The Departments of Food Technology and Nutrition and Dietetics, under the College of Education, conducted a seminar on the value of cereals on May 4, at the Medicine Auditorium, San Martin de Porres Building.
The event, dubbed as 鈥淕rains for Gains: Exploring the Potentials, Applications, and Benefits of Cereals as a Functional Food,鈥� marked this year鈥檚 5th Helen Ocampo Memorial Lecture Series.
Prof. Young-Rok Kim, Ph.D., from the Department of Food Science and Biotechnology, College of Life Sciences, Kyung Hee University in Seoul, South Korea discussed 鈥淪tarch-Based Functional Materials and Its Applications in Food Sciences.鈥�
Asst. Prof. Sheba Mae M. Duque, PFT, Ph.D., from the Institute of Food Science and Technology College of Agriculture and Food Science, University of the Philippines – Los Ba帽os talked about 鈥淩eimagining Starch: Modification of Structure and Function with Pulsed Electric Fields.鈥�
Meanwhile, Asst. Prof. Diane S. Mendoza-Sarmiento, RND, M.Sc., doctoral candidate from the UST Graduate School and academic staff of the Department of Nutrition and Dietetics, focused on 鈥淭he Role of Pigmented Rice on Cardiometabolic Risk Factors.鈥� The study investigated the role of pigmented rice on cardiometabolic risk factors through (1) a systematic review and meta-analysis to examine its effect on antioxidant status, lipid profile, glucose, and weight; (2) an assessment of sensory acceptability and perceived health benefits; and (3) a six-week randomized clinical trial to determine its effect on lipid, glucose, weight, and waist circumference among Filipino adults.
Aside from the academic staff and students of both departments, the seminar was attended by alumni, faculty members and students from other schools and universities, and colleagues in the industry.
The lecture series coincided with the 98th Founding Anniversary of the UST College of Education, with the theme 鈥�#EduGREATat98: Gratitude, Resilience and Excellence Amidst Transitions.鈥�
On the same day, the UST Graduate School Food Science program launched its forum titled 鈥淔ood for Thought: Episode 1鈥� on May 4, 2024 at the Tanghalang Teresita Quirino.
This event also featured Kyung Hee University Professor Dr. Young-Rok Kim, along with the Assistant Director of the Institute of Food Science and Technology of UP-Los Ba帽os Dr. Sheba Mae Duque.
Dr. Kim鈥檚 research primarily revolves around food safety and the innovation of new food materials. His lecture on 鈥淣anomaterial based-detection of pathogenic microorganisms in food鈥� discussed the characteristics of selected nanomaterials and their applications in food, and placed focus on the monitoring of biological and chemical contaminants in food.
Meanwhile, Dr. Duque presented her research work on 鈥淭he Cocoa-loca Project Journey: Development of functional food products and ingredients from cocoa bean shell waste鈥�. This collaborative project with DOST and Malagos Agri-Ventures Corporation hopes to promote countryside development and boost the competitiveness of local chocolate industry in the global market through food innovation by leveraging on science- and evidence- based strategies on the company’s pursuit towards responsible food production.
Participants, which included UST graduate and undergraduate academic staff and students, were welcomed by GS Secretary and Program Lead of MS major in Food Science Dr. Elizabeth Arenas and USTGS Food Science professors. Dr. Mario Capanzana introduced the speakers, while Dr. Rosario Sagum served as host and moderator. The event was formally closed by the Graduate School Dean Dr. Michael Anthony Vasco. This forum provided an avenue where recognized experts could share the recent advances and new frontiers in the field of food science and technology.
