TOKYO >> A new certification aims to promote the development of sophisticated space food needed for long-term stays in space.

Amid big dreams of space travel, an academic society has created an accreditation system for space food specialists. An educational program required for certification has been prepared, and applications for its online course are now being accepted.

So-called space food and health advisers will be certified by nutritional experts of the Japan Society of Nutrition and Food Science.

Muscle mass and bone density decrease in microgravity environments, and astronauts on the International Space Station exercise several hours daily as a preventive measure. For civilians, however, the development of “sophisticated space food” is expected to prevent muscle atrophy and osteoporosis simply through diet.

A research group led by Tokushima University, which offers a space nutrition course covering physical changes and necessary nutrients in space, has developed space food using protein in soybeans to suppress muscle atrophy, but the lack of researchers in the field has been a challenge.

The nutrition and food science society considered it a priority to nurture specialists in the field, prompting the creation of the Japanese Space Food Certification online educational program, led by research facilities including Tokushima University and Kyoto Prefectural University of Medicine.

Researchers at food production companies and graduate students are targets for the program, and the society will evaluate students’ performances in the course before certifying them. Plans are for the course to accept up to 20 students, and applications opened in late July. A one-year course starting this month covers the latest research.

The goal is to cultivate space food developers and nutritionists who can create diets to support life in space.

“We want to start training experts who can help overcome challenges related to health in preparation for an era when space travel becomes more accessible,” said Tokushima University professor Takeshi Nikawa, who helped establish the accreditation system.

Popular space food

Much of the food consumed on the ISS has been developed in Japan.

Since 2007, the Japan Aerospace Exploration Agency, referred to as JAXA, has certified “Japanese Space Food” proposed by private companies for Japanese astronauts on long-stay ISS missions.

According to JAXA, there are currently about 50 items available, including canned mackerel developed by students at Fukui Prefectural Wakasa High School, Nissin Foods Co.’s Chicken Ramen and eel with teriyaki sauce. The items are also popular among international crew members.

The certification requires the food meet certain conditions, including no liquid leakage, a shelf life of at least 1-1/2 years and resistance to pressure and temperature changes.