The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
Pushing the boundaries of food science to its actual physical
limits, a new experiment targetting high pressure preservation
techniques on Mediterranean foodstuffs saw cheese, sun-dried
tomatoes and Italian bread rocketing far into...
Soybean seeds will be joining US astronauts on today's space
shuttle flight as part of an experiment to see whether a crop plant
and grown entirely in zero gravity can provide improved oils and
proteins.