Capiz State University, through its ATBI and ABI, actively joined the Energy Incubation Program Training for University TBIs held on April 23–25, 2025, in Iloilo City. Organized by New Energy Nexus Philippines and UMWAD Western Visayas, the training focused on building energy-focused incubation strategies and empowering TBIs to support energy startups. This participation highlights CAPSU’s ongoing commitment to driving inclusive and sustainable innovation in the region. 

On April 22, 2025, Bataan Peninsula State University (BPSU) visited Capiz State University (CAPSU) for a benchmarking activity focused on innovation and incubation. CAPSU showcased its CAPSULE Agri-Aqua Technology Business Incubator (ATBI) program, shared best practices, and facilitated a tour of its TBI facilities and OG Kope, a local incubatee. The visit fostered knowledge exchange and opened doors for future collaborations in building stronger innovation ecosystems. 

On April 14, 2025, Capiz State University hosted a benchmarking activity for the RAISE SOCCSKSARGEN project teams, including delegates from five state universities in Mindanao. Led by SUC President III Dr. Efren L. Linan, CAPSU shared its best practices in research, innovation, and incubation, followed by a visit to 4G Ice Cream, a successful ATBI incubatee. The activity fostered collaboration and reaffirmed the shared commitment to advancing regional development through technology and entrepreneurship. 

Capiz State University joined the 1st Technical Working Group Meeting and Consultation Workshop for Startup Development on April 8, 2025, at the NEDA Regional Office VI in Iloilo City. The event marked the launch of the Ad Hoc Committee for Regional Startup Development, where CAPSU reaffirmed its support for building a strong, inclusive startup ecosystem in Western Visayas. Represented by key RDE and incubator leaders, the university pledged continued collaboration in advancing the region's Startup Development Action Plan. 

Capiz State University (CAPSU) received the Platinum Award and Special Citation on Copyright from IPOPHL during the 2025 ITSO Presidents' Summit. The awards recognize CAPSU’s outstanding achievements in innovation and intellectual property, including multiple IP trainings, applications, and commercialized technologies. This milestone highlights CAPSU’s commitment to advancing research and innovation for national development. 

Capiz State University (CAPSU) has authorized certain businesses to print, reproduce, and distribute materials bearing the official CAPSU name and logo. These businesses are the only ones allowed to use the branding for merchandise and promotional items. Unauthorized use is prohibited and may result in legal action. 

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.