FeaTuring UPV

SOTECH

SOTECH

HAHA react only 😆

🏫🔥𝗖𝗢𝗟𝗟𝗘𝗚𝗘 𝗢𝗙 𝗧𝗛𝗘 𝗪𝗘𝗘𝗞🔥🏫

UPV, 𝘀𝗶𝗻-𝗼 𝗴𝘂𝗶𝗱 𝗮𝗻𝗴 𝗽𝗶𝗻𝗮𝗸𝗮𝗸𝘂𝘀𝗼𝗴 𝗻𝗴𝗮 𝗰𝗼𝗹𝗹𝗲𝗴𝗲? 👀 It’s time to represent!

👉 𝘏𝘖𝘞 𝘛𝘖 𝘝𝘖𝘛𝘌 (1 𝘙𝘌𝘈𝘊𝘛𝘐𝘖𝘕 = 1 𝘝𝘖𝘛𝘌):
🤗Care – College of Management
❤️ Heart – College of Arts and Sciences
😆 Haha – School of Technology
😮 Wow – College of Fisheries and Ocean Sciences
😢 Sad – Graduate School

🎉 𝗣𝗥𝗜𝗭𝗘: ang college nga may pinakadamo nga reactions will get 𝟭𝟬% 𝗢𝗙𝗙 𝘀𝗮 𝗖𝗟𝗦 🎊

📣 Important:
✔️ Use only the reaction assigned to your college
✔️ Share this post kag panawagan ang imo mga friends
✔️ Voting ends on 𝗙𝗲𝗯𝗿𝘂𝗮𝗿𝘆 𝟭, 𝟮𝟬𝟮𝟲

Ready? React na! Share na! Kampyon na ang imo college! 💥

📍Hollywood Street, Mat-y, Miagao, Iloilo



✨ 𝑩𝒂𝒚𝒆-𝑩𝒂𝒚𝒆: 𝑨 𝑺𝒘𝒆𝒆𝒕 𝑻𝒂𝒔𝒕𝒆 𝒐𝒇 𝑻𝒓𝒂𝒅𝒊𝒕𝒊𝒐𝒏 🍚🌴 ✨

Ever tried Baye-Baye (or Bayi-Bayi)? This beloved Ilonggo delicacy is more than just a snack—it’s a 𝗰𝘂𝗹𝘁𝘂𝗿𝗮𝗹 𝘁𝗿𝗲𝗮𝘀𝘂𝗿𝗲. 🌾 Traditionally made from young coconut (bao-bao) and pounded rice or pinipig, sometimes with glutinous rice and sugar, it’s carefully mixed into a chewy, subtly sweet treat that reflects both the ingenuity and resourcefulness of local foodways.

From a 𝗙𝗼𝗼𝗱 𝗧𝗲𝗰𝗵 𝗹𝗲𝗻𝘀 🔬, Baye-Baye is a fascinating study in traditional processing. Fermentation is absent, but heat, texture modification, and the binding of starch with natural coconut fats reveal how local knowledge influenced early forms of food innovation and preservation.

💡 In every bite, you don’t just taste sweetness, you taste heritage, community, and the science of food at work.

🌟

✨🌍 Every grain counts, every plate matters. 🍚🥦

Did you know that 1/3 of the world’s food goes to waste while millions go hungry? 💔 Together, we can break the cycle of food waste, climate change, and hunger. 🌱

💡 Small actions create big change: plan your meals, choose the “ugly” but edible produce, share what you can, and never underestimate the power of leftovers. 🥕🥖

At UPV, we stand with the U.N. World Food Program in fighting food waste and building sustainable food systems. Let’s use knowledge, compassion, and action to make sure no food and no life goes to waste. 🌾🌏✨

🥄🍲 𝘉𝘪𝘯𝘢𝘬𝘰𝘭: 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘴𝘰𝘶𝘱 𝘸𝘪𝘵𝘩 𝘢 𝙩𝙬𝙞𝙨𝙩

Traditionally boiled in fresh bamboo tubes 🎋or coconut husks 🥥, this dish not only provides its own spin to well-beloved chicken 🐓soups like tinola, it also makes use of resources commonly found within the island 🏝️, making this dish convenient to put together in coastal areas ✨

🎋The 𝘴𝘮𝘰𝘬𝘦𝘺 𝘵𝘢𝘴𝘵𝘦 and 𝘮𝘰𝘪𝘴𝘵 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 of the chicken is due to a style of cooking known as 𝗯𝗶𝗻𝗮𝗸𝗼𝗹, where meat and a few spices are placed in a bamboo tube to cook over charcoal.

🌴The depth of the 𝘧𝘭𝘢𝘷𝘰𝘳 𝘱𝘳𝘰𝘧𝘪𝘭𝘦 of the soup comes from the sweetness of the 𝗰𝗼𝗰𝗼𝗻𝘂𝘁 𝗷𝘂𝗶𝗰𝗲. By switching out the water in the broth for coconut water, it allows for the other savory flavors in the soup to shine ✨

🥥The 𝗰𝗼𝗰𝗼𝗻𝘂𝘁 𝗺𝗲𝗮𝘁 not only adds to the flavor of the soup, it also adds to the 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 𝘱𝘳𝘰𝘧𝘪𝘭𝘦 of the dish 🍲

🌱Lemongrass, also known locally as 𝘁𝗮𝗻𝗴𝗹𝗮𝗱, is not only anti-inflammatory and aids in digestion, it 𝘤𝘰𝘮𝘱𝘭𝘪𝘮𝘦𝘯𝘵𝘴 the flavors of the chicken and the soup and keeps the taste interesting with every succeeding bite 🥄

🥢🍜 ~𝑩𝒂𝒕𝒄𝒉𝒐𝒚: 𝒕𝒉𝒆 𝒔𝒐𝒖𝒍-𝒔𝒐𝒐𝒕𝒉𝒊𝒏𝒈 𝒃𝒓𝒐𝒕𝒉 𝒐𝒇 𝑰𝒍𝒐𝒊𝒍𝒐~ ✨

If Iloilo had a ✨national treasure✨, it wouldn’t be gold, it would be Batchoy! Made famous in La Paz 🏠, this noodle soup is more than comfort food—it’s a masterclass in Food Technology hiding in a bowl. 🍲

💡 𝘍𝘰𝘰𝘥 𝘛𝘦𝘤𝘩 𝘓𝘦𝘯𝘴:
🍲The 𝘶𝘮𝘢𝘮𝘪 𝘥𝘦𝘱𝘵𝘩 of the broth? Thank Maillard reaction 🔥 and slow simmering for extracting soluble proteins and amino acids from pork & beef bones.

😋That irresistible 𝘤𝘳𝘶𝘯𝘤𝘩 𝘰𝘧 𝘤𝘩𝘪𝘤𝘩𝘢𝘳𝘰𝘯? Thanks to deep-fat frying and dehydration, which reduce water activity and extend shelf-life (while making it dangerously addictive 🤭).

🥚Even the 𝘦𝘨𝘨 𝘵𝘰𝘱𝘱𝘪𝘯𝘨 plays a role. It adds extra protein, emulsifies slightly into the soup, and balances the texture.

Batchoy = not just “sabaw” but science + culture + cravings in one steaming bowl. 🤯