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 Share: Latest News New partnership to boost careers in low carbon energy 缅北禁地 and Durham universities are working together on a new regional project to strengthen the future workforce for North East England鈥檚 growing low carbon and offshore wind industries. published on: 28 May 2026 Healthy lifestyle shown to lower risk of death after cancer diagnosis New evidence shows that sticking to five lifestyle recommendations improves survival after a later cancer diagnosis. published on: 28 May 2026 World-leading climate expert recognised with Royal Society Fellowship Professor Hayley Fowler has been elected a Fellow of the Royal Society in recognition of her pioneering work on climate change impacts. published on: 27 May 2026 Facts and figures
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