| 2024 COMPLETED R&D PROJECTS |
| 1. Improvement of Exterior Features of Existing Horizontal Water Spray Retort with Timing Control System Upgrade |
| 2. Ultrasonic Assisted Extraction (UAE) and Microencapsulation of Virgin Coconut Oil (VCO): Study 2: Validation of UAE Process of VCO |
| 3. (TECHNiCOM Program): Scale-up Production and Technology Validation of DOST-ITDI Ready-to-Eat Boiled Quail Eggs |
| 4.Thermal Processing Applications in Plant-based Meat Alternative Food Products |
| 5.Thermal Processing of Selected Materials Using Agitated-Type Retort |
| 6.Prototyping of an Isochoric Freezing Equipment |
| 7.Ultrasonic Assisted Extraction (UAE) and Microencapsulation of Virgin Coconut Oil (VCO) (Phase 3: Microencapsulated VCO Prototype Testing and Validation in Relevant Environment |
| 8.Design and Development of an Excel-based Calculation Software for Thermal Validation Studies |
| 9.Application of Sous-Vide Technology in Selected Traditional Filipino Meat Dishes |
| 10.Extraction and Characterization of Protein from Yardlong Bean/ Sitaw Bean (Vigna unquiculata subsp. Sesquipedales (L.) Verdc) |
| 11.Design and Development of a Batch Spray-type Pasteurizer |
| 12.Market Testing of Shelf Stable Intermediate Moisture (IM) Chevon Meat Products |
| 13.Development of Chicken and Beef-based Soup Mixes Through Freeze Drying |
| 14.Prototype Development of self-heating Packs for Food Application |
| 2023 COMPLETED R&D PROJECTS |
| 1. Improvement of Exterior Features of Existing Horizontal Water Spray Retort with Timing Control System Upgrade |
| 2. Ultrasonic Assisted Extraction (UAE) and Microencapsulation of Virgin Coconut Oil (VCO): Study 2: Validation of UAE Process of VCO |
| 3.Development of Competency on Establishment and Validation of Adequate Processes for Thermally Processed Food |
| 4.Production of Dietary Fiber using Sugarcane Bagasse from Raw Sugar Manufacturing |
| 5.Improvement of Exterior Features of Existing Horizontal Water Spray Retort with Timing Control System Upgrade |
| 6.Ultrasonic Assissted Extraction (UAE) and Microencapsulation of Virgin Coconut Oil (VCO): Study 2: Validation of UAE Process of VCO |
| 7.Development of Shelf Stable Randang Sauce |
| 8.Safety and Quality Evaluation and Testing of DOSTITDI Developed Cacao Roaster Equipment |
| 9.Development of Shelf Stable Intermediate Moisture (IM) Chevon Products (Jerky and Chinese-Style Sausage) using Hurdie Technology |
| 10.Development and Pilot Scale Production of ShelfStable Food Products as Ready Food Reserve |
| 2022 COMPLETED R&D PROJECTS |
| 1. Establishment of Halal Assurance System For Selected Food Ingredients (Dried and Powdered Onions, Garlic, BlackPepper and Chilli) |
| 2. Development of Potential Natural Antimicrobial from Local Food Ingredients and Food Application |
| 3. Modified Texturization Procedures of Restructured Fruits for Thermal Processing Applications |
| 4. Thermal Process Validation of Traditional and Ethnic Bottled Products- Acidified-Pasterurized Vegatables (Ubod, Ampalaya and Mixed Vegatables) |
| 5. Improvement of Functional Components of Existing Horizontal Water Spray Retort |
| 6. |
| 7. Development of Halal Compliant Dehydrated Food Products from Selected Food Materials (Fruits, Vegetables and Rootcrops) |
| 8. Development of Draft Standards and Recommended Code of Practice for Processing of Peanut Butter |
| 9. Physicochemical characterization of Used Palm Olein and Coconut Oil from Vacuum Frying of Okra and CArrots as Affected by the Frying Cycle |
| 10. Pilot Scale Production and Market Testing of GAD-Developed Shef Stable Food Products |
| 2021 COMPLETED R&D PROJECTS |
| 1. Improving the Quality of Deep-Fat Fried Cassava Chips |
| 2. Development of Alternative Techniques for Okra Flakes/Sheets Processing |
| 3. Establishment of Food Safety System for High Risk Bakery Products for Public Consumption |
| 4. Natural Flavorings from Local Sources as Food Additive. Study 1: Optimization of Spray Drying of Flavors from Fermented Fish and Shrimps |
| 5. Development of New Shelf Stable Food Products from Fruits, Grains and Vegetables (GAD Project Phase 3) |
| 6. Market Testing of FIC Technologies/Products through collaboration with existing adopters |
| 7. Establishment of Halal Assurance System for Processing Selected Banana Products (Banana Chips, Banana Catsup and Frozen Banana) |
| 8. Development of Emulsified Meat Products (Sausage, Nuggets and Burgers) for Halal Market |
| 9. Development of Halal Compliant Dehydrated Food Products from Selected Food Materials (Fruits, Vegetables and Root crops) |
| 10. Ultrasonic Assisted Extraction (UAE) and Microencapsulation of Virgin Coconut Oil (VCO) Phase 1: Development of UAE and Microencapsulation Processes |
| 2020 COMPLETED R&D PROJECTS |
| 1. Exploratory studies on: Study 2: Chocolate Confectionery |
| 2. Development of Shelf-Stable Food Products as Read Food Reserve (GAD Project) |
| 3. Characterization of Philippine Banana Cultivars for Food Processing Application |
| 4. Natural Food Colors from Local Source as Food Additive (Proj. 4: Natural Dyes and Colorants R&D Program) |
| 5. Establishment of Spray Drying Technology and Equipment for the Regional Food Innovation Centers - Batch 2 |
| 6. Establishment of Halal Assurance System for Bakery Products (Pandesal and Loaf Bread) |
| 7. Development of Powder Salted Egg Using Appropriate Processing Technologies |
Grants-In-Aid (GIA) projects receives grants from DOST or other Institutions for the implementation of programs/projects identified in the current DOST priorities and thrusts.
