Food Innovation Center

From Concepts to products

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What is FIC?

The PSU-DOST 1 FIC is established in Region 1 to serve as Techno Hub for MSM-scale food industry to develop novel and healthy snacks utilizing the equipment locally designed by DOST. It is envisioned that through this Center, innovative technologies, relevant support services, technical expertise, necessary infrastructures and facilities will be accessible for MSM-scale food industries in the urban and countryside for operational technology application, transfer, and commercialization for better post-harvest, sustained economic growth and productivity.

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Vision

The Center’s vision is to be recognized nationally and internationally as a science and technology hub that is playing a key role in the transformation of the MSM-scale food industry to be internationally competitive with particular reference to product safety and quality.

Mission

The Center’s mission focuses on providing scientific and technological support to the growth of the MSM-scale food industry. Primarily, the Center’s mission is to conduct customer-focused applied research and provide technical services and products profitably to the private sector and other stakeholders.

Goal

The overall goal of the Center is to assist in poverty alleviation through creation of opportunities for generating and increasing incomes within the MSM-scale food industry; contribute to food security and transferring of profitable food processing technologies.

Core Values

Professionalism

Team Work

Innovativeness

Competitiveness

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You can usually subscribe directly on their website. Many centers also share their news and updates on social media platforms like Twitter, Facebook, or LinkedIn. You might want to check for any sign-up forms or contact information on their site to get the latest news and insights directly to your inbox! If you have specific questions about food innovation, feel free to ask!

Products

Vacuum fried onion chips

Vacuum fried onion chips are made from fresh-from- farm red onions as raw materials and are low- temperature vacuum fried without any preservatives, and food coloring. Onion chips are crunchy, low in fat and contain high fiber content which are widely proved to be the perfect snack for all ages

Vacuum fried squash chips

100% Real Squash Crisps snack. Vacuum fried squash has low fat content because the frying process is carried out under reduced pressure.

Bottled Tomato Salsa with Herbs

Chunky Tomato Salsa has firm chunks tomato suspended in an aqueous medium or pulp fully- blended with chopped ingredients such as onion, garlic, ginger, bell pepper, herbs, salt and vinegar. Tomato salsa is a product with low calorie, low fat, high fiber and vitamin and mineral rich product. It is best eaten with chips and ground beef. Besides chips, it can also be used as substitute for salad dressing; can be paired with grilled fish and baked potat0o2. Made from locally- grown tomatoes.

Bottled Spicy Buro Appetizer (Chi-Bu)

The chi-bu or sauteed fermented rice-fish and chili is red in color, has a very hot spicy taste, and is an appetizer made out of rice- fish fermented sauce, chili, garlic, and onion. The bottled chili-buro is thermally processed and has a pH of level of 5. Furtheremore, the product is commercially sterile.

Bottled Binagoongang Bangus in Oil

Binagoongan is a Filipino meat dish stewed in fresh tomatoes, shrimp paste, and spices. Introducing a twist this time, it is not meat. It is the marriage of Pangasinan shrimp paste and Dagupan Bangus. This prototype undergone through R and D process to attain that extraordinary taste, which you can enjoy together with your family and friends whatever the occasion is. This prototype is made by all-natural ingredients.

Indian Mango Fruit Roll

Mango Fruit Leather is a chewy fruity snack made with mango pulp, sugar, and citric acid and osmotically dehydrated. Made from all natural
02 Pangasinan mangoes.

READY-TO-TO-DRINK MUNGBEAN MILK

A tasty mung bean beverage with a hint of mango, aimed to be sold as a healthy refresher in convenience stores.

The integration of a D-Optimal Mixture design optimizes sensory attributes, resulting in a perfect blend of mung bean milk, mango juice, and sugar. Thermal processing ensures commercial sterility, while retaining vital nutrients .

The product offers a harmonious fusion of flavors, promising a refreshing indulgence with every sip.

VACUUM PACKED CLASSIC CALAMAY

Classic Calamay is made of glutinous rice, water, brown sugar, coconut milk, sweetened coconut meat and using food grade organic preservative, potassium sorbate to extend shelf life. It is cooked for up to fi to fi.5 hours with one batch yield of 6 kg or 240 pcs.
The Calamay is wrapped in individual plastic film as primary packaging and vacuum packed at 8pcs each pack (200 g). fi serving of calamay (2 pcs) contains fi50 calories. The improved calamay can safely last up to 23 days in room temperature u0s2ing vacuum packaging technology.

BAGOONG POWDER

A convenient condiment product is launched and developed at the PSU-DOSTfi Food Innovation Center. The spray-dried bagoong powder is a low-sodium product that is good for health-conscious people who are watching their sodium intake such as those with high blood pressure and kidney problems. The product was made from fi00% liquid boneless bagoong that was turned into powder by using spray drying technology. The spray-dried bagoong products are great sources of sodium and protein. The product comes with different flavors such as calamansi, chili, and tomato to offer more variety.

READY-TO-EAT GINISANG BURO

The ready to eat ginisang buro is a product of SMARTFOOD project which aims to develop ready to eat food packs that are conveniently and safely consumed without prior cooking. The RTE ginisang buro in retort pouch is sauteed with Filipino spices such as garlic, red onion and tomatoes and thermally processed to make it shelf stable for up to 6 months. The fresh buro or fermented rice-fish mixture is made of small-sized tilapia at fi.5 to 2 inches in size called “mulantong”, a tilapia spp that does not grow in size above 3 inches.

News and Activities

Empowering Communities for the Future

Empowering Communities for the Future

by | Oct 22, 2024 |

The FIC’s focus on food security goes hand-in-hand with SDG 12 (Responsible Consumption and Production). By using cutting-edge equipment like vacuum fryers, freeze dryers, and water retorts, the center promotes sustainable food processing techniques that extend the...

Advancing Sustainability and Food Security

Advancing Sustainability and Food Security

by | Oct 22, 2024 |

The FIC’s focus on food security goes hand-in-hand with SDG 12 (Responsible Consumption and Production). By using cutting-edge equipment like vacuum fryers, freeze dryers, and water retorts, the center promotes sustainable food processing techniques that extend the...

Discover the Future of Food at Our Innovation Center!

Step into a world of culinary creativity and cutting-edge technology at our Food Innovation Center. Whether you’re a food entrepreneur, chef, or enthusiast, this is your chance to explore the latest trends and breakthroughs in the food industry. From sustainable practices to revolutionary products, our center is designed to inspire and equip you with the tools and knowledge to innovate. Join us for an exclusive tour, meet our expert team, and witness firsthand how we’re shaping the future of food. Book your visit today and let the innovation begin!

Email Address

fic@psu.edu.ph

Call Me

(0933) 811-3950

Visit Me

Pangasinan State University Bayambang Campus

Schedule a Visit