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Food insecurity is tied with food wastage, according to the study by the Department of Science and Technology-Food and Nutrition Research Institute, and the increasing amount of food wastage is one of the current concerns in the field of nutrition. 

According to Cristina G. Malabad, science research specialist at the DOST-FNRI, the food wastage in the country reaches an average of 1,717 metric tons each day and that the greatest amount of plate waste comes from energy food group. Moreover, food wastage is also tied with food insecurity.

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The Department of Science and Technology recently presented returning scientists from various fields of expertise who are involved with local universities under the Balik Scientist program.

Recognized in the event were the following:

Dr. Jonel P. Saludes who came back from Washington State University to assist in enhancing the research program of University of San Agustin, particularly on soil-derived antibiotics against the so-called “flesh-eating bacteria” and other multidrug-resistant bacteria.

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In the advent of the Fourth Industrial Revolution, the Department of Science and Technology (DOST) gears up to strengthen its research and development initiatives in creating innovation ecosystems that will fuel inclusive growth.

In the upcoming celebration of the National Science and Technology Week (NSTW) on July 17-21, 2018 at the World Trade Center in Pasay City, the regional offices of the DOST will hold a forum to address the need to maximize the use science, technology and innovation (STI) particularly in the field of agriculture and industry.

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In this age when fast foods reign, home cooked meals are still best for health, as shown in several studies by experts from the Department of Science and Technology - Food Nutrition Research Institute (DOST-FNRI).

Foods eaten away from home has been associated with poor diet quality, reveals one of said DOST-FNRI studies. Conducted by Dr. Josie P. Desnacido, the study titled “Eating Away from Home among Filipino Adults : Association with Nutritional Status and Metabolic Risk Factors” uncovers the effects of eating takeaway food.