Food Tech students secure 3rd place in DOST-FNRI research competition with innovative rice analog study
Four Food Technology students from the Southern Leyte State University made their mark in the field by winning 3rd Place in the Department of Science and Technology's (DOST) Food and Nutrition Research Institute (DOST-FNRI) Undergraduate Student Research Competition, specifically in the Food Technology category. The result was announced on July 6, 2023.
With their research on "Effects of Skimmed Milk and Thickener on the Sensory and Physicochemical Characteristics of Cocoyam (Xanthosoma sagittifolium L. Schott) and Corn (Zea mays)-based Rice Analog," Jomel Antolihao, Rujedin Olivar, Melanie Llamas, and Bryan Lambo delved into the effects of skimmed milk and thickener on the sensory and physicochemical properties of a rice analog made from cocoyam and corn.
Under the guidance of Mr. Pet Anthony Pascual, their study aimed to explore the potential of these ingredients in creating a rice alternative that would meet both sensory and nutritional requirements.
Their outstanding research project earned them the opportunity to present their findings during the virtual competition held as a Pre-Event for the 49th FNRI Seminar Series on June 23, 2023.
Out of 16 submitted entries from eight different state universities and colleges (SUCs) across the country, their study stood out and was selected for oral presentation.
A cash prize worth Php 10,000 was awarded to the group, along with a plaque of recognition.
Additionally, they were granted an Php 8,000 traveling allowance to attend the 49th FNRI Seminar Series Event at Dusit Thani in Makati, Metro Manila.
This accomplishment marks the second time that the Department of Food Science and Technology has achieved recognition in this highly competitive competition.
Last year, their study on the "Development of Edible Cutleries from Organic Industrial Wastes and Locally Available Commodities" secured the 2nd place.
The recognition not only honors their hard work but also serves as an inspiration to fellow students to pursue excellence in their respective fields of study.
These aspiring food technologists have made a significant contribution to the scientific community by exploring the effects of skimmed milk and thickener on the sensory and physicochemical properties of cocoyam and corn-based rice analog. Their study opens up new possibilities for creating nutritious and sensory-appealing alternatives to traditional rice.