ITDI - Food Processing Division

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.

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.

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

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.

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.