CapSU hosts food products dev’t lecture; showcases Dayao food processing center

By Niño Manaog

With reports from Rector John Latoza

Photos by Rector John Latoza

Roxas City—It’s level-up for the Capiz State University (CapSU).

In order to give directions on food research & development to its research, production & extension personnel, CapSU’s Research, Development and Extension Center (RDEC) spearheaded the Food Products Development Lecture Workshop on May 19, 2014 at the Conference Room of the CapSU Central Office, Fuentes Drive, Roxas City.

Foremost, CapSU President Editha Magallanes encouraged the participants to take stock of the opportunities given to the University, which include the facilities and/or equipment donated by the national government agencies (NGAs) like the Department of Science and Technology, among others.

CapSU President Editha Magallanes (far left) promotes the new processing facilities in Dayao Campus to the visitors from the Cavite-based St. Dominic College of Asia led by Pres. Gregorio Andaman, Jr. (far right). Said facilities were acquired partly through the Department of Science and Technology.

The initiative featured Prof. Marife Hilapad, who lectured on methodology in food research and product development. Hilapad recently completed her graduate studies in food technology from the Visayas State University. 

Gathering some 40 chairpersons, coordinators and staff for research, production and extension from across the CapSU campuses around Capiz, the said capability-building initiative also sought to equip food product researches with added tools focused on food research & development.

And to give the CapSU researchers and production managers the firsthand view on new food product equipment, RDEC led the participants to tour the facilities of the Fish Processing Center acquired by CapSU now based at the Roxas City Dayao Campus. Dr. Edna Nava, project in-charge, hosted the touring delegation.

Dr. Edna Nava (foreground), project-in-charge of the food processing, shows to the visiting CapSU research, production and extension chairs how to operate the manual can sealer. (The center also has an electric can sealer).

Prof. Jocelyn Magallanes, research chair of CapSU Sigma, found the donated equipment advanced, which will be able to help much in packaging the products. In particular, Magallanes found the Center’s vacuum packing impressive even as she also realized how the procedure prolongs the shelf-life of the food products.

For her part, Prof. Nalyn Valzado, extension chair of CapSU Poblacion Mambusao, had to say that she was impressed by the provision of facilities in Dayao.

Dr. Evelyn Borgonia, research director of CapSU Pilar, found that the Dayao facilities can help their processing of silag tocino.

Dr. Vivian Alejaga, research chair of CapSU Roxas City Dayao Campus, also said that the facilities will help improve the food products they have been developing.

Prof. Candelaria Arro, research chair of CapSU Sapian, said that they are exploring the possibility to produce their very own flour made from green mussel, modelled after milkfish flour produced in Dayao Campus within the year.

According to Dr. Guillermo Legada, Jr., CapSU research director, the capability-building also sought to harmonize their plans for specific products to be developed by each of the campuses.

CapSU's new food processing equipment includes a steam jacketed kettle (upper photo) and an electric noodle machine maker (lower photo).