Research and Development Projects



# Research Title Description University Category Year Started Year Completed Status Fund Source Created Updated Action
Chiffon Cake with Sweetpotato Flour
Chiffon cake with sweetpotato flour is a light and airy cake made by substituting a portion of wheat flour with 15% sweet potato flour. This substitution adds a delicate sweetness, a slight earthiness, and a moist, tender crumb to the cake. The sweet potato flour enhances the cake’s nutritional profile with added fiber and vitamins, while maintaining its signature fluffiness. Samar State University Food 2024 No Ongoing EXTERNAL FUNDING- DOST PCAARRD 2024-10-03 16:38:00 2024-10-03 16:38:09  
Slice Bread with Sweetpotato Flour
Slice bread with sweet potato flour is a nutritious twist on classic sandwich bread, made by incorporating 20% sweet potato flour into the dough. This gives the bread a soft texture, a mildly sweet flavor, and a light golden color. The sweet potato flour boosts the bread’s fiber and vitamin content, making it a healthier alternative to regular sliced bread. Samar State University Food 2024 No Ongoing EXTERNAL FUNDING- DOST PCAARRD 2024-10-03 16:35:50 2024-10-03 16:38:07  
Salt Bread with Sweet Potato Flour
Salt Bread with sweetpotato flour is a soft, slightly chewy bread made with a blend of 15% sweet potato flour and wheat flour. The addition of sweet potato flour gives the bread a subtle sweetness, enhanced nutritional value, and a golden hue. This variation of traditional salt bread offers a healthier alternative, as sweet potato flour is gluten-free and rich in fiber, vitamins, and antioxidants. Samar State University Food 2024 No Ongoing EXTERNAL FUNDING-DOST PCAARRD 2024-10-03 16:33:03 2024-10-03 16:38:06  
Sweet Potato Flour
Sweet potato flour is a finely ground powder made from dried sweet potatoes. It is naturally gluten-free and has a mild, slightly sweet flavor. Sweet potato flour is rich in fiber, vitamins (especially vitamin A from beta-carotene), and minerals. It can be used as a substitute for wheat flour in baking, cooking, etc. Samar State University Food 2024 No Ongoing EXTERNAL FUNDING-DOST PCAARRD 2024-10-03 16:28:24 2024-10-03 16:38:05  
Mapulon.io: Smart Mapping of Agricultural Production Using Locational Optimization and Data Analytics
MAPULON.io (GeoMap) is an advanced, web-based application that revolutionizes agricultural production management through smart mapping, locational optimization, and spatial data analytics. Developed to enhance agricultural innovation and sustainability in selected agri-municipalities within Samar Island, Philippines, MAPULON.io directly addresses critical societal and environmental challenges by providing a comprehensive tool for data-driven decision-making in agriculture. Samar State University Smart Communities 2024 No Ongoing EXTERNAL FUNDING-NEDA INNOVATION GRANT 2023 2024-10-03 15:38:50 2024-10-03 15:38:59  
Wave Energy Converter
It is a device for transforming wave energy into a flow of charge. The wake created by the engine-driven boat will produce vibrations that will make the floater connected by the gear rod move up and down, rotating the turbine connected to the generator. Eastern Samar State University Energy 2024 No Ongoing ESSU 2024-10-01 13:33:49 2024-10-01 13:34:20  
A Device Used for Eliminating Pathogens from the Plant Media
The present invention relates in general to sterilization but more particularly to a device used for sterilization which eliminates the pathogens in the planting media. This provides a solution to the current practice of eliminating pathogens in the planting media that are less efficient, laborious, costly and pose health risk. The present invention allows a person to sterelize the planting media with convenience and efficiency. The device allows the use of steam from the boiling water within, to increase the temperature above 100°C, thus eliminating the pathogens that harbors in the planting media. Eastern Samar State University Digital Transformation 2024 No Ongoing ESSU 2024-10-01 13:32:36 2024-10-01 13:34:19  
A Process of Making an Aquatic Plant-Based-Noodles
This utility model relates to a process of making a noodle product but more particularly to the process of producing an aquatic plant-based noodles. The aquatic plant-based noodle is composed of seaweed puree, flour and salt. The said aquatic plant-based noodle is processed comprising the following steps: preparing the seaweed puree, weighing, mixing, adding seaweed puree to form a dough, kneading, cutting, frying, cooling and packing. Eastern Samar State University Food 2024 No Ongoing ESSU 2024-10-01 13:30:52 2024-10-01 13:34:13  
Composition of Aquatic-Plant-Based Noodles
This utility model relates to a noodle product but more particularly to the composition of producing an aquatic plant-based noodles. The aquatic plant-based 10 noodle is composed of 20-40% seaweed puree, 60-80% flour and 1-5% salt. The said aquatic plant-based noodle is processed comprising the following steps: preparing the seaweed puree, weighing, mixing, adding seaweed puree to form a dough, kneading, cutting, frying, cooling and packing. Eastern Samar State University Food 2024 No Ongoing ESSU 2024-10-01 13:29:28 2024-10-01 13:34:11  
Process of Preparing Guyabano Tea and the Product Thereof
This utility model relates to a process of preparing tea but more particularly to a process of preparing guyabano leaves tea powder. The process comprises the following steps: selection of leaves, washing, air drying, shredding, pulverizing and packaging. Eastern Samar State University Food 2024 No Ongoing ESSU 2024-10-01 13:28:08 2024-10-01 13:34:08  
Process of Producing Puffed Cracker
This utility model relates to a process of producing puffed cracker particularly fresh water clam (batissa violacea) puff cracker. The process comprises the following steps: soaking, puree making, steaming, refrigerating, slicing, and drying. Eastern Samar State University Food 2024 No Ongoing ESSU 2024-10-01 13:26:24 2024-10-01 13:34:06  
Process of Producing Flower Herb Tea
This utility model relates to a process of producing tea but more particularly to a process of producing blue ternate flower herb tea. The process is comprised of collecting of fresh blue ternate flowers, washing, air drying, sun drying, grinding, weighing, packaging, and labeling. Eastern Samar State University Food 2024 No Ongoing ESSU 2024-10-01 13:24:41 2024-10-01 13:34:04  
Composition of Producing Banana Candy
This utility model relates to a compositon of food products from fruits but more particularly to a composition of banana candy. The product comprises the following ingredients: ripe banana (53%), calamansi (1%), white sugar (32%), peanut (8%), and sesame seeds (6%). Eastern Samar State University Food 2024 No Ongoing ESSU 2024-10-01 13:23:10 2024-10-01 13:34:01  
PICKLED UPLAND KANGKONG (IPOMOEA REPTANS) IN COCONUT SAP VINEGAR (SUKANG TUBA)
A PICKLED UPLAND KANGKONG WITH SUKANG TUBA (LOCAL RAW MATERIALS) University of Eastern Philippines Food 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 11:03:44 2024-10-01 11:05:06  
MOTORCYCLE HEADLIGHT ADAPTIVE SYSTEM
AN AUTOMATIC MOTORCYCLE HEADLIGHT SYSTEM University of Eastern Philippines Digital Transformation 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 11:01:17 2024-10-01 11:05:04  
FOLIAR BIO-ORGAZNIC FERTILIZER DERIVED FROM MORINGA OLEIFERA LAM, GLIRICIDIA SEPIUM JAQC AND LEUCENA LEOCOCE-PHALA EXTRACTS
FOLIAR BIO-ORGANIC FERTILIZER MADE OF LOCAL RAW MATERIALS University of Eastern Philippines Agriculture and Fisheries 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:59:22 2024-10-01 11:05:02  
BIO-ORGANIC FERTILIZER DERIVES FROM PIG MANURE, PIG URINE AND RICE HULL
A BIO-ORGANIC FERTILIZER FROM PIG WASTE AND RICE HULL University of Eastern Philippines Agriculture and Fisheries 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:56:34 2024-10-01 11:05:00  
FRESHWATER CLAM (BATISSA SP.) KROPEK; ITS PROCESS AND PRODUCTION
PROCESS ON HOW TO MAKE A FRESHWATER CLAM KROPEK University of Eastern Philippines Food 2024 No Ongoing NRCP 2024-10-01 10:53:39 2024-10-01 11:04:58  
FRESHWATER CLAM (BATISSA SP) PASTE: ITS PROCESS OF PRODUCTION
PROCESS ON HOW TO MAKE A FRESHWATER CLAM ON PASTE University of Eastern Philippines Health 2024 No Ongoing NRCP 2024-10-01 10:50:58 2024-10-01 11:04:56  
FISH LATO (CAULERA LENTILUFERA) CRACKERS; ITS PROCESS AND PRODUCTION
A NUTRITIOUS CRACKER MADE OF FISH AND LATO University of Eastern Philippines Food 2024 No Ongoing CHED 2024-10-01 10:48:57 2024-10-01 11:04:55  
ANTIBACTERIAL BAR SOAP FROM ALLIUM SATIVUM (GARLIC EXTRACT)
BAR SOAP WITH ANTIBACTERIAL AGENT EXTRACTED FROM GARLIC University of Eastern Philippines Health 2024 No Ongoing CHED 2024-10-01 10:39:56 2024-10-01 11:04:52  
PROCESS OF MAKING SABA BANANA (MUSA BALBISIANA) & SWEET POTATO (IPOMEA BATATAS) FLAVORED ICE CREAM
A PROCESS OF MAKING FLAVORED ICE CREAM FROM SABA BANANA AND SWEET POTATO University of Eastern Philippines Food 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:37:08 2024-10-01 11:04:50  
PROCESS OF BIOSYNTHESIZING SILVER NANOPARTICLES FROM MELOTHRIA PENDULA INN
A PROCESS OF PRODUCING BIOSYNTHESIZING SILVER NANOPARTICLES FROM MELOTHRIA PENDULA INN University of Eastern Philippines Health 2024 No Ongoing PCAARD 2024-10-01 10:30:59 2024-10-01 11:04:48  
PROCESS OF MAKING SABA BANANA (IPOMEA BATATAS) FLAVORED ICE CREAM
PROCESS OF FLAVORED ICE CREAM WITH SABA BANANA University of Eastern Philippines Food 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:28:18 2024-10-01 11:04:45  
PROCESS OF MAKING MABOLO (DIOSPYROS BLANCOI) STEAM POWDERED TEA
PROCESS OF MAKING TEA FROM MABOLO POWDERED TEA University of Eastern Philippines Food 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:25:22 2024-10-01 11:04:43  
FORTIFIED MACARONI CHICHARON WITH SALT FERMENETD SEA URCHIN GONAD (DIADEMA SP.)
A FORTIFIED MACARONI CHICHARON WITH GONADS FROM SEA URCHINS University of Eastern Philippines Food 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:20:43 2024-10-01 11:04:36  
METHOD OF MAKING FERMENTED CHICHARON WITH SEA URCHIN GONAD
A METHOD OF MAKING CHICHARON OF FERMENTED GONAD FROM SEA URCHIN University of Eastern Philippines Food 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:18:27 2024-10-01 11:04:31  
TURMERIC RHIZONE (CUCUMA LONGA) AND LEMONGRASS (CYMBOPOGON CITRATUS) HERBAL CONCOCTION
A HERBAL CONCOCTION TO LOWER THE CHOLESTEROL LEVEL ON THE QUAIL EGG University of Eastern Philippines Health 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:15:25 2024-10-01 11:04:29  
COCONUT (COCOS NUCIFERA) PICKLES METHOD AND PREPARATION
METHOD OF PREPARATION OF COCONUT PICKLES University of Eastern Philippines Food 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:12:27 2024-10-01 11:04:27  
PROCESS OF EXTRACTING STARCH FROM NIPA FRUTICANS (NIPA) PALM FRUIT
A PROCESS OF EXTRACTING STARCH FROM NIPA FRUTICANS (NIPA) PALM FRUIT University of Eastern Philippines Food 2024 0 Ongoing PCAARD 2024-10-01 10:09:44 2024-10-01 11:04:25  
PROCESS OF BIOSYNTHESIZING ZINC OXIDE NANOPARTICLES FROM NYPA FRUTICANS (NIPA) STARCH EXTRACT
A PROCESS OF BIOSYNTHESIZING ZINC OXIDE NANOPARTICLES FROM NYPA FRUTICANS (NIPA) STARCH EXTRACT University of Eastern Philippines Health 2024 No Ongoing PCAARD 2024-10-01 10:07:01 2024-10-01 11:04:23  
PROCESS OF MAKING FERMENTED PLANT JUICE AS ORGANIC FOLIAR FERTILIZER
PROCESS OF PRODUCING ORGANIC FOLIAR FERTILIZER FROM FERMENTED PLANT JUICE University of Eastern Philippines Water and Environment 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 10:03:39 2024-10-01 11:04:19  
SALT FERMENTED GONADS FROM SEA URCHIN
PRESERVED GONADS FROM SEA URCHIN University of Eastern Philippines Food 2024 0 Ongoing INTERNALLY FUNDED 2024-10-01 09:58:09 2024-10-01 11:04:17  
PROCESS OF ANTIMICROBIAL BAR SOAP FROM SALACIA KORTHALSIANA MIQ.
PROCESS OF PRODUCING ORGANIC BAR SOAP WITH ANTIMICROBIAL AGENT FROM POLIPOG ROOT EXTRACT University of Eastern Philippines Health 2024 No Ongoing CHED 2024-10-01 09:56:03 2024-10-01 11:04:14  
FERMENTED PLANT JUICE AS ORGANIC FOLIAR FERTILIZER
ORGANIC FOLIAR FERTILIZER FROM FERMENTED PLANT JUICE University of Eastern Philippines Water and Environment 2024 No Ongoing INTERNALLY FUNDED 2024-10-01 09:52:38 2024-10-01 11:04:11  
PROCESS OF ANTIMICROBIAL LIQUID SOAP FROM SALACIA KORTHALSIANA MIQ.
PROCESS OF PRODUCING ORGANIC LIQUID SOAP WITH ANITMICROBIAL AGENT FROM POLIPOG ROOT EXTRACT University of Eastern Philippines Manufacturing and Services 2024 No Ongoing CHED 2024-10-01 09:46:30 2024-10-01 11:04:08  
PROCESS OF MAKING SALT FERMENTED GONAD PRODUCT
PROCESS OF PROCESSING GONAD FROM SEA URCHIN University of Eastern Philippines Manufacturing and Services 2024 No Ongoing INTERNALLY FUND 2024-10-01 09:42:20 2024-10-01 11:04:05  
ANTIMICROBIAL SOAP FROM SALACIA KORTHALSIANA MIQ.
ORGANIC SOAP WITH ANTIMICROBIAL AGENT FROM POLIPOG ROOT EXTRACT University of Eastern Philippines Health 2024 0 Ongoing CHED 2024-10-01 09:39:22 2024-10-01 11:03:58  
MAKING OF SOLAR HEAT COLLECTOR FOR WATER HEATING
This relates to a solar heat collector for heating water that are fixed on the rooftop of the house or other buildings. Palompon Institute of Technology Energy 2024 No Ongoing PIT-RESEARCH FUND 2024-10-01 09:32:54 2024-10-01 09:33:45  
PROCESS OF MAKING SWEETENED CRACKERS USING GIANT SWAMP TARO
It is a process of making a nutritious snack out of giant swamp taro or palau as it is locally called. It consists of palau corm, brown sugar, yellow food coloring. Palompon Institute of Technology Food 2024 No Ongoing PIT-RESEARCH FUND 2024-10-01 09:30:52 2024-10-01 09:33:42  
PROCESS OF PRODUCING NATURAL FEEDS FOR FRESH WATER CATFISH
It is a process of producing feeds that can increase the growth of fresh water catfish (Clarias batrachus) outside their natural habitat; using earthworm, African snail (Achatina fulica); trash fish, pond snail, (Telescopium telescopium}; and rice snail (Achatina fulica) Palompon Institute of Technology Water and Environment 2024 No Ongoing PIT-RESEARCH FUND 2024-10-01 09:27:34 2024-10-01 09:33:39  
MULTI-PURPOSE WOOD MACHINE
A multi-purpose wood machine that can perform different operations for wood turning, plaining, sawing and sanding. Palompon Institute of Technology Manufacturing and Services 2024 No Ongoing PIT-RESEARCH FUND 2024-10-01 09:25:24 2024-10-01 09:33:36  
PROCESS OF MAKING LUMPIA WITH BANANA, TARO AND CARROTS
This is a process of making lumpia out of ripe banana, taro, carrots, cabbage, oyster sauce, garlic, green onions, salt and pepper. Palompon Institute of Technology Food 2024 No Ongoing PIT-RESEARCH FUND 2024-10-01 09:22:52 2024-10-01 09:33:32  
A PROCESS OF MAKING “IMBAO” OR MUD CLAMS (Anodontiaedentula) SISIG ROYALE
A process of making sisig out of mud clams or “Imbao” that is abundant in the municipality, mixed with other ingredients such as bay leaf, ground pepper, salt, garlic, ginger, cubed onion bulb, bell pepper and chilli. Palompon Institute of Technology Food 2024 No Ongoing PIT-RESEARCH FUND 2024-10-01 09:20:45 2024-10-01 09:33:28  
A PROCESS OF PRODUCING CONCRETE HOLLOW BLOCKS (CHB) FROM CRUSHED SEASHELLS, SAND, WATER AND CEMENT
A concrete hollow blocks (CHB) but more particularly to a process for making concrete hollow blocks (CHB) having in aggregate combination of crushed seashells, screened sand, water and cement for alternative concrete hollow blocks. Palompon Institute of Technology Manufacturing and Services 2024 No Ongoing PIT-RESEARCH FUND 2024-10-01 09:16:31 2024-10-01 09:33:22  
A PROCESS PRODUCING ORGANIC DEODORIZER
A deodorizer but more particularly to production of organic deodorizer having in combination of fermented kangkong (Ipomoea aquatica) plant juice and sugarcane molasses for the reduction and neutralization of foul odor from swine and other livestock fecal wastes. Palompon Institute of Technology Health 2024 No Ongoing PIT-RESEARCH FUND 2024-10-01 09:12:47 2024-10-01 09:33:17  
A PROCESS PRODUCING MOSQUITO REPELLENT LOTION
A mosquito repellent lotion but more on particularly to a process for mosquito repellent having in combination of calamansi (citrus microcarpa) scent oil, virgin coconut oil, beeswax, distilled water and baking soda for the relief and repulsion of mosquitoes and mosquito bites on the skin. Palompon Institute of Technology Health 2024 No Ongoing PIT RESEARCH FUND 2024-10-01 08:39:07 2024-10-01 09:33:12  
PROCESSING OF YUCA PUFFS
YUCA PUFFS ARE COMPOSED OF REHYDARTED CASSAVA GRATES, VEGETABLE OIL, AND SALT WHICH ARE THEN PROCESSED INTO THE EXTRUDER. THE YUCA PUFFS WERE CUT INTO BITE PIECES AND BAKED AT A CERTAIN TIME Visayas State University Food 2024 No Ongoing N/A 2024-10-01 08:33:00 2024-10-01 08:34:02  
EXTRUDED CASSAVA CHIPPY
EXTRUDED CASSAVA CHIPPY UTILIZING FRESH CASSAVA GRATES CONTAINING 4-5% MOISTURE CONTENT; ADDING ADDITIVES, SMALL STRIPS OF MALUNGGAY AND GRATED SQUASH WERE ADDED; EXTRUSION; SEMI-DRYING OF THE EXTRUDATE SHEET AND THEN CUTTING THE EXTRUDATE SHEET INTO INDIVIDUAL SQUARE PIECES, FINAL DRYING AND FRYING THE DRIED CHIPS INTO THE FINAL SNACK CHIPS Visayas State University Food 2024 No Ongoing N/A 2024-10-01 08:29:21 2024-10-01 08:34:00  
VACUUM FRIED MIXED VEGETABLE CHIPS
N/A Eastern Visayas State University Food 2024 No Ongoing N/A 2024-09-30 17:16:41 2024-09-30 17:16:47  
DEVELOPMENT AND MARKET VIABILITY OF DEODORIZER ENRICHED WITH COFFEE GROUNDS AND ESSENTIAL OILS
A unique deodorizer that harnesses the natural deodorizing properties of coffee grounds combined with the aromatic benefits of essential oils. By repurposing used coffee grounds, this product not only offers an eco-friendly solution to odor control but also promotes sustainability. The infusion of essential oils enhances the deodorizing effect while providing a pleasant and refreshing scent. Market analysis indicates strong consumer interest in health-conscious products, suggesting promising market viability for this novel deodorizer. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:45:06 2024-09-30 09:46:41  
DEVELOPMENT AND MARKETABILITY OF LIP BALM MOISTURIZER USING COFFEE (Coffea arabica)
The formulation of a unique lip balm moisturizer infused with the natural benefits of Coffea arabica. By harnessing the antioxidant and moisturizing properties of coffee, this product aims to provide superior lip care. The development process focuses on creating a non-toxic, ecofriendly, and effective lip balm that meets consumer demands for natural and sustainable beauty products. Marketability studies highlight the growing trend towards organic ingredients and the potential for coffee-based cosmetics to capture a significant share of the market. This project not only emphasizes product efficacy but also promotes environmental sustainability and supports coffee producers. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:41:57 2024-09-30 09:46:31  
DEVELOPMENT AND MARKETABILITY OF FRAGRANCE SOAP USING COFFEE (Coffea arabica)
This innovative project explores the potential of Coffea arabica as a key ingredient in fragrance soap. By harnessing the natural benefits of coffee, including its rich antioxidants and exfoliating properties, we aim to create a unique, eco-friendly soap that appeals to health-conscious consumers. Our research focuses on the formulation process, ensuring the soap’s efficacy and safety, while also evaluating market trends and consumer preferences to position the product effectively in the competitive beauty industry. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:34:50 2024-09-30 09:46:26  
DEVELOPMENT AND MARKETABILITY OF DISWASHING LIQUID USING COFFEE (Coffea arabica)
This innovative project explores the potential of Coffea arabica as a key ingredient in the formulation of an eco-friendly dishwashing liquid. By harnessing the natural antibacterial properties and aromatic qualities of coffee, we aim to create a product that not only effectively cleans dishes but also offers a unique sensory experience. Our research focuses on optimizing the extraction process, ensuring the sustainability of raw materials, and evaluating the market potential through consumer feedback and market analysis. This endeavor promises to revolutionize the dishwashing liquid market with a product that is both environmentally conscious and highly effective. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:31:32 2024-09-30 09:46:20  
DEVELOPMENT AND MARKET ACCEPTABILITY OF HAIR CONDITIONER BAR ENRICHED WITH COFFEE (Coffea arabica)
This innovative project explores the formulation and consumer acceptance of a hair conditioner bar enriched with Coffea arabica. Leveraging the natural benefits of coffee, known for its antioxidant properties and potential to stimulate hair growth, this eco-friendly product aims to provide a sustainable and effective hair care solution. The study encompasses the development process, from ingredient selection to product testing, and evaluates market receptivity through consumer surveys and feedback. The goal is to introduce a unique, environmentally conscious hair care product that meets the demands of health-conscious consumers seeking natural and effective alternatives. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:28:29 2024-09-30 09:46:14  
THE DEVELOPMENT AND MARKET ACCEPTABILITY OF EMPANADA FILLING USING MUSHROOM (Agaricus bisporus)”
A delectable empanada filling featuring Agaricus bisporus mushrooms. By leveraging the rich, umami flavor and nutritional benefits of these mushrooms, the study aims to develop a unique and appealing empanada variant. The research focuses on optimizing the filling’s taste, texture, and overall sensory experience to meet consumer preferences. Additionally, market Acceptability is assessed through comprehensive surveys and taste tests, ensuring the product’s potential success in the competitive food market. This endeavor not only highlights the versatility of mushrooms but also promotes healthier, plant-based culinary options. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:25:33 2024-09-30 09:46:09  
THE DEVELOPMENT AND MARKET ACCEPTABILITY OF MUSHROOM (Lentinula edodes) COOKIES
This study explores the innovative creation and consumer acceptance of cookies made from Lentinula edodes, commonly known as shiitake mushrooms. By integrating the nutritional benefits and unique flavors of shiitake mushrooms into a popular snack, this research aims to offer a healthier alternative to traditional cookies. The development process includes optimizing the recipe for taste, texture, and nutritional value, while market acceptability is assessed through consumer surveys and taste tests. The findings provide valuable insights into the potential of mushroom-based products in the health-conscious snack market. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:22:07 2024-09-30 09:46:04  
DEVELOPMENT AND MARKET ACCEPTABILITY OF NUGGETS MADE FROM MUSHROOM (Pleurotus ostreatus)
This study explores the innovative creation and consumer acceptance of nuggets made from Pleurotus ostreatus, commonly known as oyster mushrooms. Leveraging the mushroom’s rich nutritional profile and meaty texture, the research focuses on formulating a delicious, sustainable alternative to traditional meat nuggets. Through meticulous optimization of ingredients and sensory evaluation, the project aims to deliver a product that meets high culinary standards and appeals to health-conscious consumers. The findings highlight the potential of mushroom-based nuggets to carve a niche in the growing market for plant-based foods, offering a tasty and eco-friendly option for modern diets. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:19:12 2024-09-30 09:46:00  
DEVELOPMENT AND MARKET ACCEPTABILITY OF CHIPS USING MUSHROOM (Lentinula edodes)
This project explores the innovative development of chips made from Lentinula edodes, commonly known as shiitake mushrooms. By leveraging the nutritional benefits and unique flavor profile of shiitake mushrooms, this study aims to create a healthy, sustainable snack alternative. The research focuses on optimizing the production process, enhancing the sensory attributes, and evaluating consumer acceptance through market testing. The goal is to introduce a novel product that meets the growing demand for nutritious and eco-friendly snacks. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:15:50 2024-09-30 09:45:53  
THE DEVELOPMENT AND MARKET ACCEPTABI LITY OF MUSHROOM (Plearutos ostreatus) PATTY
This study explores the development and market acceptability of a nutritious and sustainable mushroom patty made from Pleurotus ostreatus. The research focuses on optimizing the formulation for taste, texture, and nutritional value, while also assessing consumer acceptance through market surveys and sensory evaluations. The findings aim to provide insights into the potential of mushroom patties as a viable alternative to traditional meat products, contributing to healthier dietary options and environmental sustainability. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:12:12 2024-09-30 09:45:47  
DEVELOPMENT AND MARKET ACCEPTABILITY OF NOODLES ENRICHED WITH SHIITAKE MUSHROOM (Lentinula edodes)
This study explores the formulation and consumer acceptance of noodles enriched with Shiitake mushroom (Lentinula edodes). By incorporating Shiitake mushroom powder into traditional noodle recipes, the research aims to enhance the nutritional profile and functional properties of the noodles. Sensory evaluations and market surveys were conducted to assess taste, texture, and overall acceptability among consumers. The findings indicate a positive reception, highlighting the potential for these enriched noodles to meet growing consumer demand for healthier, nutrient-dense food options. Biliran Province State University Food 2024 No Ongoing N/A 2024-09-30 09:07:07 2024-09-30 09:45:40  
A Vertical Farm Module Utilizing Passive Air Cooling for Temperature Control
A vertical farm module using air for keeping the desired temperature for growing high-value crops indoors. Eastern Visayas State University Agriculture and Fisheries 2024 No Ongoing N/A 2024-09-27 09:20:51 2024-09-27 09:27:11  
A Water Circulation Pumping Scheme for Temperature Control on a Vertical Farm Module
A water circulation piping design for a vertical farm module in maintaining the desired temperature for growing crops indoors. Eastern Visayas State University Agriculture and Fisheries 2024 No Ongoing N/A 2024-09-27 09:16:14 2024-09-27 09:27:09  
Combined Carrot (Daucus carota), Calamansi (Citrofortunella microcarpa) and Moringa (Moringa oleifera) Juice Drink
A juice drink that is produced from a combination of carrot (Daucus carota), calamansi (Citrofortunella microcarpa), and moringa (Moringa oleifera). This juice drink is used to boost the immunity of an individual during an epidemic. Eastern Visayas State University Food 2024 No Ongoing N/A 2024-09-27 09:10:46 2024-09-27 09:27:06  
Desiccated Pineapple (Ananas comosus)- SWEET POTATO (Ipomoea Batatas) Macaroons
Process of producing a desiccated pineapple - sweet potato macaroon served as healthy snack and dessert. Eastern Visayas State University Food 2024 No Ongoing N/A 2024-09-27 09:04:58 2024-09-27 09:27:04  
Calabash (Cresentia cujete) Candy with Blue Ternate (Clitoria ternatea) and Monk Fruit (Siraitia grosvenorii) sweetener and the Process of Making Thereof
Calabash candy is a hard candy made from under utilized ingredients such as calabash extract (Cresentia cujete), blue ternate extract (Clitoria ternatea) and monk fruit (Siraitia grosvenorii) as a natural sweetener. This candy will provide an external boost of energy without the risk of indigestion too much sugar or sweet, making it ideal for people who suffer from hypoglycemia or diabetes. Eastern Visayas State University Food 2024 No Ongoing N/A 2024-09-27 09:00:43 2024-09-27 09:27:02  
Foot Operated Valve Spring Compressor
A kind of valve spring compressor tool used to compress the compression springs of the engine valves so it can be removed and installed during engine servicing and in engine rebuilding Eastern Visayas State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-27 08:50:10 2024-09-27 09:27:00  
A COMPOSITION OF HORN SNAIL CRACKER AND THE PROCESS OF MAKING THEREOF
The invention discloses the formulation of horn snail crackers. Eastern Visayas State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-27 08:46:34 2024-09-27 09:26:58  
Bahalina Gummy Candy
Coconut Red Wine gummies, which combine the rich flavor and health benefits of coconut with the antioxidant properties of red wine in a convenient gummy form. Eastern Visayas State University Food 2024 No Ongoing N/A 2024-09-27 08:45:57 2024-09-27 09:26:56  
TAGPO (Ardisia sp.) FRUIT PEEL AS ACID-BASE INDICATOR AND THE PROCESS OF MAKING THEREOF
This invention discloses how to prepare an acid-base indicator from peels of tagpo fruit, Ardisia species. Eastern Visayas State University Food 2024 0 Ongoing N/A 2024-09-27 08:44:43 2024-09-27 09:26:53  
Pickled Carica papaya in Curcuma aromatica Syrup and the Process of Making Thereof
A pickled Carica papaya in Curcuma aromatica syrup and the process of making thereof Eastern Visayas State University Food 2024 No Ongoing N/A 2024-09-27 08:41:50 2024-09-27 09:26:51  
PROCESS OF PRODUCING CANNED PAKSIW FROM UNSOLD LECHON MEAT
This utility model relates to the field of food science and technology employing 5 sterilization to manufacture of a shelf-stable and commercially sterile canned spit roasted pig meat entirely from unsold lechon that may be consumed as a viand. Eastern Visayas State University Food 2024 0 Ongoing N/A 2024-09-27 08:40:56 2024-09-27 09:26:49  
Concentrated Mangosteen (Garcinia mangostana linn) Pericarp Extract for Coconut Red Wine Color and Nutrients Enhancer and the Process of Making Thereof
A concentrated pericarp extract of ripe mangosteen (Garcinia mangostana linn) mixed with sugar and distilled water is used as a color and nutrients enhancer for coconut red wine also known as tuba in the Philippines. This color and nutrients enhancer for coconut red wine eliminates using carbonated drinks in drinking sessions, besides, mangosteen paricarp has many benefits recorded it provides essential nutrients like antioxidants, vitamin C, B vitamins, and other nutrients needed by our body. Eastern Visayas State University Food 2024 No Ongoing N/A 2024-09-27 08:37:50 2024-09-27 09:26:46  
A CANNED VINEGAR-BASED STEW DISH FROM UNSOLD SPIT ROASTED PIG MEAT
This utility model discloses a process of manufacturing a canned vinegar-based stew dish from spit roasted pig meat composed of several ingredients. Eastern Visayas State University Food 2024 No Ongoing N/A 2024-09-27 08:36:53 2024-09-27 09:26:43  
FABRIC SCRAPS AS A SHOE MAKING MATERIAL AND THE PROCESS OF MAKING THEREOF
This invention relates to the process of assembling fabric scraps as shoe material. Eastern Visayas State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-27 08:34:53 2024-09-27 09:26:41  
HORN SNAIL (Telescopium telescopium) PASTE
This utility model discloses a horn snail paste characterized as healthy and delicious flavoring and taste enhancer paste out of horn snail without the use of any synthetic preservatives. Eastern Visayas State University Food 2024 No Ongoing N/A 2024-09-27 08:29:24 2024-09-27 09:26:39  
Explore SL
A Smart Tourism Guide System Southern Leyte State University Smart Communities 2024 No Ongoing N/A 2024-09-25 11:22:50 2024-09-25 11:24:03  
Safety Outlet System
A Safety Outlet System Southern Leyte State University Digital Transformation 2024 No Ongoing N/A 2024-09-25 11:20:42 2024-09-25 11:24:02  
Digital Energy Consumption Monitoring
An Electric Consumption Monitoring and Load Protection System Visayas State University Digital Transformation 2024 No Ongoing N/A 2024-09-25 11:19:00 2024-09-25 11:24:00  
Smart Carrier Box for Chicken
A Carrier Box for Chicken Southern Leyte State University Agriculture and Fisheries 2024 No Ongoing N/A 2024-09-25 11:16:22 2024-09-25 11:23:59  
Swine Mating Ramp
A Swine Mating Ramp Southern Leyte State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-25 11:14:17 2024-09-25 11:23:57  
Piglet Castration Device
A Piglet Castration Device Southern Leyte State University Agriculture and Fisheries 2024 No Ongoing N/A 2024-09-25 11:11:13 2024-09-25 11:23:52  
Passion Fruit Bread
A Process of Making Fiber- Enrich Bread with Passion Fruit(Passiflora edulis) Peel Powder Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 11:09:11 2024-09-25 11:23:51  
Mangosteen Chiffon Cake
A process of Making Mangosteen (Garcinia Mangostana) Peel Powder- Enrich Chiffon Cake Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 10:22:02 2024-09-25 11:23:49  
Collapsible Swine Mating Ramp
A Collapsible Swine Mating Ramp Southern Leyte State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-25 10:19:51 2024-09-25 11:23:48  
Organic Goat Feed
A Method for Preparing an Organic Goat Feed. A Composition of Organic Goat Feed Southern Leyte State University Agriculture and Fisheries 2024 No Ongoing N/A 2024-09-25 10:00:41 2024-09-25 11:23:46  
Handheld Screw Driver
A driving tool Southern Leyte State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-25 09:55:56 2024-09-25 11:23:43  
Telescope Snail Meatloaf
A Process of Making Telescope Snail (Telescopium Telescopium Embutido) Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 09:53:01 2024-09-25 11:23:41  
Reinforced Concrete using bamboo and coconut coir
A reinforced Concrete using bamboo and coconut coir Southern Leyte State University Water and Environment 2024 No Ongoing N/A 2024-09-25 09:50:13 2024-09-25 11:23:37  
Automated Hydroponic Vertical Farming
Automated Hydroponic Vertical Farming Southern Leyte State University Water and Environment 2024 No Ongoing N/A 2024-09-25 09:47:37 2024-09-25 11:23:34  
Smart Bus Alarm System
A Smart Bus Alarm System Southern Leyte State University Transportation 2024 No Ongoing N/A 2024-09-25 09:45:21 2024-09-25 11:23:33  
Coin and E- Wallet Operated Wi-Fi Vending Machine
Coin and E- Wallet Operated Wi-Fi Vending Machine Southern Leyte State University Smart Communities 2024 No Ongoing N/A 2024-09-25 09:43:43 2024-09-25 11:23:31  
Smart Motorcycle Helmet With Drowsiness Detection Using Computer Version
Smart Motorcycle Helmet With Drowsiness Detection Using Computer Version Southern Leyte State University Digital Transformation 2024 No Ongoing N/A 2024-09-25 09:41:33 2024-09-25 11:23:29  
Kuhol Detection System using Raspberry Pi and Cameras
Kuhol Detection System using Raspberry Pi and Cameras Southern Leyte State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-25 09:39:28 2024-09-25 11:23:27  
PID Based Thermoelectric Cooler
PID Based Thermoelectric Cooler. An Electric Cooler Southern Leyte State University Energy 2024 No Ongoing N/A 2024-09-25 09:37:26 2024-09-25 11:23:25  
Solar- Powered Self-Navigating Paddle Wheel Aerator
Solar- Powered Self-Navigating Paddle Wheel Aerator. Autonomous Paddle Wheel Aerator Southern Leyte State University Energy 2024 No Ongoing N/A 2024-09-25 09:35:16 2024-09-25 11:23:24  
Fish Waste Glue
A Process of Making Fish Waste Glue Southern Leyte State University Water and Environment 2024 No Ongoing N/A 2024-09-25 09:31:33 2024-09-25 11:23:22  
Banana Peel Kroepeck
A Process of Making Banana Peel Kroepeck Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 09:28:30 2024-09-25 11:23:18  
Gotu Kola Marshmallow
A Gotu Kola Marshmallow Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 09:26:44 2024-09-25 11:23:17  
Coconut blossom-based Polvoron
Process of Making Coconut Blossombased Polvoron. A Puff Rootcrop Food and Production Method Thereof Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 09:24:20 2024-09-25 11:23:15  
Mabolo Flour
A Composition of Mabolo Flour. Mabolo Flour and the Process of Making Thereof Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 09:20:11 2024-09-25 11:23:14  
Cough Drop Candy
A Process of making Cough Drop Candy Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 09:16:59 2024-09-25 11:23:12  
Rice Hull Paper
Paper Southern Leyte State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-25 09:15:01 2024-09-25 11:23:08  
Chocolate Coated Banana Chips
A Process of Making Chocolate-Coated Banana Chips Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 09:12:09 2024-09-25 09:22:01  
Banana with Papaya Ice Cream
A Process of Making Saba Banana and Papaya- Infused Frozen Dessert Southern Leyte State University Food 2024 0 Ongoing N/A 2024-09-25 09:01:25 2024-09-25 09:21:38  
Cocoyam Butterscotch Bar
A Cocoyam Butterscotch Bar Southern Leyte State University Food 2024 No Ongoing N/A 2024-09-25 08:56:38 2024-09-25 09:21:37  
Guyabano Juice
A pulpy guyabano drink. A process of making pulpy guyabano drink Southern Leyte State University Food 2024 0 Ongoing N/A 2024-09-25 08:54:23 2024-09-25 09:21:35  
Adobo Mushroom
A process of Making an Adobo Dish Southern Leyte State University Food 2024 0 Ongoing N/A 2024-09-25 08:52:14 2024-09-25 09:21:33  
Velvet Ice Cream using Goat Milk
A process of Making an Ice Cream Southern Leyte State University Food 2024 0 Ongoing N/A 2024-09-25 08:49:27 2024-09-25 09:21:32  
Moringa with Soursop
A process of Making an Enrich Frozen Dessert Southern Leyte State University Manufacturing and Services 2024 0 Ongoing N/A 2024-09-25 08:47:10 2024-09-25 09:21:30  
Electronically Managed Storage and Dispenser Unit
Electronically Managed Storage and Dispenser Unit Southern Leyte State University Energy 2024 0 Ongoing N/A 2024-09-25 08:44:02 2024-09-25 09:21:28  
Conventional Fish Solar Dryer
A solar drying device Southern Leyte State University Energy 2024 0 Ongoing N/A 2024-09-25 08:32:37 2024-09-25 09:21:26  
Thermoelectric Mixed Type Solar Dryer
Heat transfer specification system in Thermoelectric Mixed Type Solar Dryer Southern Leyte State University Energy 2024 0 Ongoing N/A 2024-09-25 08:28:02 2024-09-25 09:21:25  
Fermented Buffacino
Disclosed is the process of producing lactic acid bacteria-inoculated fermented carabeef comprising the following steps: tempering carabeef at 4 degree celsius overnight (a): cutting carabeef into uniform slices (10mm thick) (b): washing and draining cut slices thoroughly (c); adding potassium c;) phosphate-water mixture to cut meat slices (d); massaging mixed curing agents (sugar, salt, prague powder and LACTIC ACID BACTERIA powder) to meat slices until fully incorporated (e); placing meat mixtures into food grade polyprolene bags at 500g per bag (f); sealing the bags properly to exclude oxygen in the mixture (g); fermenting meat mixture for 5 days at 32 degree celsius (h); and cooking meat with vegetable oil in low heat for 12 minutes with constant flipping over of meat cuts (i). Southern Leyte State University Health 2024 No Ongoing N/A 2024-09-23 13:43:32 2024-09-23 13:43:58  
Banana Slicer
A hand operated and portable banana slicer comprising of four major components such as a steel frame, presser assembly attached to the steel frame, cutter assembly attached to the steel frame and a plurality of leg supporting the steel frame, characterized in that the cutter assembly attached with plurality of evenly spaced cutter which are preferably stainless steel string blade, the presser has a frame with handle and wooden plank with slots to embed the stretched string during the slicing process. Southern Leyte State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-23 13:32:34 2024-09-23 13:43:55  
Solar Powered Thermo-Electric Dryer
Heat transfer specification system in the thermoelectric type solar dryer is an automated heat control dryer with PID algorithm that drives the thermal energy inside. The system is composed of solar collector, a dryer and a solar panel system. With two sources of heat, from solar collector which harness thermal heat from the sun, and thermoelectric heating device which uses hot oil boiled by thermoelectric equipment, optimum performance of the dryer chamber and the heating chamber. The drying chamber is where the commodities dried, and the heating chamber is the storage of the hot air. These chambers are divided metal sheet. The copper piping connecting these two chambers, acting as a sole outlet for hot air into the dryer provides equal distribution of heat in trays. Southern Leyte State University Energy 2024 No Ongoing N/A 2024-09-23 13:26:47 2024-09-23 13:43:54  
Self-Navigating Solar Powered Aerator
The present technology relates to an invention for a Solar-powered Self-Navigating Paddle Wheel Aerator designed to maintain optimal oxygen levels in fish ponds and farms. This innovative device harnesses solar energy as its power source and incorporates temperature and oxygen monitoring sensors to ensure comprehensive quality control. The core concept of the invention involves the integration of a microcontroller, which automates real-time monitoring of temperature, salinity level and oxygen levels. The smart solar aerator transmits data three times a day, at intervals of eight hours, providing information about water temperature, salinity level and current oxygen levels. Additionally, the aerator moves periodically every five hours using the installed rudder while the invention is non-stationary within five hours using an anchor attached to a stepper motor for the lifting and down, and are facilitated by the solar energy system. The combination of efficient energy consumption through green energy and meticulous water quality and oxygen monitoring in this system contributes to the advancement of sustainable aquaculture practices. Southern Leyte State University Energy 2024 No Ongoing N/A 2024-09-23 13:12:21 2024-09-23 13:43:52  
Coconut Splitter
Disclosed is a hand-operated and portable cutting machine comprising of; a frame; a pair of hinge stands secured to one end of the frame; a pair of platform stands provided near the other end of the frame; a hinge stands and platforms stands, said horizontal platform interconnect the hinge stands and platform stands; a pair of dividers provided to both ends of said horizontal platforms; a pair of hinges secured to the upper end of the hinges stands; a hinge pin rotatable connected to said hinges; a cutting member handle pivotally connected to said hinges pin; and a cutting member secured parallel to the handle. Southern Leyte State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-23 11:45:53 2024-09-23 13:43:50  
Suman Molder
Suman molder is a handy tool for sticky rice (Oryza sativa glutinosa), pulverize rice and root crops suman. It can provide an efficient suman molding process, hygienic food product, proportional sizes of molded suman. Suman molder is made of a stainless tube, plate and bar used to mold a tubular shape of sticky rice and crushed root crops. It can mold suman in more or less one (1) minute, including the wrapping in banana leaf instead of the manual/traditional procedure, which takes 2-3 minutes. Northwest Samar State University Manufacturing and Services 2024 No Ongoing N/A 2024-09-23 11:26:57 2024-09-23 11:32:07  
Edible Fern (Diplazium Esculentum) Ice Cream Composition
Edible Fern (Diplazium Esculentum) locally known as "pako" is a large perennial fern with ascending rhizome and covered with short rufous scales. The plant is bipinnate with long brownish petioles and the petiole base is black and covered with short scales. Likewise, this edible fern or "pako" is abundant in the Philippines and it is considered underutilized. The young edible ferns are fine source of calcium, phosphorus, iron and vitamin B. Gaining these benefits is done thru eating or incorporating the edible fern into salads and other food products. Northwest Samar State University Food 2024 0 Ongoing N/A 2024-09-23 11:17:38 2024-09-23 11:27:56  
Fermented Organic Feeds and Process of Producing thereof
The formulation of the fermented organic feeds for chicken used the multiple ingredient method of feed formulation. The composition of the formulated fermented organic feed for chicken is different from other organic because of its components such as rice bran, silken tofu waste, grated coconut waste, molasses, salt, carbonized rice hull (CRH), Fermented Fruit Juice (FFJ), Fish Amino Acid (FAA) and water. Northwest Samar State University Agriculture and Fisheries 2024 No Ongoing N/A 2024-09-23 11:04:52 2024-09-23 11:17:52  
Fish Waste Electrocomposter and the process thereof (FWEC)
The Fish Waste Electrocomposter (FWEC) was developed to address the environmental problem of growing fish processing industries. With the growing demand for seafood, a multidisciplinary team of academics and engineers set out to create an innovative waste management system that would reduce the environmental impact of fish waste. Recognizing the limitations of traditional disposal methods and drawing inspiration from composting procedures, the team designed the idea with electocomposting technology. This method aims not only to accelerate the decomposition of fish waste, but also to harness the benefits of compost for sustainable agriculture byproducts. Northwest Samar State University Agriculture and Fisheries 2024 No Ongoing N/A 2024-09-23 10:32:38 2024-09-23 10:41:38  
Portable Vacuum Fryer
A vacuum fryer that is affordable and is suitable for small-scale production. Visayas State University Manufacturing and Services 2018 2022 Completed DOST VIII 2024-07-26 08:42:17 2024-07-26 08:42:28  
Chippy and Puff Extruder
The Chippy and Puff Extruder combines two processing operations such as puffing and chipping. Visayas State University Agriculture and Fisheries 2021 2022 Completed DOST VIII 2024-07-26 08:34:56 2024-07-26 08:42:27  
Taro Brownies
Process in making Taro Brownies by combining taro flour and sesame seeds as ingredients in making the product. Southern Leyte State University Food 2017 2022 Completed DOST VIII 2024-07-26 08:22:28 2024-07-26 08:42:25  
Tableya Flavored Soya Milk Drink/Beverage
Methods in producing tableya-flavored soya milk beverage that is made from soya beans and tableya. Visayas State University Food 2020 2020 Completed DOST VIII 2024-07-25 11:00:54 2024-07-25 11:01:02  
Mushroom Brine Production
Producing of brine oyster mushroom involving the steps of sorting, washing, blanching/curing, harvesting and canning the brine oyster mushroom. Visayas State University Food 2018 2020 Completed DOST VIII 2024-07-25 10:17:11 2024-07-25 10:17:44  
Process of Making Antibacterial Soap with Christella sp. Extract
A process in making an antibacterial soap with Christella sp. extract. Samar State University Manufacturing and Services 2018 2021 Completed DOST VIII 2024-07-25 09:30:33 2024-07-25 09:30:42  
Cocowine in Wild Honey
Coconut Wine with distinct flavor and taste of wild honey. Samar State University Food 2020 2021 Completed DOST VIII 2024-07-22 13:08:00 2024-07-22 13:08:35  
Pako Pickles
A composition of producing fermented Fiddlehead Fern Pickles. Southern Leyte State University Food 2017 2021 Completed DOST VIII 2024-07-22 10:20:38 2024-07-22 11:11:05  
Improved Process for Producing Vacuum Fried Fruit Products (Jackfruit)
Frying is one of the most common methods of food processing. The product will be subjected to high temperature that creates a favorable flavor, distinct color and distinct color and texture of the final product. Visayas State University Food 2016 2021 Completed DOST VIII 2024-07-22 10:43:34 2024-07-22 11:07:24