By Charlene L. Arendaying
| Contestant in the cooking contest works on his dish.
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The Bachelor of Science in Food Technology organized lively and noisy festivities marking its 12th Food Technology Day, March 25, with the theme "Innovating Together, Advancing Tomorrow."
The day started with a ribbon-cutting ceremony led by Dr. Ramy Lloyd L. Lotilla, satellite college director, and Mr. John Ryan Crispino, together with some key officials, signifying the start of this momentous occasion.
The event officially began with opening remarks of Prof. Clyde Dwynelh G. Leccio, BSFT program coordinator. She also welcomed everyone who attended and participated in the event.
As the new program coordinator, she admitted that spearheading this event for the first time made her nervous. However, seeing the faces of the people present reminded her of the true essence of the celebration: the love for the course itself.
"I have to admit, I'm extremely nervous as this is my first time overseeing such a momentous event. However, seeing all of you gathered here—students, faculty, industry professionals, entrepreneurs, and guests—reminds me that this event is not just about me, but all of us coming together today to share our knowledge, experiences, and passion for food science and technology," she said.
Dr. Lotilla also shared his inspirational message. In line with this year's theme, he encouraged everyone to explore beyond their comfort zones and become innovators for the betterment of the future.
"Let us continue to push boundaries, explore new possibilities, and work hand in hand to build a food industry that is not only innovative but also sustainable and inclusive," he said.
Afterwards, the guest speaker was introduced by Dr. Rhodora Ticar. With his background and expertise, Mr. John Ryan Crispino shared his experiences and tips with the audience as the owner of Mang Lucas Mushroom Farm.
He advised BSFT students to travel to different regions of the country to experience various flavors.
He also shared that during the pandemic, his wife was infected with the COVID-19 virus, which became a major setback for their newly opened business. But instead of giving up, it motivated him to think and innovate new ideas, integrating technology to keep his business thriving.
After the keynote speech, the BSFT students showcased their talents in a dance competition. Their performances demonstrated that they not only excel in cooking but are also talented in other areas.
Then, there was a showdown among three teams as they showcased their cooking prowess in the Food Innovation contest, with saba (banana) as their main ingredient. Simultaneously, a quiz bowl dubbed "PAFTalinuhan" was held in the Accreditation Room.
In the afternoon, BSFT students had fun participating in four parlor games that tested their knowledge of relevant information about their course. The four games were Breakfast Scramble, 4 Pics 1 Word, Charades, and Sensory Evaluation.
For the penultimate portion of the event, a raffle draw was held.
To recognize the efforts of the students and teams who won in the different competitions, they were awarded certificates and prizes. Here are the winners from each category:
Dance Showdown
1st - Team C - Defenders
2nd - Team B - Biotech
3rd - Team A - Funtastech
Food Bazaar Contest
1st - Biotech
2nd (tie) - Funtastech and Defenders
PAFTalinuhan (Quiz Bowl)
Champion - Leslie Felongco
2nd Place - Angel Mykaella Dapitillo
3rd Place - Catherine Josie Laurilla
Food Innovation
Overall Champion - Defenders
1st Runner-up - Funtastech
2nd Runner-up - Biotech
Main Dish - Funtastech
Beverage - Biotech
Side Dish - Defenders
Dessert - Defenders
Top Grosser - Biotech
To conclude this eventful day, Dr. Lalaine E. Ricardo, student affairs and services chairperson, delivered her closing remarks. She congratulated the faculty members, officers of the Food Technology Department and PAFT-RHO organization, and the students for the success of this event.