MMSU launches research-based food products, student innovations

Written by Administrator on 04 May 2022

Cultivating the innovation culture in MMSU, the Science and Technology (S&T) Park of the University leads the second Student Product Innovation Competition this April 26-27.

With the theme, Product Innovation and Technology Commercialization Hatching (PITCH), the two-day competition served as an avenue in advancing the entrepreneurial mindset and innovative aptitude of students, faculty, and assisted entrepreneurs of the University.

The activity was collaboratively conducted by the DOST-PCAARRD-MMSU Agri-Aqua Technology Business lncubator (ATBI) and lntellectual Property and Technology Business Management (IPTBM).

Increasing IP Awareness 

An Awareness Seminar on IP and IP Protection, Technology Incubation, and Entrepreneurship was initially held at the University Review Center (URC) this April 26 to increase awareness on the opportunities along intellectual property rights.

Dr. Dionisio Bucao, Director of the S&T Park shared that the activity is geared towards ‘advancing their knowledge and understanding on IP, IP protection, technology commercialization, start-ups, spin-offs, and other IP-related concepts’ and in ‘leveraging the rich and creative ideas of students into innovative products’.

S&T Product Launching

The Student Innovation Competition followed on April 27 at the Food Processing and Innovation Center (FPIC) in time with the Product Launching of research-based products and technologies.

President Shirley C. Agrupis joined Director Armando Ganal, Director of the Department of Science and Technology – Regional Office 1, Dr. Dionisio Bucao, and Dr. Bjorn Santos, Director for Research, in launching the black garlic, kamangeg flour, kamangeg pacencia, pickled native chicken egg, seaweed kroepeck, and mango bread at the FPIC Showroom.

These technologies are now ready for commercialization, ready to follow the tracks of the Kamangeg Cheesecake now exclusively produced and distributed by Taguiporo Paoay Lake Resort (TLPR) since November 2021.

They were also joined by officials of the Department of Trade and Industry (DTI) and the Provincial Government of Ilocos Norte through its MSME Office. Visitors from the Calabanga Community College who are currently benchmarking with the University’s recent development also joined the launching.

Student’s Creations and Innovation 

The Student Competition showed commendable innovations from participating programs from the College of Agriculture, Food, and Sustainable Development (CAFSD), College of Arts and Sciences (CAS), College of Business, Economics, and Accountancy (CBEA), and the College of Industrial Technology (CIT).

Six (6) innovative food products were prepared by the Food Technology (FT) and Agribusiness students of CAFSD, one (1) from the Industrial Technology CIT, one (1) from CAS, and three (3) from the Economics and hospitality Management students of CBEA.

CAFSD’s entries are wide-ranging and explorative such as the Taro-Taro G! Sticks of the Food Innovators Club Team, Ener-G! Bites of the Power PAFT Girls Team, Flavored Chicken Bites of the Chick’n Bites Team, Exotixx Froyo of the PURPLAHOLIXX Team, Beetroot Cookie Mix by the BeeTRUTH or DARE Team, and the GarLunggay Breadsticks of the D’ increDIBLES Team.

CBEA’s entries include creative mixtures with squash such as the Cheesy Squash Balls from the HEARTHY Varity Team and the Squinkles by the JAHPies Team. The Healthy Taco of the Tacolicious Team is also a head-turner.

CIT’s notch is the Pinakbet Croquette by the PICRO INNOVATIVE TEAM while CAS forwarded its Malunggay-Kamangeg Pastillas by the BioCircle Team.

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