21/03/2026
๐๐ฎ๐ค๐๐๐๐ ๐๐จ๐ซ๐ฌ๐จ๐ ๐จ๐ง ๐๐๐
๐๐๐ง๐ง๐จ๐ฏ๐๐ญ๐ ๐.๐ ๐๐ฆ๐ฉ๐จ๐ฐ๐๐ซ๐ฌ ๐๐จ๐ซ๐๐ ๐๐ง๐ญ๐ซ๐๐ฉ๐ซ๐๐ง๐๐ฎ๐ซ๐ฌ๐ก๐ข๐ฉ ๐๐ญ๐ฎ๐๐๐ง๐ญ๐ฌ ๐จ๐ง ๐
๐จ๐จ๐ ๐๐๐๐๐ญ๐ฒ ๐๐ง๐ ๐๐ง๐ง๐จ๐ฏ๐๐ญ๐ข๐จ๐ง
The Bachelor of Science in Entrepreneurship Department successfully conducted a two-day training workshop titled TukDOST Sorsogon SAFEInnovate 2.0: Training Awareness on Food Safety, Packaging and Labeling for SorSU BS Entrepreneurship 3rd Year Students on March 18โ19, 2026, held at the Post Harvest Building.
The activity was initiated by the BS Entrepreneurship Department headed by Prof. Estephen L. Barliso, Program Chair, the Young Entrepreneurs Society (YES) Organization in collaboration with the Department of Science and Technology (DOST). The training aimed to equip the third and fourth-year entrepreneurship students with essential competencies in food safety and product innovation as critical components in developing competitive and compliant food enterprises.
The program focused on three core modules: Basic Food Hygiene, Food Safety Hazards, and Packaging and Labeling. These sessions provided students with foundational and practical knowledge on maintaining sanitation standards, identifying biological, chemical, and physical hazards, and designing compliant and market-ready product packaging.
Serving as resource speakers from DOSTโSorsogon were Mr. Bon Carlo D. Salonga, Science Research Specialist II; Ms. Kristine Joy S. Orejo, Project Technical Assistant I; and Engr. Sandro B. Noguera, Provincial Science and Technology Director. Their expertise enriched the discussions through real-world applications, regulatory insights, and industry-based practices aligned with national food safety standards.
The activity aimed to strengthen the competencies of the BS Entrepreneurship students in applying food safety principles, including basic food hygiene, hazard identification, and current good manufacturing practices (cGMP), alongside developing digital awareness and protective skills against online threats, in order to produce safe, compliant, and market-ready food products within the Business Incubation Center.
The participants actively engaged in the sessions, demonstrating heightened awareness of the importance of food safety as a critical factor in entrepreneurship. The training also emphasized the role of innovation in creating safe, sustainable, and marketable food products.
This initiative reflects SorSUโs continued commitment to producing competent, responsible, and industry-ready entrepreneurs, aligned with global standards and the Sustainable Development Goals, particularly SDG 3 (Good Health and Well-being) and SDG 12 (Responsible Consumption and Production).
Photo credits:
Mr. Renato Cayetano
John Christian Hilot