Brungs works at the European Astronaut Centre in Cologne, Germany, in the Crew Operations Division, and is part of the Crew Support Team, which helps ESA astronauts before, during, and after missions. This role includes coordination with families and food procurement.<\/p>\n
\u201cAstronauts mainly eat food provided by our partner NASA, which includes about 95% of their daily meals. The remaining 5% comes from us. Whenever an ESA astronaut is assigned to a mission, we make sure their dedicated \u2018bonus food\u2019 is produced,\u201d says Brungs.<\/p>\n
\u201cThis ESA \u2018bonus food\u2019 is a form of psychological support \u2014 something familiar that reminds them of home or childhood. It\u2019s also a way to share their culture with crewmates aboard the ISS. These foods are eaten on special occasions like Christmas or birthdays.\u201d<\/p>\n Based on astronauts\u2019 food choices, the crew support team helps chefs adapt recipes for space, organizing tastings and tailoring meals to individual preferences.<\/p>\n Taste and sensory challenges<\/p>\n Food scientists need to consider astronauts\u2019 altered sensory capabilities under microgravity conditions during food formulation.<\/p>\n \u201cThey often experience a reduced sense of taste and smell \u2014 similar to having a cold \u2014 so spicier foods are preferred,\u201d says Brungs.<\/p>\n Texture-wise, foods that crumble or flake are problematic, as small particles can become a hazard by floating around. \u201cAlcohol is also not allowed, since the ISS\u2019s water recycling system cannot handle it. Even soups require modification. Thicker textures make them easier to consume in zero gravity with a spoon.\u201d<\/p>\n ESA astronaut Rosemary Coogan recently told us<\/a> that microgravity impacts human taste perception, making food seem \u201cblander,\u201d adding that astronauts specifically crave fresh foods like fruits in space. <\/p>\n Brungs explains that replicating some texture attributes in space is difficult.<\/p>\n \u201cWhat astronauts miss the most is crunchiness and freshness, like the texture of a salad or a crisp apple. Most space food is soft or paste-like, so those fresh textures are missing.\u201d<\/p>\n NASA is overcoming these challenges with its plant growth unit \u201cVeggie\u201d which produces small quantities of salad-type<\/a> crops like lettuce, Chinese cabbage<\/a>, mizuna mustard, and red Russian kale aboard the ISS.<\/p>\n Food preservation and safety<\/p>\n While growing fresh food in microgravity is promising, extending its shelf life and ensuring food safety are crucial. For the ISS, Brungs says that shelf life isn\u2019t a huge problem \u2014 two years is sufficient.<\/p>\n \u201cBut for future Moon or Mars missions, food may need to last at least five years \u2014 that is a major challenge. Packaging must withstand radiation, and over time, nutrients, taste, and texture degrade. Food must stay safe, nutritious, and appetizing for the whole mission, but this is no small task.\u201d<\/p>\n Ensuring food remains nutritious and palatable after years in storage is one of the biggest technical hurdles for future missions.<\/p>\n Scientists warn that the ISS harbors pathogenic bacteria and fungi that could make astronauts sick and disrupt missions. Last year, University of Delaware, US, researchers found that lettuce grown in simulated microgravity was more susceptible to Salmonella<\/a> infection, raising concerns about food safety outbreaks onboard.<\/p>\n Overcoming \u201cmenu fatigue\u201d<\/p>\n Space food usually includes three main types of food: natural form foods like nuts, eaten as-is, freeze-dried foods, and thermo-stabilized foods.<\/p>\n \u201cFreeze-dried foods need to be rehydrated using a hot water outlet on the station. They\u2019re left to sit for about 20 minutes until they\u2019re rehydrated,\u201d says Brungs.<\/p>\n Thermo-stabilized foods are heat-processed to destroy harmful microorganisms<\/a> and enzymes, and are made in individual servings for astronauts.<\/p>\n \u201cThey are basically canned food that have been cooked and prepared and thermo-stabilized to increase their shelf life, and can just be reheated in a small oven on the ISS,\u201d continues Brungs.<\/p>\n Earlier this week, the ESA funded a collaboration between Finnish food-tech firm Solar Foods<\/a> and European space-tech company OHB System in a pilot program to develop gas fermentation technology and grow Solar Foods\u2019 edible microbial protein in microgravity.<\/p>\n \u201cThey [Solar Foods] produce protein using CO\u2082 and other cabin gases, which could be ideal for space. It\u2019s reliable, versatile, and helps avoid \u2018menu fatigue\u2019 by allowing a wide variety of dishes,\u201d notes Brungs.<\/p>\n Additionally, ESA\u2019s astronauts can experiment with new ingredients and culinary trends.<\/p>\n \u201cDuring Samantha Cristoforetti\u2019s (an Italian astronaut) mission, she wanted to try cricket protein, so we had a candy bar made with cricket flour,\u201d Brungs adds.<\/p>\n Inspiring sustainable food innovations<\/p>\n Customized food projects not only support astronaut well-being but also provide a platform for testing emerging alternative proteins in extreme conditions, thereby driving food innovation on Earth.<\/p>\n For instance, the Italian Space Agency\u2019s \u201cMoon-Rice<\/a>\u201d project uses CRISPR-Cas9 to create shorter rice plants for limited space Moon or Mars habitats, with potential applications for growing rice in harsh<\/a> Earth environments.<\/p>\n Brungs emphasizes that such technologies can be used for disaster-prone areas or deserts, where resources are scarce. \u201cSolar Foods\u2019 technology could also recycle CO\u2082 and ammonia from the cabin atmosphere, making it very sustainable.\u201d<\/p>\n Meanwhile, ESA\u2019s co-sponsored research with the University of Valencia, Spain, focuses on Trebouxiaceae<\/a>, a microalgae that can withstand extreme space conditions when it forms symbiotic relationships with fungi. The ESA is investigating the algae\u2019s resistance for Mars missions to produce food.<\/p>\n The agency is also collaborating with Swedish company Mycorena<\/a> to develop resource-efficient food production systems for space travel. The aim is to create \u201cfresh texturized protein foods\u201d by using algae-fungi symbiosis with the company, which was one of the winners in the second phase of NASA\u2019s Deep Space Food Challenge<\/a> in 2023.<\/p>\n Space food as \u201cpsychological glue\u201d<\/p>\n Brungs also cites Lyo Food, a Polish firm specializing in freeze-dried meals, which produced space food for the ESA\u2019s Polish mission in 2015. \u201cIts main business is rehydrated food for mountaineers and travelers, and they did an excellent job adapting it for space.\u201d<\/p>\n![\"arrow\"](\"https:\/\/resource.innovamarketinsights360.com\/fif\/banners\/64610f99-5fb8-478b-837e-cfa88c016d73.webp\" "\\"arrow\\"")
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