FPD Completed Projects

Page SUBJECT / TITLE Duration

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1. Validation of Improved Ube processing Technologies January – September 2006
Extraction and Purification of Natural Color From Ube
2.
Peels
Food Product Development from Green Mango
Sub-Proj. A: Development of Green Mango Puree in
January 2005 – August
3. Retortable Pouch
2006
Sub-Proj. B: Development of Minimally Processed
Green Mango
4. Development of Processed Goat Meat Products January 2007 – March 2008
5. Development of Value Added Dried Fishery Products March – December 2008
6. Development of Low-Calorie Beverages January 2006 – June 2008
7. Integrated Yacon Processing January 2007 – June 2008
Quality Improvement of Ube / Yam Jam by Water March 2008 – December
8.
Activity Control 2008
Development of Standards for Vinegar:
9. 1 year
Characterization of Locally Produced Vinegar
Development of Shelf-Stable Squash Puree in Flexible September 2008 – April
10.
Packaging Materials 2009
11. Use of High Intensity Sweetener for Native Kakanin February 2008 – April 2009
Adoption of pressure Cookers for the Water Retort
12.
processing of Foods Packed in Flexible Retort Pouches
Development of Livelihood Project for the Province of September – December
13.
Aurora 2009
Development of Canning Processes for Pineapple
14. January 2008 – April 2009
Products for Adoption in Region V
Development of High Value Products using Heat March 2009 – February
15.
Pump Dryer 2010
16. Quality Improvement of Quezon Tikoy October 2008 – March 2010

17. Product Development of Pineapple Sugar February 2008 – June 2010

Design, Fabrication and Evaluation of Enterprise
18.
Module (EM) for Muscovado Processing
19. Quality Improvement of Local Rice Wine (Tapuy)
Production and Distribution of EFR from Selected
20. January – December 2010
Crops: Govt. ‘t. Private Sector Coop.
Utilization of Export Rejects of Okra, Japanese variety
21. May2009 – June2010
into Processed Products
Development of Alternative Sugar: NIpa Sap & Coco
22. Jan2009 – June2010
Sap
23. Development of Standards: Bagoong

24. Quality Assessment and Packaging of VCO

Development of Bouquet using Local spp. On Local
25. Jan2010 – Dec2010
Wines and Spirits by Infusion - GIA
 Pilot Production for Commercial Market Testing of September2005- March
26.
Bottled Gourmet - Technicom 2007
Establishment of Product/Process Parameters for
27. January 2010– June 2011
Traditional Filipino Viands as MRE Rations
Technology Transfer on Wine and Acetator Kit
28. October 2011 – March 2011
Quality Improvement of Molasses
Draft Standards & RCP: Salt Fermented Fish and
29.
Shrimps, and other Shellfish (Bagoong)
Improvement of Product Quality of Gourmet
30.
Chocolate (Tablea)
31. Development of Coconut Water Concentrate (CWC) July2010- September2011
Establishment of Product Identity for Instant Ginger January2010 –
32.
Brew or Salabat Sepetember2011
33. Design and Fabrication of Smokehouse Kit Oct2010 – Sept2011
Improving the food Safety Plan for Peanut Butter
34.
Manufacture in the Philippines
Development of Standards for Ethnic Foods: Fish
35. July2010 – December2011
Sauce (Patis)
36. Restructured Ham July2011 –March2012
Conversion of Steam Retort to Automated Water
37. January2011 – March2012
Spray Retort
Standardization of Process and Appropriate Colorants
38. July2011 – June2012
for Salted Eggs
Characterization of Phil. Sauces (Vinegar & Soy
39. March2011 – March2012
sauce) and Discrimination between Coffee varieties
40. Scale-Up Production of Bubod For Tapuy Oct2011 – May2012
Development of Standard for Ethnic Foods: Banana
41. May2011 – September2012
Sauce/Ketchup
Innovative Smoking Techniques (Less Smokehouse)
42.
for Food Products
Comparative Study of Dry & Wet Processing of
43. April 2010 – Dec 2012
Coffee
Improved Food Safety System for Taho & Tokwa
44.
Manufacture in the Philippines
45. Design of Vacuum Fryer for Food Service Application Jan2011 – Dec2012
Development of Prototyping of Barrel from Local
46.
Woods
Processing of Waste Coconut Water Generated by
47. Copra Makers as Intermediate Material for Coconut Mar2012 – Feb2013
Beverage
48. Edible Films from Local Starches & their Application Apr2012 – Mar2013

49. Development of Restructured Steak Aug2012 – May2013

50. Mass Transfer During Vacuum Frying of Mangoes Mar2012 – Fbe2013

Establishment of Processing Methods for the
51. July2012 – June2013
Production of Natural Sweetener from Nipa Sap
 Development of Natural Food Coloring from the
52. Aug2012 – July2013
Agricultural Crop Tiesa
Fabrication of Biomass Fired Steam Kettle for the
53. Production of Concentrated Coconut Water as June2013 – Aug2013
Intermediate Material for Coconut Beverage
Establishment of Food Safety System for Traditional
54. Philippine Sorbetes at some Small-Scale Apr2013 – Oct2013
Manufacturers
Evaluation of Quality Profile and Functional
55. Jan2012 – Nov2013
Properties of Makapuno (ECM & Kabuwig)
Development of Standards for Ethnic Foods: Salabat
56. Apr2013 – Dec2013
or Instant Ginger Drink
Food Safety Assessment of Ready-to-Eat (RTE)
57. Apr2013 – Dec2013
Spaghetti
Design of Meat Curing Chamber in Support of the
58. Otc2013 - Dec2013
Industry Needs
Food Safety Assessment of Sodium and Salt Content
59. of Locally Manufactured Corn Based Snack Foods Apr2013 – Dec2013
(Cornick)
Application of Developed Wine Barrel on Local Wine
60. Apr – Dec2013
& Spirit
Application of ITDI Developed Food Service-Type
61. Apr – Dec2013
Vacuum Fryer
Process Improvement, Standardization and Pilot Scale
62. Apr2013 – March 2014
Production of Traditional Rice Wine
Pilot-Scale Development of Natural Food Coloring
63. July2013 – June2014
from the Agricultural Crop Tiesa
E-nose & E-tongue Evaluation of Philippine Ethnic
64. Jan2012 – Sept2014
Foods
Development of Ready-to-Eat Dried Cavendish
65. Mar2014 – Dec2014
Banana
Evaluation of Embryo Cultured Makapuno (ECM)
66. Semi-Solid and Liquid Fractions as Stabilizer for Ice Mar2014 – Dec2014
Cream
Development of Intermediate Products from Pili Nuts:
67. Feb2014 – Dec2014
Paste and Powder
Development of Ready-to-Drink (RTD) Coconut Milk
68.
in Stand-up Pouches
Establishment of a Food Safety System for Traditional
69. Philippine Sorbetes in Some Cottage to Small-Scale Nov2013 – Nov2014
Manufacturers
Automation and Application of ITDI Converted Water
70. Spray Retort for Selected Traditional Meals and
Delicacies
Development of Natural Food Coloring from
71. Feb2014 – Mar2014
Philippine Purple Yam or Ube
Pilot Scale Standardization of Product and Processes
72. using Drum Drying Technology on Selected Materials Apr2014 – Apr2015
(Mango, Banana and Makapuno)
Standardization and Application of Cassava Products
73. Apr2014 – June2015
Processing Technology
 Standardization of Intermediate Raw Materials from
74. July2014 – Sept2015
Sweet Potato: Frozen Puree and Dehydrated Grates
75. 2015 ASEAN Food Conference Feb2015 – Oct2015
Validation of Improved Tablea Processing using the
76. Oct2015 – Dec2015
Designed and Fabricated Equipment
Utilization of Nano Sized Calcium Carbonate for
77. Apr2015 – Dec2015
Pineapple Syrup Processing
Automation and Application of ITDI -developed
78. Mar2015 – Dec2015
Water Spray Retort for Rice-based Disaster Food
Bottling and Packaging of Carrageenan Solution
79. Setting-up of Packaging System for Carrageenan Jan2016 – May2016
Solution
Functional Characterization of ITDI-developed
80. Modified Starches for Food Application: oxidized, Mar2015 – June2016
acetate, cross-linked, heat-treated
Scale-up Production and Application Studies of Nano
Precipitated Calcium Carbonate
Study 4: Use of Nano Calcium Carbonate in the
Neutralization and Clarification of Ready-to-Drink 02/15/2016 -
81.
Sugarcane Juice (Pure & with Fruit Flavor) 12/31/2016
Study 5: Effect of Nano Calcium Carbonate Modified
pH and Temperature on the Inversion of Sucrose in
Sugarcane Juice
Application of Modified Starch in Food Products and
Processes
Study1: Application of Modified Cassava Starch as
02/15/2016 -
82. Bulking Agent/Carrier in Drum Drying and Spray
12/31/2016
Drying
Study2: Use of Modified Cassava Starch as Binder for
Gluten-Free Rice Noodles
Establishment of Emergency Food Reserve (EFR)
01/03/2015 -
83. Production Capabilities of the Technoville Site in
12/31/2016
Brgy. Tanza, Navotas City
Development of Competence of the DOST FIC and 04/01/2015 -
84.
the Recognition of Most Innovative Products 12/31/2016
Development of Beverages for Disater Situation
Study1: Complete Survival Beverage or Meal
85. Replacement Beverage (MRB) as Emergency Food 02/01/2016 - 03/31/2017
Study2: Development of Isotonic Drinks for Disaster
Situation
Deployment & Impact Assessment of Developed
86. 03/01/2017 – 12/31/2017
Disaster Relief Products
Effect of using Modified Cassava Starch on the
87. 02/01/2017 – 12/31/2017
Rheological Properties of Selected Food Systems
Risk Profiling of Contaminants (histamine & filth) on
88. Bottled Marine Products (sauteed shrimp fry & tuyo in 02/01/2017 – 12/31/2017
oil)
Utilization of Rice milling by-products for the
89. production of oil, syrup (as food and industrial 03/01/2017 – 03/31/2018
sweetener) & high-protein powder
 Establishment of Shelf-Life of Vacuum Fried Okra
90. 11/16/2017 – 07/15/2018
Developed by the ITDI Main FIC
Deployment & Impact Assessment of Developed
91. 03/01/2017 – 12/31/2018
Disaster Relief Products
Effect of Drum Drying Parameters on the Quality
Characteristics of Selected Local Food Materials
92. 01/02/2018 – 12/31/2018
(Fruit, Vegetables, Rootcrops) as Intermediate
Ingredient and Healthy Snack
Evaluation of Histamine Level and Commercial
93. 02/01/2018 – 12/31/2018
Sterility of Bottled Sardines in Oil