Quirino State University (QSU), in partnership with the Department of Science and Technology (DOST), recently conducted the Technology Transfer Day cum Exhibit, dubbed “Project Quirino United in Innovation through Creative Knowledge (QUICK),” on September 19-20, 2024 at the Learning Resource Center, Diffun Campus.

During the program, Dr. Hermenegildo F. Samoy, Jr., University President and Project Leader of QUICK, welcomed the participants. He expressed pride in QSU’s food innovations, including bamboo shoot products ready for transfer. He emphasized the potential of these technologies to improve the lives of the people, stressing that these should serve God and humanity.

Engr. Rocela Angelica B. Gorospe, DOST Provincial Director, acknowledged the presence of the attendees as their participation was crucial in bridging the gap between research and its practical application. She said that research must not end in libraries only but should be transformed to technologies to be utilized and transferred.

Furthermore, Ms. Nora T. Garcia, Provincial Director of PSTO Batanes and Proponent of QUICK, explained the event’s rationale, emphasizing the crucial role of technology adopters in the success of technology producers. She thanked the exhibitors, micro, small, and medium enterprises (MSMEs), and adopters for their participation. She expressed hope that the event would accelerate the commercialization of innovative products in Quirino.

Following the talk of Director Garcia, Ms. Mary Ann D. Carpiso, Supervising Science Research Specialist, representing Dr. Virginia G. Bilgera, DOST Regional Director, delivered an inspirational message. Mr. Jaymark Pinto of DOST and Ms. Kristine Callang, Director of Food Innovation Center in Isabela State University-Cauyan, showcased various innovative technologies developed using the equipment awarded by the DOST.

The event also featured food technologies developed by the DOST-Food Innovation and Nutrition Research Institute (FNRI), which were presented by Ms. Jennifer Agcaoili and Mr. Janel Eder.

As QSU researchers have developed food technologies, 10 innovations were featured as part of the exhibit: Ube Powder, Oyster Mushroom Production, Ardisia Wine, Quirispy Banana Chips, Peanut and Soya Butterscotch, Banana Flour, Saba Banana Noodles, Pan de Soya, and Bamboohay Project with food innovations.

Eight exhibitors from Quirino namely: Melizabeth Food Products, Disadeco, Quirino Livelihood for Everyone (Q-Life), Seri’s Food Manufacturing, QYEAH, Simons Farm, Nutri Bun Licensee, participated in the event.

In the afternoon, the participants also had the opportunity to visit the QSU Crop Processing Facility and witness the operation of the DOST-awarded vacuum fryer machine. The event concluded with an open forum and the awarding of certificates to exhibitors.

The activity was hosted by the University’s Extension Services and Community Engagement Department led by Dr. Fredisminda M. Dolojan, University ESCE Director, with the support of the Research and Development Department under Dr. Lauro S. Aspiras, University R&D Director.

So far, 12 willing adopters of the introduced technologies signed the term sheets during the event.

Through the conduct of the QUICK, QSU showcased its capabilities and facilities in technology transfer, benefiting entrepreneurs and promoting the utilization of local resources.

| 𝐐𝐈𝐎