BG-RESEARCH

Our Technologies

UPLB Technologies

UPLB has developed more than 500 technologies - products and processes -- that both public and private entities can use. Business players, entrepreneurs, researchers, and even organizations such as cooperatives may find this catalog useful in looking for technologies to commercialize and make profit from.

Owing to the development mandates of our organization, most of the technologies developed by the university are in public domain, except for technologies which have been protected under the registration and patenting process.

Owing to the development mandates of our organization, most of the technologies developed by the university are in public domain, except for technologies which have been protected under the registration and patenting process.

Page 5 of 7 Results 41 - 50 of 68

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Probiotic Kesong Puti Using Lactobacillus acidophilus Moro

Probiotic soft cheese or kesong puti was developed by adding the probiotic microbe L. acidophilus, which improve the balance …

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Probiotic Low Fat Butter

This low fat butter with beneficial lactic acid bacteria is an ideal substitute to conventional butter and aids in proper …

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Probiotic Soft Cheese Using Various Starter Bacteria

Probiotic soft cheese can be made using three starter bacteria, namely: Sta. Cruz starter bacterium (HBR), Lactococcus lactis …

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Process Development of Jatropha Biodiesel Production

The process is an optimized, step-by-step procedure for deriving biodiesel from the physic nut (Jatropha curcas). Crude oil …

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Processed Cheese from Ripack Curd

Curdmaking is a contingent technology when milk for dairy processing cannot be allocated to the standard products. The curd …

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Processed Mango (Dehydrated Scoops, Jam and Puree)

Green mature mangoes are used as raw material for dried mangoes and mango scoops. For dehydrated mangoes, the cheeks are …

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Processed Pineapple (Dehydrated, Wedges, Juice, and Jam)

Green mature pineapples are cut either at rings or wedges and then cooked in medium syrup before drying for 18-24 hours at …

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Processing of Ready-to-Drink Calamansi Juice

Extracted juice from the calamansi can be processed and bottled commercially as ready-to-drink calamansi juice. The process …

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Production of Larger-Sized Microtubers in White Potato

This technology involves the vegetative growth, microtuber induction, enlargement and storage of white potato. It uses shoot …

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Production of Mozarella from Buffalo Milk

Mozarella cheese developed from buffalo milk had a casein:fat ratio of 0.54 which was rated better than cow’s milk mozarella …

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Page 5 of 7 Results 41 - 50 of 68