Vision
Optimum nutrition for all Filipinos, socially and economically empowered through scientifically sound, environment- friendly and globally competitive technologies. MANDATE
Based on E.O. 336, November 13, 2009:
- Undertake researches that define the citizenry’s nutritional status, with reference to the malnutrition problem, its causes and effects;
- Develop and recommend policy options,
strategies, programs, and projects which address the malnutrition problem for implementation by appropriate agencies; and
- Diffuse knowledge and technologies in food and nutrition and provide S&T services to relevant stakeholders
MAJOR THRUSTS
- Development of nutritional food products for global markets
- Laboratory services
- Consumer protection through food quality and safety assurance
- Nutrition condition update and analyses of factors affecting malnutrition
- Nutrition intervention modeling for prevention and control of protein-energy and micronutrient malnutrition and non-communicable diseases (NCDs)
- Promotion and transfer of food and nutrition technologies
- Research and development on nutrition and nutrition-related disorders
- Human resource development
OBJECTIVES
The FOOD AND NUTRITION RESEARCH INSTITUTE:
- Regularly monitors the nutritional status of the population with particular reference to food consumption and type and extent of malnutrition and its causes;
- Conducts R& D and recommends policy options programs and projects towards improvement of the nutritional status of the populations;
- Transfers food and nutrition technologies it generates and disseminates scientific information to relevant users;
- Upgrade its human resource and research facilities for maximum efficiency. QUALITY POLICY
We are committed to provide products and services in food and nutrition to both government and private sectors and other stakeholders with the highest standards of quality and reliability within our capabilities and resources according to customer requirements and to continually improve the effectiveness of our Quality Management System (QMS) at all times in order to meet our customers’ satisfaction. CORE VALUES
Excellence
At FNRI, excellence is at the core of our R&D and S&T initiatives. Guided by the rigors and standards of scientific investigation, precision in data generation and clarity in knowledge diffusion are the basic tenets we adhere to. The expertise of each and every one of us ensures high quality work and service among our valued stakeholders. Knowing the problems and needs of Filipinos in food and nutrition, we craft and implement evidence-based programs and projects with immediacy and efficiency. Our performance is prompted by current and pressing food and nutrition concerns. Teamwork
We value teamwork. We acknowledge our individual strengths, weaknesses, and potential. But above all, our competence and acumen is anchored on the belief that as a team we deliver enhanced work and transcend difficulties that come our way. Professionalism and familial orientation binds us together and provides a strong social support in all our endeavors. Sincerity
Our sincerity manifests in the straightforwardness and impartiality in our work. We are determined to carry out our duties to the best of our abilities. Most importantly, our sincerity translates to our commitment to be of service to all.
“For its pivotal contribution to the achievement of the Department of Science and Technology’s (DOST) Major Final Outputs (MFOs), commitment to the President’s priority programs and good governance conditions as determined by the Inter-Agency Task Force, the Food and Nutrition Research Institute (FNRI) bags the award as one of the DOST Best Performing Agencies for Calendar Year 2012. “
Source: FNRI Digest Vol. 30 No. 2 April to June 2013
SCIENCE&TECHNOLOGY SERVICES
Consultancy
Consultancy services are rendered in the field of food and nutrition. FNRI scientists and researchers serve as speakers/trainors on nutrition and allied activities of both the public and private sectors. Contract/Joint Research
FNRI provide research services and facilities to private/government firms wishing to improve their products and answer research problems. Library
Library facilities are available. Literature and retrieval search through internet and referral services to its network members and other clients are also being done. On-the-job training to student librarians upon request is accommodated. Food Demonstration
Nutritious and economical recipes are transferred through food demonstrations, lectures, and distribution of print materials to interested parties. Technology Business Incubation (TBI) Facility
Support to small and medium scale entrepreneurs wishing to start a food processing enterprise using technologies developed by the Institute. The services include lease of equipment at nominal cost, training of production staff, technical assistance, and consultancy services in production and quality control of product and in setting up of own processing plant. Food Analytical Service Laboratory (FASL)
An ISO/IEC 17025 certified laboratory offers evaluation of the quality (energy and nutrient contents) and safety analyses (toxicological/mycotoxin and microbial pathogens) of food. Biochemical Assessment Service Laboratory (BASL)
The only laboratory in the Philippines capable of determining serum/plasma retinol and urinary iodine excretion (UIE) levels. Proficiency Testing Laboratory (PTL)
The first accredited Philippine food proficiency testing provider. It provides PT participants with seminar-workshop, trainings/consultations to improve laboratory performance and promote continual development. Cereal Chemistry Laboratory
The Cereal Chemistry Laboratory is the first laboratory within the DOST, specifically designed for the characterization and quality control of various types of flour and other baking products. FNRI Nutrigenomics Laboratory (FNL)
The promise of Nutrigenomics is that with a deeper molecular understanding of nutrition we may someday be able to design diets and develop functional food products that truly maximize an individual’s potential for health and wellness. Diet Counseling/Wellness Clinic
The Institute renders dietary counseling to staff and outside clientele regarding dietary management of heart diseases, diabetes, reducing diets and other nutrition-related diseases. Food and Nutrition Database and Applications
Online databases of nutrition survey results, food consumption, abstract of researches, and food and nutrition application softwares are developed and made available to all its clientele
Recipe Development and Sensory Evaluation
Nutritious and economical recipes using indigenous materials are developed. New food products developed by industry are evaluated as to their organoleptic quality and acceptability. Training
Specialized courses in food and nutrition are offered and conducted. IEC Materials and other Publications
Food and nutrition research results and information are packaged and reproduced. These materials are available at a cost. Nutrition Food Processing Research Facility
Provide quality service facility to food processors, individuals and researchers and to assist local food allied industries to become globally competitive in terms of materials and product quality, safety and reliability, and cost effectiveness. FNRI page (FNRIFP) Visitors' Protocol
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