BAYOMBONG, Nueva Vizcaya, Aug. 24 (PIA) - The Nueva Vizcaya State University (NVSU) here has launched two research projects designed to combat the COVID-19 pandemic.
NVSU's Research, Extension and Training (RET) program utilized P6 million through the Department of Science and Technology (DOST) for the production of Tilapia Cream Soup and the local production of Ethyl Alcohol.
The DA-funded, P5-million project, called “A Community-Based Enterprise Tilapia Cream Soup Production and Commercialization aims to address food security through the production and commercialization of instant tilapia cream soup.
“This project can also significantly contribute to the possible solutions of food security in this time of the pandemic,” Dr. Andres Taguiam, NVSU president said.
He said the project was made in collaboration with and for the benefit of the NVSU College of Business and Education Employees and Students Cooperative (CBEESC) and funded under the DA’s Agricultural Competitiveness Enhancement Fund.
The project team members from NVSU are Dr. Chery Cabading-Lacaden, a faculty member from the College of Business Education; Gina Leah Dizon, a study leader for production; Dr. Cristina Salvosa and Dr. Taguiam, study leaders for commercialization; and Ramon Bangao, a project staff member.
The DOST also funded with P889,960, the other project called “Development of a Novel Processing Facility for the Conversion of Agricultural Products to Ethyl Alcohol.”
The project aims to develop and establish a sustainable processing facility to convert agricultural products into ethyl alcohol as a disinfecting agent, which is one of the basic health measures to minimize the spread of COVID-19.
This project will be implemented by Dr. Lori Shayne Busa as the project leader and Engr. Jose Comia, Jr. as a staff member.(MDCT/BME/PIA 2-Nueva Vizcaya)
Source: Philippines Information Agency (pia.gov.ph)
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