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Video: Supercomputing the Properties of Ice Cream

In this video, Dr. Alan Gray describes how scientists at the University of Edinburgh are using a supercomputer to research – at the molecular level – how to improve the texture and shelf life of the world’s favorite frozen concoction.

The team conducted early research on a huge Cray supercomputer with over 200,000 CPU cores in 200 cabinets. But they realized that smaller, GPU-accelerated systems offered the same level of capability for their needs. The EPCC team turned to a 10-cabinet Cray XK6 hybrid system, which integrated 936 NVIDIA Tesla GPUs with standard x86 CPUs to turbocharge, the application. The team soon found that performance on the Tesla-accelerated XK6 was two and a half times faster than using CPUs alone.

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  1. […] led by Alan Gray of the University of Edinburgh on the physics of soft matter. According to an InsideHPC report, Gray and his team are working to study ice cream at its molecular level to improve its texture and […]

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