SNSU Food Innovation Center

[𝐋𝐎𝐎𝐊]

𝐒𝐭𝐫𝐞𝐧𝐠𝐭𝐡𝐞𝐧𝐢𝐧𝐠 𝐭𝐡𝐞 𝐅𝐨𝐨𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐄𝐜𝐨𝐬𝐲𝐬𝐭𝐞𝐦: 𝐃𝐎𝐒𝐓 𝐂𝐚𝐫𝐚𝐠𝐚, 𝐒𝐍𝐒𝐔, 𝐚𝐧𝐝 𝐃𝐢𝐧𝐚𝐠𝐚𝐭 𝐈𝐬𝐥𝐚𝐧𝐝𝐬 𝐒𝐭𝐚𝐤𝐞𝐡𝐨𝐥𝐝𝐞𝐫𝐬 𝐇𝐨𝐥𝐝 𝐒𝐭𝐫𝐚𝐭𝐞𝐠𝐢𝐜 𝐂𝐨𝐧𝐬𝐮𝐥𝐭𝐚𝐭𝐢𝐨𝐧 𝐟𝐨𝐫 𝐅𝐈𝐂-𝐏𝐃𝐈 𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐦𝐞𝐧𝐭

On June 2, 2026, a virtual consultative meeting was successfully conducted via Zoom among key stakeholders from the Department of Science and Technology (DOST) Caraga, Surigao del Norte State University (SNSU), the Food Innovation Center–Province of Dinagat Islands (FIC-PDI), DOST Provincial Science and Technology Office (PSTO)-Dinagat Islands, and the Provincial Local Government Unit (PLGU) of Dinagat Islands. The meeting served as an important venue for strategic planning, coordination, and discussion of priority initiatives aimed at accelerating the establishment and operationalization of the Food Innovation Center in the province.

The consultation was led by 𝘿𝙧. 𝙈𝙖𝙧𝙞𝙚𝙧𝙤 𝙃. 𝙂𝙖𝙬𝙖𝙩, Science and Technology Fellow II of DOST Caraga, together with 𝙈𝙨. 𝙍𝙚𝙮𝙣𝙖𝙡𝙮𝙣 𝘼𝙗𝙖𝙤, Science Research Specialist II. Also in attendance were representatives from SNSU, the designated FIC-PDI focal persons, DOST PSTO-Dinagat Islands, and officials from the Provincial Government of Dinagat Islands. One of the major agenda items was the presentation of the FIC-PDI Roadmap, which outlined the center’s vision, strategic directions, priority programs, and implementation milestones. Participants also discussed the proposed organizational structure that will guide the management and operation of the center to ensure efficient service delivery and long-term sustainability.

A significant portion of the meeting focused on the capacity-building initiatives lined up for local stakeholders. Discussions highlighted proposed training programs and technical assistance activities on food product development, food safety, quality assurance, packaging and labeling, entrepreneurship, and market readiness. These interventions are intended to strengthen the capabilities of local micro, small, and medium enterprises (MSMEs), community-based organizations, and aspiring food entrepreneurs, enabling them to develop competitive and market-driven food products while maximizing the province’s local resources.

The stakeholders likewise reviewed the progress of the proposed FIC-PDI facility and discussed updates on the procurement of essential food processing and laboratory equipment. Key concerns, timelines, and requirements related to facility development were examined to ensure that the center will be adequately equipped to support research, innovation, product development, and technology commercialization activities. The meeting concluded with a renewed commitment among DOST Caraga, SNSU, DOST PSTO-Dinagat Islands, and the Provincial Government of Dinagat Islands to work collaboratively toward the successful establishment of the Food Innovation Center, envisioned as a catalyst for innovation, enterprise development, value-adding initiatives, and sustainable economic growth in the province.

A sincere appreciation to DOST Caraga, DOST PSTO-Dinagat Islands, and the Provincial Government of Dinagat Islands for their continued collaboration and commitment to strengthening the province’s food innovation ecosystem. Through sustained partnership and shared vision, the FIC-PDI is poised to become a transformative platform for innovation, technology adoption, and inclusive local economic development.

[𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒]

𝐒𝐍𝐒𝐔 𝐅𝐈𝐂 𝐚𝐧𝐝 𝐃𝐎𝐒𝐓 𝐂𝐚𝐫𝐚𝐠𝐚 𝐒𝐭𝐫𝐞𝐧𝐠𝐭𝐡𝐞𝐧 𝐂𝐨𝐥𝐥𝐚𝐛𝐨𝐫𝐚𝐭𝐢𝐨𝐧 𝐟𝐨𝐫 𝐃𝐞𝐥 𝐂𝐚𝐫𝐦𝐞𝐧 𝐆𝐫𝐞𝐞𝐧𝐖𝐚𝐯𝐞 𝐚𝐧𝐝 𝐂𝐢𝐫𝐜𝐮𝐥𝐚𝐫 𝐄𝐜𝐨𝐧𝐨𝐦𝐲 𝐏𝐫𝐨𝐣𝐞𝐜𝐭𝐬

A consultative meeting via Zoom was successfully conducted on May 25, 2026, bringing together representatives from the Department of Science and Technology Caraga and the SNSU Food Innovation Center (FIC) Team to discuss updates and preparatory initiatives for the upcoming implementation of the Del Carmen Projects under the GreenWave Project of DOST Caraga and Circulates Siargao.

The meeting was led by 𝘿𝙧. 𝙈𝙖𝙧𝙞𝙚𝙧𝙤 𝙃. 𝙂𝙖𝙬𝙖𝙩, S&T Fellow II, and 𝙈𝙨. 𝙍𝙚𝙮𝙣𝙖𝙡𝙮𝙣 𝘼𝙗𝙖𝙤, SRS II, from DOST Caraga. The SNSU Food Innovation Center Team was represented by the FIC Focal Person, 𝙈𝙨. 𝙈𝙖𝙧𝙮 𝘼𝙢𝙤𝙧 𝙂. 𝙁𝙞𝙜𝙪𝙚𝙧𝙤𝙖, together with the Del Carmen Team led by 𝙈𝙨. 𝙉𝙞𝙣𝙖 𝙅𝙖𝙣𝙚 𝙏. 𝙂𝙤𝙣𝙯𝙖𝙡𝙚𝙨, the Agri-Fishery Processing & Innovation Center Manager. The initiative forms part of the collaborative efforts under the GreenWaves funded by DOST Caraga, and Circulates Siargao funded by European Union – Green Economy Partnership Program, implemented through the United Nations Development Programme in partnership with the Local Government Unit of Del Carmen.

The consultation primarily focused on the presentation of identified products, project updates, and the discussion of necessary preparations and requirements essential for the smooth implementation of the projects. The stakeholders also exchanged insights on product development opportunities, innovation strategies, and sustainability-driven interventions aligned with the goals of circular economy and green enterprise development in the municipality of Del Carmen.

During the meeting, emphasis was given to strengthening collaboration among partner institutions to ensure that the planned initiatives will contribute to sustainable community development, resource efficiency, and livelihood generation for local stakeholders. The discussion likewise highlighted the importance of research-based innovation, product enhancement, and market-oriented approaches in maximizing the potential of local resources and enterprises.

The consultative meeting reflects the continuing commitment of DOST Caraga, SNSU Food Innovation Center, and partner organizations in advancing inclusive innovation and supporting environmentally sustainable economic initiatives for the communities of Siargao and the wider Caraga Region.

The SNSU Food Innovation Center extends its sincere appreciation to Department of Science and Technology Caraga, the United Nations Development Programme, the European Union – Green Economy Partnership Program, the Local Government Unit of Del Carmen, and all collaborating partners for their trust, support, and shared commitment in promoting sustainable and innovation-driven community development initiatives.

[𝐋𝐎𝐎𝐊]

𝐒𝐭𝐫𝐞𝐧𝐠𝐭𝐡𝐞𝐧𝐢𝐧𝐠 𝐏𝐚𝐫𝐭𝐧𝐞𝐫𝐬𝐡𝐢𝐩𝐬 𝐟𝐨𝐫 𝐅𝐢𝐬𝐡𝐞𝐫𝐢𝐞𝐬 𝐕𝐚𝐥𝐮𝐞-𝐀𝐝𝐝𝐢𝐧𝐠: 𝐒𝐍𝐒𝐔 𝐅𝐈𝐂, 𝐃𝐎𝐒𝐓, 𝐚𝐧𝐝 𝐃𝐒𝐖𝐃 𝐄𝐱𝐩𝐥𝐨𝐫𝐞 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐓𝐫𝐚𝐧𝐬𝐟𝐞𝐫 𝐎𝐩𝐩𝐨𝐫𝐭𝐮𝐧𝐢𝐭𝐢𝐞𝐬

The Surigao del Norte State University (SNSU) Food Innovation Center (FIC) convened an online consultative meeting today, May 25, 2026, with key partner agencies to discuss potential collaborations and technology transfer initiatives aimed at empowering fisherfolk organizations through food innovation and value-adding strategies.

The meeting was participated in by representatives from the Department of Science and Technology – Surigao del Norte, headed by OIC-Provincial Director 𝙀𝙣𝙜𝙧. 𝙉𝙤𝙡𝙚 𝙆𝙧𝙞𝙨𝙩𝙤𝙛𝙛𝙚𝙧 𝙇𝙖𝙜𝙖𝙣𝙜𝙖, and the Department of Social Welfare & Development through its Sustainable Livelihood Program (DSWD-SLP), represented by 𝙈𝙧. 𝙃𝙚𝙧𝙗𝙚𝙧𝙩 𝘿. 𝘿𝙚𝙨𝙥𝙞 and 𝙈𝙨. 𝙈𝙖𝙞𝙘𝙖 𝙍. 𝙍𝙚𝙮𝙚𝙨. The SNSU FIC Team was led by 𝙈𝙨. 𝙈𝙖𝙧𝙮 𝘼𝙢𝙤𝙧 𝙂. 𝙁𝙞𝙜𝙪𝙚𝙧𝙤𝙖, FIC Focal Person, together with 𝙈𝙨. 𝙆𝙖𝙩𝙝𝙚𝙧𝙞𝙣𝙚 𝙍𝙪𝙩𝙝 𝘾. 𝙃𝙚𝙧𝙢𝙤𝙨𝙤, Food PRICe Manager and FIC-Malimono Expert, and 𝙈𝙨. 𝘽𝙚𝙧𝙣𝙖 𝘾𝙧𝙞𝙨 𝘾. 𝙂𝙤𝙢𝙚𝙯, FIC Member.

The consultation centered on establishing collaborative initiatives that will support fisherfolk organizations in developing innovative and market-driven fishery products. Among the priority concerns raised by DSWD-SLP was the need for technical assistance in value-adding fish commodities such as bangus and danggit to improve product competitiveness, marketability, and income opportunities for local communities.

One of the major highlights of the discussion was the presentation of Bangus Sisig as a promising food innovation and potential technology transfer product. In addition, the stakeholders explored the development and transfer of various danggit-based products such as fish sauce (patis), bottled sardines, flavored fish delicacies, and other processed seafood innovations that could enhance product diversification and increase the economic value of local fishery resources.

The meeting also explored opportunities for product enhancement, standardization, processing support, packaging improvement, and commercialization pathways that could benefit partner fisherfolk associations under the DSWD-SLP program. Through these initiatives, the participating agencies aim to equip fisherfolk communities with sustainable technologies and entrepreneurial opportunities that can strengthen local livelihood enterprises.

Furthermore, the consultation emphasized the importance of inter-agency collaboration in advancing community-based enterprises through research-driven innovation, food processing technologies, and capacity-building initiatives. Through the combined efforts of SNSU FIC, DOST, and DSWD-SLP, the partnership aims to create sustainable livelihood opportunities while promoting local fishery resources and strengthening the region’s food innovation ecosystem.

The consultative meeting reflects the continuing commitment of the participating institutions to foster inclusive development, technology transfer, and innovation-driven solutions that directly benefit grassroots communities in Surigao del Norte.

The SNSU Food Innovation Center extends its sincere gratitude to the Department of Science and Technology – Surigao del Norte, and the Department of Social Welfare & Development for their unwavering support and commitment to empowering fisherfolk communities through innovation and technology transfer initiatives.

Through strengthened collaboration and shared commitment, this partnership is expected to pave the way for sustainable livelihood opportunities, enhanced fishery product value chains, and inclusive economic growth for local communities in Surigao del Norte.

[𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒]

𝐁𝐥𝐞𝐬𝐬𝐢𝐧𝐠 𝐚𝐧𝐝 𝐋𝐚𝐮𝐧𝐜𝐡𝐢𝐧𝐠 𝐨𝐟 𝐭𝐡𝐞 𝐅𝐨𝐨𝐝 𝐏𝐫𝐨𝐜𝐞𝐬𝐬𝐢𝐧𝐠 & 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐂𝐞𝐧𝐭𝐞𝐫 (𝐅𝐎𝐎𝐃 𝐏𝐑𝐈𝐂𝐞) 𝐌𝐚𝐫𝐤𝐬 𝐚 𝐍𝐞𝐰 𝐄𝐫𝐚 𝐨𝐟 𝐅𝐨𝐨𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐚𝐭 𝐒𝐍𝐒𝐔 𝐌𝐚𝐥𝐢𝐦𝐨𝐧𝐨 𝐂𝐚𝐦𝐩𝐮𝐬

In line with the celebration of innovation and inclusive development during the First LINGAS Summit 2026 held on May 20–22, 2026 at the SNSU City Gym, one of the significant milestones highlighted was the Blessing and formal launching of the Food Processing & Innovation Center (FOOD PRICe) at the SNSU Malimono Campus.

The FOOD PRICe stands as a strategic facility of Surigao del Norte State University, envisioned to strengthen food processing capabilities, support value-adding of local agricultural products, and accelerate the development of market-ready food innovations. The ceremonial blessing signified not only the physical inauguration of the facility but also the university’s renewed commitment to advancing science-based food innovation, enterprise development, and community empowerment.

The center will be directly managed by 𝙈𝙨. 𝙆𝙖𝙩𝙝𝙚𝙧𝙞𝙣𝙚 𝙍𝙪𝙩𝙝 𝘾. 𝙃𝙚𝙧𝙢𝙤𝙨𝙤, who will oversee its operations, coordination of research and development activities, and facilitation of technology transfer initiatives. Under her stewardship, FOOD PRICe is expected to serve as a collaborative hub for faculty researchers, students, and community partners engaged in food innovation, processing optimization, and product commercialization.

During the event, SNSU Malimono officials, stakeholders, and guests witnessed the dedication of the facility as a symbol of SNSU’s growing innovation ecosystem. The center is envisioned to support not only laboratory-scale experimentation but also pilot production activities that bridge the gap between academic research and industry application. It is expected to play a vital role in strengthening local agri-food value chains and promoting sustainable livelihood opportunities in the region.

The establishment and blessing of FOOD PRICe further reinforce SNSU’s commitment to advancing inclusive growth through science, technology, and innovation. It aligns with the overarching goal of the LINGAS Summit 2026 theme, “𝗟𝗜𝗡𝗚𝗔𝗦 𝗦𝗡𝗦𝗨: 𝗙𝗼𝗿 𝗶𝗻𝗰𝗹𝘂𝘀𝗶𝘃𝗲 𝗴𝗿𝗼𝘄𝘁𝗵, 𝗲𝗺𝗽𝗼𝘄𝗲𝗿𝗲𝗱 𝗹𝗶𝘃𝗲𝘀 𝗮𝗻𝗱 𝗮 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗳𝘂𝘁𝘂𝗿𝗲. 𝗟𝗜𝗡𝗚𝗔𝗦 𝘁𝗼 𝗔𝗖𝗛𝗜𝗘𝗩𝗘!”

Through this milestone, SNSU reaffirms its dedication to transforming research outputs into impactful, community-responsive innovations that contribute to food security, entrepreneurship, and regional development.

[𝐋𝐎𝐎𝐊]

𝐒𝐍𝐒𝐔 𝐅𝐨𝐨𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐂𝐞𝐧𝐭𝐞𝐫 𝐒𝐡𝐨𝐰𝐜𝐚𝐬𝐞𝐬 𝐂𝐮𝐭𝐭𝐢𝐧𝐠-𝐄𝐝𝐠𝐞 𝐅𝐨𝐨𝐝 𝐑&𝐃 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧𝐬 𝐚𝐭 𝐭𝐡𝐞 𝐅𝐢𝐫𝐬𝐭 𝐋𝐈𝐍𝐆𝐀𝐒 𝐒𝐮𝐦𝐦𝐢𝐭 𝟐𝟎𝟐𝟔

The SNSU Food Innovation Center proudly participated in the First LINGAS Summit 2026 held from May 20–22, 2026 at the SNSU City Gym, joining a wide array of partners, stakeholders, faculty, staff, students, and community representatives in advancing the theme, “𝗟𝗜𝗡𝗚𝗔𝗦 𝗦𝗡𝗦𝗨: 𝗙𝗼𝗿 𝗶𝗻𝗰𝗹𝘂𝘀𝗶𝘃𝗲 𝗴𝗿𝗼𝘄𝘁𝗵, 𝗲𝗺𝗽𝗼𝘄𝗲𝗿𝗲𝗱 𝗹𝗶𝘃𝗲𝘀 𝗮𝗻𝗱 𝗮 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗳𝘂𝘁𝘂𝗿𝗲. 𝗟𝗜𝗡𝗚𝗔𝗦 𝘁𝗼 𝗔𝗖𝗛𝗜𝗘𝗩𝗘!”

As one of the university’s key innovation hubs, the SNSU Food Innovation Center highlighted its research and development (R&D) outputs focused on value-added food products, sustainable processing technologies, and community-responsive food innovations. The exhibit served as a platform to present faculty-led and student-driven innovations designed to address local food system challenges while promoting food security, sustainability, and entrepreneurship in the region.

During the summit, researchers and student innovators from the University actively engaged visitors, partners, and stakeholders through product presentations and technology pitching sessions. These engagements provided opportunities to demonstrate the scientific basis, market potential, and commercialization pathways of the showcased food innovations, while fostering possible collaborations with industry partners and support agencies.

The participation of the SNSU Food Innovation Center underscored the university’s strong commitment to transforming research into impactful, market-ready technologies that benefit local communities. It also reinforced SNSU’s drive to cultivate a strong culture of innovation, entrepreneurship, and inclusive development through food-based science and technology solutions.

The SNSU Food Innovation Center extends its sincere gratitude to the Surigao del Norte State University administration, event organizers, partner agencies, stakeholders, and all visitors who supported and appreciated the Center’s innovation initiatives during the First LINGAS Summit 2026.

[𝐋𝐎𝐎𝐊]

𝐒𝐍𝐒𝐔 𝐅𝐨𝐨𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐂𝐞𝐧𝐭𝐞𝐫 𝐒𝐭𝐫𝐞𝐧𝐠𝐭𝐡𝐞𝐧𝐬 𝐅𝐨𝐨𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐄𝐱𝐩𝐞𝐫𝐭𝐢𝐬𝐞 𝐓𝐡𝐫𝐨𝐮𝐠𝐡 𝐃𝐎𝐒𝐓-𝐂𝐚𝐫𝐚𝐠𝐚 𝐓𝐫𝐚𝐢𝐧𝐞𝐫𝐬 𝐓𝐫𝐚𝐢𝐧𝐢𝐧𝐠

The Department of Science and Technology (DOST) Caraga, through the Caraga Food Innovation Consortium (CFIC), successfully conducted the 3rd Trainers Training on Food Composition and Processing Principles on May 12–13, 2026, at the Watergate Hotel in Butuan City. The activity gathered Food Innovation Center (FIC) focal personnel from partner State Universities and Colleges (SUCs), Higher Education Institutions (HEIs), and provincial FICs across the Caraga Region in support of building a more capable, innovative, and responsive food innovation ecosystem.

Among the participating institutions was Surigao del Norte State University (SNSU), represented by 𝙀𝙣𝙜𝙧. 𝙈𝙖𝙧𝙟𝙪𝙣 𝘾. 𝘼𝙡𝙫𝙖𝙧𝙖𝙙𝙤, Manager of the Agriculture & Food Innovation Center, and 𝙈𝙨. 𝙉𝙞ñ𝙖 𝙅𝙖𝙣𝙚 𝙏. 𝙂𝙤𝙣𝙯𝙖𝙡𝙚𝙨, Manager of the Agri-Fishery Processing and Food Innovation Center. Their participation highlighted SNSU Food Innovation Center’s commitment to continuously enhancing its technical competencies and strengthening its support services for MSMEs, startups, food processors, and local entrepreneurs in the region.

The training was facilitated by 𝘿𝙧. 𝙈𝙖𝙧𝙞𝙚𝙧𝙤 𝙃. 𝙂𝙖𝙬𝙖𝙩, DOST Caraga Science and Technology Fellow II, who shared practical and science-based insights on food composition, food processing principles, product formulation, nutrition labeling, food safety and standards, nutrition awareness, and proper food labeling. Participants also underwent hands-on activities on nutrition analysis and the preparation of nutrition facts labels—essential skills that can help improve product quality, market competitiveness, and regulatory compliance of locally developed food products.

Through this initiative, DOST Caraga continues to strengthen the competencies of FIC focal personnel by developing a pool of capable trainers who can cascade their learnings and provide science and technology-driven technical assistance to communities, MSMEs, and food innovators throughout the region. The activity further reinforces collaborative efforts among SUCs, HEIs, and provincial FICs in advancing food innovation, value-adding initiatives, and sustainable enterprise development in Caraga.

Our sincere gratitude to Department of Science and Technology Caraga and the Caraga Food Innovation Consortium for spearheading this meaningful initiative and for continuously empowering institutions through capacity-building programs that promote innovation, food safety, product development, and entrepreneurship. Likewise, heartfelt appreciation is extended to Surigao del Norte State University for its unwavering support in advancing research, innovation, extension, and technology-driven initiatives that contribute to regional development and community empowerment.

Photo Credit (some photos) - DOST Caraga

[𝐈𝐍 𝐏𝐇𝐎𝐓𝐎𝐒]

𝐒𝐍𝐒𝐔 𝐒𝐭𝐮𝐝𝐞𝐧𝐭 𝐈𝐧𝐜𝐮𝐛𝐚𝐭𝐞𝐞𝐬 𝐉𝐨𝐢𝐧 𝐃𝐎𝐒𝐓 𝐂𝐚𝐫𝐚𝐠𝐚 𝐅𝐀𝐒𝐓 𝐂𝐨𝐡𝐨𝐫𝐭 𝐈𝐈 𝐌𝐞𝐞𝐭𝐢𝐧𝐠

The Department of Science and Technology (DOST) Caraga successfully led a virtual meeting for the Facilitate, Accelerate, Scale, & Transform (FAST) Cohort II Program today, May 7, 2026, via Zoom, participated in by the student incubatees of Surigao del Norte State University (SNSU). The meeting was facilitated by 𝘿𝙧. 𝙈𝙖𝙧𝙞𝙚𝙧𝙤 𝙃. 𝙂𝙖𝙬𝙖𝙩, DOST S&T Fellow II, together with SNSU Food Innovation Center (FIC) Focal Person, 𝙈𝙨. 𝙈𝙖𝙧𝙮 𝘼𝙢𝙤𝙧 𝙂. 𝙁𝙞𝙜𝙪𝙚𝙧𝙤𝙖.

Participating in the activity were the student incubatee groups behind the innovative products ResQ Hopia and Cocoshroom Instant Soup. The meeting focused on updates regarding the implementation of FAST Cohort II activities, timelines of program deliverables, and the progress of the product development initiatives of the participating student teams.

During the discussion, DOST Caraga provided guidance, recommendations, and technical insights to further strengthen the students’ innovation concepts, product enhancement strategies, and entrepreneurial preparations. Key milestones and target schedules were also reviewed to ensure the timely implementation of activities and alignment with the goals of the FAST program in supporting innovation-driven student enterprises.

The activity reflects the strong collaboration between DOST Caraga and SNSU in nurturing young innovators and promoting a culture of research, food innovation, and entrepreneurship among students. Through initiatives such as FAST Cohort II, student innovators are empowered through mentorship, technical assistance, and innovation support mechanisms that can help transform their ideas into sustainable and market-responsive products.

The SNSU Food Innovation Team extends its sincere appreciation to DOST Caraga for their continued guidance and commitment in supporting student innovators and advancing innovation ecosystems within the region.