Erlinda B. Panggat, Ph.D.
Current Position : Professor 5
Highest Educational Attainment: Doctor of Philosophy (Food Science)
School Name/Location: University of Reading, United Kingdom
E-mail Address: e[email protected] Contact Number: 6333 3159285 (office)/ 3158339(residence);
Mobile Nos.: 639274549345/ 639232524683
Fields of Specialization: Marine Lipids (Autoxidation and Antioxidation) , Surimi and Surimi-based
Products, Fish Post Harvest Technologies (Tuna, Milkfish, Pangassius, etc.),
Value-addition of Fish and Fishery Products, Packaging
Other Field of Interests: TQM (HACCP, GMP’s, SSOP’s)
Membership to Professional Organizations:
Highest Educational Attainment: Doctor of Philosophy (Food Science)
School Name/Location: University of Reading, United Kingdom
E-mail Address: e[email protected] Contact Number: 6333 3159285 (office)/ 3158339(residence);
Mobile Nos.: 639274549345/ 639232524683
Fields of Specialization: Marine Lipids (Autoxidation and Antioxidation) , Surimi and Surimi-based
Products, Fish Post Harvest Technologies (Tuna, Milkfish, Pangassius, etc.),
Value-addition of Fish and Fishery Products, Packaging
Other Field of Interests: TQM (HACCP, GMP’s, SSOP’s)
Membership to Professional Organizations:
Research
- Project Leader, Production of protein hydrolyzates from tuna by-products.
- Project Leader, Evaluation of carcass fatty acid profile of tilapia-fed high energy diets formulated with different oil types“Guinamos” production at Atabayan, Tigbauan
- Team Member, Dual training program in Fish Post-Harvest Technology for the Informal Sector in Fisheries
- Project Leader, Value added products from milkfish processing wastes
- Project Leader, Nutrition evaluation and enrichment of selected commercially available oyster sauce
- Project Leader, Development of information materials for handling and curing of small pelagic species
Scientific/Technical Publications
- Panggat, E.B. 2007. Processing and marketing of surimi and surimi-based products. UP, Diliman, Q.C. Philippines. (Book)
- Panggat, E.B. 2001. Processing and handling of surimi and surimi-based products. UP Open University, Los Banos, Laguna. (Manual)
- Panggat, E.B. 2010. Product innovation from tuna and milkfish processing by-products for human food consumption. Proceedings on the International Seminar on Improved Utilization of Fishery By-products as Potential Nutraceuticals and Functional Foods.Kasertsart University. Bangkok, Thailand, Oct. 25-29, 2010.
- Shindo, J.,L. Ami and E.B. Panggat. 2007. Conversions of muscle color value to Mb extract color value in tuna. Short Note. UPV Journal of Natural Sciences. 12(1).
- IchikawA, H., E.B. Panggat, L. Teruel and J. Shindo. 2007. Effect of tryglycerides on the thermally induced gel-forming ability of salt ground fish meat. Journal of Natural Sciences. 12-99-104- Short Note.
- Panggat, E.B. 2004. Limiting losses of nutritionally important fatty acids in salted minced sprats (Sprattus sprattus). UPV Journal of Natural Sciences.5(2)-17-26.
- Panggat, E.B. & Shindo, J. 2003. Omega-3 fatty acid from by-product of tuna intended for sashimi processing. Fisheries Science, Volume 68, (Supplement II) pp. 1434-1436.
- Panggat, E.B. 1995. Antioxidant properties of tert-butyl hydroquinone and propyl gallate in frozen minced sprats. Proceedings National Seminar Workshop on Fish Nutrition and Feeds, SEAFDEC, Tigbauan, Iloilo
- Panggat, E.B. 1987. Cold shock in fish- its characteristics in bighead carp. International Journal of Food Science and Technology. 1(22):20-25
- Panggat, E.B. 1978. Levels of alpha tocopherol and the development of rancidity in milkfish (Chanos chanos). Phil. Journal of Food Science and Technology. 2(3&4): 20-23
Resource Speaker, Lecturer, Consultant, Project Manager
- Technical Consultant for Product Research & Development for Mommy Gina Tuna Resources and CITRA MINA Seafood Group. 2010: Upgrading & value-adding of yellow fin tuna sashimi and sushi by-products. General Santos City, Philippines (part-time).
- Technical Consultant for Product Research and Development for CITRA MINA Seafood Group: 2007 – 2009. Upgrading and value-adding of yellow fin tuna sashimi and sushi by-products. General Santos City, Philippines (Full-time).
- R&D Consultant. Purchase of fish processing equipment from Onoshoku Machinery Co. Ltd. Okayama, Japan, Oct. 14-20, 2007.
- Technical Consultant. Product development using tuna dark meat and making its HACCP plan. October, 2004 to June, 2005. MGTR, General Santos City.
- Technical Consultant. Training on shrimp paste. Value addition and Packaging for Fisher Folks of Bgy. Atabayan, Tigbauan, Iloilo. FAO-UPV-CFOS Livelihood Project. August 18, 2005.
- Technical Consultant. Product formulation in making HACCP plan from 2002 to the present in the Aklan’s Boneless Processing Plant in Numancia, Aklan owned by Mr. Roberto M. Sazon Jr.
- Technical Consultant. Fermentation Technology for Livelihood Development for Fisher Folks. FAO. May, 2005 to September, 2005, Bgy. Atabayan, Tigbauan, Iloilo
- Technical Adviser. Fish Patty Production. STEAM-DATBED program. DOST Student Enterprise Assistance Program for UPV-IFPT-CFOS and UPV CM-Marketing Students. AY 2004-2006.
- Resource Speaker. Skills Training on Advanced Fish Processing conducted on 15-17 September, 2003. Negros Occidental Technology and Livelihood Development Center, Bacolod City, DTI, Philippines.
- Resource Speaker. First Visayas Food Expo and Conference, UPV Food Technologists Alumni Association, Inc. School of Technology. February 26-27, 2004, Sarabia Manor Hotel, Iloilo, Philippines.
- Technical Consultant. 1995-1997. Assessment of the Status of Marine product Processing in the WESAMAR programme Area (Maqueda Bay, Western Samar).
- Technical Consultant. 1998. Fish Utilization, Distribution and Marketing in Antique, Panay Island, Philippines.
Conventions/Conferences/Seminars/Workshops Attended
- Panggat, E.B. 2010. Product innovation from tuna and milkfish processing by-products for human food consumption. Proceedings on the International Seminar on Improved Utilization of Fishery By-products as Potential Nutraceuticals and Functional Foods.Kasertsart University. Bangkok, Thailand, Oct. 25-29, 2010.
- Panggat, E.B. J. Shindo and H. Ichikawa. 2007. Rheological properties and omega-3 fatty acid contents in fish croaker Pinnhia sp. Surimi. International Forum at Kagoshima University, Japan. September 15-20, 2007.
- Paper presenter, Panggat, E.B, J. Shindo and H. Ichikawa “Relative effects of ingredients and method of processing on the rheological properties of seafood terrine. Paper presented during the International Forum on the Coastal Environment and Utilization if Fisheries Resources. DOST-JSPS CUP in Fisheries Science/UP Visayas, Iloilo City/September 2006
- Co-Paper Presenter, Shindo, L. Ami, E.B. Panggat and Fujimoto. Conversions of meat color value to myoglobin extract color value in tuna. Paper presented during the International Forum on the Coastal Environment and Utilization if Fisheries Resources. DOST-JSPS CUP in Fisheries Science/UP Visayas, Iloilo City/September 2006
- Co-Paper Presenter, Ichikawa, H., E. Panggat, L. Teruel and J. Shindo. Effect of triglycerides on the thermally induced gel forming ability of salt-ground fish meat. Paper presented during the International Forum on the Coastal Environment and Utilization if Fisheries Resources. DOST-JSPS CUP in Fisheries Science/UP Visayas, Iloilo City/September 2006
- Presentor. Value-added Products from Milkfish Processing Wastes. Final Report presented to the DOST Advisory Council. June, 2004, DOST Compound, Taguig Metro Manila.
- Omega-3 fatty acids from by-products of yellowfin tuna intended for sashimi processing – oral presentation at the JSFS International Commemorative Symposium held at the Pacifico Convention Plaza Yokohama, Japan, 1-5 October 2001.
- Nutritional evaluation and enrichment of selected commercially available oyster sauce, 7th ASEAN Food Conference, Nov. 19-22, 2000. Westin Plaza, PICC Complex, Roxas Boulevard, Metro Manila
- Nutritional evaluation and enrichment of selected commercially available oyster sauce, oral presentation at the UPV Research Review, UPV MIagao, Iloilo, 3-4 April 2000
- Oyster sauce enrichment with omega-3 fatty acids. 7th ASEAN Food Conference, Nov. 19-22, 2000. Westin Plaza, PICC Complex, Roxas Boulevard, Metro Manila
- Nutritional evaluation and enrichment of selected brands of oyster sauce. Oral presentation at the UPV Research Review, UPV Miagao, Iloilo. 3-4 April 2000.
- IFPT Academic Program Improvement Seminar on Post-harvest Fisheries. March 4, 2011. UPV Umali Hall, Miagao, Iloilo.
- Visayas Cluster Consultation/Workshop on Strenghtening the Philippines for ASEAN competitiveness National Research Council of the Philippines. Jan. 24, 2011, Western University, La Paz, Iloilo.
- International Seminar on Improved Utilization of Fishery By-products as Potential Nutraceuticals and Functional Foods. Kasertsart University. Bangkok, Thailand, Oct. 25-29, 2010.
- 12th Tuna Congress. Family Country Hotel & Convention Center, Mateo Rd., Lagao, General Santos City. 2-3 September 2010.
- Training on Fruits & Vegetables Processing. DTI Philippine Trade & Industry. PTTC-DTI-General Santos City. June 24, 2009.
- QMS Awareness (ISO 9001- 20000)- Quality Management System) 20-21 May 2008. MGTR Conference Room, MGTR Comp. Tambler, General Santos City.
- Training Course on the Orientation & Documentation Seminar on ISO Quality Management. Mommy Gina Tuna Resources, Inc. Conference Hall. Tambler, General Santos City 27-30 March 2007.
Awards, Distinctions, Recognitions, Fellowships/Scholarships
- Qualifier/Finalist. Regional Competition of 6th S &T For a and Competitions in the industry and energy Research & Development held on 24 February 2006 at the FNRI Training room, DOST Compound, General Santos Ave., Bicutan, Taguig, Metro Manila.
- International Publication Award, 2003
- 2001 Vicente Sinco Professorial Chair for Associate Professor in Fisheries
- Honoree-International Who’s Who for professional and business women for significant career achievements and contribution to society, 2000 (International)
- Gintong Sikap Award 2000, National
- NARRDS (PCAMRD-DOST) Development for an outstanding achievement in the development, promotion and commercialization of fish processing technology, 1999 (National)
- 3rd Place S&T (DOST) Outstanding Industry and Energy Research Visayas S&T Forum and Competition (Research paper Category), 1998 (Regional)