Institute of Fish Processing Technology

Institute of Fish Processing Technology The Official page of the Institute of Fish Processing Technology.

๐—ฅ๐—ฒ๐—ฎ๐—ฑ๐˜†, ๐˜€๐—ฒ๐˜, ๐—ฟ๐—ฒ๐˜€๐—ฒ๐—ฎ๐—ฟ๐—ฐ๐—ต: ๐—ฃ๐—ฟ๐—ฒ๐—ฝ๐—ฎ๐—ฟ๐—ถ๐—ป๐—ด ๐˜€๐˜๐˜‚๐—ฑ๐—ฒ๐—ป๐˜๐˜€ ๐—ณ๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ๐˜€๐—ถ๐˜€ ๐—ฎ๐—ป๐—ฑ ๐—น๐—ฎ๐—ฏ๐—ผ๐—ฟ๐—ฎ๐˜๐—ผ๐—ฟ๐˜† ๐˜„๐—ผ๐—ฟ๐—ธThe Institute of Fish Processing Technology (IFPT...
18/08/2026

๐—ฅ๐—ฒ๐—ฎ๐—ฑ๐˜†, ๐˜€๐—ฒ๐˜, ๐—ฟ๐—ฒ๐˜€๐—ฒ๐—ฎ๐—ฟ๐—ฐ๐—ต: ๐—ฃ๐—ฟ๐—ฒ๐—ฝ๐—ฎ๐—ฟ๐—ถ๐—ป๐—ด ๐˜€๐˜๐˜‚๐—ฑ๐—ฒ๐—ป๐˜๐˜€ ๐—ณ๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ๐˜€๐—ถ๐˜€ ๐—ฎ๐—ป๐—ฑ ๐—น๐—ฎ๐—ฏ๐—ผ๐—ฟ๐—ฎ๐˜๐—ผ๐—ฟ๐˜† ๐˜„๐—ผ๐—ฟ๐—ธ

The Institute of Fish Processing Technology (IFPT) conducted a Practicum Debriefing and Orientation of Fish 200 (Undergraduate Thesis) Guidelines for BS in Fisheries Program on August 18, 2026 at AV101, Pidlaoan Hall. This activity aimed to provide students with essential information and guidance regarding Fish 200 (Thesis) requirements, familiarize them with laboratory facilities and procedures, and provide an opportunity to reflect on and share their experiences during their practicum. This activity was attended by BS in Fisheries students who will conduct their thesis under IFPT, together with the instituteโ€™s faculty members.

The students shared their practicum experiences and insights, including their key accomplishments, challenges, and host feedback encountered during their training. As part of Fish 159 (Practicum), the students were endorsed to different industry partners from June to July 2026, where they completed almost one month of hands-on training and gained practical experience.

Asst. Prof. Gardel Xyza Silvederio led the thesis orientation where she presented the thesis requirements, procedures, and timeline. This discussion helped the students better understand the thesis process, plan out their research activities, and improve their preparedness for their thesis work. In addition, the IFPT laboratories including the Fisheries Chemistry Laboratory and Fishery Microbiology Laboratory also introduced their available facilities, equipment, and safety protocols to ensure the studentsโ€™ laboratory safety, proper use of equipment, and adherence to established laboratory procedures.

This orientation ensures that the thesis students are well-informed about the requirements, responsibilities, and expectations involved in conducting their research and using laboratory facilities.





๐—Ÿ๐—˜๐—–๐—ง๐—จ๐—ฅ๐—˜-๐—ช๐—ข๐—ฅ๐—ž๐—ฆ๐—›๐—ข๐—ฃ ๐—ข๐—ก ๐—ฅ&๐—— ๐—”๐—ก๐—— ๐—–๐—ข๐—ก๐—ฆ๐—จ๐— ๐—˜๐—ฅ ๐—ง๐—ฅ๐—˜๐—ก๐——๐—ฆ: ๐—ง๐—ฟ๐—ฎ๐—ป๐˜€๐—ถ๐˜๐—ถ๐—ผ๐—ป๐—ถ๐—ป๐—ด ๐—ฃ๐—ฟ๐—ผ๐—ฑ๐˜‚๐—ฐ๐˜๐˜€ ๐—ณ๐—ฟ๐—ผ๐—บ ๐—Ÿ๐—ฎ๐—ฏ ๐˜๐—ผ ๐—ฆ๐˜‚๐—ฝ๐—ฒ๐—ฟ๐—บ๐—ฎ๐—ฟ๐—ธ๐—ฒ๐˜ ๐—ฆ๐—ต๐—ฒ๐—น๐—ณReady to take your fish...
17/08/2026

๐—Ÿ๐—˜๐—–๐—ง๐—จ๐—ฅ๐—˜-๐—ช๐—ข๐—ฅ๐—ž๐—ฆ๐—›๐—ข๐—ฃ ๐—ข๐—ก ๐—ฅ&๐—— ๐—”๐—ก๐—— ๐—–๐—ข๐—ก๐—ฆ๐—จ๐— ๐—˜๐—ฅ ๐—ง๐—ฅ๐—˜๐—ก๐——๐—ฆ: ๐—ง๐—ฟ๐—ฎ๐—ป๐˜€๐—ถ๐˜๐—ถ๐—ผ๐—ป๐—ถ๐—ป๐—ด ๐—ฃ๐—ฟ๐—ผ๐—ฑ๐˜‚๐—ฐ๐˜๐˜€ ๐—ณ๐—ฟ๐—ผ๐—บ ๐—Ÿ๐—ฎ๐—ฏ ๐˜๐—ผ ๐—ฆ๐˜‚๐—ฝ๐—ฒ๐—ฟ๐—บ๐—ฎ๐—ฟ๐—ธ๐—ฒ๐˜ ๐—ฆ๐—ต๐—ฒ๐—น๐—ณ

Ready to take your fishery products from the laboratory to the market? Join us for an engaging Lecture-Workshop on R&D and Consumer Trends on August 26, 2026, from 8:30 AM to 3:00 PM at the CFOS Faculty Center Conference Room. This event will feature foundational lectures on product development, food safety, packaging, and emerging consumer trends in post-harvest fisheries, complemented by hands-on exposure to relevant facilities and laboratory operations.

We are honored to have an esteemed expert in research, development, and food innovation share valuable insights and industry experience on transforming innovative ideas into market-ready products.

Learn. Innovate. Develop. Bring your product from the laboratory to the shelf!

๐Ÿ“… August 26, 2026
๐Ÿ•ฃ 8:30 AM โ€“ 3:00 PM
๐Ÿ“ CFOS Faculty Center Conference Room (face-to-face participants)
๐Ÿ”ดFacebook Live (online participants)

๐Ÿ“ขRegister now and be part of this exciting learning experience!

Registration Link:
https://forms.gle/7GuHD5SiU3wr1mE96
https://forms.gle/7GuHD5SiU3wr1mE96
https://forms.gle/7GuHD5SiU3wr1mE96

See you there!


๐๐š๐ง๐ ๐ข๐ง๐›๐ฎ๐ฅ๐š๐ก๐š๐ง!Our warmest congratulations to our Senior Faculty, Prof. Encarnacion Emilia S. Yap, on being awarded as th...
15/08/2026

๐๐š๐ง๐ ๐ข๐ง๐›๐ฎ๐ฅ๐š๐ก๐š๐ง!

Our warmest congratulations to our Senior Faculty, Prof. Encarnacion Emilia S. Yap, on being awarded as the 2026 Outstanding Professional of the Year in the Field of Fisheries by the Professional Regulation Commission (PRC)๐Ÿ‘

A well-deserved recognition of years of passion, service, and contribution to the fisheries profession๐Ÿ’™

We are proud to celebrate this remarkable achievement with you, Maโ€™am Mimi! ๐Ÿ˜


๐—–๐—ข๐—ก๐—š๐—ฅ๐—”๐—ง๐—จ๐—Ÿ๐—”๐—ง๐—œ๐—ข๐—ก๐—ฆ, ๐—ฃ๐—ฅ๐—ข๐—™ ๐—˜๐—ก๐—–๐—”๐—ฅ๐—ก๐—”๐—–๐—œ๐—ข๐—ก ๐—˜๐— ๐—œ๐—Ÿ๐—œ๐—” ๐—ฆ. ๐—ฌ๐—”๐—ฃ!The Professional Regulation Commission proudly recognizes Ma'am Mimi as ...
14/08/2026

๐—–๐—ข๐—ก๐—š๐—ฅ๐—”๐—ง๐—จ๐—Ÿ๐—”๐—ง๐—œ๐—ข๐—ก๐—ฆ, ๐—ฃ๐—ฅ๐—ข๐—™ ๐—˜๐—ก๐—–๐—”๐—ฅ๐—ก๐—”๐—–๐—œ๐—ข๐—ก ๐—˜๐— ๐—œ๐—Ÿ๐—œ๐—” ๐—ฆ. ๐—ฌ๐—”๐—ฃ!

The Professional Regulation Commission proudly recognizes Ma'am Mimi as the 2026 Outstanding Professional of the Year in the field of Fisheries! ๐ŸŸ๐Ÿ†

Her unwavering commitment to excellence, integrity, and public service continues to inspire the fisheries profession and the communities she serves. From groundbreaking contributions to her field to her heart for civic and community initiatives, Ma'am Mimi truly embodies what it means to be an outstanding Filipino professional.

Congratulations, Ma'am Mimi! Your excellence sets the standard. ๐Ÿ‘โœจ

๐—œ๐—™๐—ฃ๐—ง ๐—ฐ๐—ผ๐—ป๐—ฑ๐˜‚๐—ฐ๐˜๐˜€ ๐—š๐— ๐—ฃ-๐—ณ๐—ผ๐—ฐ๐˜‚๐˜€๐—ฒ๐—ฑ ๐˜๐—ฟ๐—ฎ๐—ถ๐—ป๐—ถ๐—ป๐—ด ๐—ณ๐—ผ๐—ฟ ๐˜€๐—ฎ๐—ณ๐—ฒ๐—ฟ, ๐—ต๐—ถ๐—ด๐—ต๐—ฒ๐—ฟ-๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ฑ๐—ฟ๐—ถ๐—ฒ๐—ฑ ๐—ณ๐—ถ๐˜€๐—ต ๐—ฝ๐—ฟ๐—ผ๐—ฑ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป ๐—ถ๐—ป ๐—–๐—ฎ๐—ฝ๐—ถ๐˜‡The Institute of Fish Process...
13/08/2026

๐—œ๐—™๐—ฃ๐—ง ๐—ฐ๐—ผ๐—ป๐—ฑ๐˜‚๐—ฐ๐˜๐˜€ ๐—š๐— ๐—ฃ-๐—ณ๐—ผ๐—ฐ๐˜‚๐˜€๐—ฒ๐—ฑ ๐˜๐—ฟ๐—ฎ๐—ถ๐—ป๐—ถ๐—ป๐—ด ๐—ณ๐—ผ๐—ฟ ๐˜€๐—ฎ๐—ณ๐—ฒ๐—ฟ, ๐—ต๐—ถ๐—ด๐—ต๐—ฒ๐—ฟ-๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ฑ๐—ฟ๐—ถ๐—ฒ๐—ฑ ๐—ณ๐—ถ๐˜€๐—ต ๐—ฝ๐—ฟ๐—ผ๐—ฑ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป ๐—ถ๐—ป ๐—–๐—ฎ๐—ฝ๐—ถ๐˜‡

The Institute of Fish Processing Technology (IFPT) successfully conducted the โ€œImproving drying protocols for safer, higher quality dried fish: A GMP-focused training workshopโ€ on August 3, 2026 at the DOST PSTO training hall in Roxas City, Capiz. The training-workshop gathered 16 dried fish processors, retailers, and stakeholders from Roxas City. This activity aimed to improve the understanding of principles of food safety and strengthen capacity of dried fish processors and other stakeholders to produce safer, better quality and more competitive dried fish products through the adoption of improved drying protocols and good manufacturing practices (GMP).

Dr. Rhoda Mae Simora, IFPT director, warmly welcomed the participants and emphasized the importance of improving the fish drying practices to ensure the production of safe and market-competitive dried products. Ms. Juafe Abareles, Provincial S&T Director of DOST Capiz, encouraged the participants to actively engage in the discussions and apply the knowledge and skills gained from the training in their respective associations. Ms. Rose T. Mueda, IFPT training coordinator, provided an overview of the activities and outlined the objectives and expected outcomes to be achieved by the end of the workshop.

The training commenced with lectures delivered by Ms. Rose T. Mueda, Asst. Prof. Lhumen Tejano, and Ms. Audrey Mae Orillaza. Ms. Mueda presented the overview of the dried fish industry in the Philippines and in Capiz, and the current consumer and market requirements for dried fish. Asst. Prof. Tejano discussed in detail science behind fish drying, the food safety requirements for pre-packaged dried fish, and the hazards associated with dried fish products. Ms. Orillaza led an interactive session on examples of effective good manufacturing practices applicable to dried fish processing. Facilitated by the IFPT REPS, the participants actively engaged in the workshop where they created a detailed process flow diagram illustrating their current dried fish production process; followed by hazards identification in each processing step, and finally the action planning where they identified the segments that require specific measures that should be implemented to improve the quality and safety of their dried fish products.

Meanwhile, other IFPT faculty and staff visited fish drying sites in the vicinity of Roxas City to observe and assess the existing drying practices, identify areas of improvement, and gather insights and information for future interventions aimed at enhancing the quality and safety of dried fish.

The training-workshop served as a follow-up activity of the IFPT-led CHED NAFES project on improving fish drying technologies, implemented in 2020 wherein Capiz State University was one of the SUC partners that were able to establish a drying facility which could be accessed by the dried fish processors in the area.

This activity was conducted in collaboration with DOST VI, DOST Capiz Provincial Science and Technology Office, and Province of Capiz- Office of Provincial Agriculturist, reaffirming the institutionsโ€™ shared commitment to supporting the dried fish industry in the region through capacity building initiatives and promotion of food safety and quality standards.









๐—›๐—ฎ๐—ฝ๐—ฝ๐˜† ๐—•๐—ถ๐—ฟ๐˜๐—ต๐—ฑ๐—ฎ๐˜† ๐˜๐—ผ ๐—ข๐˜‚๐—ฟ ๐—”๐˜‚๐—ด๐˜‚๐˜€๐˜ ๐—–๐—ฒ๐—น๐—ฒ๐—ฏ๐—ฟ๐—ฎ๐—ป๐˜๐˜€!Warmest birthday wishes to our two wonderful admin staff who are celebrating the...
12/08/2026

๐—›๐—ฎ๐—ฝ๐—ฝ๐˜† ๐—•๐—ถ๐—ฟ๐˜๐—ต๐—ฑ๐—ฎ๐˜† ๐˜๐—ผ ๐—ข๐˜‚๐—ฟ ๐—”๐˜‚๐—ด๐˜‚๐˜€๐˜ ๐—–๐—ฒ๐—น๐—ฒ๐—ฏ๐—ฟ๐—ฎ๐—ป๐˜๐˜€!

Warmest birthday wishes to our two wonderful admin staff who are celebrating their special daysโ€” Nong Badz on August 4, and Tita Edna today, August 12!

๐Ÿ—’๏ธNong Badz, thank you for being the reliable and welcoming face in the IFPT office. Your attentiveness, organization, and dedication help keep our office transactions smooth and orderly.

๐ŸงชTita Edna, thank you for being such a cheerful and warm presence in the lab. Your commitment, precision, and diligence are truly valued as you contribute to the daily activities of Chemistry Laboratory.

May your birthdays be filled with happiness, good health, and meaningful moments with your loved ones. Hereโ€™s to another year of new opportunities, personal growth, and well-deserved successes. Happy Birthday, Nong Badz and Tita Edna! ๐Ÿฅณ๐ŸŽˆ๐ŸŽโœจ


11/08/2026

๐“”๐“ท๐“ฑ๐“ช๐“ท๐“ฌ๐“ฒ๐“ท๐“ฐ ๐“ฝ๐“ฑ๐“ฎ ๐“Ÿ๐“ป๐“ธ๐“น๐“ฎ๐“ป๐“ฝ๐“ฒ๐“ฎ๐“ผ ๐“ธ๐“ฏ ๐“•๐“ฎ๐“ป๐“ถ๐“ฎ๐“ท๐“ฝ๐“ฎ๐“ญ ๐“ฃ๐“พ๐“ท๐“ช ๐“ฅ๐“ฒ๐“ผ๐“ฌ๐“ฎ๐“ป๐“ช

Tuna viscera is a potential source of various proteinases that can enhance fish fermentation. This paper investigated the changes in physicochemical properties and microbial populations of salt-fermented skipjack tuna (๐˜’๐˜ข๐˜ต๐˜ด๐˜ถ๐˜ธ๐˜ฐ๐˜ฏ๐˜ถ๐˜ด ๐˜ฑ๐˜ฆ๐˜ญ๐˜ข๐˜ฎ๐˜ช๐˜ด) viscera over a 150-day fermentation period. It was found that the physicochemical factors regulate microbial growth, while microbial metabolism continuously modifies the chemical environment of the substrate, determining flavor, texture, color, safety and shelf life of the fermented viscera.

This paper is an output of AMBL graduate student member and it can be accessed here: https://office2.jmbfs.org/index.php/JMBFS/article/view/12526/3947

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