The BIO-HPC research group at the Universidad Católica San Antonio de Murcia is collaborating on a project coordinated by Estrella Galicia and in which Fujitsu International Quantum Center and the Centro de Supercomputación de Galicia (CESGA) are also participating, which explores the improvement of beer flavour by using quantum technologies for the mass screening and selection of molecules related to freshness. 

The innovative approach is based on the exploitation of a molecular simulation system where computers compare natural molecules known for their ability to enhance freshness with others not yet studied by traditional experimental methods. Through advanced algorithms, the aim is to identify potential new molecules that can activate the freshness sensors on our tongue, thus enhancing the taste experience.

The quantum technologies used during the simulation process are pioneering at national level, the first time a beer has been studied using them. This university-industry collaboration project is the starting point for optimising and enhancing the flavours of beer.

‘This research could have important implications for the future of food innovation research through computational processes,’ said Horacio Pérez, principal investigator of the BIO HPC Research Group at UCAM.