Ilocano Studies Center
CENTER CHIEF: BONNA MAE S. GOROSPE
STAFF:
- RICHEL ROYCE T. CHAN
- HARLI GIE S. VILLANUEVA
About the Center
The Ilokano Studies Center is more than just a repository of artifacts and documents—it is a living space where the stories, traditions, and identities of the Ilokano people are cared for and celebrated. Guided by its commitment to preserving and promoting Ilokano culture, the Center supports and conducts meaningful research that deepens our understanding of who we are as a community.
Beyond research, the Center brings people together through programs, projects, and activities that spark conversations, encourage knowledge sharing, and strengthen cultural appreciation across generations. It works hand in hand with government agencies, schools, cultural groups, and community partners to expand its reach and ensure that Ilokano heritage continues to thrive.
Through its sustained efforts, the Ilokano Studies Center remains a trusted guardian of Ilokano heritage—a welcoming hub where culture is kept alive, knowledge is created, and people are empowered to take pride in their roots.
The Center is led by a Chief and supported by a Coordinator who assists in implementing its research initiatives, cultural programs, and administrative functions.
VISION
The Ilocano Studies Center (ISC)…
MISSION
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OBJECTIVES
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PRIORITY AREAS OF THE ILOCANO STUDIES CENTER
Biodiversity Assessment
Biodiversity plays a vital role in supporting human life by providing essential resources such as food and medicine. However, climate change, environmental variability, and human activities continue to threaten ecosystems, highlighting the urgent need for biodiversity assessment studies.
Given the rich coastal ecosystems of the country and the province—such as coral reefs, mangroves, and seagrass beds—the University, through the AMRRDC, encourages research focused on biodiversity assessment in aquamarine habitats. Assessing biodiversity is essential for identifying priority areas for conservation, guiding management strategies, and promoting sustainable and climate-resilient practices to protect and conserve marine and coastal resources.
Aquaculture Technology Development and Innovation
Research on the development and improvement of aquaculture production is a key priority of the University through the AMRRDC. This includes the cultivation of fish, mollusks, seaweed, and other aqua-marine commodities, with a focus on introducing new technologies and improving existing methods to enhance productivity and provide sustainable livelihood opportunities for coastal communities.
Past initiatives, such as sea urchin and oyster cage culture, have been successfully adopted by local fisherfolk, demonstrating the potential of research outputs to support community-based income-generating projects. Ongoing innovation and technology adaptation continue to strengthen aquaculture production and contribute to sustainable coastal resource management.
Production and Post-harvest Management
Research on post-harvest management focuses on ensuring the quality, safety, and marketability of aquaculture and fishery products. This includes studies on product quality assessment, supply chain analysis, food safety, shelf-life, and good manufacturing practices in handling, processing, packing, and labeling. In addition, product development and value-adding through the adoption of new technologies and innovation of existing methods are emphasized to enhance commercialization opportunities, expand markets, and support sustainable livelihoods for coastal communities.
Socio Economics and Policy Development
This priority area focuses on the sustainable management of aqua-marine and fishery resources and their effects on livelihoods and community well-being. It considers biological, economic, social, and governance factors that influence fisheries and coastal communities.
Understanding the condition of the fishery sector provides a basis for developing appropriate livelihood and business interventions, as well as for supporting evidence-based policies, management plans, and strategies that improve the quality of life of fishing communities.
Researches
Completed
- (2025) Challenges of Damili Production in Vigan City
Anita A. Arlegui, Felicitas Rizza Agam
- (2025) Bridging Culture, Driving Innovation: A Proposed Strategic Framework for Cultivating Cultural Entrepreneurship in the University of Northern Philippines
Richel Royce Chan
- (2025) Traditional Ilokano Beliefs for Good Harvest and Quality Products
Wendelyn R. Talbo
- (2025) Architectural Documentation of Built Heritage of San Vicente, Ilocos Sur
Fatima Nicetas Rabang-Alonzo, Ashey Martinez, et. al.
- (2025) Women in the Terra Cotta Industry: A Qualitative Study
Esperanza Marites Marinas, Jenny Lou Espinoza, Irene Aguilar
- (2025) The Cultural and the Language in “Muebles” Industry: Their Implications to Ilokano Personal and Communal Values
Ma. Jesusa D. Ridor-Unciano, Charito Reyno-Alconis
- (2025) Cultural Beliefs Depicted in the Song ‘Maudi a Bilin through Hermeneutic Analysis
Lester A. Aaron, Maxie C. Tolentino
(2024-2022)
- Lived Experience of Ilokanos on their Cultural Beliefs and Practices along Health during Disasters in the Unpland Municipalities of Ilocos Sur
Mark Christian R. Arizala, Sherwin V. Alvaro, Leila Sylvia F. Bautista, Maria Yolanda R. Aquino, Cathleen A. De Guzman
- Documentation of an Ilocano Dance
Mark Christian Palo, Carmela Vee F. Lim, Jenny Rose R. Ramos, Jimmy R. Donato
- INAMOYO: A Phenomenological Concept of “Community Spirit” among Ilocano Farmers
Chase Mark S. Suyat, Randolf R. Lopez, Edison Fermin A. Anyog IV
- Dulang and Beyond: The Axiological Significance of “Dulang” in the Ilokano Family
Susana T. Fagela, Gener A. Retuta, Mon-cres A. Toje, Karl Marx P. Pilar
- Moving In Unison: The Ylocos Kannawidan Street Dancing Festival
Richel Royce T. Chan
- Artes: A Celebration of Culture and Ingenuity
Richel Royce T. Chan
- Bekilokano: Batis ng Ilukong Sosyolek
Lester A. Aaron, Rosalina R. Pascua, Avelina J. Tabios
ongoing
- Understanding Beyond Reality: The Healing Force of the 3Ts (Tako, Talado, Tandok) in the Traditional Ilokano Medicine
Society V. Salcedo, Fatima Rocamora
- Cultural Practices in UNP: Basis for a Proposed Cultural Development Program
Santiago Reolalas, et. al.
- DAKLIS: A Communal Ilokano Beliefs, Practices and Values
Marites Duquinal, Imelda Nesperos
- UNP: A Critical Reflection of the Past through images and lived experiences
Karl Marx Pilar, Caesar Ziggy Perlas
- Sab-ong: Annong ni Manong Wenno Sabong ni Ayat (“The Role of Dowry in Filipino Wedding Traditions”)
Wendelyn Talbo, Wilma Tabunan, Fely de Guzman
- “NAKEM” as Ilokano Expressions of Being and Doing: An Hermeneutic Cultural Phenomenology
Benjie N. Gapate, Jedu A. Arcania, Francis Lois A. Arcania, Mariano Avila
- Documentation and Analysis of Lablabaan Dance: Basis for the Development of Dance Literature
Mark Christian Palo, Jenny Rose Ramos, Carmela Vee Lim, Jimmy Donato
- Explicating The Culinary Heritage Significance of Pipian in Vigan City, Ilocos Sur
Rogelio D. Quario II, Dave Angelo R. Asuncion, Kevin Cesar T. Martinez, Jame Monren Mercado
- Tracing Roots: The Historical Origins and Cultural Significance of Surnames in Ilocos Sur
Richel Royce T. Chan, Bonna Mae S. Gorospe
- Framework for a Sustainable Tourism in Daligan Countryside, Sta Cruz, Ilocos Sur: A Synergy of Interpretive Planning and Regenerative Tourism
Ludivina A. Lozano
- Community Risk Assessment on the Environmental Hazards of Urban Heat, Heat Flooding and Riverine Pollution in Vigan City
Fatima Nicetas R. Alonzo et al.
- Pinnadigo as Being-With-Others: An Existential Phenomenological Inquiry into Ilocano Food Sharing
Simeon B. Abarquez IV, Chase Mark Suyat, Froilan Unciano, Winston Padre
- Ethnomathematics of Burnay Making: Basis for Instructional Material Development
Mariquit Obrero, Mario Obrero, Mary Loreen Cayabyab, Mark Jhay Benitez
- Cultural Awareness of the Different Generational Groups: Understanding the Depth of Knowledge on Culture for Instruction
Ma. Jesusa Unciano, Marites Duquinal, Imelda Nesperos
- Rupa ken ti Kaunggan ni Ilokano: A Contradistinction on Levinas “Ethics of the Face”
Lloyd A. Mata, Aldrin S. Jaramilla
- Beliefs and Practices of Itnegs on Pregnancy, Postpartum and Infant Care
Jevie A. Abella, Cherry B. Banilad, Cathlene Joy A. de Guzman
- Cultural Mapping of Movable Contents of Built Heritage n San Vicente, Ilocos Sur
Ashley Martinez, et. al.
- Innovative ABEL Research and Development (InABEL) Project
Randolf M. Agup, et al.
- Socio-Economic Profiling of Weaving Industry in Ilocos Sur
Randolf M. Agup, et al.
- Characterized of Abel Products I Ilocos Sur
Randolf M. Agup, et al.
- Development of E-Profile of the Weaving Industry of locos Sur (2026)
Randolf M. Agup, et al.
- Development of Innovative Abel Iloko Patterns and Designs (2026)
Randolf M. Agup, et al.
ISC SERVICES AND ACTIVITIES
Kropek and Bagoong Monamon
Gracilaria Kropek are crispy seaweed-based snack innovations enhanced with Gracilaria, offering a light and flavorful crunch. Available in Plain, Cheese, and Sour Cream, these kropek highlight the versatility of seaweed and its potential as a sustainable ingredient for developing unique and nutritious food products.
Bagoong Monamon is a traditional Filipino fermented fish condiment made from salt-cured anchovies, offering a rich, savory flavor and distinct aroma. Commonly used as a dip, seasoning, or ingredient in sautéed dishes, it adds depth and authentic coastal taste to a wide variety of Filipino meals.
Gracilaria Salad
Gracilaria Salad is a fresh and nutritious seaweed dish made from Gracilaria, offering a crisp texture and naturally clean ocean flavor. Tossed with simple seasonings, it provides a healthy, refreshing option that highlights seaweed’s versatility as a sustainable food ingredient.
Gracilaria-enhanced Fresh Pancit Noodles
Gracilaria-Enhanced Fresh Pancit Noodles are formulated by incorporating Gracilaria seaweed puree into traditional noodle preparation. This innovation not only boosts the nutritional value of traditional pancit but also promotes the use of sustainable marine resources in food products.
Gracilaria-enhanced Ice Cream
Gracilaria-Enhanced Ice Cream is a creamy dessert infused with Gracilaria seaweed, offering a unique flavor twist and smooth texture to the traditional treat. This innovation not only introduces a novel way of enjoying ice cream but also promotes the creative use of sustainable marine resources in food products.
Gracilaria-enhanced Fish Shanghai
Gracilaria-Enhanced Fish Shanghai is a flavorful version of the classic spring roll, innovated with Gracilaria seaweed blended into its filling. This enhancement adds a unique touch to the traditional fish shanghai while showcasing the potential of sustainable marine resources in food innovations.