DOST-ITDI Offers 7 New Food Technologies

The Department of Science and Technology (DOST) Industrial Technology Development Institute (ITDI) will offer seven new food technologies for private food industry sector’s use.

Interviewed by PNA, Adelia M. Guevarra, ITDI senior science research specialist, said that ITDI will be pitching on seven food processing technologies for the second cluster offerings slated on Nov. 15 at the Food and Nutrition Research Institute (FNRI) auditorium in Taguig City.

The new food technologies are the following:

• cacao roaster design
• cacao ‘tablea’ processing
• food colorant from Monascuspurpureus (species of mold that is purplish-red from rice yeast or corn silage)
• alternative sugar from ‘nipa’ sap
• ready to dissolve (RTD) coconut milk production
• ready-to-eat (RTE) “arrozcaldo”
• and aroma-loss packaging technology for frozen durian

She said that around 150 industry members of the food industry are invited to the technology offerings comprised of four processing technologies; a machine design for licensing; and two for packaging technologies that are available for adoption through training.

She informed that ITDI had its first cluster technology offerings held last Oct. 4 with the second slated on Nov. 15; a third in Dec. 16 and two others slated next year at the DOST complex in Bicutan, Taguig City.

According to ITDI, it has embarked on the new approach with the offering sessions to spark interest among the industry and manufacturing sector to “patronize” ITDI-developed technologies.

Officials said the 2017 ITDI Techno Offerings are aimed at assisting the food sector transform their businesses through innovative food processing technologies.