Gap Food-02: We need to determine how the sensory and psychosocial acceptability of the food system changes due to microgravity, processing, storage, choice, and eating environment. (Previous title: AFT3)
Last Published:  03/26/21 03:33:57 PM (Central)
Responsible Element: Human Health Countermeasures (HHC)
Status: Open
Description

Initial state of gap

The effect of microgravity and long duration spaceflight on sensory acceptability and psychosocial aspects of the food system have not been quantified and requirements have not been developed to provide an acceptable food system for proposed Design Reference Missions.

Target for gap closure              

Quantifiable requirements for food flavor acceptability, meal choice, variety, and eating conditions in spaceflight.  These requirements will become part of the Human System Integration Requirements and will feed into AFT4.

Interim Steps

  1. Quantify changes in sensory perception of food (aroma and taste) due to microgravity.
  2. Determine requirements for sensory characteristics of food in microgravity.
  3. Determine requirements for variety, meal choice, fresh food availability, control over food preparation, and eating conditions.

 

Research Approach (both solicited and internal)

  • Use of spaceflight analogs/ISS to obtain new data
  • NRA solicitations
  • Collaboration with BHP
Target for Closure
No Target for Closure available.
Mappings
Risk Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
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Documentation:
No Documentation Available