By Rjay Zuriaga Castor
The Department of Science and Technology (DOST) inaugurated the Niche Centers in the Region (NICER) for Functional Food at the University of San Agustin (USA) on Friday, January 10.
Leah Buendia, the DOST undersecretary for research and development, said the facility aims to drive advancements in functional food innovation in the Philippines, leveraging locally sourced agricultural commodities.
“One of the major pillars of DOST’s priorities is well-being for Filipinos, but also sustainability because they’re using locally available materials and wealth creation through new technologies, which generate more jobs in collaboration with industry partners,” she said.
The NICER facility is funded by the DOST as part of the agency’s Accelerated Research and Development Program for Capacity Building of Research and Development Institutions and Industrial Competitiveness under the Science for Change Program.
Formally named the Kasanggang NICER in Functional Food Excellence (KNIFE) Laboratory, the facility will be managed by the university’s Center for Natural Drug Discovery and Development.
According to DOST, the facility will support a three-year program titled “SPC-FUEL for Health: Sugarcane, Pulses, and Cacao Products from Functional Food Innovations to Enhance Life.”
The program comprises three main projects: Project ASUCAR, PULSES Project, and CHOCO CARE Project.
Buendia said these initiatives aim to transform traditional Filipino food sources, such as sugarcane, pulses, and cacao, into functional food products that promote health and nutrition while addressing misconceptions about certain foods.
Project ASUCAR focuses on improving the market competitiveness of Muscovado sugar by identifying its functional properties and establishing functional food indicators.
The PULSES Project works to enhance the functional properties of Lagundi tea, a traditional remedy for cough and asthma.
Meanwhile, the CHOCO CARE Project highlights the health benefits of Malagos chocolate, particularly its potential for improving cardiovascular and cognitive functions.
Starting in 2027, the program intends to expand research into other functional foods, including bananas, cinnamon, mushrooms, root crops, and seaweed.
