THE UNIVERSITY of the Philippines Visayas and Lorenzana Food Corporation will collaborate to further develop and commercialize the technology known as ‘Low Salt-Fermented Mussel Sauce.’

A Collaborative Research Agreement was signed by the two institutions earlier this month to formalize the partnership.

According to the university, LFC is a market leader in the domestic patis (salted fish sauce) and bagoong (fish/shrimp paste) industry with its Lorins and Lorenzana brands.

“The agreement aims to conduct further research and development to improve the existing prototype of the technology, sub-decide the target consumers, test its acceptance, and fully commercialize it,” UPV said.

“UPV developed the laboratory-scale prototype of the technology through the Institute of Fish Processing Technology of the College of Fisheries and Ocean Sciences, as part of the program funded by the Department of Science and Technology-Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development,” it added.

UPV Chancellor Clement Camposano and Regional Research Center Director Dr. Noel Ferriols also discussed other potential research collaborations with officials of Lorenza Food Corp.