Food Science Research and Innovation Center - Benguet State University

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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HIGHLIGHT | From Surplus to Value: BSU-FSRIC Trains FBFC Members on Vegetable Dehydration through JCI Manila Initiative

La Trinidad, Benguet - April 8, 2026

Members of the Federation of Benguet Farmers Cooperative (FBFC) participated in a technical lecture and hands-on demonstration on fruit and vegetable dehydration, provided by the Food Science Research and Innovation Center (FSRIC) of the Benguet State University (BSU) on April 8, 2026 at the Benguet Agri-Pinoy Trading Center (BAPTC) Function hall.

The activity forms part of the three-day capability training (April 8–10, 2026) organized by Junior Chamber International Manila (JCI Manila), under its project “Fresh to Last,” in collaboration with the Department of Trade and Industry (DTI), Technical Education and Skills Development Authority (TESDA), and BSU.

The event began with preliminaries, followed by the welcome remarks of Mr. Edrian Apaya of JCI. In his message, he provided an overview of the project and encouraged participants, emphasizing “kayo ang full of talents na kapag mag-operate na ang drying center natin, kayo ang mata-tap para kayo ang magpatakbo ng center”.

Mr. Lesley Dale G. Umayat, Director of FSRIC, then led the lecture on fruit and vegetable dehydration processes, highlighting practical techniques to extend shelf life while preserving product quality. Participants subsequently applied these concepts through a hands-on demonstration guided by the FSRIC team.

DTI Provincial Director Felicitas O. Bandonill, in her message, urged the farmer-beneficiaries to take full advantage of the support and opportunities made available by JCI Manila and its partner agencies.
The first day of the training also covered a lecture and workshop on proper product packaging and labeling. Mr. Grayson P. Gonzalo of DTI–Baguio Benguet shared insights on how farmers can improve product presentation and comply with market standards.

JCI Manila’s “Fresh to Last” project aims to address the recurring challenge of surplus harvests, which are often wasted or sold at low prices due to limited processing and storage options. As part of the initiative, a fruit and vegetable industrial drying machine will be donated to the BAPTC. This will enable the facility to process excess produce into higher-value dried products, helping farmers increase income and reduce post-harvest losses.

Through sustained collaboration among government agencies, academic institutions, and private organizations, the initiative strengthens farmers’ capacities, promotes sustainable practices, and enhances the overall competitiveness of the local agricultural sector.

HIGHLIGHT | BSU - FSRIC Boosts Guesang Farmers’ Skills in Vegetable-enriched Noodle Production

Food Science Research and Innovation Center, Benguet State University – March 6, 2026.

The Benguet State University - Food Science Research and Innovation Center (BSU-FSRIC) successfully conducted a one-day training and benchmarking activity for the Guesang Farmers Organization Inc. of Sagada, Mt. Province, aimed at enhancing their vegetable-enriched noodle enterprise.

Eleven members of the organization participated in the program, which was designed to address technical challenges in their current noodle production affecting product quality and marketability.

The activity began with a courtesy call at the BSU President’s office, followed by a benchmarking tour of the University’s Food Processing Center, Bakery, and Marketing Center.

Lectures on BSU-FSRIC products and food safety practices were also delivered, and participants engaged in hands-on training on optimized pancit canton-making led by the FSRIC staff. The training introduced step-by-step processing techniques, troubleshooting methods, and innovations in vegetable pancit canton production.

At the end of the activity, participants expressed eagerness to apply their new knowledge immediately in their own processing facility and requested further training on other vegetable-based products.

This initiative aligns with national mandates on agricultural extension and supports the Sustainable Development Goals on poverty reduction, food security, economic growth, and responsible consumption. By strengthening local cooperatives through technical capacity-building, BSU-FSRIC continues to fulfill its mandate of extending research-based technologies to grassroots communities for sustainable enterprise development.

The Food Science Research and Innovation Center (FSRIC) facilitated the On-The-Job Training (OJT) of 2 college students from Benguet State University taking up BS in Entrepreneurship specialized in Food Enterprise.

Over the course of 300 hours, the trainees were immersed in real-world applications of food enterprise operations—from production management to product development and innovation. They demonstrated initiative, creativity, and business-minded thinking as they navigated the dynamic environment of the food industry.

Their journey showcased how knowledge, when paired with experience, can transform ideas into impactful ventures. They left the center equipped not only with skills but also with the vision to become future food entrepreneurs and industry leaders.

LOOK: The Food Science Research and Innovation Center (FSRIC) accommodated 28 college students from Ifugao State University taking up BS Home Technology major in Food Technology as part of their academic training.

The students completed 72 hours at the center, contributing to the partial fulfillment of their required hours as they rotated across various stations and designations. During their stay, they gained valuable exposure to laboratory practices, food analysis, and product innovation processes.

Their adaptability and commitment to learning highlighted the importance of experiential education in shaping competent professionals. This journey served as a meaningful bridge between theory and practice—fueling their aspirations to contribute to the advancement of food science and technology.

LOOK: The Food Science Research and Innovation Center (FSRIC) successfully delivered the SKILL Program or Work Immersion for 5 Senior High School students from Tublay School of Home Industries under the TVL Cookery strand.

Throughout their 160-hour work immersion, the students explored the fundamentals of food preparation, sanitation, and product development. They embraced each activity with enthusiasm—transforming simple ingredients into innovative food products while strengthening their technical and creative skills.

Their experience reflected how passion, when nurtured through real-world exposure, can evolve into excellence. These young aspiring culinarians left the center more confident, skilled, and inspired to pursue careers in the food industry.

LOOK: The Food Science Research and Innovation Center (FSRIC) proudly catered the SKILL Program (Work Immersion) for 10 Senior High School students from Pines City National High School under the Agriculture and Fishery Arts – Food Processing strand.

Over the span of 240 hours, the students immersed themselves in hands-on learning experiences in food production, processing techniques, and product innovation. From understanding raw materials to transforming them into value-added products, they demonstrated curiosity, discipline, and a strong eagerness to learn.

Their journey at the center became more than just a requirement—it became a stepping stone toward becoming future innovators in the food industry. Their growth and passion continue to inspire us to empower young minds through practical learning.

We look forward to further improving the Food Science Research and Innovation Center so that we can better serve the growing demand for our services and expand our impact. We are hoping for positive funding.

Thanks to architect Bungan N. Glm for transforming our imagination into an implementable design.😊