6 MMSU products launched
April 27, 2022
In line with MMSU’s efforts in promoting and commercializing technologies it generated, six research-based products were officially introduced to the market during the launch held at the Food Processing and Innovation Center (FPIC) showroom of the Science and Technology Park on April 27, 2022.
Presented during the launch are the black garlic, kamangeg flour, kamangeg pacencia, pickled native eggs, seaweed kroepeck, and mango bread. The respective technology developers highlighted the salient features of the products for the appreciation of potential investors and adoptors during the Product Innovation and Technology Commercialization Hatching (PITCH) part of the event. Free tasting of the products displayed was also held during the launch.
The product launch was an initiative under the DOST-PCAARRD-MMSU Agri-Aqua Technology Business lncubator and lntellectual Property and Technology Business Management (ATBI-IPTBM) project which provided a platform for the introduction of the research-based products.
Ms. Noralyn Legaspi (right) and Ms. Milen Fileza Inocencio present the kamangeg flour and kamangeg pacencia, and the black garlic, respectively, during the product launch held at the FPIC of the S&T Park on April 27.
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