Polytechnic University of the Philippines

PUP receives 25 awards from TAPI-DOST

, News, Communication Management Office

Polytechnic University of the Philippines received 25 Utility Model Certificates from the Technology Application and Promotion Institute (TAPI).

Image may contain: 5 people, people smiling, people standing A Utility Model is a protection option, which is designed to protect innovations that are not sufficiently inventive to meet the inventive threshold required for standard patents application. It may be any useful machine, implement, tools, product, composition, process, improvement or part of the same, that is of practical utility, novelty and industrial applicability. A utility model is entitled to seven (7) years of protection from the date of filing (IPOPHIL). As of today there are still 149 technologies from the Engineering, Information Technology and Food Technology students are still on process for possible Patent or Utility Model Registration.

Among the awardees are as follows:

Title	Maker(s)
Process of Producing a Pasta from Corn Kernel and Corn Silk	Mary Rose E. Digno, Claribelle O. Patal, Hazel Ann A. Incognito, Clara Nerissa S. Valerio
Seasoning Mix with Powdered Green Mussel Food Spread	Abigail P. Billedo, Jeselle J. Kirit, Teodora R. Manalo, Annalissa E. Matias Jack Andre A. Callorina, Reinielle C. Desoy Robbie Mae R. Rebong, Ardy N. Ubanos
A Ready-To-Drink Tea with Ipomoea Batatas, Tamarindus Indica Leaf Extract	Rochelle B. Gacer, Maria Angelica L. Reyn Ipomoea Aquatica and Trishalyn Angel Raquel D. Naui, Gabrielle C.Magno
Pasta Composition from Corn Kernel (Zeamays Indenata) and Corn Silk (Stigma Maydis L.)	Mary Rose E. Digno, Claribelle O. Patal, Hazel Ann A. Incognito, Clara Nerissa S. Valerio
Pasta Composition from Kernel (Zea Mays Indenata) and Corn Silk (Stigma Maydis L.)	Mary Rose E. Digno, Claribelle O. Patal, Hazel Ann A. Incognito, Clarra Nerissa S. Valerio
Process for Preparing an Herbal Tea Composition	Kimberly Rose Castillo, Roxanne D. Secreto, Shaira R. Castañeda, Wynona Michaca
Crackers from Soybean (Glycine Max) Coconut (Cocos Nucifera) Oil	Julius Andrew A. Bonina, Honiey Jean R. Mayang Flour and Louisse Abigaile G. Miranda
Crackers from Soybean (Glycine Max)	Julius Andrew A. Bonina, Honiey Jean R. Mayang
Flour and Coconut (Cocos Nucifera) Oil	Louisse Abigaile G. Miranda
Process of Producing Crackers from Soybean (Glycine Max) Flour and Coconut (Cocos Nucifera) Oil	Julius Andrew A. Bonina, Honiey Jean R. Mayang Louisse Abigaile G. Miranda
Process of Producing a Ready-To-Fry Hash Brown from Shoots of Bambusa Vulgaris	Kathleen Francheska A. Sy, Merry Donna M.Suruelas, Mark Steven L. Basilio, Erika Mae C. Cardeno
Seasoning Mix with Powdered Green Mussel	Abigail P. Billedo, Jeselle J. Kirit, Teodora R. Manalo, Annalissa E. Matias
A Pancake Premix from Squash, Sorghum Bicolor L. Moench, Moringa Oleifera and Fern	Jesus Noel M. Generao, Karl Christian P. Sarabosing, Earvin Lazarus V. Plazo, Ezralyn D. Tabor
Process for Preparing a Frozen Milk- Based Product	Jezza Mae M. Furagganan, Kimberly Mae S. Isaac, Eline N. Raqueño, Sherna Lou B. Sanchez
Process of Producing a Powdered Pinnata Food Spread Flavoring Composition with Spondias	Kristelle Anne A. Cariño, Leo O`Neill D. Halili, King Faustino L. Magtibay Jack Andre A. Callorina, Reinielle C. Desoy, Robbie Mae R. Rebong, Ardy N. Ubanos
A Ready-To-Drink Tea with Ipomoea Batatas, Ipomoea Aquatica and Tama- Rindus Indica Leaf Extract	Rochelle B. Gacer, Maria Angelica L. Reyno, Trishalyn Angel Raquel D. Naui, Gabrielle C. Magno
Powdered Flavoring Composition with Spondias Pinnata	Kristelle Anne A. Carino, Leo O`Neill D. Halili, King Faustino L. Magtibay
A Dough Composition with White Pearl Millet	Ken M. Mamuad, Mark Jeremy S. Mondejar, Karen Jane R. Narido, JL-LLY Joie B. Palisoc

The TAPI-DOST, in celebration of its 30^th founding anniversary, with the theme, "Exalting 30 Years of Glorious Journey on Technology, Innovation, Promotion and Commercialization" awarded the PUP and other universities on January 27, 2017 at the H2O Hotel.

Dr. Joseph Mercado, Vice President for Research, Extension, Planning and Development together with Prof. Jackie D. Urrutia, Director of Intellectual Property Management Office and Prof. Susan Arevalo, Chairperson of Food Technology from the College of Science represented the University in the said event.