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Photo of the participants from the Abelling Tribe together with the resource persons from DOST ITDI Ms. Una Grace Dollete (middlemost on the front line) and Mr. Charles Feb Palla (third seat from R-L) and representative from DOST Tarlac, Ms. Cristina T. Isla (in brown on the front line)
Twenty-four members of the Abelling Tribe, a group of indigenous people from San Jose, Tarlac recently completed a two-day skills training seminar on processing of rootcrops and vegetables last February 4-5, at the town’s training center through the initiative of the Department of Science and Technology - Tarlac Provincial Science and Technology Center (DOST- Tarlac PSTC).
Two technology experts from the Industrial Technology Development Institute (DOST-ITDI) Food Processing Division, Una Grace Dollete and Charles Feb Palla served as trainers. The participants were taught how to process turmeric, ginger, cassava, sweet potato, squash and malunggay which are found aplenty in the municipality.
The activity is part of the expanded Community Empowerment through Science and Technology (eCEST) program of the DOST which is aimed at helping build resilient and smart communities by providing S&T interventions to address social issues such as lack of livelihood opportunities, malnutrition, waste management and environmental degradation caused by climate change, among others.
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MOA Orientation and Signing between DOST-3 and Let’s Print Enterprises held on September 20, 2019 at DOST-3, Maimpis, City of San Fernando, Pampanga. (From left to right: Harlson Rowe Q. Cappal, PA II, PSTC-Tarlac, Wilfredo F. Sibal, Chief SRS, DOST-3, Mrs. Lady B. Roberts and Mr. Kenjie B. Roberts, Owner, Let’s Print Enterprises, Mr. Raul R. De Leon, Owner, RDRA Printartees Enterprises, Mrs. Karen Y. Dañez, Provincial Director, PSTC-Tarlac and Mr. Amiel T. Carreon, SRS I, DOST-3)
Ten entrepreneurs in Tarlac were the recipients of S&T interventions provided by the Department of Science and Technology (DOST) in Tarlac through the Small Enterprise Technology Upgrading Program or SETUP.
DOST Provincial Director for Tarlac, Mrs. Karen Y. Dañez, said that the enterprises received a total of Php 8.8 million worth of assistance in the form of equipment, machineries and other interventions designed to improve firms’ quality and overall productivity.
Among the beneficiaries were Yambot Ice Cream, Dreamkraft Gift Shop and General Merchandise, Inkifyd Printing Services Company, Gerties Bakeshop, RDRA Printartees Enterprises, O.CTinman Tinsmith and Fremil’s Sports Uniform, all based in Tarlac City. Sandra’s Handicrafts located in Capas, and Nasayaat Marketing based in Pura also received assistance.
Mrs. Dañez further said that DOST-Tarlac will continue to expand the implementation of SETUP in the province by reaching out to more entrepreneurs engaged in priority sectors being supported by the program.
Delivery, installation and inspection of fiber laser cutter acquired by Inkifyd Printing Services Company on June 27, 2019 (From left to right: Ms. Dinah T. Cañero, SRS II, PSTC-Tarlac, Mrs. Karen Y. Dañez, Provincial Director, PSTC-Tarlac, Mr. Dezwin Valdez, Operator, Mr. Gian Reyes, Owner, Inkifyd Printing Services Company,Mr. Richard Jerry B. Opimo and John Paul Aliermo, Bigpix)
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Reviewees from Conversion Integrated School and Caranglan along with school head and faculty, DOST III – eCEST Staff, and NEUST staff at the graduation ceremony on October 13, 2019
The DOST-III, through its Expanded Implementation of Community Empowerment through Science and Technology (eCEST) in Region III program, conducted Review Classes on Mathematics and Science for DOST-SEI Undergraduate Scholarship Applicants in selected high schools. This project was intended to increase the chances of students to pass the qualifying examination especially in high schools which have no qualities in the past. The students were equipped with the required knowledge on Mathematics and Science in preparation for the qualifying examination held last October 20, 2019
DOST-III coordinated with the respective extension offices of Aurora State College of Technology (ASCOT), Bataan Peninsula University (BPSU), Nueva Ecija University of Science and Technology (NEUST), and Tarlac State University (TSU) to conduct the review classes for the students. The 6-session activity was simultaneously conducted in 5 schools namely; Lual National High School and Casiguran National High School in Casiguran, Aurora, Pablo Roman National High in Pilar, Bataan, Conversion Integrated School in Pantabangan, Nueva Ecija, and Villa Aglipay National High School in San Jose, Tarlac.
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Figure 1. Christian Grace B. Estimada (FDA Regulation Officer III), Maria Cricelle R, Yambao (FDA Regulation Officer II) and Dr. Lydia Manguiat (Assistant Regional Director for Technical Services Division of DOST-IVA) awards the certificate of completion to the representatives of the Central Luzon Food Safety Team (CLFST) who successfully completed the two-day seminar-orientation on FDA (AO 153 s.2004), LGU Inspection (PD 856) and Auditing last 10-11 April at Hotel Jen, Pasay City.
News reports of foodborne illnesses like food poisoning and diarrhea incidents associated with water and foodborne contaminants are not new. Diseases caused by bacteria, virus, parasites and chemical substances that could be present in any contaminated food or water are common. More often than not, one of the major contributing factor for this is poor sanitation and improper food handling and preparation. Such cases are easily preventable if only people are more aware of the importance of practising food safety.
This is precisely what Republic Act No. 10611: An Act to Strengthen the Food Safety Regulatory System in the Country to Protect Consumer Health and Facilitate Market Access of Local Foods and Food Products, and for Other Purposes, also known as the Food Safety Act of 2013 aims to address. In Region III, the Department of Science and Technology (DOST) though the initiative of its Regional Director, Dr. Julius Caesar V. Sicat, established the Central Luzon Food Safety Team (CLFST) composed of technical personnel from DOST and different State Universities and Colleges to operationalize said law. To capaciatte them for their tasks, the members of the team were sent to Nanyang Polytechnic – Singapore to undergo training on different aspects of implementing a food safety program which they patterned after Singapore’s Points Demerit System or PDS.
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Awarding of Certificate to Chef Bruce Lim, SEA Games 2019 Executive Chef.
Guests and athlete-delegates from Muslim countries staying at the New Clark City in Capas, Tarlac who are participating in the 30th Southeast Asian (SEA) Games which the Philippines is hosting are now assured that the food that they will be eating comply with Halal Food Guidelines in accordance with the ICCI-IHI Alliance Halal Standard IHIAS 0200:2010. This is after the Certificate of Shariah Compliance was awarded to the Philippine SEA Games Organizing Committee (PHISGOC) by the International Halal Integrity Alliance.
The awarding of the certificates was led by Prof. Dr. Hj. Abdul Rafek Saleh, Executive Director and Principal Halal Consultant for Malaysia Halal Consultation and Training Agency. Chef Bruce Lim, SEA Games 2019 Executive Chef, received the certificates on behalf of PHISGOC. The awarding program was held at the Department of Science and Technology regional office in the city of San Fernando, Pampanga on November 29, 2019.
Witnessing the event were Chef Ramon tang, Jr, of Culinaria Pampanga; Prof. Jane Tranquilan; Miss Jonamarie Tingson, SEA Games 2019 Food Safety Manager; Dr. Maria Patricia Azanza, of the UP Diliman College of Home Economics; and DOST Region III Director Dr. Julius Caesar Sicat and DOST Region XI Director Dr. Anthony Sales who is also the Project Leader of the DOST National Halal Program. The certification was done under the Competency Building on Halal-HACCP and Its Prerequisite Programs for Personnel of Food Service and Manufacturing Industries in the Philippines: SEA Games 2019.
The certification came after a tedious and thorough process to make sure that the food served as well as the food sources and providers comply with Halal standards on quality, safety, hygiene and cleanliness.