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Food Sector Roadmap

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FOOD SECTOR ROADMAP POSSIBLE SOLUTIONS P40M VISION • Risk Profiling Center Safe food for • Development of ASEAN everyone, by DOST Food Safety Program P37M Harmonized Test Methods P150 M for Food Safety Parameters • Food Safety Web App everyone, Integrated Food Safety R&D Program • Prevalence studies (Heavy • Food Safety Summit • Peanut butter standards • R&D to Support Risk Assessment in Philippine Metals, Pesticide Residue through development Food and Mycotoxin in Rice and • Knowledge Transfer of TQM to science, • R&D in Support to Food Industry (Informal Corn) Food MSMEs 2022 Sectors, Food Manufacturers, Food Service) • Food safety risk profiling technology and • R&D to Support Food Testing of P 50 M • Pilot Total Diet Study innovation Microbiological & Chemical Hazards • Harmonization of Food Safety • Impact assessment of food 2021 • Establishment of Food Safety R&D Hubs Training Modules safety trainings Enhancement of Testing Capabilities on Food • Development of Dipstick for • Accreditation of Food Research and Development Safety Salmonella Detection in Select Safety Training providers Research and Development Results of Total Diet Study in Metro Manila • Enhancement of testing capabilities for new Food Matrices food safety parameters to address market and Prevalence of chemical contaminants in Draft code of practices and standards for • Development of Food Safety rice and corn in the Philippines peanut butter regulatory requirements 2019-2020 Guidelines for Food Service Sector • Development and implementation of systems Food Safety Guidelines for Food Service Risk Profiling Center • Development of Grading System for Sector and procedures for new food safety related Knowledge/Technology Transfer and Policy Food Establishments parameters Research and Development Grading system for food establishments Advocacy • DOST Food Safety HRD • Integration and promotion of new food safety Survey results on farm and market Risk profiles on food hazard: commodity Food MSMEs assisted towards PQA Award • OneLab (Food Safety component) related parameters to customers under the practices of rice and corn farmers and combinations application OneLab network retailers Online Portal for Food safety related Adoption of Policy recommendations DOST Human Resource Development Program Draft Food Safety Guidelines information on Food Safety 2018 Draft Grading system and Food Knowledge/Technology Transfer • Accreditation/Recognition of Trainers/Food inspection checklist for food Trained DOST Technical staff and Food establishments Safety Teams and Harmonized Training Research and Development MSMEs on Total Quality Management Modules Risk profiles on priority food hazard and Salmonella dipstick for selected food matrices • Training and Benchmarking for Food Safety commodity combinations Human Resource Development Teams SOPs and protocols for conduct of TDS DOST-Unified Food Safety Training modules MILESTONES • Local and International Linkages and Human Resource Development Collaboration on Food Safety Laboratory Testing Trained DOST Food Safety Teams Knowledge/Technology Transfer and Policy Integration and promotion of testing for food Advocacy Program on Food Safety safety related parameters OVERALL OUTCOMES • Food Safety Technology Forum To provide food safety related services to meet customer satisfaction; • Translation of Food Safety R&D Results and Problems/Concerns: To develop and implement effective systems, processes and protocols on food S&T Activities into Policies • Food-borne diseases safety • Product detentions • Food Safety Awareness Training for MSMEs To develop and enhance human resource on food safety; • Strengthening of DOST Advocacy on • Inadequate technical support for MSMEs Promotion of Food Safety • Knowledge gap on food safety of Philippine Food Supply To develop and institute strategies and mechanisms to sustain the food safety • Lack of science-based evidence for food safety policies and guidelines program Integrated Food Safety Program Safe food for everyone, by everyone, through science, technology, and innovation PARTICIPATION DOST, DOST Regional Offices, DOST Research and Development Institutes, Department of Agriculture, Department of Health, Food and Drug Administration, Food and Development Center, Higher Education Institutions INPUTS ACTIVITIES OUTPUTS OUTCOMES IMPACTS What we invest What we do Our deliverables The uptake, adoption or consumption of our work Benefits to eco, environ, soc • Financial Support R&D to support Risk Scientific data on food safety Adoption of policy Improved food safety assessment in Philippine Food risks for Philippine population recommendations decision making process • Staff/Personnel R&D in support to Food Food safety related services • Research Facility Development of new standards Reduced foodborne and Industry (Informal Sector, Food developed, promoted, and waterborne illnesses • Equipment Manufacturer, Food Service) provided to customers Increased compliance and implementation of food safety Lower business risks and R&D to Support Food Testing Food Safety Systems and standards and regulations Increased profitability of Microbiological and protocols developed and Chemical Hazards implemented. Increase in local and export market Improved trade and Establishment of Food Safety Stakeholders trained on various access of food products competitiveness of food R&D Hubs aspects of food safety industries management Reduced food wastage and Enhancement of Testing Increase in consumer improved productivity Capabilities for Food Testing Food Safety R&D Hubs confidence on food safety assurance Human Resource Harmonized Food Safety Development Training Modules Knowledge/Technology Research Publications Transfer and Policy Advocacy Policy Recommendations POSSIBLE SOLUTIONS 70M FOOD SECTOR ROADMAP • Effect of iodization on salt processing and product 85M characteristics VISION • Development of Innovative Food Products from Colored • Product diversification of Stevia for different food applications Sustainable and Food Innovation Program Philippine Tubers and Root Crops through the UPLB-DOST • Development of process for extended shelf-life of lechon Food Innovation Center • Development of community-based system for pasteurization globally SCOPE • FIC Concept to Launch Food Product Development Approach and sterilization of milk Product Innovation 40M • Thermal Processing of Selected Materials Using Agitated-Type • Process improvement, optimization of fermentation, and competitive food • Development of Intermediate Food Retorts development of packaging materials for wines • Collagen and Gelatin from By-products of Fish Processing Industry Products/Ingredients • Development of Mobile Modular Food Processing Facility • Utilization and value-adding of coconut processing by-products products with • Fish Oil, Proteases and Protein Hydrolysate from By-products of Fish (MMFPF) Development and Quality of Soysage using Okara Development and quality improvement for emerging coconut • Innovative Products Using Local Sources Processing • Extension of Shelf-Life of Rice Meal in Microwaveable Container products (vinegar, butter, aminos) FICs as • Utilization of Food Processing By- • Pilot-Scale Production of Spray-Dried Powder Dextran and High Fructose Products Syrup using Whole Cell (Leuconostoc mesenteroides isolates) ITDI • Production of Dietary Fiber using Sugarcane Bagasse from Raw the leading S&T Enabling Systems for Food Innovation Fermentation Technology Sugar Manufacturing • Enhancement of Competencies of Food • Development of Low Heat and Low Humidity (LH)2 Drying System for • Valorization of carabao's milk produced in Western Visayas for Food Innovation Innovation Centers on Bringing Products DOST Malnutrition Reduction Program (DOST-MRP) Facilities the 'new normal’ 2022 to Market, Operations Management, and • From Pest to Valued Commodity: Black-Chin Tilapia (Sarotherodon Hubs melanotheron) Mechanisms for Sustainability for the Development of Surimi-Based Products Processing • New stevia product variants • New Food Processing Technologies for • Optimization of Region I Native Delicacies Production Local Industries • Development of Chicken Egg White Powder and Granules from Low 2021 • Shelf-life stable lechon • Locally-developed Food Processing Value Edible Shell Eggs • Specialty bread and noodles, alcoholic and non-alcoholic Equipment • Establishment and Operation of Food innovation Centers beverages, yoghurt, and comminuted meat products made from Specific Industry or Regional Concerns • Valorization of Mature Coconut Water through Beverage Development sweet potato, yam, and taro flour • Effect of iodization on salt processing and • Database of the relevant characteristics of colored Philippine product characteristics • Colored sweet potato, yam, and taro flour (3) tuber and root crops flour • Product diversification of Stevia for different food applications • Fish Collagen and Gelatin • Thermally processed products with optimized thermal schedule • Development of process for extended 2018-2020 • Fish Oil, Proteases, and Hydrolysates and improved batch quality shelf-life of lechon • Frozen Fish Loaf • 2 Modules for Mobile Modular Food Processing Facility • Development of community-based system • Dextran and High Fructose Syrup from local sugarcane • LH2 Dryer in DOST-FNRI and DOST-MRP Facility • Soysage from Okara for pasteurization and sterilization of milk and coconut water • Stage-gate filter system for product development • Rice Meal in microwaveable containers • Process improvement, optimization
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  • Cuisines in Indonesia, Malaysia, and the Philippines

    Cuisines in Indonesia, Malaysia, and the Philippines

    Cuisines in Indonesia, Malaysia, and the Philippines Since cuisines are born on the land and grow within its climate, contours, topography, and geography, Indonesia, Malaysia, and the Philippines have bred sister cuisines that find similarities as well in Thailand, Vietnam, Laos, Cambodia, and Brunei Darussalam. It is thus possible to speak of Southeast Asian cuisine even while acknowledging the regional differences that come from history, society, and culture. Indonesia, for example, with its fifteen thousand islands, covers a large portion of Southeast Asia, and in the early twenty-first century its population (209.4 million) ranked fourth among the world's most populous nations. Although the islands vary greatly in size, climate, and soil and thus in cuisine, it is possible to speak of pan-Indonesian culinary traditions, to set them in their regional contexts, and to invite comparisons with their neighbors. Malaysia is contiguous to Singapore on one side and to Brunei on the other. Its land, weather, and geographical features are similar to those of the rest of Southeast Asia. However, its population (23 million) is composed of Malay Muslims, Peranakan or Straits Chinese with roots in South China, and Indians, mainly from South India, so it developed three principal cuisines, Malay, Indian, and Chinese. The country's leaders emphasize its multicultural nature and consider all three cuisines equally national. The Philippines (population 75.8 million), with seven thousand islands, many of them small, has the longest discontinuous coastline in the world. With its tropical weather, plains and mountains, and wealth of water sources, it developed a culinary pattern similar to those of Indonesia and Malaysia.