1. To determine the effect of processing on representative Space Food Systems Laboratory (SFSL) food products by comparing the calculated nutrition with the actual nutrition one month after processing.
2. To determine the effect of subsequent storage on nutrition by comparing the one month chemical analysis results with results at one year and three years.
3. To determine the capability of the current food system to provide adequate nutrition for long duration missions.

1. To coordinate interface options with suit team including the nutrition delivery system.
2. To identify nutritional requirements during contingency events.
3. To identify potential commercial items.
4. To develop new food products if insufficient commercial items meeting the criteria are available.

1. To determine the rates of degradation of two vitamins as a function of time and temperature.
2. To determine the rates of degradation of two vitamins as a function of the surrounding food matrix.
3. To determine any interacting factors that significantly influence the degradation of the two vitamins.
4. To develop predictive models for nutrient level as a function of temperature, time, and specified environmental factors for the two vitamins.
5. To verify models with published empirical data as well as NASA space food data.

1. To develop food product parameters to meet nutritional, acceptability, stability, and suit interface criteria.
2. To test several concepts for dispensing liquid through a feed port into a pressurized suit.

AFT will receive energy requirements and nutritional requirements from HHC (Nutritional Biochemistry Laboratory).  The food parameters that enable compatibility with the in-suit feeding system will be defined by interfacing with Crew Survival Systems (CSS).

This work will continue the Nutrient Kinetics study through analysis of two additional vitamins.

1. To determine the rates of degradation of two vitamins as a function of time and temperature.
2. To determine the rates of degradation of two vitamins as a function of the surrounding food matrix.
3. To determine any interacting factors that significantly influence the  degradation of the two vitamins.
4. To develop predictive models for nutrient level as a function of temperature, time, and specified environmental factors for the two vitamins.
5. To verify models with published empirical data as well as NASA space food data.

1. To substantiate the immediate quality and shelf life benefits of products produced with pressure assisted thermal sterilization and microwave sterilization.
2. To evaluate new and existing packaging as associated with these processing technologies.
3. To recommend advanced food packaging and preservation technologies for shelf stable foods.

Both NASA and Department of Defense (DoD) require long shelf life, shelf stable food items with high barrier packaging, and minimal packaging in their food systems. The DoD Combat Feeding Directorate (CFD), when conducting their research, uses collaborations of subject matter experts from industry, government, and academia experts. Currently, the DoD has an on-going packaging research program as well as a program to investigate emerging preservation technologies.  The quality increases observed with new preservation technologies have resulted in Food and Drug Administration (FDA) approval of pressure assisted thermal sterilization and microwave sterilization for shelf stable products. Both processes have a high potential for long duration space flight missions.

Researchers at the DoD will test pressure assisted thermal sterilization and microwave sterilization on compatible products as appropriate for military needs.  Additionally, DoD researchers will evaluate packaging technologies that may be compatible with the processing technologies.  Samples and data will be provided to NASA for further analysis and evaluation.

1. To summarize the state of the art packaged food technologies.
2. To perform a risk-benefit analysis on using the space environment for food storage.
3. To recommend food formulation changes, processes, packages, and environments to obtain a five-year shelf life.
4. To identify outstanding technology needs to supplement proposed recommendation.

1. To formulate, test and optimize the quality and nutrient content of a range of fortified shelf-stable foods.
2. To investigate different packaging technologies, focusing on the interaction of packaging material with various innovative sterilization processes such as microwave heating, irradiation, and high pressure treatment.

1. To establish the relationship between nasal patency and smelling in microgravity and isolation/confinement (deep space habitat).
2. To determine the effect of orthonasal and retronasal smelling on appetite if under menu fatigue.
3. To determine if crew-prepared foods mitigates menu fatigue and improves crew satisfaction.
4. To provide ESM cost comparison of crew-prepared and prepackaged food systems.

The eating experience will increase in importance on longer missions as pathways are sought to ensure adequate nutritional intake and minimal stress.  AFT, in coordination with the Behavior Health and Performance (BHP) team, is pursuing methods to enhance the eating experience on orbit.  The proposed work will investigate how special meals and eating occasions as well as “cooking” on orbit can impact mood, stress, and behavior.

The suggested aims of this evaluation are: 

1. To identify “trigger” foods and occasions to define when mood evaluations will be taken.
2. To determine the relative impact on mood when trigger foods are provided in varying initial mood states.
3. To determine the effect of communal dining as compared to solo dining on mood state.
4. To determine the role of food preparation on mood and stress.
5. To recommend  dining behaviors and practices that positively affect the mood, stress, and behavior of crew on extended missions.

Researchers will supply a mixture of “trigger” foods from holiday eating occasions, common comfort foods, and treats to International Space Station for the test subjects.  A mood evaluation will be compiled and validated by the BHP team.  At designated times, crew will self-evaluate their mood via questionnaire, eat a prescribed dish, and then re-evaluate mood.  The crew will also be asked to evaluate before and after some communal and solo dining occasions as well.  Finally, test subjects will be asked to “cook” a simple meal and complete the evaluation before and after preparation.

The study will provide a quantitative assessment of the impact of food and dining on crew mood, stress, and behavior.

1. To determine if certain taste perceptions (salty, sweet, sour, bitter, umami) differ significantly when perceived in microgravity as compared to perception on Earth.
2. To determine if spice heat intensity differs significantly when perceived in microgravity as compared to perception on Earth.
3. To recommend recipe modifications and/or condiment additions to improve the acceptability of the food system in microgravity.

1. To compare two methods to measure food acceptability/quality in microgravity.  The current standard, of using a 9-point hedonic scale for overall acceptability, will be compared to the Labeled Affective Magnitude (LAM) scale to determine which method provides more accurate data for use in future reformulations for NASA food items.
2. To learn how effects observed in spaceflight are related to those observed in ground-based tests.
3. To learn how affective scale type (LAM or Hedonic) affects the quality of affective data output.

The LAM scale has been shown to allow greater discrimination of highly preferred items and have greater correlation with product usage. 

The proposed testing would primarily utilize the prepackaged food system that is already provided on orbit. Test ballots can be provided in paper or electronic form.  No additional mass or volume to conduct this study. 

Prior to the flight testing,  sensory data conducted to-date on the Astronaut population will be gathered.   Additional ground sensory evaluation testing will be conducted with the astronaut population using the LAM scale. 

1. To develop galley architecture forplacement within space habitat to operate at reduced gravity and pressure.
2. To model flow patterns in reduced gravity and reduced pressure for vapor handling system.
3. To design and fabricate selected components of the galley and demonstrate relevant operational parameters in reduced gravity.

1. To develop the specifications for modified food preparation equipment (COTS).
2. To develop the specifications for modified food processing equipment.

The Development of a Bioregenerative Food System NASA Specialized Center of Research (NSCOR) would integrate the crop systems and food science research activities required to develop at least a partial bioregenerative food system.  The Food Processing vs. Packaged Food System Trade Study results will provide the guidelines for this NSCOR including a list of the fruits and vegetables that would improve the food system, if grown fresh and a prioritized list of the food preparation and processing equipment that would be required. 

The deliverables for this NSCOR are proposed to be:

1. Development of the requirements for growing the crops, safe handling of the harvested crops, and the nutrition and acceptability of the crops. 
2. Development of the specifications of galley equipment (e.g., modified COTS) that could be used for food preparation. 
3. Development of the specifications of food processing equipment that could be used for surface operations.

It is anticipated that the NSCOR would include expertise in agronomy, food engineering, food processing, food microbiology, nutrition and sensory science.  This expertise would likely come from universities primarily with some contributions from industry.

At the conclusion of the project, the equipment, farming protocol, and related procedures to support a bioregenerative system will be fully scoped.

1. To develop a high-barrier coating containing no halocarbons, by
   1. Substitution of Parylene-N for Parylene-C.
   2. Substitution of Parylene-C with laminated face sheets of BOPP and related polyolefins.
2. To identify the minimum thickness and areal density that achieves the desired barrier and mechanical properties, without compromising ease of handling.
3. To develop an edge sealing technology based on heat curing of crosslinkable coatings that has comparable barrier properties to the polymer film.
4. To conduct a detailed study of the barrier properties of edge-sealed enclosures subjected to,
   1. Retort sterilization.
   2. Exposure to hydrophilic agents, pH 4-10.
   3. Exposure to oils.
   4. Accelerated testing of filled enclosures at 90 deg C and 110 deg C.
5. To investigate the use of polyetheretherketone (PEEK) as a lower cost, high transmittance alternative to polyimide.
6. To conduct a GLP assessment of food contact safety with the objective of attaining FDA Food Grade certification.

1. To determine the requirements of crop growth in a complete bioregenerative food system and if used to supplement a mixed / primarily prepackaged menu.
2. To determine the requirements regarding food preparation and/or processing equipment assuming partial gravity.
3. To determine mass and volume requirements for various levels of food processing and food preparation.
4. To recommend a food system for extended habitat missions in deep space.

1. To formulate nutrient requirements for meal replacement beverages and bars along with guidelines for consumption.
2. To develop beverage(s)  meeting nutrition, sensory, and shelf life requirements for space food system.
3. To develop bar(s)  meeting nutrition, sensory, and shelf life requirements for space food system.
4. To demonstrate reduced upmass of the food system and reduced trash volume by incorporation of the beverages and bars.

1. To determine the microbial counts of vegetables (root, leaf, and fruit) grown and harvested in a controlled environmental growth chamber. 

2. To develop vegetable cleaning procedure compatible with ISS systems and chemical constraints. This could include the liquid of liquid sanitizing agents, such as ProSan, or the use of short term UV-radiation. 

3. To develop sampling procedure to isolate external microbial presence from food sample. The procedures developed for the Lada mizuna studies conducting ISS could serve as baseline approach.

1. To develop and evaluate a plasma reaction chamber prototype, with an optimized power supply and jet reactor, for fresh food sanitation.
2. To demonstrate sanitation of up to two servings of fresh food in minutes with minimal effect on taste and texture.
3. To develop operational procedures to ensure safe use of the NTSAPP.
4. To evaluate the impact of the hardware on ISS resources.

1. To develop the specifications for modified food preparation equipment (COTS).
2. To develop the specifications for modified food processing equipment.

TBD based on results of Cookware and Techniques.