The Cebu Technological University-Tuburan Campus Food Innovation Center held an intercollegiate seminar-workshop last September 2-3, 2022, at Pa Nando Beach Resort, Apalan, Tuburan Cebu.
This two-day event is geared toward and supports four functions of the University: instruction, production, extension, and research. With faculty and students’ food innovated study, the Food Innovation Center serves as the avenue for the said researchers to draft Utility Model for IPOPHL registration and future utilization and commercialization.
The event kickstarted with the ice breaker activity led by Professor Charina Bardoquillo and Professor Antonio Cinco from the College of Education, aimed at re-boosting the participants’ energy as preparation for the two-day event.
The day one-morning session officially commenced with Dr. Alona M. Ordona’s welcome address and statement of purpose. She shared its objectives to pool unique and novel food innovations that will be used in the department’s extension/community outreach program to augment the number of the registered food utility model.
“To increase the number of available products in FIC-CTU Tuburan Campus by utilizing the registered utility models and motivating the faculty to strive and persevere more professional development,” Dr. Ordona furthered.
The first speaker was Dr. Leodivino A. Lawas, University Director KITSTO delivered a talk entitled “Intellectual Property,” which revealed the importance and impact of protecting patent ideas and innovative products. He also emphasized the importance and mentioned strategies in patent drafting and prior art searching.
The afternoon session was graced by the presence of the most innovative awardee in the person of Professor Monifel S. Galagar, a regular faculty member at Cebu Technological University-Tuburan Campus. In her discussion entitled “Process and Preparation for crafting Utility Model,” Professor Galagar focused on the various processes and steps in crafting the utility model. She also stated the technique for drafting a utility model and how to apply it online.
After Professor Galagar, the participants were divided into teams and given output-making tasks. Each group shared and presented innovative ideas that were useful and helpful for the Food Innovation Center.
The day two program was focused on output presentation and critiquing, wherein Professor Galagar and Dr. Lawas shared their insights and comments per output presented by each team. Moreover, participants were trained to submit models in the online application.
The closing activity of the said event was designated to a BSED Instructor, Professor Bardoquillo, who gave the impression that the training was comprehensive and commendable for future seminar workshops. She also said with sincere gratitude and appreciation to the chairpersons, the committee, facilitators, and participants, without whom the event would not have been fruitful.
Words by Rechie C. Bejasa