The 2025 CAPSU EyLITE Challenge Pitching Competition was held on January 23, 2026 at Robinsons Place Roxas City, showcasing technology-based innovations from EyLITE Incubatees. BLOQ took First Place (Php 65,000), followed by JUDELIGHTS (Second, Php 50,000) and Golden Bug (Third, Php 35,000), with the remaining top seven finalists receiving Php 10,000 each. The event highlighted CAPSU’s commitment to nurturing innovation and technology-driven entrepreneurship. 

In preparation for the 2025 CAPSU EyLITE Challenge Pitching Competition on January 23, 2026, CAPSU IPMO held the EyLITE Incubatee Pitch Refinement and Readiness Activity to enhance the pitch performance of ten incubatee teams. Led by IPMO officials and division chiefs, with expert mentoring and virtual insights from Dr. Efren L. Linan, the activity strengthened presentation quality and readiness ahead of the program’s culminating competition, showcasing innovation-driven technologies and enterprise concepts. 

Squash Flower Crackers, developed by Prof. Meldred D. Lagon of CAPSU Sigma Satellite College, has been shortlisted for the DOST–TAPI Gawad Alunig. The recognition highlights the innovation’s inclusion in Gawad Alunig x Dalumat (GAxD), a national campaign that promotes Filipino science, technology, and innovation through creative storytelling and media.

The EyLITE Special Incubation Program formally concluded on December 6, 2025, with a Training-Workshop on IEC Preparation, equipping incubatees with skills in developing effective promotional and informational materials. Led by Mr. Rector John A. Latoza and Ms. Princess P. Palawan, the workshop enhanced participants’ ability to clearly and creatively communicate their technologies, strengthening their readiness for commercialization and the Final Pitching Competition during PAGPASIDUNGOG 2025.

The Coconut Male Flower Dryer developed by Capiz State University Burias Campus secured First Place in the Development/Technological Category at the 35th Regional Symposium on Research and Development Highlights (RSRDH) held on November 27–28, 2025, at West Visayas State University. The recognition underscores CAPSU’s leadership in agricultural research, innovation, and technology development in Western Visayas. 

The Training-Workshop on Selling Your Science equipped EyLITE incubatees with essential skills to effectively communicate and pitch their technologies to potential investors. Led by Mr. Mark Glenn F. Villamor, TBI Center Manager, the session focused on pitch deck development and presentation strategies. Incubatees practiced their pitches and received constructive feedback from Prof. French A. Dampog, IPMO Director, and Mr. Albert O. Bernardo, CAPSULE TBI Manager, to further refine their project narratives and presentations.

The EyLITE Special Incubation Program held a Training-Workshop on Financial Planning on November 22, 2025, led by Dr. Maricar V. Eyao of CAPSU Main Campus. The hands-on session equipped incubatees with essential skills in identifying startup costs, forecasting sales, and preparing key financial statements to support sound, data-driven decision-making for their technology ventures. 

CAPSU IPMO congratulates Dr. Rosine O. Labado, KTTD Chief and Dean of the College of Management–Burias Campus, on her election as COMEPP Region VI President. Her appointment recognizes her leadership, academic excellence, and commitment to advancing management education and developing future leaders in the region. 

CAPSU IPMO congratulates Prof. Princess Lydia S. Fuentes, ITSD Chief, for winning the Best Paper Award at the iCEESEA 2025, held on October 15–17, 2025, in Boracay Island, Philippines.

Her award-winning paper on coastal communities’ adaptation to marine plastic pollution highlights her commitment to environmental education, sustainability, and ecological literacy.

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.