BukSU’s food tech innovation on ready-to-eat Corn Cake (Zea Maize) is now commercialized

Bukidnon State University (BukSU) has officially moved to commercialize its “Ready-to-Eat Corn Cake” technology, transforming faculty research into a market-ready food innovation. Developed by Ms. Jan Isobel C. Hidalgo, Ms. Jessabell Q. Cabada, and Dr. Madelaine S. Dumandan of the Food Technology Department, the project reflected BukSU’s mission to drive agribusiness development and empower community-based entrepreneurship.

The technology centers on the value-adding of locally abundant corn (Zea maize), making it into a ready-to-eat, shelf-stable, and market-ready product that responds to the growing demand for convenient, nutritious, and locally sourced food items.

“By enhancing processing efficiency, product consistency, and food safety, the technology offers significant potential for micro-, small-, and medium-sized enterprises (MSMEs) seeking to expand their product lines and reach broader markets,” faculty developers shared.

The commercialization partner, Atugan Nature Farm, represented by Mr. James Michael M. Fabros, took industry insight, entrepreneurial experience, and market access essential for scaling the technology beyond the laboratory.

“This partnership exemplifies the synergy between academic research and private enterprise, where innovation is not only created but also sustainably adopted and utilized,” Fabros said.

Present during the signing of the agreement were University President, Dr. Joy M. Mirasol, and Dr. Madelaine S. Dumandan, Director of the Intellectual Property and Technology Transfer Unit (IPTTU); Dr. Catherine C. Salvo, Head of Business Development; Ms. Jessabell Cabada, R&D Management Staff Head; Mr. and Mrs. Fabros, representing Atugan Nature Farm.

“This collaboration highlights BukSU’s robust technology transfer and commercialization framework, ensuring that faculty-generated innovations are protected and strategically matched with industry partners. More importantly, it reinforces the university’s role in driving local economic development, supporting agri-food enterprises, and promoting the use of indigenous and locally available resources,” IPTTU shared in a statement.

As the Ready-To-Eat Corn Cakes technology moves from the university to the marketplace, BukSU and Atugan Nature Farm jointly envision a future where research-powered products contribute to food security, livelihood generation, and sustainable rural development.

“This milestone stands as a testament to what can be achieved when research excellence, institutional support, and entrepreneurial vision come together,” Dumandan said. (Dr. Catherine C. Salvo/ IPTTU Business Development Head)