SINCE THE START OF HUMAN SPACEFLIGHT, NASA HAS WORKED TO IMPROVE THE TASTE, TEXTURE AND SHELF LIFE OF FOOD FOR ITS CREWS. NASA FOOD SCIENTISTS ARE CHALLENGED WITH DEVELOPING HEALTHY MENUS THAT CAN MEET ALL OF THE UNIQUE REQUIREMENTS FOR LIVING AND WORKING IN AN EXTREME ENVIRONMENT. CONSIDER THE DIFFERENCES BETWEEN LIVING ON EARTH AND LIVING IN SPACE.
SCIENTISTS DEVELOP FOODS WHICH WILL BE EASIER TO HANDLE AND CONSUME IN A MICROGRAVITY ENVIRONMENT. THESE FOOD PRODUCTS REQUIRE NO REFRIGERATION, AND PROVIDE THE NUTRITION HUMANS NEED TO REMAIN HEALTHY DURING SPACEFLIGHT. THE SPACE FOOD SYSTEMS LABORATORY INCLUDES A TEST KITCHEN, EQUIPPED WITH SENSORY TESTING CAPABILITIES, A FOOD PROCESSING LABORATORY, A FOOD PACKAGING LABORATORY, AND AN ANALYTICAL LABORATORY.
IT'S FROM THESE LABS, THAT NASA'S SPACE FOOD SCIENTISTS HAVE BEEN INSTRUMENTAL IN ADVANCING THE VARIETY AND QUALITY OF FOODS AVAILABLE FOR HUMAN SPACEFLIGHT. IN THE EARLY APOLLO DAYS, NASA'S SPACE FOOD TEAM DEVELOPED IMPROVEMENTS IN FREEZE DRYING TECHNOLOGY. THAT SAME TECHNOLOGY MAKES IT POSSIBLE FOR FOOD TO REMAIN SHELF STABLE AT AMBIENT TEMPERATURES FOR LONG PERIODS OF TIME WHILE SIGNIFICANTLY REDUCING THE WEIGHT OF THE FOOD.
NASA HAS A SOLID REPUTATION FOR REACHING OUT TO WORK WITH INDUSTRY AND ACADEMIA TO DEVELOP BEST PRACTICES. NASA COLLABORATED WITH THE PILSBURY CORPORATION TOGETHER THE TWO ORGANIZATIONS DEVELOPED THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) THE HACCP PROCESS IS DESIGNED TO PREVENT FOOD SAFETY PROBLEMS DURING FOOD PRODUCTION RATHER THAN IN THE FINISHED PRODUCT WHERE THEY CAN NO LONGER BE CORRECTED. THE US FOOD AND DRUG ADMINISTRATION HAS APPLIED HACCP GUIDELINES FOR THE HANDLING OF SEAFOOD, JUICE, AND DAIRY PRODUCTS.
MANY STATES NOW REQUIRE HACCP PROGRAMS FOR RESTAURANTS AND SCHOOL FOOD SERVICE. AS WE MOVE TOWARD THE FUTURE, NASA CONTINUES TO EXTEND AN INVITATION TO INDUSTRY TO COLLABORATE AND PARTNER. WE WELCOME RESEARCHERS TO WORK WITH OUR TEAM AND USE OUR FACILITIES TO MEET THEIR SPECIFIC NEED.
HIGHLIGHTED CAPABILITIES INCLUDE: FOOD PRODUCT DEVELOPMENT, FOOD PRESERVATION TECHNOLOGY INCLUDING FREEZE-DRYING AND THERMOSTABILIZATION IN POUCHES, SENSORY EVALUATION, SHELF-LIFE TESTING MENU PLANNING, BLAST FREEZING, AND PHYSICAL TESTING OF PACKAGES AND MATERIALS. NASA'S TEAM OF SPACE FOOD SCIENTISTS OFFER THE OPPORTUNITY TO WORK ON A VARIETY OF SMALL PRODUCT DEVELOPMENT PROJECTS. JOIN US, AS WE CONTINUE RESEARCHING AND TESTING WAYS TO PROVIDE HEALTHY AND SAFE FOOD PRODUCTS.
