Jasmine Joson, News, Communication Management Office
The Research Institute for Science and Technology (RIST) under the Office of the Vice President for Research, Extension, and Development (OVPRED), convened senior student-researchers from different colleges and campuses to present their groundbreaking solutions to real-world issues at the 5th PUP Research Pitching Competition, held on November 7, 2025, at Bulwagang Bonifacio. The annual research competition served as a dynamic platform for transformative and solution-driven ideas, highlighting the research excellence of PUP students.
Out of 40 research entries, only 10 finalists were selected to orally present their most compelling and innovative concepts before an esteemed panel of adjudicators and an audience composed of RIST members and students from the University’s main campus and satellite branches, including Sto. Tomas, San Pedro, and Biñan.
Participants from the College of Science (CS) and the College of Computer and Information Sciences (CCIS) showcased a variety of timely projects. From mobile applications designed to streamline rescue operations, monitor rising water levels during typhoons, and AI-powered assistants capable of detecting pain levels among animals through facial recognition, to a person’s environmental footprint.
Other projects catered to healthier food alternatives, such as Tempeh-based Tocino and the use of potato peels as a sustainable food seasoning.
On behalf of Vice President for Research, Extension, and Development, Anna Ruby P. Gapasin, Vice President for Student Affairs and Services, Tomas O. Testor conveyed the University’s support for the student researchers.
“We are very excited to see the innovative ideas and hard work each of you has put into your projects. This competition is a fantastic opportunity to showcase your creativity, critical thinking, and passion for research. Whatever groundbreaking findings you’re presenting or exploring new questions, your efforts will surely contribute to the future of knowledge and innovation.”
After a series of thought-provoking presentations, only three were hailed as winners for their exemplary work: “Potato Umamix,” “Tempeh-based Tocino,” and “EnviroTrace,” placing first, second, and third, respectively. Each of them was granted monetary prizes, allocated for the completion of their research projects.
How “Potato Umamix” Becomes the Solution to Two Global Challenges Titled “Turning Waste into Taste: Valorization of Potato Peels for the Development of a Natural Umami Flavor Ingredient,” the first-place research project from the Department of Food Technology, headed by Asst. Prof. Erwin L. Descallar, PFT, and Glencel Flores, Jasmine Gozum, Jessie Ray Roque, and Keziah Mesias, features “Potato Umamix”—a natural seasoning made from potato peels.
The project is initially anchored on the global problem of potato peel wastage, where a single potato peel might not be alarming, but peel after peel, it contributes considerably to an already critical stage of global warming.
“Potato Umamix” also addressed the adverse effects of prolonged use of MSG. The project will collect potato peels that are commonly thrown away, use enzymes to extract natural compounds, and transform them into a natural food enhancer. Thus, by maximizing the use of potato peels as an alternative food seasoning, it solves a problem with another problem, introducing itself as a potential upcoming success in the food industry.
In an interview with “Potato Umamix” presenter, Keziah Mesias described the idea that sparked the beginning of their project.
“Our inspiration came from the global production of potatoes. There are studies that show how 348 million tons of potatoes are harvested annually and with that, the peels end up in waste, so why not turn it into something valuable? That is why we turned ‘waste into taste’.”
Mesias also shared her prospects for the study in the same interview.
“My hope is to turn our vision into reality. In the future, we are aiming to replace the commercially available MSG right now due to its high sodium content, and with our product, we are offering a lesser sodium flavor enhancer.”
RIST Director Armin S. Coronado concluded the event by highlighting the competition’s growth, noting how each year’s entries continue to surpass the last. He also expressed hope for greater participation from Sinta’s colleges and campuses in the years ahead.
The Innovative Minds of Iskolar ng Bayan The research competition did not only feature the great minds of Iskolar ng Bayan, but it also resonates with PUP’s commitment in promoting powerful discussions that fuel lifelong learning for all. This aligns with United Nations Sustainable Development Goals (SDGs): SDG 1 (No Poverty), SDG 3 (Good Health and Well-being), SDG 6 (Clean Water and Sanitation), SDG 7 (Affordable and Clean Energy), SDG 9 (Industry, Innovation, and Infrastructure), SDG 13 (Climate Action), SDG 14 (Life Below Water), and SDG 15 (Life on Land).
This event, in partnership with the University and its stakeholders, fosters innovation and contributes to building a better nation—one bright idea at a time.
Please click/tap the appropriate link to help you in your navigation of our services
Applicant Student Faculty Member or Employee Researcher or Extensionist Alumni Campus Life Institutional Accreditation Back to Homepage