Department of Science and Technology

Philippine Council for Industry, Energy and Emerging Technology

Research and Development (PCIEERD)

IV. FOOD SECTOR

A. FOOD SAFETY PROGRAM

Call Rationale

Under Food and Nutrition Security, the DOST Integrated Food Safety program is DOST’s
support for the implementation of Republic Act 10611 or the Food Safety Act of 2013, with the
following objectives:
1. To provide food safety related services to meet customer satisfaction;
2. To develop and implement effective systems, processes, and protocols on
food safety;
3. To develop and enhance human resources on food safety; and
4. To develop and institute strategies and mechanisms to sustain the food safety
program.

The Food Safety Program is aligned with the following priorities:

SUSTAINABLE ▪ Goal 3: Good health and well-being
DEVELOPMENT ▪ Goal 9: Industry, inn-ovation, and infrastructure
GOALS ADDRESSED ▪ Goal 12: Responsible consumption and production
KEY RESEARCH ▪ Rapid, Inclusive and Sustainable Economic Growth
AREAS
11-POINT AGENDA ▪ Pursue R&D to address pressing national problems
▪ Develop STI human resources and build a strong STI culture
▪ Upgrade STI facilities and capacities to advance R&D
activities and expand S&T services
▪ Strengthen industry-academe-government and international
STI collaboration

As an action plan to the strategies, the developed DOST Food Safety Program has four (4)
major program components with the overall vision towards safe food for everyone, by
everyone, through science, technology, and innovation:
I. Research and Development on Food Safety
II. S&T Services on Food Safety
III. Human Resource Development on Food Safety
IV. Knowledge/Technology Transfer and Policy Advocacy Program on Food Safety

Call Objectives

The call aims to help address problems and areas of concerns in relation to food safety to
protect consumer safety:
▪ Food-borne and water-borne illnesses
▪ Food product detentions
▪ Inadequate technical support for Micro-, Small- and Medium-sized Enterprises
(MSMEs)
▪ Knowledge gap on food safety of Philippine food supply
▪ Lack of science-based evidence for food safety policies and guidelines
Call Scope

Priorities Output Timeline

R&D on Food Safety (Total budget: P267.6M)
Food packaging hazard ▪ Scientific data on food packaging contaminants 2023-
migration studies 2027
Standards Development ▪ Baseline data on the technical quality of identified 2023-
to Ensure Safety of processed food products 2027
Priority Products ▪ Draft PNS & RCP for processed food products
identified and endorsed by Philippine FDA
Development of ▪ Guide for MSMEs in developing traceability 2023
MSMEs’ Traceability system
Systems
Establishment of Shelf ▪ Scientific data in the handling, distribution and 2023-
Life and Safety of storage of chilled RTH/RTE foods sold in 2024
Chilled Ready to Heat convenience stores.
and Ready to Eat Foods
Sold in Convenience
Stores
R&D to support food ▪ Guidelines and policy measures for safe 2023-
industry in the time of production and distribution of food products 2025
pandemic and beyond including specialty food manufacturers / online
food sellers
▪ Developed training programs for specialty food
manufacturers / online food sellers
NICER for Food Safety ▪ Established Food Safety Risk Profiling Center 2023-
Risk Profiling ▪ Consolidated data in the Philippines related to 2025
food safety risk analysis
▪ Food Safety Risk profiles on chemical and
microbiological hazards
S&T Services on Food Safety (Total budget: P1.291.B)
Application of globally- ▪ DOST Standard Chemical Methods for Food 2023-
accepted methods for Safety Testing 2027
food safety ▪ DOST Standard Microbiological Methods for food
parameters safety testing
▪ Harmonized Test Methods for Food Safety
Analysis towards Southeast Asia Harmonization
of Methods for Food Safety Parameters into
international reference methods
Provision of analytical ▪ Ensured Quality of Virgin Coconut Oil through 2023-
testing services for provision of Analytical testing Services (Validated 2025
quality assessment and analytical method for quality assurance of VCO
shelf-life of selected capability building of RSTLs, analyses of VCO
local products to assist samples)
LGUs and MSMEs ▪ Ensured safe methanol level in lambanog through
analytical testing (method validation of field test
kit for methanol detection, analysis
of lambanog samples)
▪ Established histamine testing for local and export
food products
Improvement of DOST ▪ Offer new services for bakery products, Non- 2023-
RSTL Lab Efficiency alcoholic beverages and concentrate and Cacao 2027
thru Facility Expansion, Bean & its products (e.g. Acrylamide, CST,
Shigella, Psychotropic bacteria, preservatives, vit
 Priorities Output Timeline
Equipment Upgrading & C, vit A, caffeine, color listed in FDA Food Code,
Optimization etc.
▪ Established shelf life labs and to expand the
capacity of existing Shelf Life Labs in the Regions
▪ Upgraded laboratories on Proximate Analysis for
Nutrition Labelling
Levelling up calibration ▪ Offering of new calibration services of food 2023-
services in support to processing tools and equipment such as meat 2027
food safety in thermometer; counting machines; measuring
manufacturing buckets for beverages; metal detectors; validation
processes of retorts, kettle penetration and heat distribution.
▪ Establish efficient calibration of volumetric
glassware.
Enhancement of Food ▪ Enhance capability of the Packaging Testing 2023-
Packaging Materials in Laboratory (ITDI-PTD); 2027
the Regions ▪ Establish regional laboratories capability on
testing food packaging materials for overall and
specific migration
Detection of food ▪ ISO 17025 accredited method for molecular 2023-
pathogens using detection of pathogens 2027
Molecular Method
Strengthening food ▪ Developed sensors for detection of freshness in 2023-
safety and traceabilitymeat and fish, sweetness of fruits, etc. 2025
through nuclear and ▪ Compendium of optimum dose rates for identified
isotope-based food and food products
technology ▪ Validated method for the detection of irradiated
food, multi-element analysis of water using total
reflectance x-ray fluorescence spectrometry
▪ Enhanced capability on radiological analyses for
Radiological parameters under the PNSDW 2017
▪ DOST lab network using nuclear-based analytical
techniques complementing conventional methods
for food testing
▪ Developed and optimized methods for the
detection of toxins and adulterants in food
using radioassays
Establishment of the ▪ Food Safety National Reference Laboratory in the 2023-
National Food Safety Philippines 2027
Reference Laboratory ▪ Proficiency Testing Provision for Testing of Food
Safety Parameters
▪ Developed Food Reference Materials for Use of
Testing Laboratories
▪ Developed of Quality Control Material and
Provision of Proficiency Test (PT) Scheme for
Food Microbiological Laboratories
Human Resource Development on Food Safety (Total budget: P50.2M)
Competency- Based ▪ Competency evaluation rubric for DOST and non- 2023-
Training Program for DOST Food Safety workforce 2027
DOST Food Safety ▪ Trained and competent DOST and non-DOST
Teams Food Safety workforce
▪ Training impact assessment
 Priorities Output Timeline
Development of Food ▪ Two (2) new sets of unified training modules for 2023-
Safety Training FST’s use 2026
Modules ▪ Reviewed and updated food safety training
modules based on the feedback of trainers and
clients;
Development of ▪ Established massive open online course on Food 2023-
Massive Open-Online Safety 2024
Course on Food Safety
Food Safety in Disaster▪ Guidelines on food safety during disaster 2023-
Management management 2025
▪ Trained DOST workforce and LGUs on Food
Safety during disaster management;
▪ Model kitchen/facility for disaster relief operations
Knowledge and Technology Transfer and Policy Advocacy on Food Safety
DOST Food Safety Fora ▪ Conduct Regional Forums and National Summit 2023-
and Summit ▪ Established linkages with key stakeholders 2027
▪ Identified key food safety stakeholders and
establish technology transfer activities
Food Safety Technology ▪ Forum and Workshop on the Determination of 2023-
Transfer Program Technology Readiness Level of Food Safety 2027
Technologies
▪ Support for Commercialization of Food Safety
Technologies in the Regions
▪ Deployment and Dissemination of Harmonized
Food Safety Modules
▪ Food Safety Month Celebration
Research for Policy ▪ Review of the Policy Making Environment 2023-
Advocacy on National ▪ Writeshop/s for policy brief writing 2027
Food Safety Policy brief/s; policy statements and
recommendations
▪ Dissemination and Adoption of Science based
policy recommendation
▪ Monitoring and Evaluation of Policy Advocacy
Campaign

Specific Features Sought in this Call

1. The implementing agency and proponent should have a track record and established
expertise in food safety.
2. A collaborative undertaking among institutions is encouraged. Institutions from other
region/s which are working on similar or related research areas may also be
engaged given their capability and commitment.
3. The proposal must include the following details:
a. Clearly presented values or the corresponding opportunity cost for the
proposed interventions. This can include details on potential socio-economic
impact in terms of the projected increase in productivity of risk managers or
additional income of industry, as well as potential benefits in terms of public
health.
b. Defined partnerships or collaborations with food safety regulatory agencies and
other relevant institutions for the project implementation and sustainability of
operations
 c. Sustainability plan includes established mechanisms in terms of institutional,
financial, and human resources capability. It shall indicate the commitments of
the host institution and collaborating HEIs/institutions to sustain operations of
the center.
d. Counterpart funding from the partner agencies to be involved in the project.
e. Counterpart resources (e.g. facilities, equipment) available in each
implementing agency
4. For the Food Safety Risk Profiling Center
a. Multi-year project (maximum of 3 years) with a clear roadmap of R&D activities
and outputs.
b. Have at least three (3) R&D project proposals which may have different
implementing agencies.
c. Submit endorsement of the Regional Development Council (RDC) or its
equivalent and by the Head of the Implementing Agency.
d. Organizational and operational structure of the proposed Food Safety Risk
Profiling Center

B. FOOD INNOVATION PROGRAM

Call Rationale

Despite its continuous growth, the food processing sector is hindered by several challenges
that need to be addressed. Investments in research and development, technology transfer,
and upgrading — the widely accepted measures of innovation, have been historically low for
food manufacturing industries in the Philippines (PIDS, 2017). These challenges were
identified relative to the ASEAN integration in 2015 and remain as the main challenges
affecting the local industries. These are the following:
1. Continued dependence on imported raw materials
2. Need for improvement or innovation in local technology
3. Ability to consistently deliver the required level of quality and food safety

These industry concerns and challenges were also validated in the recent S&T consultation
with the food industry conducted by the Council in partnership with the Board of Investments
of the Department of Trade and Industry (DTI-BOI). With these priorities at hand, the Food
Innovation Program was developed with the vision to make local industries more sustainable
and at the same time, geared towards innovative food products with better
quality and improved safety that responds to the population’s nutritional and health
requirements.

Call Objective

This program aims to enhance the capability of local industries by developing sustainable
processing and packaging technologies that are not yet available in the local scenario and are
seen to revolutionize the current practices of industries for better quality products with
improved safety and/or nutritional benefits.

Call Scope

Source of
Priorities Output / Highlights Timeline
Funds
Food Innovation Program (Total budget: P682M)
Enhancement of DOST-GIA Sustainable and stand-alone Food 2022-
Competencies of Innovation Centers by 2028. 2028
Food Innovation
 Source of
Priorities Output / Highlights Timeline
Funds
Food Innovation Program (Total budget: P682M)
Centers on
Bringing Products
to Market,
Operations
Management, and
Mechanisms for
Sustainability
Utilization of Food DOST-GIA New innovative food product / process 2022-
Processing PCIEERD- ready for adoption of partner industry 2028
Industry By- GIA
Products for Food
Application
New Processing PCIEERD- New Innovative Food Processing 2022-
and Packaging GIA Technologies with emphasis on nutrition- 2028
Technologies for sensitive food processing techniques for
Local Food Local Food Industries
Industries
R&D for Specific DOST-GIA ▪ Product and Process Improvement for 2022-
Industry/Regional CRADLE Local Industries 2028
Concerns Funding ▪ S&T R&D Support for Updating /
Creation of Standards for Local Products
with emphasis on (but not limited to):
o Turmeric (DTI-IVA) Standards to
harmonize efforts on R&D in
Turmeric Products
o Benzoate as Food Additive Concern
especially in children
o Development of product standards
and revision of existing standards
for processed fruits & nuts
o Fermentation technology (wine,
vinegar)
Sustainable and PCIEERD- Developed healthier food product 2022-
Healthier GIA alternatives (e.g. analogues, plant-based, 2028
Alternative Food CRADLE by-products of microbiological processes,
Products Using Funding gluten-free / low glycemic index alternatives,
Local Sources etc.) addressing a problem of specific set of
consumers

▪ Salt and Flavor Enhancers 2022-

o Determination of the effect of 2024
iodization on salt processing and
product characteristics
o Process and product optimization of
flavor enhancers from indigenous
sources (e.g. seaweeds, oyster)
o Development of healthier flavor
enhancers for noodles and other
flour-based products
 Source of
Priorities Output / Highlights Timeline
Funds
Food Innovation Program (Total budget: P682M)
o S&T Support for Policy
Recommendation on use of iodized
salt for manufacturing
▪ Natural Sweeteners 2022-
o Product innovation and 2024
development of other forms of stevia
(e.g. stevia liquid, tablets)
o Use of alternative and cheaper /
more efficient sweeteners or
ingredients (with less tax)
▪ Milk 2022-
o Equipment system for community- 2024
based milk processing
▪ Coconut 2022-
o Utilization and value-adding of 2028
coconut processing by-products
(i.e. coconut pulp or “sapal” and curd
or “latik)
o Development and quality
improvement for emerging coconut
products (vinegar, butter, aminos)*
o S&T R&D support for Glacial Acetic
Acid Standards for Export
Products*
Smart Packaging PCIEERD- Developed alternative, cheaper, economic, 2022-
Solutions GIA environment-friendly, tamper-proof, 2028
logistics-friendly packaging technologies

Specific Features Sought in this Call

1. The implementing agency and proponent should have a track record and established
expertise in food processing.
2. Endorsed by the Head of Implementing Agency. Proposals submitted for consortium
must also include an endorsement from the Regional Consortium Chair.
3. Sound scientific basis for the proposed technology includes:
a. Relevant data and literature to provide situationer for the pressing national
problems to be addressed
b. Appropriate experimental design and statistical analyses when applicable
c. Advantages and differentiation over existing similar technologies
4. The proposal must include the following details:
a. Clearly presented value or opportunity cost of the proposed technology
including:
i. Socio-economic impact (projected increase in productivity of risk
managers or additional income of industry)
ii. Current demand for the proposed technology
iii. Environmental impact and waste management plans
b. Letter of intent with a defined partnership with company/ies willing to test
and/or adopt the technology.
c. Detailed plans for transfer of technology to end-user.
 d. Sustainability plan for the proposed technology (institutional, financial, and
human resources) for the host institution and partner industry.
e. Counterpart funding from the partner agencies to be involved in the project.
f. Counterpart resources (e.g. facilities, equipment) available in each
implementing agency

C. DOST HALAL S&T PROGRAM

Call Rationale

In support of RA 10817 or the Philippine Halal Export Development and Promotion Act, and
as a provider of scientific and technical knowledge in support to the development of the Halal
industry, the DOST implemented the DOST Halal S&T Program which lays down the plans
and programs for four (4) areas, namely: (1) Research and Development, (2) Human
Resource Development, (3) Knowledge Transfer, and (4) Halal Verification Laboratory
Testing.

The program started in August 2018 has achieved several accomplishments and
milestones. In 2020 and 2021, the following projects were approved under the program:
• Research and Development
1. Blockchain-Based Novel System/Application for Transparent Traceability of
Halal-and-Tayeb Cacao Products
2. Development of Halal Compliant Dehydrated Food Products from Selected Food
Materials (Fruits, Vegetables, and Rootcrops)
3. Establishment of Halal Assurance System for Selected Food Ingredients (Dried
and Powdered Onion, Garlic, Black Pepper, and Chili)
4. Establishment of Halal Assurance Management System and Halal-compliant
Standardized Process for Spa Skincare Products for the Halal Tourism Industry
• Human Resource Development and Knowledge Transfer
5. Development and Deployment of Halal Tourism Training Module and Halal
Assurance Systems (HAS) to Secure Halal Compliance of Tourism
Establishments
• Halal Verification Laboratory Testing
6. DOST ETCH: Enhanced Testing Capabilities of DOST Halal Verification
Laboratories (HVLs) in Support to Philippine Tourism Industry

The Philippines ranks 36th out of 130 countries in the 2021 Global Muslim Travel Index, up by
3 notches from 2019 and tied at the 8th spot for Non-OIC destinations together with France,
Germany, and USA. With its strong tourism industry, the country is accelerating its plans to
position itself as one of the world’s preferred destinations for Muslim tourists. The Department
of Tourism (DOT) has a series of initiatives as part of a major drive to create a long-term
infrastructure across the country to diversify its visitor arrivals by attracting Muslim visitors -
especially from the neighboring ASEAN region and the Middle East. In 2016, it has partnered
with Crescent Rating and the Halal International Chamber of Commerce and Industries of the
Philippines (HICCIP), to help build capabilities and resources as well as launch a destination
marketing campaign (Crescent Rating, 2016). A Muslim Travel Guide was also developed
which includes necessary information for top destinations in the country in partnership
with HalalTrip, a global online platform for Muslim travelers.

Recognizing the role of science and technology, and innovation, the initiatives hope to
strengthen the Halal industry specifically in meeting world standards, promoting the
competitiveness of entrepreneurs, increasing capability in Halal accreditation and formulating
standards, and upgrading Halal research and development.
The program, aligned with the following priorities is working on the continual development of
its local Halal industries:
SUSTAINABLE Goal 8: Decent work and economic growth
DEVELOPMENT GOALS
KEY RESEARCH AREAS Rapid, Inclusive and Sustainable Economic Growth
11-POINT AGENDA ▪ Maximize utilization of R&D results through technology
transfer and commercialization
▪ Expand STI assistance to communities and the production
sector, particularly MSMEs

To continue its holistic intervention in strengthening the Halal ecosystem of the country, the
Council is now on its final leg of providing support by focusing its call for proposals this 2024
on HRD and Knowledge Transfer.

Call Objective

The call aims to continue with the development of national capacity for improvement of the
local Halal industries for strengthening of the Halal ecosystem in the country. This will be
done by addressing the needs of the Halal industry by ensuring the availability of Halal Food,
building the capability of the hospitality industry to be Muslim-friendly, and developing a tourist
portal for Muslim travelers.

Call Scope

Priorities Output Timeline

HRD and Knowledge Transfer (Total budget: P50M)
Establishment of Halal Central repository with online database of R&D 2022-2024
Knowledge Center output and Halal-related activities
Halal Summit Halal Summit Programs 2023-2028

Specific Features Sought in this Call

1. The implementing agency and proponent should have a track record and established
expertise on the proposed project.
2. The proposal must include the following details:
a. Endorsement by the DOST Halal S&T Program Leader.
b. Detailed Review of Literature by including previous works and/or relevant
studies where the proposal will take off.
c. Data/information related to the proposal’s potential socio-economic impact and
marketability:
i. Projected employment generation after the completion of the project.
Identify the possible specific jobs to be involved and/or estimated
number of personnel needed.
ii. Estimated income/productivity rate once the project’s outputs
are established.
iii. Information/data/activities on the potential market expansion of
the project.
iv. Advantages of the proposed studies and its target cost over the
existing/commercially available/similar studies.
v. Potential impacts to the identified industry partner or partner institution.
d. Data on how the project can contribute to the improvement of environmental
conditions by including any possible environmental impact from the proposal.
 e. Clear plans for utilization of project results:
i. Specify mechanisms for the sustainability of operations.
ii. Strategies for wider adoption by indicating how the project results can
be scaled up to be widely used or available.
iii. Provide the details on how the target beneficiaries will participate or
benefit from the project.
iv. Detailed plans for promotion and transfer of technology to end-users.
v. Sustainability for the resources to be generated, capacity built from the
project proposal, and equipment being requested. The sustainability
plan refers to the continuity of the project after its completion.
f. Adequate counterpart funding from the implementing and cooperating
agencies
g. Letter of commitment from identified cooperating agencies willing to test and/or
adopt the project output.
h. Risk Management Plan. Identify the risks on the implementation of the project.
Develop and submit an action/contingency plan for identified risks and prepare
alternative activities to avoid delays in the conduct of the activities of the project
and its implementation.
i. Technology Roadmap. A clear roadmap of project activities and outputs
3. For Halal Knowledge Center, strategic location in establishing the center and provide
the capacity and how the operationalization will take place after the project
completion.

D. DOST SMART FOOD VALUE CHAIN PROGRAM FOR THE NEW NORMAL

Call Rationale

The DOST Smart Food Value Chain Program for the New Normal was conceptualized in 2020
to address food self-sufficiency. The pandemic led to difficulty in the movement of goods from
the farms to the consumers. Results of the survey conducted by IATF TWG on Anticipatory
and Forward Planning in the first month showed that 35% of the respondents were not able to
sell their produce which led to wastage of produce and losses for the farmers. Although the
government is assuring the people that there is enough food supply, bringing them to the
consumers becomes a problem.

The program aims to utilize smart and innovative technologies throughout the value chain -
from production, processing, distribution up to consumption. Support activities that encompass
the whole chain are Food Security, Supply Chain Management, Waste Management and
Recovery, Human Resources Development, Technology Development and Deployment.
Smart production systems, deployment of high yielding varieties, use of innovative
technologies, application of ICT and data analytics are interventions that will be applied in the
agri-food chain.

The program is aligned with the following priorities:

SUSTAINABLE ▪ Goal 2: Zero Hunger
DEVELOPMENT GOALS ▪ Goal 9: Industry, innovation and infrastructure
ADDRESSED ▪ Goal 12: Responsible consumption and production
KEY RESEARCH AREAS ▪ Rapid, Inclusive and Sustainable Economic Growth
11-POINT AGENDA ▪ Pursue R&D to address pressing national problems
▪ Conduct R&D to enhance productivity and improve
management of resources
▪ Strengthen and utilize regional R&D capabilities
▪ Upgrade STI facilities and capacities to advance R&D
activities and expand S&T services
 ▪ Expand STI assistance to communities and the production
sector, particularly MSMEs

Call Objective

This Call aims to develop an IT-based platform to capture, process, and provide timely and
reliable data to effectively trace resources and aid in efficient and informed decision-making
in food supply chain management. The system should be able to provide analytics and
management reports for action of the stakeholders. This will establish complete and strong
link among the farmers, traders and logistics, distributors, processors, retailers, and relevant
government and non-government institutions.

Call Scope

Priorities Output Timeline

Smart Food Value Chain Program (Total budget: P56M)
Development of an Integrated ▪ IT-based platform for effective 2023-
Food Value Chain and management of resources within the food 2025
Resource Management supply chain
System (FVCRMS)
Food Security and ▪ Waste Management and Recovery 2023-
Sustainability ▪ Processing technologies developed 2024
addressing surpluses and wastage in of
produce into value-added products with
longer shelf-life
Smart / Innovative ▪ Smart Retailing System 2023-
Technologies in Value Chain ▪ Established network system that allows 2024
direct linkages from farmers to consumers

Specific Features Sought in this Call

1. This call is open to all HEIs, Startups, or TBIs, with good knowledge
and established expertise on supply chain management and data analytics.
2. The proponent should have established partnership with DOST Regional Offices,
private institutions, local government units, and other government agencies that would
contribute data on the different stages of the value chain.
3. The proposed system must integrate existing developed systems/platforms of other
agencies on value chain and resource management.
4. The proposal must include the following details:
a. Sound scientific basis for the proposed technology including:
▪ Relevant data and literature to provide situationer for the pressing national
problems to be addressed
▪ Appropriate experimental design and statistical analyses when applicable
▪ Advantages and differentiation over existing similar technologies
b. Socio-economic impact
c. Environmental impact
d. Identified strategies for deployment and transfer of the proposed system to the
end users
e. Sustainability plan
f. Current and potential demand for the system

E. FACILITIES AND LABORATORIES IN SUPPORT OF THE FOOD SECTOR

Call Rationale
Appropriate facilities and laboratories are necessary for the food sector and its related
industries to thrive. Thus, support for the establishment and maintenance of facilities and
laboratories for the sector remains a priority in keeping the products and services compliant
and competitive. For the previous years, the sector handled projects under three (3) program
areas: (1) Standards and Testing, (2) Packaging Technologies and Services, and (3) New
Systems and Services in Support of the Local Food Sector.

Under Standards and Testing, the upgrading of laboratories of DOST Research and
Development Institutes (RDIs) and Regional Offices (ROs) paved the way for wider access to
quality laboratory testing services all over the country, catering to the needs of various clients
and industries. This translated to the greater achievement of developing the OneLab network
which is a one-stop service provider for laboratory testing services, having linked with both
government and private laboratories not only in the Philippines but internationally. The Council
also continues to support the development of Proficiency Testing (PT) materials for food safety
and quality. This led the Food and Nutrition Research Institute (FNRI) to achieve its goal of
being accredited as the first PT provider in the country, and now working towards its
accreditation as Reference Material (RM) producer. These services help both research and
testing laboratories in the country in ensuring accurate measurements.

Under Packaging Technologies and Services, DOST supports the establishment of the
Simulation Packaging Research and Testing Laboratory and Green Packaging Laboratory of
the Industrial Technology Development Institute (ITDI). From a single Packaging R&D
Program in 1999, the ITDI Packaging Technology Division is already on its 4th Roadmap with
the goal of being recognized worldwide as a Center of Excellence in packaging technology
development and innovation, engineering, design, and testing.

Under New Systems and Services in Support of the Local Food Sector, the DOST Regional
Offices launched oneSTore which is an e-commerce platform for local products as a strategy
to help DOST-supported enterprises widen their market reach, not only for food but also for
non-food products such as personal care, handicrafts, and furniture. The DOST also provides
support to the first food banking system in the country in assessing its effectiveness to help
achieve food security by rescuing safe food from manufacturers and food service providers
for distribution to communities.

Call Objective

The call aims to strengthen and enhance the laboratories of DOST Research and
Development Institutes (RDIs) and Regional Offices (ROs) catering to the needs of various
clients and industries.

Call Scope

Source of
Priorities Output Timeline
Funds
Facilities and Laboratories in Support of the Food Sector (Total budget: P600M)
Strengthening and DOST-GIA Sustained and leveled up DOST 2022-
Enhancement of Capabilities laboratories to support and 2026
of the OneLab network cater the needs of the industry
and various clients

Specific Features Sought in this Call

1. The proposal must include the following details:

 a. Sound scientific basis and justification for the proposed upgraded services of the
laboratories including:
▪ Relevant data and literature to provide situationer for the pressing national
problems to be addressed
▪ Data on the demand for the testing services to be established in the
laboratories
▪ Customer profile in the regions
▪ Potential impacts to the target beneficiaries. Provide the details on how the
target beneficiaries will participate or benefit from the project
b. Socio-economic impact including the estimated level of increase in productivity
and income of the laboratory, client firms, and industries through the project
c. Data on how the project can contribute to the improvement of environmental
conditions by including any possible environmental impact from the proposal
d. Identified strategies for further promotion of the services to target users
e. Clear plans for utilization of project results
▪ Specify mechanisms for the sustainability of operations
▪ Strategies for wider adoption by indicating how the project results can be
scaled up to be widely used or available
▪ Sustainability for the resources to be generated, capacity built from the project
proposal, and equipment being requested. The sustainability plan refers to the
continuity of the project after its completion.
f. Risk Management Plan. Identify the risks on the implementation of the project.
Develop and submit an action/contingency plan for identified risks and prepare
alternative activities to avoid delays in the conduct of the activities of the project
and its implementation.
2. Adequate counterpart funding from the implementing and cooperating agencies
3. Technology Roadmap. A clear roadmap of project activities and outputs