Improving chocolate with supercomputing
Did you know that supercomputing is used to improve chocolate? Fermentation is the first step in the production of chocolate. In this process, the activity of microorganisms contributes to the chocolate’s taste. The Research Group of Industrial Microbiology and Food Biotechnology (IMDO) of the Vrije Universiteit Brussel deals with the qualitative and quantitative study of fermented food systems using methodologies including next-generation DNA sequencing. This technology provides unseen possibilities to investigate microbiomes involved in food fermentation processes but also implies growing datasets and databases, which in turn results in more computational requirements. For IMDO, the need for increasing computational capacity meant an informative journey from using their own cluster to using the VSC Tier-1 infrastructure.