The University of the Philippines Visayas (UPV) and Lorenzana Food Corporation (LFC) will collaborate for the advancement of the technology known as “Low Salt-Fermented Mussel Sauce” to be commercially ready.
The partnership was made possible after the signing of the Collaborative Research Agreement (CRA) between both parties held at the Coastline 5023 Fisheries Technology Business Incubator (FTBI) Building, UPV Miagao campus, on April 11.
The agreement aims to conduct further research and development to improve the existing prototype of the technology, sub-decide the target consumers, test its acceptance, and fully commercialize it.
Chancellor Clement Camposano and Dr. Reynold Tan, Director of the Technology Transfer and Business Development Office (TTBDO) and Project Leader of the Scale Up Mussel Project, represented UPV, while LFC President Jose Luis Yulo, Jr. and Chief Operating Officer David Lorenzana, represented the other party.
UPV developed the laboratory-scale prototype of the technology through the Institute of Fish Processing Technology of the College of Fisheries and Ocean Sciences, as part of the program funded by the Department of Science and Technology - Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (DOST-PCAARRD).
After the CRA signing, the guests visited the Office of the Chancellor and the Regional Research Center (RRC). The Chancellor and Dr. Noel Ferriols, RRC Director, personally toured the guests at the said venues, where they also discussed other potential research collaborations.
LFC is a market leader in the domestic patis (salted fish sauce) and bagoong (fish/shrimp paste) industry with its Lorins and Lorenzana brands. (With sources from TTBDO)
