The published study explores the development and nutritional evaluation of freeze-dried instant rice and mung bean meals designed for emergency food supplementation. Recognizing the need for nutritious, accessible, and shelf-stable food products during disasters and crisis situations, the researchers investigated the feasibility of utilizing locally sourced ingredients and food processing technologies to create emergency-ready meal options.
The findings demonstrated the potential of freeze-dried rice and mung bean meals as practical food solutions that can contribute to disaster preparedness and emergency response efforts. The study highlights how food innovation and nutrition research can address pressing societal challenges while promoting food security and resilience among vulnerable communities.
Through its contribution to the fields of food science, nutrition, and food technology, the research provides valuable insights into the development of sustainable and nutritionally adequate food products. The publication also underscores the importance of interdisciplinary research in creating evidence-based solutions that respond to real-world needs.
Published in Exploration of Foods and Foodomics, a Scopus-indexed international journal, the study reflects the scholarly excellence and research capabilities of Letran faculty members. Their work contributes to the growing body of global knowledge on food innovation, emergency nutrition, and public health.
This achievement further strengthens the Colegio de San Juan de Letran Manila’s commitment to fostering a culture of research excellence, innovation, and social responsibility. Through impactful scholarly work, Letran researchers continue to advance knowledge and contribute meaningful solutions to local and global challenges.
Arriba, Letran Research!