Capiz State University successfully concluded its four-day Training-Workshop on Commercialization and Technology Transfer with a Technology Pitching Competition, where participants showcased commercialization plans developed throughout the workshop. Outstanding presenters and participants were recognized for their excellence, creativity, and commitment to innovation. The activity culminated with closing remarks from Prof. French A. Dampog, IPMO Director, reaffirming CAPSU's commitment to transforming research into market-ready technologies that create meaningful impact for communities.

The third day of the Training-Workshop on Commercialization and Technology Transfer focused on equipping participants with the knowledge and skills needed to successfully bring innovations to market. Sessions covered food safety, business registration, technology promotion, communication planning, IEC material development, and science storytelling. By combining technical readiness with effective communication, participants strengthened their ability to transform research into market-ready innovations that create meaningful impact for communities

The second day of the Training-Workshop on Commercialization and Technology Transfer, held on July 7, 2026, equipped participants with deeper insights into commercialization pathways, intellectual property valuation, royalty setting, licensing, negotiation, and knowledge management. Through expert-led discussions, faculty-researchers enhanced their understanding of the strategies and frameworks needed to successfully transfer university-developed technologies to the market, reinforcing CAPSU's commitment to transforming research into impactful and sustainable innovations. 

Capiz State University officially commenced its four-day Training-Workshop on Commercialization and Technology Transfer on July 6, 2026, bringing together faculty-researchers and staff to strengthen their capabilities in transforming research into market-ready technologies. Through expert-led sessions on value chain analysis, marketing, digital promotion, legal frameworks, organizational management, and financial planning, participants gained practical knowledge to advance technology commercialization. The workshop underscores CAPSU's commitment to bridging research and innovation, creating sustainable technologies that generate value and benefit communities. 

The Capiz State University – Agri-Aqua Technology Business Incubator (CAPSU-ATBI) Team conducted an On-Site Monitoring and Assessment of CAPSULE Incubatees on July 2, 2026 to evaluate their business progress, operational performance, and development needs. Together with invited Technical Experts, the team gathered valuable insights to identify opportunities for improvement and provide appropriate interventions, reaffirming CAPSU-ATBI's commitment to empowering entrepreneurs and fostering sustainable agri-aqua enterprises. 

As the demand for fresh coconut water continues to grow, innovative processing technologies are becoming essential. The Buko Juice Extractor and Opener offers a practical solution that helps businesses process more efficiently, maximize juice recovery, and stay competitive in a growing market. 

Squash Flower Crackers is an innovative food technology developed by CAPSU Sigma Satellite College that transforms underutilized squash flowers into a nutritious and value-added snack product. Using simple food processing techniques, the technology converts edible squash blossoms into crispy crackers rich in natural nutrients. This innovation promotes agricultural sustainability, reduces farm waste, and creates new livelihood opportunities for local communities through the production of healthy, marketable, and locally sourced snack products. 

In a world where people are becoming more mindful of their beverage choices, Calabash and Ginger Juice offers a refreshing alternative to sugary drinks. This all-natural drink combines the health benefits of calabash and ginger, with a touch of calamansi for added flavor. Known for its hydrating and nourishing properties, it’s a great option for those looking to incorporate more plant-based, functional drinks into their routine. As interest in wellness-focused beverages grows, Calabash and Ginger Juice aspires to provide a tasty, wholesome option for those seeking flavor and health benefits.

"Tuyo", a Filipino staple food, has faced challenges due to unpredictable weather conditions and lack of proper sanitation. Engr. Monalyn L. Oloroso developed the BIODRY MACH, an eco-friendly alternative to traditional sun-drying. Powered by renewable biomass like rice hulls, the bio-friendly dryer operates without electricity, ensuring reliable drying in 3 to 7.5 hours. With a 100-kg capacity per cycle, it delivers consistent, high-quality results regardless of weather conditions. The bio-friendly dryer is made from food-grade stainless steel, ensuring hygienic, safe dried fish and preventing spoilage. Licensed under IPOPHIL, the BIODRY MACH offers a sustainable and competitive alternative to traditional sun-drying methods. 

Inventor of BioDry Mach

Anchovy, a popular Asian fish, has been reimagined into ice cream by Dr. Janet V. Ledesma and Prof. Louella P. Dadivas. This unique ice cream offers a unique flavor profile, allowing for unexpected pairings. The process is registered under IPOPHIL, ensuring authenticity and potential for collaborations with restaurants, food producers, and chefs. Anchovy Ice Cream could open a new niche market for savory ice cream or umami-based desserts. 

OLNB Herbal Oil, a product developed by Prof. Princess Lydia S. Fuentes, is designed to support holistic health and provide relief from backaches and muscle pain. It is unique in its formulation of four herbs known for their healing properties: Oregano, Lemongrass, Neem, and Butterfly Pea. OLNB Herbal Oil is backed by scientific research and is registered with IPOPHIL. It offers versatility in aromatherapy and massage therapy, a growing industry.