By: Prof. Lei May A. Dalaten
The Mamitua Saber Institute of Research and Creation (MSIRC) proudly announces the official establishment of its Halal Research and Food Development Division (HRFDD) — a significant milestone that strengthens MSU’s commitment to culturally grounded, sustainable, and innovative research.
The creation of the HRFDD was formally approved last June 10, 2025, through Board of Regents (BOR) Resolution No. 214, Series of 2025, upon the recommendation of the MSU Officer-in-Charge and the Executive Committee of the BOR. The crafting of the proposal for the establishment of the HRFDD was authored by the current Director of MSIRC, Dr. Mahid M. Mangontarum.
The HRFDD will serve as the seventh official division under MSIRC, operating alongside other key divisions such as Research, Publication, and Folklore and Creative Works. As its dedicated research and development arm, it aims to spearhead initiatives on halal-focused food innovation, technology integration, and sustainable product development.
Positioning MSU as a Halal Research Leader
The establishment of the HRFDD responds to the growing global demand for scientific research rooted in halal principles, particularly in Southeast Asia. It is aligned with the Late Former President Atty. Basari D. Mapupuno’s 10-Point Agenda, particularly on Strengthening Research, Extension, Innovation, and Production, building upon BOR Resolution No. 368, s. 2024 that expanded MSIRC’s mandate to engage in multidisciplinary and transformative research.
The HRFDD sets MSU Main Campus apart as a national leader in halal research and development and provides a distinct platform for advancing halal-certified products and sustainable innovations—separate from the system-wide “Halal Center” tasked with implementing Halal 101 and coordinating academic programs.
Strategic Alignment and Global Relevance
The HRFDD directly supports the MSU Main Campus Research and Development Agenda (2023–2028) and contributes to key areas of the Mamitua Saber Institute’s strategic research framework, particularly:
- Core 1: Sustainable Development, Environment, and Climate Resilience
- Core 4: Cultural Identity, Arts, and Communication
- Core 5: Governance, Law, and Peacebuilding
In addition, it is aligned with the United Nations Sustainable Development Goals (SDGs):
- SDG 2: Zero Hunger
- SDG 3: Good Health and Well-being
- SDG 9: Industry, Innovation, and Infrastructure
- SDG 12: Responsible Consumption and Production
- SDG 16: Peace, Justice, and Strong Institutions
- SDG 17: Partnerships for the Goals
Hence, the HRFDD aims to enhance food security, environmental sustainability, intercultural dialogue, and inclusive economic development.
Core Functions of HRFDD
The HRFDD is tasked to:
- Conduct basic and applied Halal research across disciplines
- Innovate Halal food products including plant-based and functional foods
- Serve as a knowledge hub for students, faculty, and partner institutions
- Publish and disseminate research through journals, policy briefs, and academic platforms
Integrated Laboratory Components
To support its core mandate, the HRFDD will manage laboratories established through funded research and patriotic initiatives:
1. Sakurab Research and Development Laboratory
Objective: Elevate Sakurab (Allium chinense) as a high-value halal crop through innovation and sustainable production.
Key Projects & Outputs:
- Organic Sakurab Production and Halal Products Development
- Funding: Ministry of Science and Technology – BARMM (₱1,250,000)
- Completion: December 2023
- Proponents: Dr. Rashdi M. Casim, Dr. Adley L. Masnar, Dr. Mobarak D. Hadji Amin
- Outputs: Palapa Paste, Powder Seasoning, Dried Palapa, Pickles, Cubes
- Dehydrated Sakurab: An Innovation Product
- Funding: Patriotic
- Completion: May 14, 2025
- Proponent: Prof. Lei May A. Dalaten
- Output: Dried scallion flakes or powder
2. Chemical Process Innovations Laboratory
Objective: Advance biomass utilization and sustainable food processing through high-impact research.
Key Projects & Outputs:
- Doped Polyaniline/Cellulose Acetate from Tropical Water Hyacinth
- Funding: External (₱999,685)
- Completion: May 31, 2023
- Proponent: Engr. Amierson C. Tilendo
- Outputs: 2 Journal Publications, 2 Utility Models
- Valorization of Marang Fruit for Sustainable Food and Industrial Products
- Funding: Patriotic
- Completion: November 30, 2023
- Proponent: Engr. Kristine Marfe A. Marohomsalic
- Output: 7 Utility Models (Pending Registration)
- Marang: Its Feasibility and Fermented Product Development as Fruit Vinegar
- Funding: Patriotic
- Completion: July 24, 2025
- Proponent: Prof. Lei May A. Dalaten
- Output: 1 Copyright Technology (Pending)
Organizational Structure and Governance
The HRFDD operates under the direct supervision of the MSIRC Director, who oversees its strategic and operational functions. A Laboratory Coordinator will be designated for each component lab to manage project execution, personnel supervision, and compliance. To recognize their specialized roles, each coordinator will receive a 3-unit teaching load reduction per semester.
Future laboratories under HRFDD shall also require proposal development and BOR approval via the University Research, Extension, and Development Council (UREDC).
A Vision for Halal R&D Excellence The HRFDD is not merely a new division—it represents MSU’s bold step in redefining research excellence through a culturally responsive, sustainable, and innovative lens. With strong institutional support, alignment with national and global priorities, and an unwavering commitment to inclusive development, the Halal Research and Food Development Division endeavors to become a national benchmark for Halal science and innovation.