With a desire to design and create environmentally friendly products that reduce damage to the environment, two groups of students from the University of Science and Technology and Duy Tan University, both based in Da Nang, have conducted successful research on the use of soybean urease as a bio-cement, as well as making coffee jam. Their studies have excellently won highest honors and notable awards in the municipal and national Science Research Competitions.

Master Nguyen Ngoc Hieu (middle) and the research group were honored for their coffee jam project.

Soybean wastes used for production of cement composites

In their efforts to cut carbon emissions from the cement industry, a group of students from the University of Science and Technology consisting of Nguyen Le Quoc Anh and Ngo Huu Hoang came up with a new idea for ​​the production of urease with soybean crude urease. Their research won the consolation prize in the 24^th annual Eureka Award competition for all Vietnamese students who have a passion for scientific research and are studying at universities, junior colleges and institutions.

Student Nguyen Le Quoc Anh, the Leader of the Research Team said that bio-cementation is a technique that uses microorganisms to produce calcium carbonate for construction purpose, and it is increasingly recognized as a green solution for the application of bonding in construction materials. Such developed countries as the United States, Switzerland, and Japan are focusing on creating renewable biocement. The Da Nang student group has successfully developed a new soy-based concrete sealant that is safe for users and make it an environmentally beneficial task. The uses of this waste and cheap material can make this technology more cost-effective and practical for applications.

“Calcium carbonate precipitation and crystallization induced by soybean urease enzyme to solidify soil is known as biocement technology. Urease enzyme derived from soybean seeds precipitates calcium carbonate (CaCO₃) from an aqueous solution of urea and calcium chloride via urea hydrolysis, which strengthens the soil by cementing and bridging soil particles. The microbial-induced carbonate precipitation (MICP) cement can be widely used in the field of civil and environmental engineering. The MICP cement can reinforce sandy soil foundations and repair cracks of cement-based and rock materials in the field of civil engineering. Therefore, the MICP cement can be used to reinforce coastal embankment for erosion control at a low cost.” remarked Nguyen Le Quoc Anh.

Dr. Hoang Phuong Tung, the Advisor of the research team said that urease enzyme derived from soybeans which are easy-to-find raw materials is used for the production of biocement, and the MICP cement brings many positive benefits. However, to date, there has been no systematic study of biocement and its applications in Viet Nam. Hence, this is a potential and pioneering research on bio-cement as environment friendly binders in Viet Nam. Currently, the project needs to be perfect by students of the Faculty of Road and Bridge Engineering of the Da Nang University of Science and Technology.

Authentic Coffee Jam

It took a group of 6 students from the Duy Tan University nearly 2 years to successfully create coffee jam from organic Robusta coffee beans.

According to student Le Dang Ha, the leader of the research team, the survey results conducted by his group showed that the coffee consumption rate in our country is very high as Vietnamese young and older adults have a habit of sipping a cup of coffee almost every morning before work. Besides, the group has found new way to create authentic coffee jam as they want to contribute their efforts to raise the value of local coffee products.

“Coffee jam is very convenient, and it can be eaten with bread or mixed with ice. Apart from the main coffee ingredient, the group uses fresh cream and salt for making coffee jam. We have the manufacturing process fully controlled, from raw materials to packaging, using modern machinery for the production process with easy storage solutions. In particular, the group does not use any additives or any other ingredients that can affect consumers' health. My group’s project won the second prize at the two events, namely ‘the 2022 Exhibition of Students' Creativity and Innovation’, and the ‘National Competition 2022 for Post-Harvest Techologies’ with no first prize awarded", Ha happily said.

 “In our efforts to make coffee jam more delicious, our team has spent a lot of time finding the best grind size and yielding maximum separation of the compounds from coffee beans. At the same time, tests on the mixing ratio, heating time and temperature have been performed so that coffee jam can be durable but resistant to denaturation”, said Toan.

“The creation of coffee jam is a new step in the food industry, and brings health benefits in addition to retaining the natural flavour of organic coffee beans. Over the past time, the group has perfected their coffee jam manufacturing process, and they intend to conduct technology transfer transactions with coffee companies in Laos and Cambodia. Apart from coffee jam, the team is conducting studies on developing a number of new products from coffee pods, including tea and other drinks, as well as extracting compounds from coffee pods to apply in the field of cosmetology”, Master Nguyen Ngoc Hieu, the Advisor of the research team said.

Reporting by HUYNH TUONG VY – Translating by H.L