What We Offer
Food Innovation
Welcome to our Food Innovation Center! We are dedicated to transforming food ideas into reality through a blend of creativity, technology, and expertise. Our center offers:
Research and Development
Prototyping and Testing
Utilize our state-of-the-art facilities for product prototyping, sensory analysis, and consumer testing to refine your offerings.
Workshops and Training
Participate in hands-on workshops and training sessions to expand your knowledge and skills in food science and innovation.
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.
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.
VACUUM PACKED CLASSIC CALAMAY
Mango Fruit Leather is a chewy fruity snack 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.
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.
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 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
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.
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.
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.
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.
News and Activities
Empowering Communities for the Future
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
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...
Sowing Seeds of Sustainability : PSU-DOST 1 FIC Pioneering Food Innovation for a Sustainable Tomorrow
Nestled in Pangasinan’s agricultural heartland, the Pangasinan State University–Department of Science and Technology Region 1 (PSU-DOST 1) Food Innovation Center (FIC) leads transformative efforts to empower local industries by bridging tradition and cutting-edge food...