Two hands-on trainings aimed at strengthening local food processing skills were recently conducted by the Department of Science and Technology Capiz (DOST Capiz), through the Food on-the-Road Innovation and Processing (FoodtrIP) Facility. These activities continue the training series that began with lecture sessions on food safety and packaging and labeling held on January 10, 2026.
Building on the theoretical foundations of food safety, packaging, and labeling established earlier this year, these sessions focused on operationalizing science and technology (S&T) interventions to create high-value, market-ready food products from local crops.
The first session, “Hands-On Training on the Pre-Processing of Local Vegetables,” was held on February 28, 2026 at Capiz State University (CAPSU) Main Campus – Food Processing Laboratory. A total of 45 participants from the Welfare and Self-Reliance (WSR) group, who also attended previous training sessions, took part in this session. Participants were exposed to essential preprocessing techniques such as sorting, washing, peeling, slicing, and blanching of locally available vegetables, with emphasis on proper raw material handling, hygiene, and preparation to ensure food safety and product quality.
The second training, “Advancing Community-Based Food Innovation Through Science and Technology: Training on Vacuum-Frying and Value-Added Processing,” was conducted on March 6, 2026, at the FoodtrIP Facility of CAPSU Dayao Satellite College. Participants were introduced to vacuum-frying technology, a method that allows food to be fried at lower temperatures under reduced pressure, helping preserve flavor, color, and texture. During this session, participants were guided on the actual operation of the FoodtrIP vacuum-frying module and participated in the step-by-step production of vacuum-fried sweet potato and squash. The activity provided hands-on experience in transforming local crops into value-added food products while highlighting opportunities for product development and small-scale food enterprises.
The Food on-the-Road Innovation and Processing (FoodtrIP) Project is a science and technology initiative of DOST implemented with higher education institutions, including Capiz State University. It strengthens community-based food enterprises through capacity building, access to DOST food processing technologies, and a mobile processing facility, helping local communities produce safe, market-ready food products while promoting inclusive and sustainable livelihoods.
As technology transfer and training activities continue, the FoodtrIP Facility continues to serve as a strategic platform for empowering communities and supporting food innovation. Through these initiatives, DOST is fostering an inclusive and sustainable food processing ecosystem that transforms agricultural abundance into viable economic opportunities. (RGMCAlano, MACGregorios/DOST Capiz)
𝘛𝘩𝘦 𝘋𝘦𝘱𝘢𝘳𝘵𝘮𝘦𝘯𝘵 𝘰𝘧 𝘚𝘤𝘪𝘦𝘯𝘤𝘦 𝘢𝘯𝘥 𝘛𝘦𝘤𝘩𝘯𝘰𝘭𝘰𝘨𝘺 (𝘋𝘖𝘚𝘛) 𝘪𝘴 𝘵𝘩𝘦 𝘤𝘰𝘶𝘯𝘵𝘳𝘺’𝘴 𝘱𝘳𝘦𝘮𝘪𝘦𝘳 𝘢𝘨𝘦𝘯𝘤𝘺 𝘧𝘰𝘳 𝘴𝘤𝘪𝘦𝘯𝘤𝘦, 𝘵𝘦𝘤𝘩𝘯𝘰𝘭𝘰𝘨𝘺, 𝘢𝘯𝘥 𝘪𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘰𝘯, 𝘱𝘳𝘰𝘷𝘪𝘥𝘪𝘯𝘨 𝘥𝘪𝘳𝘦𝘤𝘵𝘪𝘰𝘯 𝘢𝘯𝘥 𝘭𝘦𝘢𝘥𝘦𝘳𝘴𝘩𝘪𝘱 𝘪𝘯 𝘵𝘩𝘦 𝘗𝘩𝘪𝘭𝘪𝘱𝘱𝘪𝘯𝘦𝘴. 𝘛𝘩𝘳𝘰𝘶𝘨𝘩 𝘴𝘵𝘳𝘢𝘵𝘦𝘨𝘪𝘤 𝘱𝘰𝘭𝘪𝘤𝘪𝘦𝘴 𝘢𝘯𝘥 𝘱𝘳𝘰𝘨𝘳𝘢𝘮𝘴, 𝘋𝘖𝘚𝘛 𝘦𝘯𝘴𝘶𝘳𝘦𝘴 𝘵𝘩𝘢𝘵 𝘚&𝘛 𝘥𝘳𝘪𝘷𝘦𝘴 𝘯𝘢𝘵𝘪𝘰𝘯𝘢𝘭 𝘥𝘦𝘷𝘦𝘭𝘰𝘱𝘮𝘦𝘯𝘵—𝘥𝘦𝘭𝘪𝘷𝘦𝘳𝘪𝘯𝘨 𝘴𝘰𝘭𝘶𝘵𝘪𝘰𝘯𝘴 𝘢𝘯𝘥 𝘰𝘱𝘱𝘰𝘳𝘵𝘶𝘯𝘪𝘵𝘪𝘦𝘴 𝘵𝘩𝘢𝘵 𝘮𝘢𝘹𝘪𝘮𝘪𝘻𝘦 𝘦𝘤𝘰𝘯𝘰𝘮𝘪𝘤 𝘢𝘯𝘥 𝘴𝘰𝘤𝘪𝘢𝘭 𝘣𝘦𝘯𝘦𝘧𝘪𝘵𝘴 𝘧𝘰𝘳 𝘦𝘷𝘦𝘳𝘺 𝘍𝘪𝘭𝘪𝘱𝘪𝘯𝘰.
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