DOST-I’s food trainers attend trainers’ training on non-wheat flour processing from local crops
The Department of Science and Technology Regional Office I (DOST-I) -Food Innovation Center (FIC) staff and representatives of other DOST Provincial S&T Centers (PSTCs) attended the 3-day online training on Processing of Non-wheat Flour from Local Crops. It was organized and facilitated by the DOST- Industrial Technology Development Institute (ITDI) held on 27-28 March & 5 April 2022.
The objective of the training was to train food trainers from different regions of DOST and FIC to ensure successful implementation of various technology transfer activities as part of the support service of the DOST that are given to the Micro Small and Medium Enterprises (MSMEs) beneficiaries in the region.
Anabelle Flores, Senior Science Research Specialist of DOST-ITDI discussed good manufacturing practices (GMP) and food safety. While Rosela Gomez, SSRS and Charles Feb Palla, SSRS of DOST ITDI discussed the standard processing of non-wheat flour and application for specific commodities.
The participants produced non-wheat flour such as sweet potato flour, cassava flour, mungbean flour and banana flour as training output. On the last day of training, the application of non-wheat flour as raw materials was used in the production of pandesal, brownies and buttercake.
Meryl A. Bernardino, MS Graduate Fellow and Emmanuel S. Abenes, project assistant of DOST-I PSU-FIC, together with Catherine L. Lictao, project assistant of DOST PSTC Pangasinan were among those who attended the said training.
Interested groups or associations who want to learn the process and improve their production with value-added products may send their letter of intent to the nearest DOST provincial centers, and avail of this service. (30) (by Catherine L. Lictao, DOST-I)
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