UCAM is taking part in a project to improve the flavour of beer using quantum technologies

Researchers from Estrella Galicia, the Fujitsu International Quantum Centre, the Galician Supercomputing Centre (CESGA) and the San Antonio Catholic University of Murcia (UCAM) are screening for potential molecules that stimulate receptors on the tongue.

The BIO-HPC Research Group at the Catholic University of San Antonio in Murcia is collaborating on a project coordinated by Estrella Galicia, in which the Fujitsu International Quantum Centre and the Galician Supercomputing Centre (CESGA) are also participating. The project aims to improve the flavour of beer through the use of quantum technologies for the high-throughput screening and selection of molecules associated with freshness.

This innovative approach is based on the use of a molecular simulation system in which computers compare natural molecules known for their ability to enhance freshness with others that have not yet been studied using traditional experimental methods. Using advanced algorithms, the aim is to identify potential new molecules that can activate the freshness sensors on our tongue, thereby enhancing the taste experience.

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

“This research could have significant implications for the future of research into food innovation through computational processes,” said Horacio Pérez, principal investigator of the BIO HPC Research Group at UCAM.