University of Antique Food Technology Department

11/06/2026

04/06/2026

𝗙𝗿𝗼𝗺 𝗛𝘂𝗿𝗱𝗹𝗲𝘀 𝘁𝗼 𝗕𝗿𝗲𝗮𝗸𝘁𝗵𝗿𝗼𝘂𝗴𝗵𝘀: 𝗘𝘅𝗽𝗹𝗼𝗿𝗶𝗻𝗴 𝗧𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗮𝗻𝗱 𝗘𝗺𝗲𝗿𝗴𝗶𝗻𝗴 𝗙𝗼𝗼𝗱 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝗶𝗲𝘀

The 4th Year Bachelor of Science in Food Technology students of the University of Antique – Hamtic Campus successfully conducted their Undergraduate Seminar in line with their Special Topics in Food Technology course, sharing essential knowledge and insights with fellow Food Technology students across different year levels.

The seminar featured discussions on important food processing technologies and preservation methods that play a vital role in ensuring food safety, quality, shelf-life extension, and innovation within the food industry:

🔹 Combination of Processing Methods (Hurdle Technology)
🔹 Novel Non-Thermal Methods: Pulsed Electric Field (PEF)
🔹 Novel Non-Thermal Methods: High Pressure Processing (HPP)
🔹 Traditional Non-Thermal Processing: Fermentation
🔹 Low Temperature Processing: Chilling and Freezing
🔹 Blanching, Pasteurization, and Sterilization

Through this activity, participants gained a deeper understanding of both traditional and emerging technologies used in modern food manufacturing. The seminar served as an opportunity to strengthen academic learning, encourage professional growth, and inspire future food technologists to explore innovations that address current challenges in food production, preservation, and sustainability.

May this exchange of knowledge continue to foster excellence and innovation within the Food Technology community.

18/05/2026

Congratulations Bachelor of Science in Food Technology Prorgam 🥳🎉💕💐💙🩵 Padayon!

23/04/2026

𝗙𝗿𝗼𝗺 𝗟𝗮𝗯 𝘁𝗼 𝗖𝗮𝗻: 𝗠𝗮𝘀𝘁𝗲𝗿𝗶𝗻𝗴 𝗧𝗵𝗲𝗿𝗺𝗮𝗹 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 𝗮𝘁 𝗨𝗣𝗩 𝗔𝗽𝗿𝗶𝗹 𝟮𝟮, 𝟮𝟬𝟮𝟲 | 𝗨𝗣 𝗩𝗶𝘀𝗮𝘆𝗮𝘀 – 𝗦𝗰𝗵𝗼𝗼𝗹 𝗼𝗳 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆, 𝗠𝗶𝗮𝗴𝗮𝗼, 𝗜𝗹𝗼𝗶𝗹𝗼

On April 22, 2026, second-year BS Food Technology students from the University of Antique Hamtic Campus, under the supervision of faculty-in-charge Rex Mauricio Querubin, completed their second and final laboratory experiment at the University of the Philippines Visayas (UPV) – School of Technology, Miagao, Iloilo. This activity forms part of the continuing academic and technical collaboration between the two institutions.

𝗘𝘅𝗽𝗲𝗿𝗶𝗺𝗲𝗻𝘁 𝗢𝘃𝗲𝗿𝘃𝗶𝗲𝘄
The experiment, titled “Basic Canning Methods: Development of Canned Bangus in Tomato Sauce and Vegetable Oil,” commenced with a pre-laboratory activity and proceeded to the experiment proper under the guidance of UPV faculty, Mr. Adrianne Fritz D. Parra, PFT, and Ms. Mary Pauline A. Jance, PFT. The activity concluded with a closing program.

𝗧𝗲𝗰𝗵𝗻𝗶𝗰𝗮𝗹 𝗙𝗼𝗰𝘂𝘀
The laboratory exercise emphasized fundamental principles of thermal processing and containerized food preservation. Students developed canned milkfish products and conducted critical evaluations, including determination of vacuum levels, measurement of headspace, net weight verification, and assessment of essential quality parameters to ensure product safety, stability, and compliance with processing standards.

𝗥𝗲𝗴𝘂𝗹𝗮𝘁𝗼𝗿𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻
As part of the activity, students designed product labels in accordance with the mandatory requirements of Administrative Order No. 2014-0030, reinforcing the integration of regulatory compliance in food processing.

This laboratory activity underscores the importance of applied learning in thermal processing technology and highlights the value of inter-institutional collaboration in enhancing technical competencies and practical skills in food processing.

Photos by: Assoc. Prof. Jihan Santanina S. Alumbro and Mr. Rex Querubin

14/04/2026

2nd year BS Food Technology students actively engaged in a Hands-on Processing Training focused on heating characteristics and basic canning methods. Through this activity, students gained practical knowledge and skills in thermal processing, product safety, and proper canning techniques—strengthening their understanding beyond the classroom.

The activity officially began with an opening program, where students and faculty-in-charge, Mr. Rex Querubin, PFT from UA Hamtic Campus were warmly welcomed through the opening remarks of School of Technology Dean, Johannes Magpusao, PhD, PFT.

Today’s experiments were spearheaded by Jihan Santanina S. Alumbro, PhD, PFT, and Riza P. Flores, MSc., PFT, faculty-in-charge from the School of Technology, UPV.

This training is part of the ongoing collaboration between UA and UPV. The first session was held today, April 14, 2026, with the second session scheduled on April 22, 2026.

Photos by: Assoc. Prof. Jihan Santanina S. Alumbro and Mr. Rex Querubin

23/03/2026

Congratulation Ms. Danica Marie B. Aposaga and Team🥳✨

From watermelon waste to breakthrough innovation 🍉✨

A huge congratulations to PakUAn for being crowned Grand Winner of the AGRI-TECH GRAND PRIX 2026 Philippines! By transforming watermelon peels into a natural food preservative, PakUAn is turning agricultural waste into a powerful solution for sustainability and circular food systems.

Held at Quezon City University, this milestone event marked the first agriculture-focused TECH PLANTER program outside Japan, bringing together researchers, startups, and industry leaders to drive deep tech innovation in agriculture.

👏 Shoutout as well to:
• CropConnect – Leave a Nest Awardee, advancing agri traceability and data systems
• Kape Lumad – CPUGAD Awardee, empowering sustainable coffee communities

We would also like to extend our heartfelt thanks to all participants, judges, and guests for being part of this meaningful event. Your presence, insights, and support truly made the AGRI-TECH GRAND PRIX 2026 Philippines a success.

This is just the beginning. Through TECH PLANTER, we continue building a thriving ecosystem where science meets real-world impact 🌱

📸 You may access the event photos in the comment section below.

08/03/2026

𝗟𝗢𝗢𝗞 | 𝗨𝗔-𝗛𝗖 𝗦𝘁𝗿𝗲𝗻𝗴𝘁𝗵𝗲𝗻𝘀 𝗙𝗼𝗼𝗱 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗣𝗿𝗼𝗴𝗿𝗮𝗺 𝘁𝗵𝗿𝗼𝘂𝗴𝗵 𝗣𝗮𝗿𝘁𝗻𝗲𝗿𝘀𝗵𝗶𝗽 𝘄𝗶𝘁𝗵 𝗨𝗻𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆 𝗼𝗳 𝘁𝗵𝗲 𝗣𝗵𝗶𝗹𝗶𝗽𝗽𝗶𝗻𝗲𝘀 𝗩𝗶𝘀𝗮𝘆𝗮𝘀

The Bachelor of Science in Food Technology program of the University of Antique – Hamtic Campus (UA-HC) strengthened its academic partnership with the University of the Philippines Visayas through a ceremonial Memorandum of Agreement (MOA) signing held on March 5, 2026.

The agreement was signed by Dr. Dr. Clement S. Camposano, Chancellor of UP Visayas; Dr. Johannes M. Magpusao, Dean of the UP Visayas School of Technology (SOTECH); Dr. Pablo S. Crespo Jr., President of the University of Antique; and Prof. Glenda B. Mabaquiao, Campus Director of UA-Hamtic.

The ceremonial signing was conducted via the Zoom platform, with faculty members from both universities attending the event as witnesses.

Through this partnership, BS Food Technology students of UA-HC will be granted access to the UPV-SOTECH laboratory facilities on scheduled dates agreed upon by both institutions. The collaboration will allow students to gain hands-on practical experience in operating food processing equipment and technologies and to observe relevant processing operations in support of their Food Processing 1 and Food Processing 2 courses.

This initiative reflects UA-HC’s dedication to fostering strong academic collaborations and enriching the practical learning experiences of its Food Technology students. 💚💛

28/02/2026