Space food for astronauts tastes better and is now healthier than ever before due to significant food science developments. However, a new study in the Journal of Food Science (JFS) published by the Institute of Food Technologists (IFT) highlights the challenges that need to be addressed so that astronauts can travel to Mars and beyond.
Without an adequate food system, it is certain that space crew members' health and performance would be compromised. The study authors, who are from NASA, Lockheed Martin and North Carolina State University, explain that the food developed for long-duration missions must:
This article provides a brief review of research in each area, details the past Advanced Food Technology Project (AFT) research efforts, and describes the remaining gaps that present barriers to achieving a food system for long exploration missions. According to the study authors, it is clear that a balance must be maintained between use of resources (such as power, mass, and crew time), and the safety, nutrition, and acceptability of the food system in order to develop adequate NASA food systems for future missions.
"If we go to Mars, we need a five year shelf life of food and that means we need to start looking at new technologies to start preserving the food," said Michele Perchonok, Advanced Food Technology Manager at NASA and one of the study authors
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