News

UPHSI students renew service-learning commitment

UPHSI students renew service-learning commitment

Laughter, colors, and lively interactions filled the first on-site community service-learning engagement phase of Project UP: Ulikid kag Pagkabalaka conducted with its partner school, Calaparan Elementary School in Molo District, Iloilo City last Friday, April 14. 

UPV Museum features works of artists in the Visayas region

UPV Museum features works of artists in the Visayas region

Kasikas, the Visayas region’s exhibit of ‘Bagong Biswal,’ opened  at the UPV Museum of Arts and Cultural Heritage’s Hanas - Changing Exhibition Gallery 2 in Iloilo City on April 14, 2023.

Genoveza’s ‘Balhin’ emerges as second best film at 19th Bantayan Film Festival

Genoveza’s ‘Balhin’ emerges as second best film at 19th Bantayan Film Festival

The Bantayan Film Festival is the perfect avenue for the people of Guimbal town in Iloilo to display their creative prowess in filmmaking. The festival has produced countless local talents and films since its inception in 2004. 

Braga is new UPHSI Principal

Braga is new UPHSI Principal

Asst. Prof. Edelia T. Braga is the new Principal of UP High School in Iloilo from 17 April 2023 to 16 April 2026. The Administrative Order was signed by Chancellor Clement C. Camposano on 14 April 2023. 

Faculty Regent Ramota dialogues with UPV members of the faculty and REPS

Faculty Regent Ramota dialogues with UPV members of the faculty and REPS

Faculty Regent Carl Marc Ramota dialogued with members of the faculty and the Research, Extension, and Professional Staff (REPS) in UP Visayas during the two-day Ugnayan / Ikot Unyon: Usapang Guro at Pamayanan | Konsultasyon at Oryentasyon, which started on April 13 at the Iloilo City campus.

UP Visayas, Lorenzana Food Corp. to collaborate for advancement of mussel sauce technology

UP Visayas, Lorenzana Food Corp. to collaborate for advancement of mussel sauce technology

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. 

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