ITDI - Food Processing Division

31/03/2026

The DOST–ITDI proudly supports the Banana Symposium 2026! 🌟🍌
As one of our key partners, the Department of Science and Technology–Industrial Technology Development Institute highlights the importance of collaboration in advancing research, technology, and innovation in the Philippine banana industry. Their support ensures that the symposium will be a platform where farmers, researchers, industry partners, and the academe can come together to exchange knowledge, showcase innovations, and explore sustainable solutions across the banana value chain.
From sustainable production systems to post-harvest technologies, product development, and upcycling, the symposium will highlight science-driven approaches and practical innovations that strengthen the banana sector. With partners like DOST–ITDI, we are fostering collaboration, promoting technological advancements, and empowering stakeholders to drive meaningful impact.
Together, we can drive innovation, foster collaboration, and shape a stronger, more sustainable future for the banana industry!
See you at the Banana Symposium 2026! 🍌
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📣 Submission of abstracts for poster presentation is now open!
Submission Guidelines: https://tinyurl.com/bdh9y5jy
Submit your abstracts here:
https://forms.gle/By9RUVqKtLoqo82p8
📅 Deadline for Abstracts: June 30, 2026
For inquiries about the poster presentation, email the Secretariat at [email protected].
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📣Pre-registration is still open! Registration is FREE, but limited slots only! Secure your spot and be part of this exciting gathering:
https://forms.gle/5cfyTLrpYUvBv2MR9
For Partnerships and Sponsorships, connect with us at:
Email: [email protected]
Sponsorship Representative:
Ms. Eliezer Valencia - 09171741506
�See you at the Banana Symposium 2026! 🎉
Brought to you by:
University of the Philippines Los Baños
UPLB College of Agriculture and Food Science
UPLB Institute of Food Science and Technology
Department of Science and Technology - Industrial Technology Development Institute
University of Science and Technology of Southern Philippines - Claveria
Department of Science and Technology - Philippine Council for Industry, Energy and Emerging Technology Research and Development

11/03/2026

The Industrial Technology Development Institute (ITDI) implements a compressed four-day workweek schedule effective March 9, 2026, in line with the directive of President Ferdinand Marcos Jr..

Office hours are Monday to Thursday, 7:00 A.M. – 6:00 P.M., with a skeletal workforce on Fridays (7:00 A.M. – 4:00 P.M.) for frontline services.

Please be guided accordingly.

09/07/2025

27/06/2025

Heads up! 👋 DOST-ITDI will be on skeleton workforce this July 1, 2025 for our 124th founding anniversary and mid-year assessment. Thanks for understanding!

15/06/2025

To the unsung heroes of our family, thank you for all the love and the life lessons we will always treasure. Happy Father's Day!

Love,
DOST-ITDI

16/05/2025

𝐈𝐓𝐃𝐈-𝐅𝐏𝐃 𝐉𝐎𝐈𝐍𝐒 𝐓𝐇𝐄 𝐂𝐄𝐋𝐄𝐁𝐑𝐀𝐓𝐈𝐎𝐍 𝐎𝐅 𝐄𝐀𝐒𝐄 𝐎𝐅 𝐃𝐎𝐈𝐍𝐆 𝐁𝐔𝐒𝐈𝐍𝐄𝐒𝐒 (𝐄𝐎𝐃𝐁) 𝐌𝐎𝐍𝐓𝐇

ITDI-FPD participates in the nationwide frontline service inspections today, May 15, 2025.

The division highlighted its compliance to EODB such as the visibility of the Citizen’s Charter and EODB Month Advocacy materials, and provision of a client-friendly facility among others.

The Ease of Doing Business (EODB) and Efficient Government Service Delivery Act of 2018, also known as R.A. 11032, aims to improve the Philippines’ competitiveness, and streamline government services.

The inaugural National EODB Month of 2025, with the theme "From Red Tape to Red Carpet: Better Business Movement in a Bagong Pilipinas ( )" aims to promote the collective efforts of government agencies in fostering a more conducive business environment that benefits every Filipino in the Bagong Pilipinas.

By simplifying processes and improving service delivery, FPD-ITDI remains committed to building a transparent and responsive institution for every Juan.

24/04/2025

𝐋𝐎𝐎𝐊: 𝐃𝐎𝐒𝐓-𝐈𝐓𝐃𝐈 𝐫𝐞𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐝 𝐝𝐮𝐫𝐢𝐧𝐠 𝐭𝐡𝐞 𝟏𝟔𝐭𝐡 𝐇𝐎𝐏𝐄 𝐦𝐞𝐞𝐭𝐢𝐧𝐠 𝐚𝐭 𝐘𝐨𝐤𝐨𝐡𝐚𝐦𝐚, 𝐉𝐚𝐩𝐚𝐧

Senior Science Research Specialist, Dr. Annabelle C. Flores, of the Food Processing Division (FPD) attended the 16th HOPE meeting with Nobel Laureates last March 9-13, 2025 in Yokohama, Japan. She is one of the 100 doctoral students and researchers from different Asia-Pacific and African countries, and was named as a Japan Society for Promotion of Science (JSPS) HOPE fellow after successfully completing the program. During the congress, she presented her research on the safety and quality of coconut oil after undergoing prolonged thermal stress. She also had the opportunity to engage with Nobel Laureates, and further discuss her research endeavors.

10/04/2025

𝗔𝗰𝗰𝗲𝗹𝗲𝗿𝗮𝘁𝗶𝗻𝗴 𝘁𝗵𝗲 𝗽𝗿𝗼𝗰𝗲𝘀𝘀 𝗼𝗳 𝘀𝗮𝗹𝘁 𝗵𝗮𝗿𝘃𝗲𝘀𝘁𝗶𝗻𝗴

In 2024, President Ferdinand “Bongbong” Marcos, Jr. signed the Republic Act No. 11985 or the Philippine Salt Industry Development Act as a way to encourage local salt production.

Supporting this government mandate, 𝗢𝗹𝗶𝘃𝗲𝗿 𝗘𝘃𝗮𝗻𝗴𝗲𝗹𝗶𝘀𝘁𝗮—together with Dr. Annabelle V. Briones, Jayson B. Nuval, and Raeyjan V. Marfal—from the DOST-Industrial Technology Development Institute (DOST ITDI) developed the 𝗧𝗵𝗿𝗲𝗲-𝗶𝗻-𝗼𝗻𝗲 𝗦𝗮𝗹𝘁 𝗖𝗿𝘂𝘀𝗵𝗲𝗿, 𝗪𝗮𝘀𝗵𝗲𝗿, 𝗮𝗻𝗱 𝗛𝗮𝗿𝘃𝗲𝘀𝘁𝗲𝗿.

This technology combines three laborious tasks of salt crushing, washing, and harvesting in one machine.

“We improve efficiency in salt production, by reducing the harvesting time by up to fifty percent,” Evangelista said.

Read more about how DOST-ITDI is shaping the future: https://dost-tapi.prowly.com/388476-ph-innovators-tech-advances-salt-purification

11/02/2025

Today, the Food Processing Division (FPD) has conducted its third training session for this month which focuses on alternative flours. This face-to-face session, led by Mrs. Annabelle C. Flores, Ph.D., featured series of lectures and hands-on production of composite flours from alternative plants and root crops.

Flour, a staple kitchen ingredient that is produced by grinding grains, nuts, seeds, or beans is essential in making mouth-watering pastries, cakes, and breads. However, due to existing individual dietary restrictions and health concerns, the traditional flour has diversified into various kinds that offer unique flavors and textures. These alternative flours enhance the nutritional value of food, transforming traditional recipes into a healthier and more diverse culinary creations. Additionally, with the skyrocketing price of wheat in the global market, countries worldwide, including our country, have turned their attention to locally available flours such as coconut, rice, banana, arrowroot, sweet potato, and composite flours.

In 2015, researchers at FPD explored and developed the potential of alternative flours from various plant and root crops, resulting in the creation of nutritious intermediate raw materials like Sagip Nutriflour. This product has been adopted by various small micro-entrepreneurs and private entities. Since its adoption, Sagip Nutriflour has been used to create bread, Philippine sweets and confectionaries, noodles, and as a nutritional booster in feeding programs.

Want to know more about this topic? Like and follow us on Facebook to stay updated. You can also check the scheduled trainings offered by FPD at the DOST ITDI Updates. Lastly, you can reach us by sending an email to [email protected] or by calling us at (+632) 8683-7750 local 2187.

07/02/2025

Today, the Food Processing Division (FPD) is conducting a webinar on Sous Vide Processing, led by Ms. Monica R. Manalo, Senior Science Research Specialist. The seminar will cover the history sous vide, an overview of the method, its benefits, applications, safety considerations, future trends, and opportunities in the food industry.

In 2023, FPD began exploring sous vide to process traditional Filipino dishes such as Adobo and Randang. The method was also applied to cook plain chicken breast and beef with salt and pepper for broader applications. Sous vide, a cooking method that originated in France, utilizes low temperature cooking under vacuum conditions. This method preserves the texture and flavor of various cuisines, particularly meat dishes, making them succulent. The vacuum packing prevents the loss of flavor, color, volatile components, moisture, and vitamins. Additionally, the absence of air in the packaging prevents the growth of aerobic bacteria, prolonging shelf life, and maintaining quality.

Want to know more abiut this topic? Like and follow us on Facebook to stay updated. You can also check the scheduled training sessions offered by FPD at the DOST ITDI Updates. For further inquiries, you can reach us by emailing [email protected] or calling (+632) 8683 7750 loc. 2187.