The Advanced Food Technology (AFT) project is part of the Space Human Factors and Habitability (SHFH) element of the Human Research Program (HRP). The ultimate goal of AFT is to develop and deliver technologies for human centered spacecraft that will support crews on missions to the moon, Mars, and beyond.
AFT is responsible for developing food systems for space vehicles and long duration missions that use a combination of extended shelf life stored foods and raw food products produced from higher plants or bulk raw commodities. AFT research addresses nutritional, psychological, safety, and acceptability requirements, while minimizing mass, volume, power, waste and trace gas emissions. In doing so, the AFT must address different mission scenarios that present challenges beyond conventional knowledge concerning food.
AFT is responsible for developing food systems for space vehicles and long duration missions that use a combination of extended shelf life stored foods and raw food products produced from higher plants or bulk raw commodities. AFT research addresses nutritional, psychological, safety, and acceptability requirements, while minimizing mass, volume, power, waste and trace gas emissions. In doing so, the AFT must address different mission scenarios that present challenges beyond conventional knowledge concerning food.
The goals of the AFT are to:
- Develop a stored food system that is nutritious, palatable and provides a sufficient variety of foods to support significant crew activities on a mission of at least 3 years duration. Foods should maintain safety, acceptability, and nutrition for the entire shelf life of 3 - 5 years. Shelf life extension may be attained through new food preservation methods and/or packaging.
- Develop new packaging technologies to minimize waste from packaged food.
- Develop handling procedures for minimally processed vegetable crops.
- Develop equipment to process crops in reduced gravity that are highly automated, highly reliable, safe, and minimize crew time, power, water, mass, and volume.
- Develop recipes, galley operations, and galley equipment for extended surface missions.
Current activities of the AFT are concentrating on near term needs in order to augment the Shuttle and ISS food system while working towards an advanced food system. Activities include:
- Shelf life testing of thermally processed foods.
- Identification and testing of packaging materials with high barrier properties and low mass and volume.
- Investigation of emerging preservation technologies that wil provide extended shelf life food items with improved nutrition and acceptability.
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