SLSU incubator brings university research to market

By Nimfa L. Estrellado-Laurino PIA Quezon Information Officer Cecille C. Maloles leads an ICOwentuhan discussion with SLSU TBI guests on...

By Nimfa L. Estrellado-Laurino

PIA Quezon Information Officer Cecille C. Maloles leads an ICOwentuhan discussion with SLSU TBI guests on moving university research and innovations into commercial use. (PIA Quezon)

LUCBAN, Quezon - From laboratory shelves to the marketplace, Southern Luzon State University is pushing more research toward commercial use through a Technology Business Incubator that connects university-developed technologies with entrepreneurs, investors and enterprises. The program combines intellectual property protection, business development and market linkages for research outputs with commercial potential.

For former SLSU associate professor Nona D. Nagares, PhD, that transition meant turning years of food-technology research into Nnovate Food Products, an enterprise built around mushroom-based innovations. SLSU formally recognized Nnovate in January as its first spin-off enterprise, with commercialization rights covering three university-developed mushroom food technologies.

Her case reflects a wider problem for universities where promising research can stop after publication or presentation when inventors lack business expertise, financing or industry partners. SLSU is addressing that gap by linking researchers with entrepreneurs and technology adopters while providing structured assistance to enterprises prepared to take research into the market.

The work was discussed during the Sept. 15 pilot episode of ICOwentuhan with PIA Quezon at the SLSU main campus in Lucban during Science, Technology and Innovation Week. PIA Quezon Information Officer Cecille C. Maloles hosted Dr. Jennifer Edytha J. Lagrazon, TBI Center Chief/Manager; Giehway R. Liwanag, TBI Science Research Specialist; and Nagares, an SLSU TBI incubatee and owner of Nnovate Food Products.

Lagrazon said the incubator looks for technologies developed by faculty members and students that have potential for commercialization and wider adoption. Food products, machinery and other innovations can then be linked with investors or businesses capable of taking them beyond the university.

“May mga faculty at mga estudyante tayong gumagawa ng mga technology, food products o kaya machineries na nakikita nating may potensyal para ma-commercialize at makilala sa market. Ang ginagawa namin ay imi-market ang mga ito at maghahanap kami ng investors para maibenta at magamit.” Lagrazon said.

The commercialization record was also discussed as the relatively young incubator reviewed technologies already adopted by outside enterprises and others still moving through the process. The transcript places the completed figure at six, with another three described as ongoing at the time of the forum.

“Meron po tayong anim na successful commercialization at mayroon pang ongoing na tatlo, Kahit bata pa ang TBI, nakapag-commercialize na tayo ng mga produkto at patuloy pa tayong naghahanap ng mga adopter at investor.” Lagrazon added.

Liwanag said research and extension projects can struggle to reach the market even after technical development because researchers may lack industry support and business preparation. The TBI is intended to help close that gap by connecting technologies with the commercial assistance needed by enterprises and prospective adopters.

“Minsan iniisip natin na mahirap magnegosyo, lalo na kapag nagsisimula pa lamang, kaya isa ang TBI sa mga paraan ng unibersidad para mapadali ang pagnenegosyo, Maraming research at extension work ang mga unibersidad, pero hindi lahat ay nakararating sa market dahil kulang ang suporta mula sa industry.” Liwanag said.

Prospective incubatees undergo an assessment before the university determines what business assistance and expertise they require. The structured incubation process can include business planning and links to specialists before an enterprise proceeds to a more advanced acceleration stage.

“May prior assessment po kami sa needs ng aming incubatees at mayroon kaming structured incubation curriculum batay sa kanilang pangangailangan. Kapag natapos ang one-year curriculum, saka kami nagpapatuloy sa ibang aspeto ng incubation sa mas mataas na phase na tinatawag naming acceleration.” Liwanag added.

Nagares said her background as a food technologist had centered on teaching, research and innovation before she took on the challenge of becoming a TBI incubatee and entrepreneur. She said joining the program opened opportunities that had not been available while her work remained largely within the university.

“Dati po, nandito lang ako sa university, kaya turo at research lang po talaga ang ginagawa ko. Pero nung nagsimula akong tanggapin ang challenge na maging incubatee ng TBI, parang doon na po nabuksan ang maraming opportunity.” Nagares said. 

Her mushroom products also addressed excess harvests that could spoil before growers found buyers because fresh mushrooms have a limited shelf life. Processing them into mushroom chili garlic sauce and mushroom oatmeal products created longer-lasting outlets for part of that production.

“Natulungan po namin yung mga mushroom grower na magkaroon ng kukuha sa kanila pong production para ma-process dahil five days to seven days lang po ang itinatagal ng mushroom. Nung nagawa na po namin siya into food product, one year ang shelf life ng mushroom chili garlic sauce at three months naman ang mushroom oatmeal.” Nagares added.

By the Sept. 15 forum, SLSU TBI had completed six technology commercializations, while three more remained in progress, giving the program a growing portfolio after about a year and a half of operation. The next phase centers on moving those remaining technologies toward adoption while expanding the number of university research outputs that can reach businesses and communities beyond the campus.