SNSU Technology Transfer & Commercialization Office

[𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒]

𝐈𝐌𝐏𝐀𝐂𝐓 𝐏𝐫𝐨𝐩𝐨𝐬𝐚𝐥 𝐏𝐫𝐞𝐬𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐓𝐞𝐜𝐡𝐧𝐢𝐜𝐚𝐥 𝐄𝐯𝐚𝐥𝐮𝐚𝐭𝐢𝐨𝐧: 𝐒𝐭𝐫𝐞𝐧𝐠𝐭𝐡𝐞𝐧𝐢𝐧𝐠 𝐒𝐍𝐒𝐔’𝐬 𝐊𝐧𝐨𝐰𝐥𝐞𝐝𝐠𝐞 𝐚𝐧𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐓𝐫𝐚𝐧𝐬𝐟𝐞𝐫 𝐄𝐜𝐨𝐬𝐲𝐬𝐭𝐞𝐦

The Surigao del Norte State University (SNSU) presented its proposal for the DOST-PCIEERD Grants-in-Aid (GIA) under the IMPACT Program during the online technical presentation and evaluation before the Technical Panel Committee of the Department of Science and Technology – Philippine Council for Industry, Energy and Emerging Technology Research and Development (DOST-PCIEERD) on August 24, 2026.

The proposal, entitled “𝗜𝗠𝗣𝗔𝗖𝗧: 𝗘𝘀𝘁𝗮𝗯𝗹𝗶𝘀𝗵𝗺𝗲𝗻𝘁 𝗮𝗻𝗱 𝗦𝘁𝗿𝗲𝗻𝗴𝘁𝗵𝗲𝗻𝗶𝗻𝗴 𝗼𝗳 𝗦𝘂𝗿𝗶𝗴𝗮𝗼 𝗱𝗲𝗹 𝗡𝗼𝗿𝘁𝗲 𝗦𝘁𝗮𝘁𝗲 𝗨𝗻𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆 𝗞𝗻𝗼𝘄𝗹𝗲𝗱𝗴𝗲 𝗮𝗻𝗱 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗧𝗿𝗮𝗻𝘀𝗳𝗲𝗿 𝗢𝗳𝗳𝗶𝗰𝗲 (𝗞𝗧𝗧𝗢) 𝘁𝗼 𝗔𝗰𝗰𝗲𝗹𝗲𝗿𝗮𝘁𝗲 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵, 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻, 𝗦𝘁𝗮𝗿𝘁𝗨𝗽, 𝗮𝗻𝗱 𝗘𝗻𝘁𝗲𝗿𝗽𝗿𝗶𝘀𝗲 𝗘𝗰𝗼𝘀𝘆𝘀𝘁𝗲𝗺,” was presented by 𝙈𝙨. 𝙈𝙖𝙧𝙮 𝘼𝙢𝙤𝙧 𝙂. 𝙁𝙞𝙜𝙪𝙚𝙧𝙤𝙖, Project Leader and SNSU Technology Transfer & Commercialization Manager, together with the members of the project team.

The presentation outlined SNSU’s strategic direction toward establishing and strengthening a Knowledge and Technology Transfer Office (KTTO) that will serve as a vital institutional mechanism for advancing the University's research and innovation outputs toward technology transfer, commercialization, startup development, and enterprise creation.

As Project Leader, Ms. Figueroa led the discussion of the proposal's objectives, strategies, implementation framework, expected outputs and outcomes, sustainability mechanisms, and institutional arrangements. The project team likewise participated in the technical discussions and provided relevant clarifications in response to the questions and recommendations raised by the DOST-PCIEERD Technical Panel Committee.

The proposed IMPACT project reflects SNSU's commitment to developing a stronger and more responsive research-to-market ecosystem, where promising technologies and intellectual property generated by the University can be systematically nurtured, protected, transferred, commercialized, and ultimately translated into meaningful socioeconomic impact.

The technical evaluation provided SNSU with an opportunity to demonstrate its readiness to institutionalize technology transfer and commercialization as an integral component of its research and innovation agenda. More importantly, it underscored the University's vision of building an ecosystem that connects researchers, innovators, intellectual property, industry partners, startups, enterprises, and communities.

Through the proposed DOST-PCIEERD IMPACT GIA project, SNSU seeks to strengthen the institutional structures and capacities necessary to transform research and innovation investments into technologies, startups, enterprises, and solutions that create real and sustainable impact.

𝙁𝙧𝙤𝙢 𝙍𝙚𝙨𝙚𝙖𝙧𝙘𝙝 𝙩𝙤 𝙄𝙣𝙣𝙤𝙫𝙖𝙩𝙞𝙤𝙣. 𝙁𝙧𝙤𝙢 𝙄𝙣𝙣𝙤𝙫𝙖𝙩𝙞𝙤𝙣 𝙩𝙤 𝙏𝙚𝙘𝙝𝙣𝙤𝙡𝙤𝙜𝙮 𝙏𝙧𝙖𝙣𝙨𝙛𝙚𝙧. 𝙁𝙧𝙤𝙢 𝙏𝙚𝙘𝙝𝙣𝙤𝙡𝙤𝙜𝙮 𝙩𝙤 𝙀𝙣𝙩𝙚𝙧𝙥𝙧𝙞𝙨𝙚. 𝙁𝙧𝙤𝙢 𝙀𝙣𝙩𝙚𝙧𝙥𝙧𝙞𝙨𝙚 𝙩𝙤 𝙄𝙈𝙋𝘼𝘾𝙏.

𝐒𝐍𝐒𝐔 𝐅𝐄𝐀𝐓𝐔𝐑𝐄𝐃 𝐓𝐄𝐂𝐇𝐍𝐎𝐋𝐎𝐆𝐘 | 𝙼𝙰𝙽𝚂𝙰𝙽𝙸𝚃𝙰𝚂 𝙸𝙲𝙴 𝙲𝚁𝙴𝙰𝙼

𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗼𝗿: 𝘿𝙧. 𝘾𝙝𝙚𝙮𝙨𝙚𝙧𝙧 𝘾. 𝙇𝙚𝙡𝙞𝙨

From a locally abundant fruit to a unique and indulgent frozen treat!

Mansanitas Ice Cream is a food innovation developed by Surigao del Norte State University (SNSU) that transforms locally available mansanitas into a distinctive, value-added ice cream product. By incorporating dried mansanitas, the innovation introduces a unique fruit texture and a delightful sweet-tangy flavor that sets it apart from conventional ice cream.

Mansanitas, also known as muntingia or Jamaican cherry, is a small fruit that is commonly found in local communities but is often underutilized. Through food innovation and processing, SNSU explores its potential as an ingredient for a delicious and commercially promising frozen product.

What makes Mansanitas Ice Cream unique is the incorporation of dried mansanitas pieces, providing an interesting texture and bursts of fruity flavor in every scoop. The innovation also utilizes coconut whey, adding value to an otherwise underutilized by-product while supporting a more sustainable and circular approach to food processing.

More than a refreshing dessert, Mansanitas Ice Cream demonstrates how locally available agricultural resources and food-processing by-products can be transformed into innovative products with potential for commercialization and enterprise development.

Through research, product development, and food innovation, SNSU continues to create technologies that promote value addition, resource utilization, local enterprise development, and sustainable food innovation—turning local resources into opportunities from research to market.

𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗥𝗲𝗮𝗱𝗶𝗻𝗲𝘀𝘀 𝗟𝗲𝘃𝗲𝗹 (𝗧𝗥𝗟): 𝟱

𝗠𝗮𝗻𝘀𝗮𝗻𝗶𝘁𝗮𝘀 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺
𝗠𝗮𝗱𝗲 𝘄𝗶𝘁𝗵 𝗗𝗿𝗶𝗲𝗱 𝗠𝗮𝗻𝘀𝗮𝗻𝗶𝘁𝗮𝘀 𝗳𝗼𝗿 𝗮 𝗨𝗻𝗶𝗾𝘂𝗲 𝗧𝗲𝘅𝘁𝘂𝗿𝗲
𝗙𝗿𝘂𝗶𝘁-𝗜𝗻𝗳𝘂𝘀𝗲𝗱 𝗮𝗻𝗱 𝗙𝗹𝗮𝘃𝗼𝗿𝗳𝘂𝗹
𝗖𝗼𝗰𝗼𝗻𝘂𝘁 𝗪𝗵𝗲𝘆-𝗕𝗮𝘀𝗲𝗱 𝗙𝗼𝗼𝗱 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻

Discover how SNSU transforms an underutilized local fruit into a creative frozen food innovation—bringing flavor, texture, value, and commercialization potential from research to the market.

𝐒𝐍𝐒𝐔 𝐅𝐄𝐀𝐓𝐔𝐑𝐄𝐃 𝐓𝐄𝐂𝐇𝐍𝐎𝐋𝐎𝐆𝐘 | 𝙼𝚄𝚂𝙷𝚁𝙾𝙾𝙼 𝙺𝚁𝙾𝙿𝙴𝙺 & 𝙲𝙷𝙸𝙻𝙸 𝙶𝙰𝚁𝙻𝙸𝙲 𝙼𝚄𝚂𝙷𝚁𝙾𝙾𝙼 𝚂𝙰𝚄𝙲𝙴

𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗼𝗿: 𝙈𝙨. 𝙈𝙖𝙧𝙮 𝘼𝙢𝙤𝙧 𝙂. 𝙁𝙞𝙜𝙪𝙚𝙧𝙤𝙖

From locally grown oyster mushrooms to innovative, delicious, and market-ready food products!
Oyster Mushroom Products are food innovations developed by Surigao del Norte State University (SNSU), transforming high-quality oyster mushrooms into convenient, flavorful, and value-added products. The featured innovations include Oyster Mushroom Kropek and Chili Garlic Mushroom Sauce—demonstrating how local mushroom resources can be transformed into products with strong potential for commercialization and enterprise development.

Oyster Mushroom Kropek is a crispy, flavorful, and ready-to-fry snack that provides an innovative way to enjoy oyster mushrooms, while Chili Garlic Mushroom Sauce combines blended oyster mushrooms, garlic, and chili into a savory, smooth, and umami-rich sauce perfect as a condiment or accompaniment to various meals and snacks.

These products offer consumers convenient and flavorful food options while creating additional value for locally produced oyster mushrooms. Through food innovation and processing technologies, SNSU continues to support local producers, promote value addition, and create opportunities for commercialization and livelihood generation.

More than food products, Oyster Mushroom Kropek and Chili Garlic Mushroom Sauce demonstrate how research can transform local agricultural resources into innovative products that respond to consumer needs and contribute to community development.

𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗥𝗲𝗮𝗱𝗶𝗻𝗲𝘀𝘀 𝗟𝗲𝘃𝗲𝗹 (𝗧𝗥𝗟): 𝟵
𝗢𝘆𝘀𝘁𝗲𝗿 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗞𝗿𝗼𝗽𝗲𝗸 & 𝗖𝗵𝗶𝗹𝗶 𝗚𝗮𝗿𝗹𝗶𝗰 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗦𝗮𝘂𝗰𝗲
𝗖𝗼𝗺𝗽𝗹𝗲𝘁𝗲 𝗡𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗔𝗻𝗮𝗹𝘆𝘀𝗶𝘀
𝟭-𝗬𝗲𝗮𝗿 𝗦𝗵𝗲𝗹𝗳 𝗟𝗶𝗳𝗲

Discover how SNSU transforms locally available oyster mushrooms into research-driven food innovations—bringing taste, value, commercialization opportunities, and community impact from research to the market.

♥️

𝐒𝐍𝐒𝐔 𝐅𝐄𝐀𝐓𝐔𝐑𝐄𝐃 𝐓𝐄𝐂𝐇𝐍𝐎𝐋𝐎𝐆𝐘 | 𝙱𝙰𝙽𝙶𝚄𝚂 𝚂𝙸𝚂𝙸𝙶

𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗼𝗿: 𝙈𝙨. 𝘽𝙚𝙧𝙣𝙖 𝘾𝙧𝙞𝙨 𝘾. 𝙂𝙤𝙢𝙚𝙯

A beloved Filipino favorite, reinvented for convenience and longer shelf life!

Bangus Sisig is a retorted ready-to-eat food innovation developed by Surigao del Norte State University (SNSU), transforming locally sourced bangus into a convenient, flavorful, and market-ready product. Through retort processing, the technology is designed to enhance product stability and shelf life while preserving the distinctive taste and satisfying texture of traditional sisig.

Ready to enjoy anytime, Bangus Sisig offers consumers a convenient meal option that requires minimal preparation—making it ideal for busy households, travelers, food establishments, and wider commercial markets.

More than a ready-to-eat product, Bangus Sisig demonstrates how research and food processing technologies can add value to local agricultural and fisheries resources, create innovative food products, and open opportunities for commercialization, enterprise development, and livelihood generation.

𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗥𝗲𝗮𝗱𝗶𝗻𝗲𝘀𝘀 𝗟𝗲𝘃𝗲𝗹 (𝗧𝗥𝗟): 𝟳
𝗥𝗲𝘁𝗼𝗿𝘁-𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝗱 & 𝗥𝗲𝗮𝗱𝘆-𝘁𝗼-𝗘𝗮𝘁
𝗟𝗼𝗻𝗴𝗲𝗿 𝗦𝗵𝗲𝗹𝗳 𝗟𝗶𝗳𝗲 𝗧𝗵𝗿𝗼𝘂𝗴𝗵 𝗥𝗲𝘁𝗼𝗿𝘁 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴

Discover how SNSU transforms local food resources into research-driven innovations—bringing convenience, quality, and commercialization opportunities from research to the market.

𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬, 𝐃𝐫. 𝐂𝐡𝐞𝐲𝐬𝐞𝐫𝐫 𝐂. 𝐋𝐞𝐥𝐢𝐬!

Surigao del Norte State University proudly congratulates 𝘿𝙧. 𝘾𝙝𝙚𝙮𝙨𝙚𝙧𝙧 𝘾. 𝙇𝙚𝙡𝙞𝙨 on her well-deserved designation as the 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐃𝐢𝐫𝐞𝐜𝐭𝐨𝐫 of the University.

This appointment reflects her unwavering commitment to excellence, transformative leadership, and passion for advancing research, innovation, technology transfer, and entrepreneurship. As Innovation Director, Dr. Lelis will play a vital role in strengthening SNSU's innovation ecosystem, fostering industry partnerships, accelerating technology commercialization, and nurturing a culture of creativity and impact across the University.

May this new leadership role inspire greater breakthroughs, meaningful collaborations, and sustainable innovations that will benefit our communities and contribute to national development.

Your SNSU family is proud of this remarkable milestone and looks forward to the positive impact of your vision and leadership.

Congratulations once again! Wishing you continued success as you lead SNSU toward greater heights of innovation and excellence.

[𝐋𝐎𝐎𝐊]

𝐒𝐍𝐒𝐔 𝐒𝐭𝐫𝐞𝐧𝐠𝐭𝐡𝐞𝐧𝐬 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐓𝐫𝐚𝐧𝐬𝐟𝐞𝐫 𝐭𝐡𝐫𝐨𝐮𝐠𝐡 𝐊𝐓𝐓𝐎-𝐈𝐌𝐏𝐀𝐂𝐓 𝐍𝐗𝐓 𝐏𝐡𝐚𝐬𝐞 𝟐

Surigao del Norte State University (SNSU) reaffirmed its commitment to advancing research commercialization and innovation by actively participating in the 𝗞𝗧𝗧𝗢-𝗜𝗠𝗣𝗔𝗖𝗧 𝗡𝗫𝗧 𝗣𝗵𝗮𝘀𝗲 𝟮: 𝗟𝗲𝗮𝗿𝗻𝗶𝗻𝗴 𝗮𝗻𝗱 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗼𝗿𝘆 𝗣𝗿𝗼𝗴𝗿𝗮𝗺 𝗳𝗼𝗿 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗧𝗿𝗮𝗻𝘀𝗳𝗲𝗿 𝗼𝗳 𝗛𝗘𝗜𝗥𝗜𝗧 (𝗛𝗶𝗴𝗵𝗲𝗿 𝗘𝗱𝘂𝗰𝗮𝘁𝗶𝗼𝗻 𝗜𝗻𝘀𝘁𝗶𝘁𝘂𝘁𝗶𝗼𝗻𝘀 𝗥𝗲𝗮𝗱𝗶𝗻𝗲𝘀𝘀 𝗳𝗼𝗿 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗧𝗿𝗮𝗻𝘀𝗳𝗲𝗿) 𝗨𝗻𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝗶𝗲𝘀, held on August 6–7, 2026, at Apo View Hotel, Davao City. The program was spearheaded by the University of the Philippines System Technology Transfer and Business Development Office (UP TTBDO) under the Department of Science and Technology – Philippine Council for Industry, Energy and Emerging Technology Research and Development (DOST-PCIEERD).

The two-day capacity-building program aimed to equip participating Higher Education Institutions (HEIs) with advanced knowledge, practical tools, and expert mentorship in technology transfer, intellectual property management, commercialization, startup development, customer discovery, and industry engagement. Through interactive workshops, proposal consultations, and mentoring sessions, participating universities were guided in developing sustainable Knowledge and Technology Transfer Offices (KTTOs) that will serve as catalysts for innovation and enterprise development.

Representing SNSU were 𝙈𝙨. 𝙈𝙖𝙧𝙮 𝘼𝙢𝙤𝙧 𝙂. 𝙁𝙞𝙜𝙪𝙚𝙧𝙤𝙖, Technology Transfer and Commercialization Office (TTCO) Manager, and 𝘿𝙧. 𝙎𝙩𝙚𝙥𝙝𝙞𝙣𝙚𝙟𝙖𝙣𝙚 𝙀. 𝙈𝙪𝙨𝙞𝙘𝙤, Technology Business Incubator (TBI) Manager, who actively participated in the learning sessions, collaborative engagements, and institutional proposal consultations alongside fellow HEIs and innovation experts from across the country.

A significant highlight of SNSU's participation was the successful presentation and defense of its institutional proposal entitled, "𝗜𝗠𝗣𝗔𝗖𝗧: 𝗘𝘀𝘁𝗮𝗯𝗹𝗶𝘀𝗵𝗺𝗲𝗻𝘁 𝗮𝗻𝗱 𝗦𝘁𝗿𝗲𝗻𝗴𝘁𝗵𝗲𝗻𝗶𝗻𝗴 𝗼𝗳 𝘁𝗵𝗲 𝗦𝘂𝗿𝗶𝗴𝗮𝗼 𝗱𝗲𝗹 𝗡𝗼𝗿𝘁𝗲 𝗦𝘁𝗮𝘁𝗲 𝗨𝗻𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆 𝗞𝗻𝗼𝘄𝗹𝗲𝗱𝗴𝗲 & 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗧𝗿𝗮𝗻𝘀𝗳𝗲𝗿 𝗢𝗳𝗳𝗶𝗰𝗲 (𝗞𝗧𝗧𝗢) 𝘁𝗼 𝗔𝗰𝗰𝗲𝗹𝗲𝗿𝗮𝘁𝗲 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵, 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻, 𝗦𝘁𝗮𝗿𝘁𝘂𝗽 & 𝗘𝗻𝘁𝗲𝗿𝗽𝗿𝗶𝘀𝗲 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁." The proposal was led and presented by Ms. Figueroa, who articulated SNSU's strategic vision of institutionalizing a robust Knowledge and Technology Transfer Office (KTTO) that will serve as the University's central platform for research translation, intellectual property management, technology commercialization, startup development, enterprise management, and strengthened collaborations with industry and government partners.

During the proposal defense, the panel of experts and mentors provided valuable technical recommendations and strategic insights that will further enhance the proposal prior to its final submission to DOST-PCIEERD. The engagement also enabled SNSU to benchmark its innovation initiatives against national best practices while reinforcing its commitment to building a dynamic and sustainable innovation ecosystem that transforms research outputs into market-ready technologies, startups, and innovation-driven enterprises.

SNSU extends its sincere appreciation to the University of the Philippines System Technology Transfer and Business Development Office (UP TTBDO), the Department of Science and Technology – Philippine Council for Industry, Energy and Emerging Technology Research and Development (DOST-PCIEERD), and the KTTO-IMPACT NXT Program organizers for providing Higher Education Institutions with an invaluable platform for learning, collaboration, mentorship, and institutional capacity building in technology transfer and innovation.

The office likewise expresses its heartfelt gratitude to the SNSU Administration, led by University President 𝘿𝙧. 𝙍𝙤𝙬𝙚𝙣𝙖 𝘼. 𝙋𝙡𝙖𝙣𝙙𝙤, Vice Presidents and other Officials for their unwavering support, and commitment to advancing the University's innovation and technology commercialization agenda. Through these collaborative efforts, SNSU continues to strengthen its position as an emerging innovation-driven university dedicated to transforming research into impactful technologies, startups, and enterprises that contribute to regional and national development.