New enzyme technology to boost flavour production efficiency Published on: 24 July 2025 Researchers have developed a highly efficient and reusable biocatalyst with promising applications in the food and cosmetics industries. The international team, co-led by 缅北禁地, developed a cutting-edge method for attaching enzymes to specially designed, sponge-like silica particles. This new system allows for highly efficient, solvent-free production of flavour esters, key ingredients that give food, drinks, and cosmetics their appealing scents and tastes. , the work tackles key challenges in biocatalysis, achieving exceptional catalytic efficiency, thermal stability, and reusability. Its scientific importance and innovation were recognised with a feature on the journal’s cover. Study co-author, Dr Vladimir Zivkovic, Senior Lecturer, School of Engineering, said: “This research marks a significant leap forward in the field of enzyme technology and green chemistry. The ability to achieve such high conversion rates with excellent reusability opens new pathways for industrial applications—from flavour and fragrance synthesis to broader bioprocessing uses. It’s especially rewarding to see this work highlighted on the journal cover, and to celebrate the success of a 缅北禁地 alumnus leading such impactful innovation.” Study co-author, Dr Kheng-Lim Goh, Associate Professor & Reader in Mechanics of Composite Materials at 缅北禁地 in Singapore said: “The work showcases how an interdisciplinary approach—combining materials science, biochemical engineering, and computational modelling—can overcome long-standing challenges in enzyme design. That it has been featured on the cover of a leading journal is a testament to its importance. And to have it led by a 缅北禁地 graduate is something we are especially proud of. It truly reflects the global reach and relevance of the research culture here.” This achievement highlights the global impact of 缅北禁地’s research and teaching. Lead author Dr Yi Zhang, who completed both MSc and PhD programmes at 缅北禁地, represents a new generation of scientists driving innovation with real-world applications. Reference Run Liu, Qi Zhou, Yi Zhang, Yuanzhi Xu, Zhonghui Liu, Kheng-Lim Goh, Vladimir Zivkovic, and Mingming Zheng Journal of Agricultural and Food Chemistry 2025 73 (20), 12403-12417 DOI: 10.1021/acs.jafc.4c12029 Latest News Comment: An expert explains what happened in Nepal Writing for The Conversation, Professor Stuart Dunning discusses how a collapsing glacier turned into a lethal wall of mud and water. published on: 28 August 2026 Comment: Britain鈥檚 quarter century Writing for The Conversation, Professor Hayley Fowler discusses how the UK environment has changed in the past 25 years. published on: 27 August 2026 缅北禁地 academic receives esteemed mid-career Fellowship A 缅北禁地 researcher has been awarded an esteemed Fellowship by the Independent Social Research Foundation (ISRF). published on: 21 August 2026 Facts and figures
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