Rebooting Agriculture in the New Normal: Webfresher Courses | Episode 3
Rebooting Agriculture in the New Normal: Webfresher Courses
“Aggie Ps Talk: Pagkain at Pangkabuhayan sa Panahon ng Pandemya” composed of 12 courses in which urban agriculture
Vegetable Processing: Powdered Malunggay Leaves
“Vegetable Processing” is one of the summer short courses being offered by the Institute of Food Science and Technology, College of Agriculture and Food Science. This webinar on “Vegetable Processing: Powdered Malunggay Leaves” discussed the basic principles of food dehydration, the basics of operating a food dehydrator, the techniques of drying and pulverizing malunggay leaves, and lastly the proper packaging and storage of the finished product.
Dr. Wilson T. Tan Resource Person
Dennis Marvin O. Santiago Moderator and Host
Romel M. Felismino Assistant Moderator
Diane B. Morales Assistant Moderator; Pub Mat creator
Joel P. Rivadeneira Assistant Moderator
Michael Angelo S. Esteban Assistant Moderator
Claire S. Zubia Assistant Moderator
Reifrey A. Lascano Assistant Moderator; video editor
White Cheese Making
White cheese or Kesong Puti is a soft, unripened cheese popular in Southern Tagalog. The webinar led by the Dairy Training and Research Institute, College of Agriculture and Food Science discussed how to make white cheese and how it can be a potential alternative livelihood.
Angelo M. Tapia Resource Person
Rommelda O. Batocabe Moderator, Host, Production Coordinator, PubMat Creator
Dundee Urcia Production Assistant
Joey M. Domingo Technical Assistant, Production Assistant
Meat Negosyo Tayo: How to Make Tocino
Tocino is the Spanish term for bacon or fat under the skin. It was developed during the olden days as a means of preserving unsold meat since refrigeration was very expensive. The webinar led by the Institute of Animal Science, College of Agriculture and Food Science discussed how to make tocino and its potential as an alternative livelihood.
Meat Negosyo Tayo: How to Make Longganisa
Longganisa originated from Spanish pork sausage “Longaniza” The webinar led by the Institute of Animal Science, College of Agriculture and Food Science discussed how to make longganisa and its potential as an alternative livelihood.
Meat Negosyo Tayo: How to Make Tapa
Tapa in the Philippines originallyy meant fish or meat preserved by smoking. It came from the word ‘’ tinapa” which literally means “prepared by smoking”. The webinar led by the Institute of Animal Science, College of Agriculture and Food Science discussed how to make tapa and its potential as an alternative livelihood.
Dr. Cristy M. Bueno Resource Person (Tocino & Tapa)
Dr. Oliver D. Abanto Resource persion (Longanisa)
Dr. Nenita L. de Castro Production Coordinator and Q&A Moderator
Kamla Zyra G. Lavadia Moderator and Host
Blessy Hanna T. Malinao Assistant Moderator
Kristine Camille B.Tenorio Assistant Moderator
CAFS Extension Committee
Dr. Barbara L. Caoili, Chair
Dr. Virgilio T. Villancio, Co-Chair, ASI
Engr. Claire P. Sandro, ICropS
Ms. Rommelda O. Batocabe, DTRI
Dr. Nenita L. De Castro, IAS
Ms. Virma Rea G. Lee, IPB
Dr. Dennis Marvin O. Santiago, IFST
Ms. Priscilla M. Barcial, IWEP
Ms. Romalene A. Limpiada, NCPC
Ms. Leonisa A. Artes, PHTRC
Ms. Imelda M. Gesmundo, CAFS-DO
Ms. Rachel B. Bautista, CAFS-DO
Webfresher Course team
Dr. Elpidio M. Agbisit, Jr. Dean
Ms. Catherine E. Lee Support Staff
Mr. Arthur V. Cayamanda, Jr. Support Staff
Ms. Rachel B. Bautista Support Staff
