Qin Qingqing, who graduated from Peking University, and Zhang Xin, from the University of Bremen in Germany, as postdoctoral fellows, invariably chose to come to Tsingtao Beer to continue their favorite "scientific research career". "Usually everyone thinks that scientific and technological innovation is more likely to occur in emerging industries, and always feel that brewing is an ancient industry, will such an industry have high technology?" In fact, a large number of innovations come from the long-term accumulation and investment of scientific research in traditional fields, and the adherence of green beer to basic research and original innovation ability is what I value. Zhang Xin told the author.
This scientific research platform, which is valued by postdoctoral fellows, is constantly upgrading and iterating in terms of hard power and soft power... In the near future, a scientific and technological research and development center integrating international academic exchanges, international brewing beverage innovation, talent training, consumer testing, and technology display, and the "new base" of the State Key Laboratory will be completed in Qingdao Blue Valley.
"Whatever products we develop, they are meant to bring a delight to the consumer's senses. The new base of Qingdao Beer Technology R&D Center will further deepen the exploration of consumers' senses. Dong Jianjun, vice president of Qingdao Beer Manufacturing and director of the State Key Laboratory of Beer Bio-fermentation Engineering, said.
All along, Tsingtao Beer Science and Technology R&D Center has been aiming at the international high-tech frontier, targeting the pain points of consumer demand and the difficulties in the development of the industry, carrying out research, and continuously solving the key technical problems that restrict the development of the beer industry.
Through the original flavor map technology, Tsingtao Beer Technology R&D Center transforms consumers' vague and hazy taste needs into digital indicators, and then forms a unique recipe and brewing technology. That is to say, the taste of a glass of beer no longer stays on the vague feeling, but has a qualitative and quantifiable indicator. The "decoding" of consumer demand has achieved a profound transformation from "sketch portrait" to "accurate portrait", which not only meets the basic needs of consumers, leads the needs of change, but also continuously taps the potential needs of consumers.
Brewer's yeast is the soul of beer and has a vital influence on the taste of beer. Tsingtao Beer took the lead in carrying out whole genome sequencing of lager yeast, an industrial beer production strain, in China. This study not only draws a fine genomic molecular genetic map, its fineness and coverage have reached the international leading level, and the relevant data resources are shared and referenced by the whole industry and relevant scientific research institutions, which realizes the in-depth analysis and control of beer flavor.
With the continuous improvement of the independent innovation ability of Qingdao Beer Science and Technology R&D Center, a batch of advanced and applicable new technologies, new processes and new equipment have been continuously exported, which has boosted the sustainable development of the entire Chinese beer industry and comprehensively enhanced the international competitiveness of China's beer industry.
It is understood that as a state key laboratory, Tsingtao Beer Science and Technology R&D Center has undertaken more than 20 national, provincial and municipal science and technology research and development projects; formed 6 core technologies represented by the three national science and technology progress awards, more than 100 peripheral technologies: built a comprehensive evaluation system and preservation technology for beer flavor stability, supported Tsingtao Beer to be exported to more than 100 countries around the world; established more than 330 kinds of trace and trace beer flavor compounds of efficient qualitative quantitative analysis technology A major breakthrough in the key technology of efficient and low-consumption green brewing, driving and leading the industry to reduce the comprehensive energy consumption by more than 30%......
"The construction of the new base not only has a research base, but also an experience base, and our research and development will be further combined with the consumer experience." Dong Jianjun said.
The planning of the new base project of Qingdao Beer Science and Technology R&D Center will deepen the integration of industry, education and research, dig deeper into the platform value of the R&D center, and better serve industrial innovation.
"In such an era of rapid consumption and rapid iteration of products, Tsingtao Beer's ability to transform scientific research achievements is very strong, and it has the scientific research leadership ability of diversified taste and high-end products." Qin Qingqing, a post-90s graduate of Peking University with a master's degree and a doctorate, is engaged in barley brewing performance research at the Qingdao Beer Science and Technology Research and Development Center, she said with deep feeling.
It is understood that through the overcoming of several key technologies, Tsingtao Beer has built an efficient development platform for new products based on market orientation. In recent years, the number of new products listed in Tsingtao Beer, sales revenue and market share have ranked first in the industry, and new art brewing products such as Centennial Journey and Amber Lager have been launched successively, successfully leading the ultra-high-end development and structural upgrading of China's beer industry, opening up upward space for the industry.
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