De La Salle University–Dasmariñas is advancing its commitment to innovation and sustainability through a newly commissioned research project titled “Development and Evaluation of a Coffee-Mushroom-Rice Functional Beverage as a Sustainable Corporate Gift of DLSU-D.”
Commissioned by the Office of the President, the study is led by Deputy Provost for Research Dr. Johnny Ching and University Research Office Director Dr. Jose Aims Rocina, together with a multidisciplinary research team composed of Wiziel Napod, Gideon Legaspi, Irish Bautista, Jaime Zeus C. Agustin, Dr. Ma. Cristina A. Macawile, and Djhoana M. Rington.
The project aims to develop a university-owned coffee product that embodies the Lasallian values of sustainability, innovation, and community engagement, while serving as a beverage Lasallians and partners can proudly share, support, and enjoy.
At the heart of the drink is locally sourced coffee enhanced with oyster mushrooms, produced through a research project of the College of Engineering, Architecture and Technology (CEAT). By blending nutrition, sustainability, and research-driven innovation, the project demonstrates how university research can translate into practical, eco-conscious initiatives that reflect both academic excellence and social responsibility.
