UST Rector Rev. Fr. Richard G. Ang, O.P., Ph.D. and RCBNES Superintendent-Director Rev. Fr. Albert N. Delvo, Ph.D. signed the Memorandum of Agreement (MOA) last March 14 at the Lourdes J. Custodio ICD Room, Albertus Magnus Building.
Vice-Rector for Religious Affairs Rev. Fr. Pablo T. Tiong, O.P. and College of Education Dean Assoc. Prof. Pilar I. Romero, Ph.D. were among those who witnessed the event.
Beginning the partnership, the College started with a lecture series for the academic staff and students of the Good Shepherd Cathedral School, one of the six integral member schools of RCBNES, in Fairview, Quezon City.
Assistant Dean Asst. Prof. Louie B. Dasas, LPT, Ph.D. facilitated a session on “Creativity and Innovation: Secret Sauce to STEM Teaching” for the STEM academic officials and staff of the school.
Senior High School (SHS) students also participated in parallel sessions, including “Teaching Young Learners and the Power of Transforming Lives” by Elementary Education Chair Assoc. Prof. Carmina S. Vicente, Ph.D. and Elementary Education academic staff Asst. Prof. Eleanor Marie L. Bahrami-Hessari; “Dimensions of Leadership” by Secondary Education Chair Asst. Prof. John Christian C. Valeroso, Ph.D.; and “Careers in Food Technology: Expectations versus Reality” by Food Technology Chair Ms. Essence Jeanne L. Del Castillo

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With the theme Future of Food – Innovation, Sustainability and Health, the congress was attended by about 1500 participants from more than 80-100 IUFoST adhering bodies and supporting countries around the globe.

Arenas showcased her research on the Effects of Steeping Time and Temperature on the Antioxidant Activity and Phenolics of Pili (Canarium ovatum Engl.) Pomace Brew. This was a study conducted with her BS Food Technology thesis advisees namely Ma. Nicole Cybele A. Carvajal, Audrey Mae C. Lorenzo, Ana Mikaela M. Magpantay, Moira Denice B. Mirafuentes, Eunice Joy M. Molaneda, Christianne C. Reyes and Jazlyn Bon O. Yu. Together, the group found out that hot extraction of dried pili pomace resulted in greater quantities of condensed tannins, total phenolics, flavonoids, and anthocyanins compared to cold extraction. In addition, levels of phenolic compounds and antioxidant activity increased with increasing extraction time and temperature.

Meanwhile, her second poster titled “Pili (Canarium ovatum, Engl.) pomace in beef patties: impact on quality and acceptability”, co-authored by Essence Jeanne L. Del Castillo, Kevin Rae R. Ngo and Herlyn A. Villamento, outlined part of the findings obtained from their recently completed DOST-PCHRD funded project. This research work highlighted the potential of pili fruit pomace as a functional ingredient to minimize production costs while enhancing the nutritional and technological qualities of comminuted processed meat products such as burgers. The addition of pili pomace improved the ash, fat, protein, carbohydrates and total dietary fiber contents of beef patty and increased its total phenolic content and antioxidant activity.

Arenas is affiliated with the UST – Research Center of the Natural and Applied Sciences and The Graduate School. She is also an administrative council member of the IUFoST Early Career Scientists (ECS).

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Ms. Essence Jeanne L. Del Castillo, MSc, LPT, the Chair of the Department of Food Technology, opened the event by welcoming the audience and guests to the event. The guests invited were food technology students and nutrition students. She reiterated that food safety is a responsibility of a food technologist, which is even amplified with the ongoing pandemic wherein the coronavirus may be spread through droplets in the air.

Food Safety in the University Setting (Ateneo de Manila University)

The first speaker was Ms. Shella Montinola, the Head of the Office for Food Safety and Quality Assurance. She expressed that the cafeteria and food establishments in the university have been ready for the pandemic even before it had occurred; she reasoned that in line with testing partnered with monitoring, proper observation and guidance in their testing programs are the operational tools in ensuring that food safety is observed and maintained. Montinola highlighted that amidst the pandemic, their department suggests that workers should bring their own utensils and containers, even their own lunch to prevent the spread and contact of the virus if it is present. She ended her lecture with the importance of testing and monitoring to ensure the food safety and quality in the university.

Food Safety in the Hospitality Industry (Maldives)

The second speaker was Ms. Elleine Joy Tactay, who with her technical knowledge from her education background, expressed that studying Food Technology brings an edge in her work experiences as a manager for staff in observing proper food services, specifically in hospitality. Tactay noted that the use of Hazard Analysis Critical Control Points (HACCP) are essential in food preparation and food serving, as these are important in the execution of proper food safety and prevention of possible infection from unhygienic practices.

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