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 shelf life of food products without compromising nutritional quality. Take, for example, the Calamay Project (ongoing since 2022), which applies hurdle technologies to extend the shelf life of Candon calamay, a traditional Filipino rice cake. This effort preserves cultural heritage while modernizing food production, ensuring that local delicacies remain available for future generations.
In another innovative leap, the Smart Foods Project (initiated in 2022) develops functional ingredients and ready-to-eat nutritious food packs using locally sourced ingredients. From bagoong powder to ready-to-eat mung bean soup, these products are not only convenient but also contribute to SDG 3 (Good Health and Well-being), providing affordable, nutritious options for consumers.
Bridging Tradition and Technology
The PSU-DOST 1 FIC’s projects are rooted in the idea that tradition and technology can work hand in hand. By offering training in food safety, product development, and research, the center equips local entrepreneurs with the skills and knowledge they need to thrive in the modern food industry. From small farmers in rural communities to emerging businesses in urban areas, the center’s reach is broad, ensuring that its services contribute to SDG 9 (Industry, Innovation, and Infrastructure).
One of the more exciting advancements is the UPLIFT Project (initiated in 2022), which explores new ways to use locally grown ingredients like calamansi, winter melon, and sweet potato. With products like Calamansi Ice Cream and Kombucha Probiotic Drinks, the center pushes the boundaries of traditional ingredients, demonstrating that local resources can be harnessed for innovative and health-conscious products.
These efforts directly support SDG 12 by promoting sustainable practices that minimize food waste while maximizing the use of local produce.