Headed by Dr. Renato G. Reyes, this project focuses on developing shelf-stable food products using wild edible mushrooms with functional characteristics such as bioactivities. During the standardization of its formulations and processes, the factors affecting the products' functionality are considered.

Headed by Dr. Renato G. Reyes, this project focuses on developing shelf-stable food products using wild edible mushrooms with functional characteristics such as bioactivities. During the standardization of its formulations and processes, the factors affecting the products' functionality are considered. The project's aim is determining the proximate and physicochemical compositions of the products and increase the products’ sensory features based on the views of consumers in terms of needs, desires, preferences, and use. This project was also made possible through the support of the project staff, Venus Lagmay and Matilde Melicent Recto.