𝗕𝗘𝗡𝗥𝗖 𝘁𝗿𝗮𝗶𝗻𝘀 𝗳𝗼𝗼𝗱 𝗲𝗻𝘁𝗵𝘂𝘀𝗶𝗮𝘀𝘁 𝘁𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝗶𝘀𝘁𝘀 𝗼𝗻 𝗨𝘁𝗶𝗹𝗶𝘁𝘆 𝗠𝗼𝗱𝗲𝗹 𝗗𝗿𝗮𝗳𝘁𝗶𝗻𝗴

After a month since the successful Indigenous Plants Food Innovation Festival 2025, the BENRC of CTU Argao convened the same selected food enthusiast technologists for a training on utility model drafting on April 28, 2025, with the theme, “Innovate and Connect: Utility Model for Food We’ll Protect.”

The participants were comprised of students, mostly from BSHM and BTLED. Remarkably, such students have shown culinary skills and presented innovative food creations made from undervalued plants during the center’s cooking and baking contests on April 27th. As planned, their respective recipes will undergo UM applications and were agreed to be jointly owned by the food makers and BENRC.

The aforesaid training, led by the resource speaker, Engr. Tylo Junior L. van Steenhuyse highlighted significant techniques and fundamentals on drafting the process and formulation of UM applications. More specifically, by presenting claims, the step-by-step procedures, ingredient percentages by weight, and other important sections like the introduction, detailed description, summary, and abstract.

Engr. Steenhuyse rooted the knowledge he imparted through his first-hand experience working on BENRC’s utility model applications for years now. In fact, he has been credited as the co-food maker for several published food innovation UMs utilizing breadfruit and new cocoyam.

Apart from lecture sessions and information-packed handouts/learning materials provided, the food laboratory personnel assisted the participants with weight-per-ingredient-related computations as they visited the facility.

Such activities were aligned with the goals of the P15-million funded project of BENRC through the General Appropriations Act (GAA) called Indigenous Food and Nutrition Initiative (IFNI).

Via Melvin T. Benemerito