July 16, 2026 | Municipal Gym, La Trinidad, Benguet

Engaged by the Municipal Government of La Trinidad, the Benguet State University – Food Science Research and Innovation Center (FSRIC), together with Chef Maritess Balakay, the owner and chef of the Santoshi Cafe, showcased the Center’s vegetable‑enriched noodles during the 8th Highland Vegetable Industry Week. Chef Balakay led a cooking demonstration while FSRIC simultaneously presented the noodle variants, how they are made, how they should be cooked, and their differences from commercial noodles. Participants then enjoyed a taste test to appreciate the product’s unique qualities.

A second segment featured a lecture on vegetable freezing for ready‑to‑cook applications, highlighting the differences between specialized freezing technologies such as ultra‑low temperature freezers and conventional home freezers. The lecture also emphasized the importance of blanching prior to freezing — to inactivate enzymes and improve nutrient retention, reduce microbes, preserve color and texture, and improve freezing performance. Frozen chopsuey mixes were exhibited alongside the noodles. ‘

The activity concluded with an open forum, where participants engaged with FSRIC staff and Chef Balakay on practical applications of these technologies. This engagement underscores BSU‑FSRIC’s commitment to promoting research‑based food innovations that reduce post‑harvest losses and support sustainable enterprise development.

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