West Visayas State University (WVSU), through its College of Business and Management (CBM), hosted the 3rd BIZCON on Mar. 27-28 at the WVSU Cultural Center, with the second day focusing on innovation talks that highlighted Ilonggo gastronomy as a driver of enterprise and creative development.

Carrying the theme “Taste, Tradition, Transformation: Gastronomy Driving Ilonggo Innovation,” the convention gathered students, faculty, and industry practitioners to explore how local cuisine can shape sustainable businesses and strengthen regional identity.

Industry experts led discussions on topics such as sustainable SME financing, culinary branding, and food tourism. Invited speakers included Prof. Ts. Dr. Shafinaz Binti Ismail, Chef Tibong Jardeleza, Ms. Natalie Lim, Chef Cidj Jalandoni, and Mr. Daniel Agan, who shared insights on scaling local enterprises and positioning Ilonggo products in competitive markets.

The talks provided participants with practical perspectives on bridging academic knowledge with industry demands, encouraging innovation rooted in local culture and resources. The program concluded with engagement activities and an awarding ceremony recognizing outstanding participants.

The innovation talks followed a series of competitions held on the first day of the convention, including the Ilonggo Cuisine Innovation Showdown, business pitching, table skirting with centerpiece making, and food itinerary development.

Through BIZCON 2026, WVSU reaffirmed its commitment to fostering creativity, entrepreneurship, and cultural appreciation, equipping students and stakeholders to develop sustainable, homegrown solutions for regional growth.