Steering the path towards becoming a leading research institution, Tarlac State University, with two partner state universities, formally launched a research and extension project funded by the Commission on Higher Education (CHED) yesterday, August 29, at Highland Bali Villas Resort and Spa in Pantabangan, Nueva Ecija.
This is the university's first CHED-funded collaborative research and extension project as the lead institution with Central Luzon State University (CLSU) and Tarlac Agricultural University (TAU).
The three state universities conducted the project implementation strategic planning activity and ceremonial memorandum of agreement (MOA) signing on August 29-30, 2022 to launch the collaborative project.
Titled "Isolation and Microencapsulation of Starter Culture from Vegetables and its Application to Non-Dairy Probiotic Drinks," the project aims to support farmers by generating new knowledge and technologies that will create value addition to locally available vegetables in the region.
The funding is from the CHED-LAKAS (Leading the Advancement of Knowledge in Agriculture and Sciences) program, which focuses on research and development efforts in four strategic technology areas: (1) Agriculture, Environment, Forestry, and Fisheries, (2) Health and Nutrition, (3) Science of Engineering, and (4) National Quality Infrastructure. These are geared to accelerate Philippine higher education institutions' growth into top-tier institutions to boost innovation, economic development, and the country's ability to compete internationally.
Dr. Murphy P. Mohammed, Vice President for Research and Extension Services, and Dr. Robert V. Marcos, University Research Office Director, attended the two-day activity as representatives of TSU President Dr. Arnold E. Velasco.
Meanwhile, CLSU President Dr. Edgar A. Orden and TAU President Dr. Max P. Guillermo were also present to express their support to the project team.
Dr. Lea B. Milan, Extension Services Management Office (ESMO) Director of TSU, serves as the project leader with co-leads Dr. Judith Antonino of CLSU and Ms. Christy Dianne Ramos of TAU.
The university's Food Technology and Research Center, ESMO, and URO are tasked to lead the collaborative research project implementation.