Two Thomasians also claimed their places in the Top 10 list. Claire Sy ranked #8 with her 86.26% score, while Reina Acantilado secured the #9 rank with her 86% personal rating.

The Professional Regulation Commission administered the said licensure exams.

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The first speaker, Engr. Ronell C. Oropesa, CpE, LPT from FAB Lab Bicol University, talked about the science and technology behind 3D Food printing. It highlighted the definition and uses of 3D printing. It also gave the history of 3D printing technology, its methodology, and even the raw materials utilized. Apart from that, it emphasized the steps and types of the 3D printing process as well as their advantages and disadvantages.

Moreover, the second speaker, Mr. John Judilla from Cobalt Technology, expounded on the technical side of the 3D printing process by discussing its applications to different industries, especially in food. The highlights of the second lecture consisted of the relationship between the use of software (CAD) and hardware (3D printing machines) to come up with desirable 3D food products. In line with that, it emphasized the advantages of the 3D printing process to the current and future technologies such as the rise of space foods, vegan foods, etc. Lastly, the lecture presented different companies that practiced and executed 3D printing in the food industry.

Furthermore, overall insights regarding 3D food printing were established. It provided the audience with a different glimpse of modern food technology. The audience learned that 3D food printing can be used for personalization, wherein the 3D food products were created and personalized for specific and important purposes in nutrition and health, food processing, and even in sales. Another thing learned was that 3D food printing improves creativity, which allows culinary and food scientists to develop methods and new product development and gave way to possible food presentations. In relation to that, 3D food printing enhanced the nutritional quality of food products as the composition and ingredients used were precisely considered to address patients with certain problems regarding food intake. Apart from that, it can sustain food as exact and accurate formulations were considered in making a new dish. Lastly, even though there were many advantages, there were particular challenges in 3D food printing as it was emphasized that 3D printing requires energy and was expensive.

Being a food technologist will be a challenge in 3D food manufacturing as the principles of food safety and quality are applied in incorporating food with modern technology. In line with that, it was said by the speakers that experts like engineers are focused only on the technical aspects, whereas food technologists are on the food principles, formulations, and systems.

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Ms. Linay emphasized that micro-small and medium enterprises (MSMEs) greatly contribute to the nation’s economy. Therefore, she also tackled the importance of complying with the requirements of a food business operation should have. She talked through the general requirements for Food Business Operations in compliance with government regulations. Some of these are the Barangay Clearance, Mayor’s Business Permit, Sanitary Permit, DTI Business Name Registration, as well as Fire Safety Inspection Certificate. In her discussion, it was shown that requirements vary depending on the type of business (e.g., manufacturer, distributor, etc.) one would establish. Ms. Linay also discussed the different processes of the required procedures, as well as samples of the forms and pre-filled sites. At the end of her discussion, she highlighted that knowing these procedures not only benefits those food business owners and the safety of the customers but would also be an advantage in the corporate world.
On the other hand, Ms. Oli equipped the young entrepreneurs with proper knowledge in her discussion on how to start and manage a food business. She started her discussion by inspiring the participants by giving an overview of their family business, Roger’s Topsilog House and Boofiya Arabic Food Corner, and giving tips on how one idea could be developed into a product. She also emphasized the important steps in establishing a business, which are as follows: (1) Knowing the latest market needs and wants, (2) determining the product or services to develop, (3) testing the product, (4) determining the available funds, (5) finding store location, (6) analyzing and studying the business, (7) determining the business structure, (8) registering the business and acquiring the required documents, (9) finding trusted suppliers, and (10) opening a bank account for the business. Furthermore, she highlighted the importance of adapting food trends and listening to the comments of the customers as this would further improve one’s business.

As future food technologists, it is beneficial to be knowledgeable in the field of licensing and registration of products. Moreover, as people with a background in food innovation, one should also be wary of setting up their own business. This will not only provide additional income, but it will also become a platform for growth and expanding one’s knowledge regarding business. As mentioned by Dean Pilar I. Romero in her opening statement, “Entrepreneurial mindset is very important 鈥� entrepreneurship powers up a nation’s development.”

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The webinar had two speakers who are professionals and has successfully proved the potential of coconut to possess functional benefits. The first speaker was Professor Yanti, Ph.D., a faculty member of the Department of Food Technology of the Atma Jaya Catholic University of Indonesia, whereas the second speaker was Acad. Prof. Fabian M. Dayrit, Ph.D., an academic staff of the Department of Chemistry of the Ateneo de Manila University.

Ms. Yanti discussed the nutraceutical and cosmeceutical potency of coconut haustorium. The results of her study depicted that coconut haustorium possesses antioxidant properties, which are beneficial to protect the skin from oxidative stress. Furthermore, it also boasts SPF Value, which can be a potential UV protectant. Lastly, it had tyrosinase inhibitory activity that can protect the skin from pigmentation and can act as a whitening agent. The study also created microemulsions from coconut haustorium that possess the said benefits.

On the other hand, Mr. Dayrit presented arguments regarding the benefits of virgin coconut oil (VCO). The presentation indicated that virgin coconut oil is a natural MCT oil and has medium-chain fatty acids that provide energy, decrease cancer cells, and improves adiposity. Additionally, he discussed the antimicrobial, antibacterial, and antiviral activity of lauric acid, which is predominant in VCOs. Lastly, the efficacy of VCO against SARS-CoV-2 virus and its symptoms was expounded.

At the event鈥檚 conclusion, students and faculties were able to grasp more of the functional benefits of coconut haustorium and virgin coconut oil. Moreover, as people whose careers might stick in the food industry, the wisdom pertaining to these coconut by-products is beneficial as it can trigger the production of other studies that explore the potential of coconut for other functional purposes.

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The implementation of food safety management systems such as Hazard Analysis and Critical Control Points (HACCP) approaches are important for identifying, controlling and decreasing food safety risks in the food supply chains (Dyekic et al., 2020) while food safety legal compliance is necessary in compliance with the recently enacted Food Safety Act 2013 (RA 10611).

Professional Food Technology course facilitators, Atty. Rafael J. Bautista, Mr. Feliz Louie D Salazar, and Ms. Shella C. Montinola, convened to implement an Integrated Course Inquiry Project in Food Laws, Food Quality Assurance, and Food Safety to the Food Technology (FT) Junior students. The whole day event, titled, 鈥淗ACCP Assessment, Planning and Defense鈥� was held on May 24, 2023 at the 1/F Dr. Lourdes J. Custodia ICD Room, Albertus Magnus Building. The goal of this activity is to develop the critical thinking skills, technical competencies, build group collaboration and instigate learning capabilities of students by conducting a HACCP assessment/ plan on food items assigned to them.

Two sections namely the 3F1 and 3F2 which was composed of eight (8) groups competed and defended their HACCP assessment/plan after a set of invited industry practitioners who served as judges, namely: Ms. Analyn Berganio (Product Development Specialist, San Miguel Foods, Inc.) , Mr. Nino Carlo Isnit (Agriculturist I/OIC, Fish Processing Section Fisheries Post Harvest Technology Division), and Mr. Jomar Rejano (Auditor, NSF International – Philippines). The event was co-organized by the 3rd year students, headed by Ms. Christine Diana A. Fabros and moderated by Ms. Cheenie S. Banaag and Ms. Antoinette Rose Imee S. Soyangco.

Mr. Salazar, who delivered the welcoming message said that HACCP is a hair-raising quest in the food industry as it entails high level of professional skills. He highlighted its importance in addressing the food security of the country, and the role of food technologists in implementing such practice.

Three groups were awarded at the end of all presentation. Mr. Pastoriza and team who conducted their assessment on Johnny鈥檚 Chicken Strips, won the 3rd place. Ms. Cabagnot and team won the second place as they presented their assessment on Donburi meal. And Ms. Campos and team bagged the Best HACCP award with their work on Breaded Porkchop.

Ms. Montinola, in her key take away message mentioned that HACCP is never an easy task in the Food Industry. She added that having experienced this task, the students are one-step ready on becoming a HACCP expert and consultant in the future.

As the program ends, Atty. Bautista highlighted that a food safety incident may tarnish a business reputation since social media and digitization is easily accessible and well-utilized nowadays. Controversial cases on food which he encountered in the past as a corporate lawyer could have been prevented, had HACCP awareness and implementation been available at that time.

References:

Djekic I, Nikoli膰 A, Uzunovi膰 M, Marijke A, Liu A, Han J, Brn膷i膰 M, Kne啪evi膰 N, Papademas P, Lemoniati K, Witte F, Terjung N, Papageorgiou M, Zinoviadou KG, Dalle Zotte A, Pellattiero E, So艂owiej BG, Guin茅 RPF, Correia P, Sirbu A, Vasilescu L, Semenova AA, Kuznetsova OA, Vrabi膷 Brodnjak U, Pateiro M, Lorenzo JM, Getya A, Kodak T, Tomasevic I. Covid-19 pandemic effects on food safety – Multi-country survey study. Food Control. 2021 Apr;122:107800. doi: 10.1016/j.foodcont.2020.107800. Epub 2020 Dec 1. PMID: 33281304; PMCID: PMC7707641.

Olaimat, et al. Food Safety During and After the Era of COVID-19 Pandemic Food Microbiology Volume 11 – 2020 | 

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Some of the products developed/ improved by the students includes coconut chips, imitation soy sauce, VCO dressing, buko pie, buko juice, etc. The researchers showcased their works in a form of poster and oral (5-Minute Thesis) presentation competition during the 8^th Dr. Lourdes J. Custodio Research Festival, which was held at the Albertus Magnus Building, College of Education with the theme 鈥�Empowering and Transforming Sustainable Communities through Research.鈥�

Both the 5-Minute Thesis (5MT) and Poster presentation happened last May 10, 2023. The goal of the 5MT is to enable the students to explain their works to non-food technologists in a manner that they can easily understand, hence, the judges were composed of people from various fields, including Ms. Florimae E. Paimalan, RND, MHPEd (Academic Staff, Department of Nutrition and Dietetics), Ms. Leidy May G. Alanajes, MA (Academic Staff, Department of Filipino), and Assoc. Prof. Grace F. Azares, RCh, MSc (Academic Staff, Department of Food Technology). Winners of 5MT are Mr. Matthew Stephen Andrei C. Sy and Ms. Kaitlyn Mary E. Concepcion who tied in the 3^rd Place, Ms. Mikaella Erica Cachero (2^nd Place), and Mr. Dominique S.G. Lizardo (1^st Place).

Likewise, the judges for poster presentation is composed of Mr. Emmanuele V. Mistades, RND (Academic Staff, Department of Nutrition and Dietetics), Ms. Jerimae S. Bernardo, MSc (Academic Staff, Health Allied Strand 鈥� USTSHS), and Mr. Jairus Kent S. Vital, MTM (Academic Staff, Department of Food Technology). Winners of the said competition are the team of Mr. Moses C. Ermita supervised by Mr. Feliz Louie D. Salazar, MSc (3^rd Place), the team of Ms. Danielle Justine L. Cauton supervised by Mr. Froilan T. Ayaquil, MSc (2^nd Place), and the team of Ms. Reina Mari A. Acantilado supervised by Assoc. Prof. Elizabeth H. Arenas, PhD.

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The University’s College of Education produced 70 new food technologists.

Results from PRC can be found .

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An opening mass at the Sant铆simo Rosario Parish Church, presided over by College of Education Regent Rev. Fr. Maximo P. Gatela, O.P., kicked off the week-long festivities, bearing the theme 鈥淓DUC@97: Empowering Future Professionals and Building Sustainable Communities through Transformative Education.鈥�

The liturgy was followed by a parade and flash zumba session at the Albertus Magnus Building, and the onsite exhibit 鈥極rganization Day: LINANG: Pagpapatibay ng Ugnayan Sa Educ,鈥� which featured the vision, mission, programs, projects, advocacies, and other initiatives of various College-based organizations.

Lectures on Teaching and Library Education

Alternative learning activities were conducted during the second day.

The UST Medicine Auditorium was jam-packed with the entire College community who attended the 37th Fr. Antonio Gonzalez, O.P. Memorial Lecture.

The lecture is held every year in honor of Rev. Fr. Antonio Gonzalez, O.P., the first Regent of the College of Education. With the theme 鈥淓ducation as a Transformative Power: Building Communities for a Better Future,鈥� this year鈥檚 lecture expounded on the role of education and the different societal institutions in transforming communities.

Rior Santos, Regional Project Manager of the United Nations Office for Project Services, shared his experience as an educator and professional. Rosanna A. Urdaneta, Deputy Director General for Policies and Planning of Technical Education and Skills Development Authority (TESDA), tackled the pivotal role of Technical and Vocational Education and Training (TVET) in helping industries and workers stay.

On the other hand, Assoc. Prof. Ninia Inoncillo-Calaca, from the Department of Mathematics and Physics and the UST Research Center for Social Sciences and Education (UST RCSSED), discussed the need for and challenges of transformative education.

The Department of Library and Information Science led the 2nd Candida C. Agcaoili Memorial Lecture in the afternoon.         

The annual lecture is held in honor of Prof. Candida C. Agcaoili, Chief Librarian of the Miguel de Benavides Library from 1950 to 1966 and an outstanding alumna of the College.

Anchored on the theme 鈥淟ibrary and Information Professionals in the New Normal: Challenges and Competencies,鈥� this year鈥檚 online lecture featured Prof. Hao-Ren Ke, a Distinguished Professor and Associate Dean of School of Learning Informatics, Graduate Institute of Library and Information Studies, National Taiwan Normal University (NTNU).

Dr. Hao-Ren Ke discussed how academic libraries will be utilized in a post-COVID-19 world, as well as their experience in NTNU.

During the same period, the Career Fair 2023: Edge-YOU-Action was being held at the Lourdes J. Custodio Multipurpose Room         .

College alumni were invited to talk on the opportunities that await after graduation.

On Health and Well-being, Translation Studies

Soundness of health and languages were the goals on April 19 to 20.

Edukalusugan, a campaign on promoting physical and mental health and well-being, was launched on April 19, at the Lourdes J. Custodio Multipurpose Room and 3rd Floor Lobby.

A nutrition caravan and a lecture-discussion about mental health first aid were held during the event.

Meanwhile, the two-day EDUC Sports: Athleticism Towards Camaraderie was conducted at the Quadricentennial Pavilion Practice Gym and Central Seminary Covered Court.

Spectators have turned out for the elimination and championship rounds of the basketball and volleyball events of the competing teams.

The Departamento ng Filipino and the UST Sentro sa Salin at Araling Salin (UST-SSAS) has set the table on translation studies with Saliksikan at Salintasan 2023: Mga Talakayan sa Pananaliksik sa Filipino at Pagsasalin.

Educators presented their research papers on and related to Filipino and translation studies in this whole day event on April 20 at the Lourdes J. Custodio Multipurpose Room.     

In his lecture 鈥淧agbuo, Pagsusuri, at Pagsubok ng Bersyong Filipino ng Expanded Prostate Index Composite (EPIC 鈥� F),鈥� Dr. Warren Bacorro, from the UST Faculty of Medicine and Surgery and 九色 Hospital – Benavides Cancer Institute, related the importance of involving the target readers in his translation. Meanwhile, Dr. Ni帽a Christina Lazaro-Zamora, from PNU Kolehiyo ng Gradwadong Pag-aaral at Panggurong Pananaliksik, delved on 鈥淪i Ako at ang Filipino sa NORMAL na Pananaliksik.鈥�

Faculty members from the Departamento ng Filipino, who are also members of SSAS Lupon ng mga Tagasalin, also shared their lectures. John Dale Trogo discussed the roles of the council in his lecture 鈥�Paggalugad sa Trabaho ng Tagapangasiwa ng Proyektong Salin (Translation Manager): Ang Pangangasiwa ng Proyektong Salin ng UST-SSAS.鈥� He enumerated the roles of a translator.

Asst. Prof. Elenita Mendoza recounted her translation practice in 鈥淭QA sa Pagsasaling Pang-institusyon: Isang Panimulang Repleksiyon sa Karanasan ng UST-SSAS.鈥� Meanwhile, Roland Bautista and Asst. Prof. Catherine Cocabo-Yao discussed 鈥�Ang Paglikha at Pagtampok sa Water lily bilang Sosyo-Kultural na materyal at Pambayang Sagisag ng Kulturang Las Pi帽别谤辞鈥� and 鈥�Mga Naratibo ng Danas ng mga Go Negosyo Mentor sa Pagsisilbi sa Bayan,鈥� respectively.

Prof. Roberto D. Ampil, Ph.D., shared his recent work 鈥�Aba! Eba, Nasaan Ka? Isang Pag-aaral sa Espasyo ng Kababaihan sa Traslasyon at Prusisyong Plubyal ng Nuestra Sra. de Pe帽afrancia.鈥�

Academic staff from the Departmento ng Filipino and BSE Filipino majors attended the lecture. Fellows from the Kapisanang Diwa at Panitik (KADIPAN), led by their adviser former Filipino instructor Jasper Lomtong, also participated in the said event. KADIPAN is a campus organization of Filipino majors in Philippine Normal University.

The community enjoyed the rest of the day with 鈥�PASINAYA: Ang Himig ng Bagong Simula, the College of Education Concert,鈥� held at the P. Noval Court. This concert, which featured Autotelic, Sean the Archer, and our homegrown talents, was organized for the benefit of the College鈥檚 Isang Daan, Isang Daan Project.

Toward Sustainable Communities

The last leg of the anniversary celebration was marked by two alternative learning activities, both conducted online.

            The Department of Elementary Education organized the 2nd Nenita D. Caralipio Honorary Lecture, with the theme 鈥淕reening the Schools and Empowering the Future Teachers: A Path Towards Sustainable Communities.鈥�

The lecture is held every year in honor of Prof. Nenita D. Caralipio, long-time principal of the UST Elementary School.

In her lecture, Autchariya Krautharot, Assistant to the President for Foreign Affairs of Lampang Rajabhat University, Thailand, talked about the moral and knowledge in creating innovations for internationalization in greening the schools. Meanwhile, Prof. Arlen A. Ancheta, Ph.D., President of Mother Earth Foundation, underscored that green schools influence the behavior of children in valuing the natural environment.

Finally, the Department of Food Technology and Department of Nutrition and Dietetics organized the 4th Helen D. Ocampo Memorial Lecture. The lecture is conducted every year in honor of Prof. Helen D. Ocampo, the longest serving Chair of the Department of Food and Nutrition Science.

Centering on the topic, 鈥淐oconut as a Functional Food,鈥� lecturer Prof. Yanti, Ph.D., of the Biotechnology and Research Centre for Indonesian Spices at the Atma Jaya Catholic University of Indonesia, discussed the 鈥淣utraceutical and Cosmeceutical Potency of Coconut Haustorium鈥� while Acad. Prof. Fabian M. Dayrit, Ph.D. of the Ateneo de Manila University Department of Chemistry, explored the 鈥淏enefits of Virgin Coconut Oil (VCO).鈥�

College of Education Dean Assoc. Prof. Pilar I. Romero, Ph.D., expressed her deep gratitude to the whole College community for the success of EDUC@97.

In one of her messages, she explained that 鈥渋n the grip of the worsening climate change, we are reminded of sustainable economic growth, sustainable source of energy, and sustainable education.鈥�

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Arenas presented the research project during the Department of Science and Technology Collaborative Research and Development to Leverage Philippine Economy (DOST-CRADLE) symposium held on January 18, 2022.

Industrial food processing generates massive amounts of waste, and the unused byproducts, which are commonly disposed of and not maximized, lead to environmental problems and economic loss for businesses, particularly micro, small, and medium enterprises (MSMEs).

Banawe Soybean Curd Food Products Corporation (BSCFPC), which produces soy milk, taho, and bean curd sheet products, also generates 200kg to 300kg of okara as a byproduct. They linked with the UST team through the DOST鈥檚 Government-Academe-Industry or GAIN workshop held in August 2019, and the one-year research project to make use of okara officially commenced on June 6, 2021.

The world production of okara, mostly coming from Asian countries, is about 1.4 billion tonnes, according to the team鈥檚 presentation. This large quantity of food byproduct is discarded or used as animal feed. To reduce food waste, the okara will be made into a high-volume food product, such as sausages.

The project鈥檚 team leader Arenas shared in an interview that, 鈥淐urrently, there is a strong market demand for sausages, but unfortunately, high consumption of processed meat products like sausages is associated with an increased risk of chronic diseases. Thus, we envision a healthy vegan sausage made from okara, which is free of artificial food coloring and chemical preservatives.鈥�

Okara is a low-cost source of bioactive compounds that are good for human health. It is high in dietary fiber and contains an appreciable amount of protein, oil and phytochemicals, such as isoflavones, added Arenas.

At present, the product is still being finalized to determine the ideal formulation and the team plans to conduct chemical analyses to determine its nutrient composition.

The team is composed of Research Center for Natural and Applied Sciences (RCNAS) researchers, Assoc. Prof. Elizabeth H. Arenas, Ph.D., who teaches at the Food Technology Department, and Assoc. Prof. Franelyne P. Casuga, Ph.D., who is the Laboratory Supervisor of the Pharmacy Department. With them are research assistants Mr. Kevin Rae Ngo and Ms. Kerstin Mariae G. Ponsaran, who are UST BS Biochemistry graduates, and laboratory aide Chelsea Apple T. Torio.

The project is expected to end on June 5, 2022. Once completed, the product formulation and process will be adopted by BSCFPC.

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Oklahoma State University鈥檚 Dr. Edralin Lucas presented the topic 鈥�Wheat germ, gut health and the prevention of obesity and insulin resistance.鈥� Lucas gave a technical lecture about the gut, how food influences it, and how it contributes to the body鈥檚 homeostasis. In her talk, she shared her research studies on the beneficial effect of wheat germ supplementation in animals, focused on the gut microbiota, anti-inflammatory substance production, and glucose homeostasis markers, among others. Both the animal and human analysis showed that wheat germ can improve glucose homeostasis and attenuate the adipose tissue inflammation. The study also provided a rationale to use wheat germ as an effective and economical option to reduce insulin resistance. She ended her sharing with a quote from Anne Wigmore, 鈥�The food that we eat can be the safest form of medicine or the slowest form of poison.鈥�

Dr. Azhar Mat Easa, who teaches at the University Sains Malaysia, talked about his study on 鈥�Making Noodles Functional.鈥� Part of his discussion was about the various ways to make a food functional. He also mentioned the importance of considering the SGDs or the Sustainable Development Goals in making a food functional, as what he did with the noodles. The speaker considered in his study the 3 SDGs namely, the SDG 2 or the No Hunger, SDG 3, or Good Health, and SDG 12, or Responsible Consumption. He stressed that there are several ways in making food functional, and one of these is the addition of bioactive components, taking into consideration the process and formulation adjustment, and finally sustainability. He mentioned how he had come up with his SLIM (Sustainability-Led-Innovative-Mee) Project; 鈥�Mee鈥� means noodles in Malaysia. He focused his research on the beneficial effect of insoluble fiber in the human gut, thus, giving rise to the idea of incorporating it into the noodles. He also noted that noodles are a staple food in his country.

The webinar was streamed via the YouTube channel of the College of Education. Over 500 participants composed of guest professionals, faculty members, and students from various higher education institutions attended the webinar.

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