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Food Research Development Center

  • Overview
  • Services

FRDC Presentation for the Regional Innovator’s Summit

The Food Research and Development Center of Central Mindanao University was established in 2016 in partnership with the Department of Science and Technology Region 10 with the approval of the CMU Board of Regents per BOR Resolution No. 40, s. 2016.

The center envisions in becoming a premier research center for food science, technology, innovation, and capacity development. 

To achieve its vision, FRDC will live by its mission to generate food technologies and provide services that will ensure food and nutrition security among people through relevant, sustainable, and consumer-focused research and development.

The center aims:

  • To carry out research, development, and commercialization of innovative food products through utilization of local food materials;
  • provide technical information, training, extension, and consultancy services to the micro, small and medium enterprise (MSME) food processing cluster, the private sector, and other stakeholders in the food industry;
  • establish, maintain and provide innovative technical services laboratory for the physico-chemical, microbiological safety, and sensory analyses as well as packaging and shelf-life determination of food products; and
  • promote cooperation, networking, partnerships, and synergistic interactions among international food scientists and research institutions.

The Food Research and Development Center is initially operating and implementing different food-related researches and acquired various laboratory and food processing equipment through research grants availed from different funding agencies such as the Department of Science and Technology and the Commission on Higher Education Institutional Development and Innovation Grant.  The center was also able to develop different food products from underutilized raw materials through the research grants and some of these products are now ready for commercialization and technology transfer.

The center also offers different services such as product and process development, laboratory testing, training, mentoring and consultancy services.

FRDC Types and Costs of Services

  1. Use of Equipment and Facilities

 

Laboratory Equipment

Charge/Fee (PHP)

 

Remarks*

CMU Student

CMU

Researchers and Incubatees

Non-CMU Clients

1. Analytical Balance

72.00/hr

144.00/hr

216.00/hr

2. Autoclave

150/hr

180.00/hr

195.00/hr

3. Automatic Kjeldahl Unit Analyser

1,517.00/day

1,734.00/day

1,951.00/day

Excluding reagents and other

consumables

4. Benchtop pH meter

50.00/hr

101.00/hr

151.00/hr

5. Fat Extractor (Sohxlet)

1,177.00/day

1,346.00/day

1,514.00/day

Excluding reagents

and other consumables

6. Crude Fiber Analyzer

1,875.00/day

2,143.00/day

2,411.00/day

Excluding reagents

and other consumables

7. Hot Plate w/ Magnetic Stirrer

15.00/hr

30.00/hr

46.00/hr

8. Incubator

101.00/hr

202.00/hr

303.00/hr

9. Laminar Flow

86.00/hr

172.00/hr

258.00/hr

10. Large Muffle Furnace

508.00/day

581.00/day

653.00/day

11. Moisture analyzer

53.00/hr

106.00/hr

160.00/hr

12. pH meter

40.00/hr

48.00/hr

52.00/hr

13. Refractometer

40.00/hr

48.00/hr

52.00/hr

14. Trinocular Microscope

66.00/hr

133.00/hr

199.00/hr

15. Top Loading Balance

20.00/hr

40.00/hr

60.00/hr

16. UV Water Purification System

600.00/day

688.00/day

774.00/day

17. Water bath with shaker

305.00/day

348.00/day

392.00/day

*Equipment rental per hour is at a minimum of one hour per use and more than four (4) hours of use is equivalent to a day of the rental fee.

Food Processing Equipment

Charge/Fee (PhP)

Remarks*

CMU Students

CMU Researchers and Incubatees

Clienteles from Outside CMU

1.     Cabinet steamer

51.00/hr

102.00/hr

153.00/hr

2. Cold extrusion machine

58.00/hr

115.00/hr

172.00/hr

3. Continuous band sealing machine

50.00/hr

100.00/hr

150.00/hr

Excluding roll of plastic packaging material

4. Convection Cabinet Drier

430.00/day

491.00/day

553.00/day

5. Freezer

44.00/day

50.00/day

56.00/day

6. Food Processor

20.00/hr

41.00/hr

61.00/hr

7. Foot Operated Impulse Sealer

12.00/hr

24.00/hr

36.00/hr

Excluding roll of plastic packaging material

8. Heavy-duty mixer

34.00/hr

68.00/hr

102.00/hr

9. Flour milling machine

53.00/hr

106.00/hr

159.00/hr

10. Osterizer/Commercial Food Blender

15.00/hr

31.00/hr

46.00/hr

11. Refrigerator/Chiller

40.00/day

46.00/day

52.00/day

12. Semi-automatic Can Seamer

51.00/hr

103.00/hr

154.00/hr

Excluding cans

13. Spray Dryer

272.00/hr

545.00/hr

817.00/hr

Excluding carrier

14. Vacuum fryer

806.00/day

922.00/day

1,037.00/day

Excluding cooking oil

15. Vacuum Packaging Machine

49.00/hr

98.00/hr

147.00/hr

Excluding vacuum packaging

material

16. Vibro Sifter

33.00/hr

66.00/hr

100/hr

17. Wine capping machine

43.00/hr

86.00/hr

130.00/hr

Excluding bottles and

caps

18. Water retort machine

612.00/day

699.00/day

787.00/day

Excluding jars, retortable pouches, and other packaging

materials

*Equipment rental per hour is at a minimum of one hour per use and more than four (4) hours of use is equivalent to a day of the rental fee. Rates are subject to change with prior notice

The use of the FRDC production facility will have a corresponding fee of one thousand pesos per day (P 1,000/day) which must be reserved a week before use on a first-come-first-serve basis by accomplishing the Food Production Facility Reservation Form (Appendix F).

 2. Services

a. Product and Process Development

The FRDC will facilitate the development of new products. Standards for ingredients/ components and processing specifications will be established. The cost of ingredients, equipment usage, and other materials needed are to be shouldered by the client including the researchers’ honorarium of Php 6,000 (for a three-month coverage period). The researchers’ honorarium will be divided accordingly among the researchers (Php 3,000 for the faculty and Php 1,000 each for the three students who will assist in the development of the product).

 b. Laboratory Testing

The FRDC laboratory facilities will provide technical support to test and analyze food products per requirements for nutrition labeling, shelf life, physico-chemical, microbiological, and other related product characteristics. The following are the available laboratory analyses at FRDC. The cost will depend on the type of analysis to be conducted and students and incubatees will have a 20% discount on all laboratory fees.

Available Laboratory Analyses

Laboratory analysis

Method/Equipment

Sample requirement

Duration of analysis

Laboratory Fee* (PHP)

Physico-chemical Analyses

1.   pH

Benchtop/Portable pH meter (glass electrode)

At least 250 g/L of sample

1     –     3

working days

350

1.   Total              Soluble Solids (oBrix)

Refractometer

1     –     3

working days

350

2.   Titratable Acidity (liquids)

Titration method

1     –     3

working days

560

3.   Alcohol Content

Alcoholmeter (hydrometer)

At least 1-liter sample

1-3 working days

350

Proximate Analyses

1.  Moisture content

Moisture analyzer (Infrared/UV)

At least 250 g of sample

3-4 weeks

400

2. Ash content

Large Muffle Furnace

550

3. Crude fat

Fat Extractor (Soxhlet)

960

4.    Crude protein

Automatic Kjeldahl Analyzer

1,000

5.    Crude fiber

Automatic Fiber Analyzer

1,380

Nutrition Facts Analysis

Nutritional        Facts

Computation (computation only)

Gravimetric

At least 250 g of sample

3-4 weeks

1,500

Nutrition Facts Analysis with Computation (with reports of chemical analysis for the following parameters: moisture, total fat,

protein, ash, and sodium)

Gravimetric

6,570

Sensory Evaluation (Samples from the unopened original retail package)

Sensory Evaluation

Semi-trained Panelists

At least 500 g

sample

500

Microbiological analyses (Minimum sample required is six (6) packs of the unopened original retail package,

with a total weight of not less than 250 g or mL)

1. Total Aerobic Plate Count (cfu/g or

mL)

Pour Plate

At least 250 g sample

5    –    10

working days

550

2. Total             Coliform Count (MPN/g or

mL)

Multiple Tube Fermentation Technique

550

3. E.     coli    count

(MPN/g or mL)

Multiple Tube Fermentation

Technique

1,000

4. Yeast and Mold count (cfu/g or mL)

Pour Plate

550

Food Shelf-life Evaluation fee will depend on the type of food deterioration. Physical, chemical, and microbiological parameters will be selected after the type of food deterioration has been identified through Preliminary Evaluation.

*Laboratory Fees are determined subject to change with prior notice; Includes three replicates per sample (except for sensory evaluation).

c. Technology Hub

The FRDC will showcase available and technologically competitive food processing facilities and will make this available for use to local MSMEs and other clienteles. The FRDC will also provide consultancy/ mentoring on the use/ application of these technologies to produce innovative and commercially sustainable food products. Seminars and training on food processing and other food-related topics will also be facilitated by the center. The assigned faculty/researcher will receive a consultation fee or speakership honorarium of three thousand pesos per month (P 3,000.00 per month for a maximum of two consultations per month or a maximum of a two-hour speakership) which must be paid by the client at the cashier’s office after the signing of the agreement. Additional costs which will depend on the type of technology or service requested will also be shouldered by the client.