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THE Department of Science and Technology (DOST), with its Mobile Modular Food Processing Facility (MMFPF), or the Food on the Road Innovation Processing Facility (FoodtrIP), trained 17 personnel from the Provincial Agriculture Office (PAGRO) of Misamis Oriental on September 13, 2024.
The session, titled “Innovation on Wheels: Product Development using FoodtrIP,” was held at the Misamis Oriental Center for Sustainable Development (MOCSD) in Claveria.
This training aligns with DOST’s strategy to ensure regional food security by empowering human resources to produce products from the mobile processing facility. It also contributes to Sustainable Development Goal (SDG) 12, which ensures sustainable consumption and production patterns. Specifically, the training targets SDG 12.3, which seeks to halve global food waste by 2030 by reducing food losses throughout the supply chain, including post-harvest stages.
FoodtrIP is designed to convert surplus agricultural products into value-added goods, minimizing waste and promoting the sustainable use of resources. By developing commercial-ready products such as dried fruits, vegetables, and snacks from local crops, the project not only reduces food waste but also drives economic activity and supports agricultural productivity.
Former TESDA Provincial Director Leo V. Velez highlighted the importance of integrating innovation into agriculture and food production. In his message, he mentioned that the training would spark community economic activity and entrepreneurial growth, ultimately leading to more jobs.
FoodtrIP is a unique initiative designed by the DOST Industrial Technology Development Institute (DOST-ITDI) to provide mobile, modular food processing and development solutions. The mobile unit houses the processing facility, equipped with food processing technologies to support value-added activities for local agricultural products.
The facility offers a flexible and accessible solution for farmers and food processors to develop viable commercial products from local produce, especially during surplus periods.
Ms. Erlyn Grace Aguilar of the Northern Mindanao Food Innovation Center (NMFIC) led the training. She delivered a comprehensive lecture on product development and its role in creating market-ready, innovative food products. The participants then put their learning into practice through hands-on activities, ensuring a practical experience.
Engr. Evy Elago, Division Chief of the Agricultural and Biosystems Engineering Division (ABE), concluded the event by commending the participants for their dedication and active engagement throughout the training. She emphasized the importance of continuous skills development in enhancing local food production, driving economic growth, and reducing agricultural waste.
This training is a testament to the unwavering commitment of the FoodtrIP to promoting sustainable food innovation in Misamis Oriental. By fostering product development through FoodtrIP, the project aims to enhance the skills and capacities of local stakeholders, contributing to the region’s agricultural development and economic growth while supporting SDG 12 objectives. (Jenalee S. Saydoquis/DOST 10)
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