To discuss expectations and timelines for project delivery, the University Research and Extension Unit led by President Jaime I. Manuel, Jr. and his team met at the Conference Room, at the Central Administration Building, Bacnotan, La Union on January 10, 2023.

The team is preparing for the implementation of the project titled Development of Probiotics from roselle (Hibiscus sabdariffa), mulberry (Morus alba), and corn (Zea mays) in La Union, a collaborative project worth 63, 195,667. 20 million pesos with Mariano Marcos State University (MMSU) and Ilocos Sur Polytechnic State College (ISPSC).

This project generally aims to develop probiotics isolated from indigenous food plants (IFP) found in the province of La Union. Specifically, the project intends to characterize the probiotic properties and utilize the probiotics in food product development and optimization. It also aims to strengthen the research capabilities of faculty members and researchers on probiotic screening and food product optimization through collaborative research with local and international HEIs and industry partners.

Also, the project will enhance the curriculum of biology and food science programs through strengthened research and international linkages.

In this project, potential probiotic microorganisms will be screened from fermented IFPs found in La Union that can be used in functional food production. The development of food and beverage products optimized with probiotics supports the government’s initiatives to achieve the Sustainable Development Goal on good health and well-being. These healthy and nutritious functional foods will be made available and accessible not only for La Union residents but also for domestic and international tourists of the Province. Further, these products help the Provincial Government of La Union to promote a healthy lifestyle among the 64.88 percent of the population that are economically active as well as the 28.36  percent of its young population considered a potential workforce of the province.

This project will also promote technologies in the production and management of indigenous food sources that could be utilized by farmers and other stakeholders to create livelihood opportunities and agribusiness enterprises. The technologies on food and beverages fortified with probiotics support SDG goal # 8 on the creation of decent work and economic growth and SDG goal # 9 on industry innovation. Hence, this project will foster stronger institutional collaboration that builds research experts and technologists who can develop innovative food technologies with potential for commercialization that could help boost the inclusive economic growth of the province of La Union and Region 1.

Finally, this project will serve as an opportunity for the University to collaborate with HEIs and industry to strengthen R & D management. It will bring together the expertise and quality ideas of research managers and researchers of collaborating HEIs to think through innovations in food products.

This project is led by President Jaime I. Manuel, Jr. along with Dr. Angelina T. Gonzales, Prof. Victoria N. Malaya, Prof. Keneth G. Bayani, Dr. Anabella G. Valdez, Ms. Dianne A. Peralta, Dr. Jesus Rafael B. Jarata, Ms.Teresa Crispino, Dr. Glennadi Rualo, and Dr. John Raymund Torres, Mr. Renier Jan Castelo, Ms. Evangel Barrameda, Ms. Ysabel Orpilla, Ms. Erlinda Balancio, and Ms. Rosanna Abat. (by Ayu)