Assoc. Prof. Clarissa B. Juanico participated as a Resource Speaker at the 2nd National Agriculture and Fisheries Technology Exhibition (NAFTE). The event, which was organized by the DA – Bureau of Agricultural Research, showcased R4D-generated technologies and products. The event took place at The Atrium, Limketkai Center, Cagayan de Oro City last June 4-6, 2024.

Dr. Juanico is the project leader of the recently concluded DA-BAR funded project, “Development of Nixtamalized Philippine Corn for Food, Health, and Nutrition”. Her presentation, entitled “Utilization of Nixtamalized Corn for Food and Nutrition: MAISarap na, MAISustansiya pa!”, emphasized that when corn is processed through nixtamalization, it increases the nutritional quality, making it not only more flavorful but also more nutritious. Nixtamalized corn flour can be made into several food items which uses common flour and rice flour such as puto, karioka, espasol, buchi, pan de sal, loaf bread, no-knead bread, and rice-corn blend, among others. This technique reduces mycotoxins and increases the content of essential minerals, vitamins, and proteins, thus offering a healthier snack options that supports better health and nutrition for Filipinos.

Two other Food Management and Administration Division (FMAD) faculty, Chef Von Ryan Ebron, and Asst. Prof. Nica Marie Argañosa, will lead the second phase of the Nixta Project together with Dr. Juanico. The project entitled “Optimization of Bread Production Utilizing Nixtamalized Corn Flour” will start this June 2024.