28 April 2021, Cagayan de Oro City—In a bid to put itself on the map as a food innovation hub, to connect with potential adopters, and to showcase the uniqueness and abundance of raw materials in Cagayan de Oro and the region, the Northern Mindanao Food Innovation Center (NMFIC) of the University of Science and Technology of Southern Philippines (USTP) today unveiled eight (8) new technologies in a Virtual Food Innovation Showcase.

The event was organized by the university’s Technology Promotions and Commercialization Office (TPCO), in partnership with the Departments of Trade and Industry (DTI), and Department of Science and Technology (DOST), the City Government of Cagayan de Oro, the Cagayan de Oro Chamber of Commerce and Industry Foundation, Inc., and USAID Science, Technology, Research and Innovation for Development (STRIDE).

Pitched by an all-women crew of food technologists at the landmark event were the following transfer-ready technologies ripe for licensing:

Composition of Polvoron with Green Mango and Yam Bean	Composition of Soy (Glycine max L.) Singkamas (Pachyrhizus erosus) Cookies
Composition of Chayote (Sechium edule) Cookies	Composition of Chayote (Sechium edule) Calamansi Concentrate
Composition of Ready-to-Cook Mixed Fruit with Coconut Milk (Composition and Process of Preparing)	Composition of Instant Fish Viand Pack
Composition of Sibujing Powder	Composition of Chili Garlic in Oil with Color Retention