accessing quality higher education, and advance quality and relevant instruction to boost regional economies.

The morning session accommodated 27 third-year Bachelor of Science in Agriculture students who participated in an educational visit. The activity provided hands-on exposure to the processing of vegetable-enriched pancit canton, as well as demonstrations on proper food handling practices, food safety measures, and quality control standards.

In the afternoon, third-year Bachelor of Science in Food Technology students from the Department of Home Economics attended an orientation on the Center’s programs and services. This was followed by a brief interview with Director Umayat and Engr. Daena Mariele D. Dar, focusing on the implementation of Good Manufacturing Practices (GMP) in the center. The session concluded with a laboratory inspection at the Food Product Development Laboratory.

Through these activities, BSU-FSRIC continues to strengthen its role in bridging academic learning with practical applications. By equipping students with essential technical knowledge and skills, the Center reinforces the University’s mission of developing competent professionals who can contribute to food innovation, safety, and sustainable regional development.



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